This one-skillet dish brings authentic Southern flavors to your breakfast table with minimal effort. The combination of creamy grits, succulent shrimp, and juicy tomatoes creates a hearty meal that’s ready in under 30 minutes. It’s a proven method for achieving restaurant-quality results at home.
The key is cooking the shrimp just until opaque, ensuring they stay tender while the tomatoes release their natural sweetness into the dish. Stone-ground grits simmered in broth add depth, and a touch of hot sauce ties everything together with a subtle kick.
What you get is a balanced plate of creamy, savory, and slightly spicy flavors that feel indulgent without being heavy. The shrimp absorb the tomato-infused broth, making every bite rich and satisfying.
Perfect for a weekend brunch or a quick weeknight dinner. This recipe delivers on its promise of speed and flavor.
Ingredients for Shrimp and Grits Recipe with Tomatoes
Fourteen ingredients for a Southern breakfast that tastes like home in under thirty minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on or off |
| Stone-Ground Grits 🌾 | 1 cup | Uncooked, not instant |
| Chicken Broth 🥣 | 4 cups | Low-sodium preferred for control |
| Plum Tomatoes 🍅 | 4 whole | Ripe, diced with juices reserved |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Unsalted Butter 🧈 | 2 tbsp | Divided for grits and shrimp |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded from block |
| Hot Sauce 🌶️ | 1 tbsp | Plus extra for serving |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon 🍋 | 1 whole | Juiced and zested |
| Old Bay Seasoning 🌿 | 1 tsp | Classic Southern shrimp seasoning |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The shrimp quality is non-negotiable here. Wild-caught Gulf shrimp from Whole Foods or a trusted seafood counter deliver the best flavor and texture. Look for 16/20 count—large enough to stay juicy during cooking. Stone-ground grits are essential for that creamy texture; Anson Mills is the gold standard (available at Williams Sonoma), but any stone-ground variety works. Avoid instant grits—they lack the necessary depth.
No shrimp? Scallops or firm white fish like cod can substitute, though cooking times will vary. For the grits, polenta or coarse cornmeal works in a pinch but may require adjusted liquid. Fresh tomatoes out of season? Use canned San Marzano tomatoes—drain them well to avoid a watery dish. The hot sauce can be any Louisiana-style variety; Crystal or Tabasco are classic choices.
Store shrimp in the coldest part of your fridge and use within 1-2 days of purchase. Grits keep indefinitely in a cool, dry pantry. The cooked dish reheats well—store leftovers in an airtight container and refrigerate for up to 3 days. The cheese can be pre-shredded, but block cheese melts more smoothly (worth the extra minute).
Why You’ll Love This Recipe
- One Pot Wonder: I love that everything comes together in a single skillet—the shrimp, tomatoes, and onions cook while the grits simmer in broth.
- Juicy Burst: The plump shrimp soak up the garlic and tomato juices, and that first bite is ridiculously good. Honestly, it’s the kind of flavor that makes you pause mid-meal.
- Weeknight Friendly: This dish is my go-to for busy evenings—ready in 30 minutes and fancy enough for company.
- Budget Stretcher: Stone-ground grits and chicken broth keep costs low, and the shrimp still feel like a treat. Between us, leftovers taste even better the next day.
Step-by-Step Instructions for Shrimp and Grits With Tomatoes
Master this one-skillet technique for a restaurant-worthy Southern breakfast in under an hour.
Step 1: Cook the Stone-Ground Grits
Bring the 4 cups Chicken Broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in the 1 cup Stone-Ground Grits and reduce heat to medium-low.
Cook for 18-20 minutes, stirring frequently, until the grits thicken and pull away from the sides of the pan. Stir in 1 tbsp Unsalted Butter and the 1 tsp Salt. The texture should resemble smooth porridge.
Remove from heat and stir in the 1 cup Sharp Cheddar Cheese until fully melted. Cover and set aside while you prepare the shrimp.
Step 2: Sauté the Aromatic Base
In a large skillet, heat the remaining 1 tbsp Unsalted Butter over medium heat. Add the 1 whole Yellow Onion, finely diced, and cook for 3-4 minutes until softened and translucent.
