American · Dinner
South Carolina Grilled Shrimp Grits Bowl
South Carolina Lowcountry tradition reading peeled shrimp grilled hard on skewers with Old Bay and lemon, plated over creamy stone-ground grits with bacon, charred scallion, and a quick pan sauce for the Palmetto State weeknight Lowcountry bowl.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
2gSugar
1gFiber
840mgSodium
215mgChol
Goes well with
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Instructions
1
Prep
Pat shrimp dry and devein. Mince garlic. Grate cheddar. Chop parsley. Trim scallions. Halve lemon. Render bacon in large skillet over medium 6 minutes until deep golden, lift to paper towel, reserve 2 tbsp fat.
2
Simmer
Boil 480ml water in saucepan over high 2 minutes. Whisk in grits and 0.5 tsp salt in slow stream, reduce to low, cook 18 minutes whisking every 4 minutes until thick and creamy.
3
Finish
Whisk milk, 20g butter, and cheddar into grits over low 90 seconds until smooth. Toss shrimp with Old Bay, smoked paprika, cayenne, garlic, oil, lemon juice, 0.5 tsp salt, and black pepper.
4
Grill
Heat grill pan over medium-high 3 minutes. Thread shrimp onto 4 skewers tightly. Lay skewers and whole scallions on pan 2 minutes per side until shrimp curl into loose C and scallions char.
5
Build
Melt remaining 20g butter in bacon pan with reserved fat over medium 60 seconds. Off heat, stir in 0.25 tsp salt and shrimp drippings for pan sauce.
6
Plate
Mound grits in bowls, lay skewers across, scatter crumbled bacon and charred scallions, drizzle pan sauce over shrimp, scatter parsley, rest lemon half on rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) peeled raw shrimp
- 120g (4.2 oz) stone-ground white grits
- 4 slices smoked bacon
- 60g (2.1 oz) scallions
- 80g (2.8 oz) sharp cheddar
- 40g (1.4 oz) unsalted butter
- 120ml (1/2 cup) whole milk
- 480ml (2 cups) water
- 1 lemon
- 4 garlic cloves
- 2 tsp Old Bay seasoning
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2 tbsp neutral oil
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (small handful) flat-leaf parsley