Save Crispy grit cakes crowned with garlicky shrimp and a bright lemon butter drizzle make for a show-stopping Southern-inspired dinner. This dish brings together creamy and crunchy textures with layers of savory, cheesy, and zesty flavors—definitely not your everyday shrimp and grits.
I made these grit cakes for the first time as an alternative to my usual creamy grits. Now my family begs for the crisp-on-the-outside version and nobody can resist the lemon butter sauce poured on top.
Ingredients
- Stone-ground grits: Deliver rich corn flavor and a perfectly creamy texture when cooked gently. Look for coarse, non-instant grits at a local market or order online.
- Sharp cheddar cheese: Melts smoothly and adds tangy depth to the cakes. Small-batch or aged cheddar boosts the flavor.
- Unsalted butter: Gives both the grit cakes and shrimp richness without excess salt.
- Fresh chives: Add a mild onion aroma to the creamy grit base. Go with bright green, crisp leaves.
- Cornmeal: Helps give the grit cakes their signature crunchy crust when pan fried. Opt for fine yellow cornmeal for a lighter texture.
- Large shrimp: Become the star topping when cooked just until juicy. Wild-caught or sustainably farmed shrimp offer the best taste.
- Fresh garlic: Not jarred, makes the shrimp fragrant and lively
- Smoked paprika: Gives warmth and a subtle Southern smokey aroma
- Cayenne pepper (optional): Offers a hint of heat but is totally optional
- Fresh parsley: Brings color and herby aroma for garnish and the sauce
- Fresh lemon juice: Brightens up rich flavors in the lemon butter sauce
- Lemon zest: Makes the sauce pop with citrus oils
- Vegetable oil: Your go-to for frying grit cakes due to high smoke point
Instructions
- Prepare the Grit Cakes:
- Start by bringing four cups of water and a teaspoon of salt to a rolling boil in a heavy-bottomed saucepan. Slowly rain in the grits while whisking constantly to prevent lumps. Lower heat to the lowest possible setting and cook very gently for about twenty minutes stirring often so the bottom does not catch. You are looking for a creamy and thick texture here. With the heat off add in the cheddar cheese butter black pepper and chives. Stir until smooth and silky.
- Pour and Set the Grits:
- Immediately transfer the cheesy grits into a lightly greased eight-by-eight-inch baking pan. Use a spatula to smooth the surface to an even layer so that the cakes will fry up evenly later. Let this cool at room temperature for about thirty minutes until completely firm. If you are short on time pop the pan in the fridge to speed this step up.
- Portion and Fry:
- Once the grits are set turn the pan over onto a cutting board and slice into eight equal squares or use a circular cutter for rounds. Dust all sides gently with cornmeal for that crunchy finish. In a large skillet heat a thin layer of vegetable oil over medium-high until shimmering. Pan fry the cakes until each side forms a deep golden crust about two to three minutes per side. Remove to a paper towel-lined plate to drain.
- Prepare the Shrimp:
- While the cakes cool season your peeled and deveined shrimp generously with salt pepper smoked paprika and a pinch of cayenne if you like heat. Get your skillet hot and add butter and olive oil then toss in the minced fresh garlic. Let the garlic sizzle just until aromatic about thirty seconds but do not let it brown. Drop in the shrimp and cook quickly just until each one curls and turns pink about one to two minutes per side. Finish with chopped parsley and pull off the heat.
- Make Lemon Butter Sauce:
- In a small saucepan melt butter over low heat until just liquid. Stir in fresh lemon juice and zest then swipe the pan off the heat and add in chopped parsley for a burst of green and flavor.
- Assemble and Serve:
- Place two grit cakes on each plate. Heap a generous spoonful of garlic shrimp over each cake letting the buttery skillet juices drip down. Drizzle everything with the warm lemon butter sauce and scatter over extra chives or parsley for a restaurant-style finish.
Save Sharp cheddar is my favorite ingredient here for its bold flavor and perfect melt. There is something deeply nostalgic about the aroma of frying grit cakes in my kitchen—it always reminds me of big family brunches in my grandmother's house.
Storage Tips
Let leftover grit cakes cool fully before wrapping. Store in an airtight container for up to three days in the fridge. Re-crisp in a skillet over medium heat rather than microwaving which keeps the exterior crunchy. Shrimp is best eaten fresh but can be refrigerated for a day and gently reheated with a splash of water in a covered pan.
Ingredient Substitutions
Try pepper jack cheese for extra flavor or even creamy Havarti for a milder take. If you cannot find stone-ground grits polenta works in a pinch but stick to the coarser grind if possible for crunch. For a dairy-free variation use vegan butter and an aged dairy-free cheddar.
Serving Suggestions
These grit cakes are excellent as a main paired with garlicky greens a crisp cucumber salad or roasted asparagus. Serve with a bright Sauvignon Blanc chilled. If making for brunch top with a fried egg and switch lemon butter for a touch of hot honey.
Cultural and Historical Context
Grits have a storied past and are a part of the American South's soul food tradition. This recipe pays homage to that but with a modern twist by crisping the cakes and pairing with garlicky shrimp and plenty of lemon. It is the sort of dish you might find on a Southern bistro's menu and yet it is easy enough to make at home for a special family meal.
Seasonal Adaptations
Swap in fresh basil or thyme for the parsley in spring and summer to change up the flavor. In fall roasted red pepper can be stirred into the grits for richness. For winter try adding a splash of cream to the grits base for an ultra-luxurious plate.
Save The first time I made grit cakes for friends not from the South they were convinced I had picked up takeout because the crust was so shatteringly crisp. These quickly became my go-to for impressing company and even my seafood-shy relatives ask for seconds now.
Recipe Questions
- → Can I prepare the grit cakes ahead of time?
Yes, you can make the grit cakes in advance and refrigerate them. Fry just before serving for the best texture.
- → What type of shrimp works best?
Large, peeled, and deveined shrimp are ideal for even cooking and easy eating, but medium shrimp also work well.
- → Is there a cheese substitute for the grits?
Try Gouda or pepper jack for a flavor variation, or omit cheese for a lighter, dairy-reduced option.
- → How do I make the dish spicier?
Add extra cayenne to the shrimp or a splash of hot sauce in the lemon butter for additional heat.
- → What wine pairs well with this meal?
Crisp Sauvignon Blanc or dry Riesling complements the shrimp and citrusy sauce beautifully.
- → Is this suitable for a gluten-free diet?
Yes, as long as your grits and cornmeal are certified gluten-free, this dish is celiac-friendly.