Go Back
+ servings

Gluten Free Creamy Shrimp & Grits (with Kale Salad)

This recipe for shrimp and grits is a favorite in our house. It’s rich, creamy, and perfectly balanced with just a hint of smoky spice. To add a some lightness to the meal, pair it with a simple kale salad.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main meal
Cuisine: American
Keyword: creamy shrimp and grits, easy shrimp and grits, Shrimp and grits recipe
Servings: 4 servings
Calories: 538kcal
Author: Jen Pinkston


Shrimp & Grits:

  • 1 c stone ground white corn grits I use trader joe’s brand^ (Regular grits* will work fine too)
  • 2 ½ c chicken or vegetable stock water can be used if you don’t have stock
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoon grassfed butter
  • ¾ c milk of choice I use almond milk
  • c organic white cheddar shredded
  • 3-4 slices of bacon chopped into small pieces
  • ½ lb raw shrimp peeled, deveined
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • Green onion garnish
  • Dried parsley garnish

Kale Salad:

  • 1 kale bunch
  • ¼ c dried cranberries
  • 3 tablespoon crumbled goat cheese
  • ¼ c slivered almonds
  • 2 tablespoon avocado oil or olive oil
  • 1 tablespoon balsamic Vinegar
  • Salt & pepper to taste


  • Remove kale from stem and rip into small pieces. Pour oil over and massage until completely covered, set aside.
  • Combine grits, stock, salt, garlic, and butter in a saucepan over med-high heat and bring to a low boil. Allow to boil for 2-3 minutes stirring frequently, then cover and simmer on low for 20 minutes. Stirring on occasion so the grits don’t stick.
  • While grits simmer, cook chopped bacon on med until crispy, place on paper towel. Using the same pan with bacon grease, add shrimp on med-low season with chili powder, cumin, paprika, plus a pinch of salt and pepper. Cook for 4-5 minutes, until opaque, then set aside.  
  • To finish salad, add cranberries, goat cheese, almonds, vinegar, salt and pepper to kale and mix well. Store in fridge until ready to serve.  
  • Once timer goes off for the grits, add milk and cheese, then cook for 10 more minutes, stirring occasionally.
  • Portion grits in bowls top with bacon, shrimp, green onion, and sprinkle with parsley.


^Different brands of stone-ground grits have different cooking times, some taking up to 60 minutes so I would double check the cooking time on the package directions to ensure the alloted 30 minutes in my recipe will be enough.  *If using regular grits, cook time can be reduced by 5-7 minutes, stone ground take a bit longer.  
To make dairy free, omit cheddar cheese (or replace with a non-dairy substitute, I recommend this brand), also omit butter and reduce stock/water to 2 ¼ cups.


Calories: 538kcal | Carbohydrates: 44g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 184mg | Sodium: 2012mg | Potassium: 271mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2583IU | Vitamin C: 22mg | Calcium: 264mg | Iron: 3mg