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Southern Comfort Shrimp Grits Corn Salsa

A creamy, dreamy dish featuring perfectly cooked shrimp, luscious grits, and zesty corn salsa—a true Southern comfort food sensation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 lemon Juice of 1/2 lemon
For the grits
  • 1 cup stone-ground grits
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the corn salsa
  • 1 cup fresh or frozen corn kernels, thawed if frozen
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 jalapeño jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Grits
  1. In a medium saucepan, bring chicken broth and whole milk to a gentle boil over medium heat.
  2. Gradually whisk in stone-ground grits to avoid clumping.
  3. Reduce heat to low and stir frequently for 20 to 25 minutes until thick and creamy.
  4. Incorporate unsalted butter, shredded sharp cheddar cheese, salt, and black pepper. Keep warm, stirring occasionally.
Make the Corn Salsa
  1. In a mixing bowl, combine corn kernels, diced cherry tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, olive oil, salt, and black pepper.
  2. Toss thoroughly and let flavors meld.
Cook the Shrimp
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Toss shrimp with Cajun seasoning, smoked paprika, salt, black pepper, and minced garlic until coated.
  3. Arrange shrimp in the heated skillet and cook 2 to 3 minutes per side until pink and opaque.
  4. Remove from heat, squeeze lemon juice over shrimp, and toss to distribute.
Serve the Dish
  1. Ladle hot grits into serving bowls or plates.
  2. Arrange Cajun shrimp on top of the grits, then generously spoon corn salsa over the shrimp.
  3. Serve immediately while hot and vibrant!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions in labeled bags for up to 2 months. When reheating, add a splash of milk or broth to revive creaminess.