Name: Green Chile Cheddar Shrimp and Grits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southwestern
Ingredients: 1/2 cup diced roasted green chiles; 1/4 cup cilantro leaves, loosely packed; Juice of 1 lime; 1 tbsp butter; 1 clove garlic, minced; 1/4 cup onion, diced; 1 1/2 cups chicken or vegetable broth; 1/2 cup milk; 1/2 tsp fine sea salt; 1/2 cup quick cooking grits; 1 cup cheddar cheese, grated; 1 lb shrimp, peeled and deveined; 1 tbsp blackening seasoning; 2 tsp olive or avocado oil

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Classic shrimp and grits gets a spicy southwest upgrade with this easy Green Chile Cheddar Shrimp and Grits! This healthier version of the southern comfort food favorite comes together in just over 30 minutes, making it great for a quick weeknight dinner. (gluten-free, nut-free)

Shrimp and grits is a quintessential Southern comfort meal. And although I grew up in a Southern state and consider myself somewhat a Southern girl, I'd never eaten shrimp and grits until about 2 years ago. I hadn't even tried grits until I was in my twenties. I know, I'm appalled at myself.

Luckily I have seen the light. Grits, or polenta, is now a staple in our house, mostly because it's so quick and easy to make, and it is adaptable to so many flavors. It's a great stand in starchy side dish for almost any meal. But if you've never had grits, start out with shrimp and grits. You'll see the light, too. Especially with this tasty Southwestern spin - Green Chile Cheddar Shrimp and Grits!

Why You'll Love Green Chile Cheddar Shrimp and Grits

Creamy corn grits get infused with a spicy, slightly smoky, green chile mixture with just a hint of freshness from cilantro and lime. Freshly grated cheddar cheese lends an ultra comforting vibe. Topped with spicy blackened shrimp, it's a hug in a bowl with a tiny kick in the pants.

These green chile shrimp and grits are healthier than the classic preparation, but just as tasty (if not more!). They're also so quick and easy to make in just over 30 minutes! Keep a few pantry essentials stocked - green chiles, grits, and shrimp in the freezer - and you can quickly have a delicious dinner on the table any night of the week!

I'll walk you through the steps to make this tasty meal. But first, a little lesson on nomenclature.

What Is The Difference Between Grits and Polenta?

For our purposes here, nothing. Grits and polenta are both coarsely ground corn, though technically there is a slight difference in the specific type of corn used. Beyond that it's just the name. Polenta is typically used in Italian dishes, while grits are used in Southern dishes. However, both can be used in this recipe, so whatever you have on hand works just fine. Just make sure it's quick cooking (read the instructions on the package - if it takes roughly 5 minutes to cook, it's quick cooking). I typically use Bob's Red Mill yellow grits.

And a brief food safety lesson.

How To Thaw Shrimp Quickly (And Safely!)

I always keep shrimp in my freezer for the rare nights that I forget to plan dinner. Shrimp is one of the few proteins that both thaws and cooks very quickly, so it's perfect for last-minute dinners. To thaw frozen shrimp both quickly and safely, place it in a large bowl in the sink and let cool (not cold or hot!) water run over it for about 5 minutes. If the shrimp isn't thawed after 5 minutes, turn the water off (you know, to save the planet) and let the shrimp thaw in the water until it's defrosted. It shouldn't take longer than 15-20 minutes.

How To Make Green Chile Cheddar Shrimp and Grits

Prep all of your ingredients. Mince the garlic, chop the onion, grate the cheese, and season the shrimp. This will make it much easier to cook, as the dish comes together very quickly.
Make the green chile sauce by blending green chiles, cilantro and lime in a food processor.
Make the grits. Sautee the onion and garlic in the butter, then add the milk and broth and bring to a boil. Turn the heat to low and whisk the grits into the milk and broth mixture and cook for about 5 minutes, stirring the entire time to prevent any clumps. Stir in the cheese and green chiles. Turn off the heat and cover to keep it warm.
Make the shrimp. Heat a bit of olive oil in a large nonstick skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side, or until they get a nice crust on the outside and just turn opaque.
Put it all together! Spoon grits in to bowls and top with blackened shrimp and enjoy.

Pro Tips For Making The Best Shrimp and Grits

This dish comes together very quickly, so make sure you do all the prep work first.
To keep grits smooth and free of clumps, be sure to whisk continuously while cooking.
If your grits get a little dry or clumpy while cooking the shrimp, add a little bit more milk to loosen them up.
Use freshly grated cheddar from a block for the best results, not pre-shredded cheese.
If you are good at multitasking, heat the oil in the skillet for the shrimp while the garlic and onion are cooking, and then cook the shrimp while the liquid comes to a boil. If you're not good at multitasking, don't worry! Just use the steps as listed in the recipe.
Double up on the green chile mixture if you like things really spicy or if you want to serve some on the top as pictured here.

More Shrimp Recipes You'll Love

Green Chile Cheddar Shrimp and Grits

Print Recipe

Author: Kaleigh
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: 3-4 servings 1x
Category: main dish
Method: stovetop
Cuisine: Southwestern

Ingredients

Scale

For the Green Chile Sauce

½ cup diced roasted green chiles
¼ cup cilantro leaves, loosely packed
Juice of 1 lime

For the Grits

1 tbsp butter
1 clove garlic, minced
¼ cup onion, diced
1 ½ cups chicken or vegetable broth
½ cup milk
½ tsp fine sea salt
½ cup quick cooking grits
1 cup cheddar cheese, grated

For the Blackened Shrimp

1 lb shrimp, peeled and deveined
1 tbsp blackening seasoning
2 tsp olive or avocado oil

Instructions

In a food processor, combine green chiles, cilantro, and lime juice. Pulse until cilantro and chiles are finely chopped. Set aside.
Toss shrimp with blackening seasoning. Set aside.
In a medium saucepan, melt the butter on medium-low heat. Add garlic and onion and cook, stirring, until soft, about 5 minutes.
Add broth, milk and salt to the pan. Bring to a gentle boil.
Turn heat to low, whisk in grits, stirring continuously, until fully cooked, about 5 minutes.
Immediately stir in cheddar cheese and green chile mixture. Turn off heat and cover to keep warm while shrimp is cooking.
Heat oil in a large nonstick skillet over medium heat. Once pan is hot, add shrimp in a single layer and cook until bottom sides have formed a light crust, 2-3 minutes. Flip shrimp and cook another 2-3 minutes, or until they are just opaque.
Spoon grits into bowls. Top with shrimp and serve immediately.

Notes

If you can't find grits, polenta is interchangeable in this recipe.
This dish comes together very quickly, so make sure you do all the prep work first.
To keep grits smooth and free of clumps, be sure to whisk continuously while cooking.
If your grits get a little dry or clumpy while cooking the shrimp, add a little bit more milk to loosen them up.
Use freshly grated cheddar from a block for the best results, not pre-shredded cheese.
If you are good at multitasking, heat the oil in the skillet for the shrimp while the garlic and onion are cooking, and then cook the shrimp while the liquid comes to a boil. If you're not good at multitasking, don't worry! Just use the steps as listed in the recipe.
Double up on the green chile mixture if you like things really spicy or if you want to serve some on the top as pictured here.