Add the 3 cloves Garlic Cloves, minced, and cook for 30 seconds until fragrant. Stir in the diced 4 whole Plum Tomatoes with their juices and cook for 2 minutes until slightly softened.
Season with the 1 tsp Old Bay Seasoning and 0.5 tsp Black Pepper. This builds the flavor foundation for the shrimp.
Step 3: Cook the Shrimp to Perfection
Add the 1.5 lb Large Shrimp to the skillet in a single layer. Cook over medium-high heat for 2-3 minutes per side until the shrimp turn opaque and pink.
Squeeze the juice from the 1 whole Lemon over the shrimp and add the 1 tbsp Hot Sauce. Stir to coat evenly, ensuring each shrimp is well-seasoned. The shrimp should curl into a loose C-shape when done.
Remove the skillet from heat to prevent overcooking. The shrimp will finish cooking from residual heat.
Step 4: Assemble and Garnish
Spoon the creamy grits onto plates, creating a bed for the shrimp. Top with the shrimp and tomato mixture, dividing evenly among servings.
Garnish with the 0.25 cup Fresh Parsley, chopped, and additional hot sauce if desired. The parsley adds a fresh contrast to the rich, savory flavors.
Serve immediately while hot. The grits should be creamy, the shrimp tender and flavorful, and the tomatoes slightly softened with their juices soaking into the grits.
Pro Tips For Making Shrimp And Grits Recipe With Tomatoes
- Soak the Grits: Stone-ground grits need at least 10 minutes in warm water before cooking—I learned this the hard way after too many gritty breakfasts.
- Pat Shrimp Dry: Blot those large shrimp with a paper towel before searing, or they’ll steam instead of brown, and nobody wants sad, pale shrimp.
- Char the Tomatoes: Toss plum tomato halves in a screaming hot pan for 2-3 minutes to caramelize their edges; it adds depth the dish would otherwise miss.
- Use Extra Broth: Grits thicken fast, so keep an extra cup of warm chicken broth nearby—stirring in a splash at a time beats frantically scraping a pot of concrete.
Regional Styles of This Dish
Lowcountry Classic
In Charleston, this dish is a breakfast staple with a lighter touch. They use smaller white shrimp and often add crumbled bacon to the grits. The tomatoes are typically heirloom varieties, diced large for a rustic presentation. I love how the bacon fat enriches the grits beautifully. 🗺️
Creole Influence
New Orleans adds a spicy kick with Cajun holy trinity (onion, bell pepper, celery) and Andouille sausage. The tomatoes are often stewed longer to create a thick sauce. I always add a dash of Worcestershire sauce for that classic Creole depth.
Gulf Coast Style
Along the Gulf, they use wild-caught Gulf shrimp and often incorporate okra into the dish. The tomatoes are usually Rome or beefsteak for their meaty texture. A sprinkle of file powder at the end adds authenticity.
Texas Twist
In Texas, they make it heartier with smoked sausage and sometimes jalapeños for heat. The grits are often cooked with cheddar and Monterey Jack for extra creaminess. I’ve seen versions with poblano peppers for a milder, smoky flavor.
Florida Keys
Down in the Keys, they use pink shrimp and often add key lime juice instead of regular lemon. The tomatoes are typically vine-ripened, and they’ll throw in fresh cilantro for garnish. This version feels especially bright and tropical. 💛
Nutrition Facts
Frequently Asked Questions
Can I use instant grits instead of stone-ground?
Instant grits will cook faster but lack the creamy texture. For best results, stick with stone-ground and cook for the full 18-20 minutes.
What’s the best way to prevent rubbery shrimp?
Cook shrimp over medium-high heat for only 2-3 minutes per side. Remove from heat as soon as they turn opaque—they’ll finish cooking from residual heat.
Can I substitute canned tomatoes?
Yes! Use canned San Marzano tomatoes—drain well first to avoid a watery dish. Their sweetness complements the shrimp perfectly.
How do I keep grits warm while cooking shrimp?
Cover the pot and set it over low heat, stirring occasionally. Or keep them warm in a double boiler to maintain creaminess.
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