If you’re craving a dish that perfectly balances comfort food with a touch of smoky elegance, the Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe is your new go-to. Imagine crispy, golden grits fritters packed with sharp cheddar cheese, topped with juicy, smoky grilled shrimp, and finished with a luscious smoky cream sauce that ties every bite together beautifully. This dish brings Southern charm and bold flavors to your table, making it ideal for everything from casual gatherings to impressing dinner guests.
Ingredients You’ll Need
This recipe shines because it uses straightforward, quality ingredients that each play a vital role in building layers of flavor and texture. From the creamy grits foundation to the perfectly seasoned shrimp and that irresistible smoky cream, every component is essential.
- Stone-ground grits (1 cup): The heart of the fritters, providing a creamy yet slightly coarse texture for a perfect bite.
- Water or chicken broth (3 cups): Using broth adds extra depth and richness to the grits compared to plain water.
- Sharp cheddar cheese (1 cup, shredded): Adds savory tang and gooey goodness that melds into the fritters as they cook.
- Butter (1 tbsp): Enhances richness and helps achieve that silky mouthfeel in the grits.
- Garlic powder (½ tsp): A warm, subtle flavor base for both the fritters and shrimp.
- Smoked paprika (1½ tsp split): The star spice that brings a deep smoky aroma throughout the dish.
- Salt and pepper: To taste—these bring all flavors into perfect harmony.
- Egg (1, lightly beaten): Binds the fritters together making them sturdy yet tender.
- All-purpose flour (½ cup): Helps create structure in the fritters so they stay crisp when fried.
- Baking powder (1 tsp): Gives a slight lift and lightness to the fritters’ texture.
- Oil for frying: Choose a neutral oil with a high smoke point for that beautiful golden crust.
- Raw shrimp (1 lb, peeled and deveined): Juicy and tender, the protein that perfectly complements the cheesy fritters.
- Olive oil (1 tbsp): Coats the shrimp to lock in moisture while grilling.
- Sour cream or plain Greek yogurt (½ cup): Forms the creamy base of the smoky sauce, adding a cooling element.
- Lemon juice (½ tsp): Cuts through the richness with a bright, fresh zing.
How to Make Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe
Step 1: Prepare the Grits
Start by bringing the water or chicken broth to a boil in a saucepan. Stir in your grits and lower the heat to a gentle simmer. Cook until thick and creamy, stirring frequently to keep that luscious texture. Then, stir in the butter, shredded cheddar, garlic powder, smoked paprika, salt, and pepper until everything is beautifully melted and combined. Let the grits cool slightly before whisking in the beaten egg to hold everything together.
Step 2: Make the Fritter Batter
In a separate bowl, whisk together the all-purpose flour and baking powder—this combo ensures your fritters will have just the right lift and crispiness. Stir these dry ingredients into the slightly cooled grits mixture until a thick batter forms. For best results, chill the batter for 15 to 30 minutes; this makes shaping the fritters so much easier.
Step 3: Fry the Fritters
Heat about half an inch of oil in a skillet over medium heat until shimmering. Scoop small spoonfuls of the batter and gently flatten them into patties. Fry in batches, cooking each side for 2 to 3 minutes until they turn a glorious golden brown. Transfer your finished fritters to a paper towel-lined plate to drain any excess oil, and keep warm.
Step 4: Grill the Shrimp
Toss the raw shrimp in olive oil, smoked paprika, garlic powder, salt, and pepper to evenly coat every piece. When your grill pan or outdoor grill is hot, cook the shrimp over medium-high heat for just 2 to 3 minutes per side. You’ll know they’re ready when they’re pink and slightly charred around the edges—juicy and packed with smoky flavor.
Step 5: Prepare the Smoky Cream
In a small bowl, gently stir together the sour cream or Greek yogurt, smoked paprika, lemon juice, and salt. This sauce is where the smoky, creamy magic happens—bright but balanced, perfect for drizzling on top of your fritters and shrimp.
Step 6: Assemble and Serve
Top each warm cheddar grit fritter with one or two grilled shrimp and a generous dollop or drizzle of smoky cream. Watch as the layers of crunchy, creamy, smoky, and cheesy meld into a bite-size burst of Southern-inspired delight.
How to Serve Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe
Garnishes
Fresh herbs like chopped parsley, chives, or cilantro add a vibrant pop of color and a hint of freshness that brightens the dish. A sprinkle of extra smoked paprika or a wedge of lemon on the side also enhance the presentation and flavor experience.
Side Dishes
Serve these fritters alongside a crisp green salad with a tangy vinaigrette or some sautéed seasonal vegetables to balance the richness. For a truly Southern feast, pair with collard greens or a light tomato salad for refreshing acidity and texture contrast.
Creative Ways to Present
Turn these into elegant appetizers by serving smaller fritters topped with a single shrimp and a tiny dollop of the smoky cream on cocktail picks. Alternatively, create a stacked mini tower on each plate for visual flair at dinner parties.
Make Ahead and Storage
Storing Leftovers
Any leftover fritters can be stored in an airtight container in the refrigerator for up to three days without losing their charm. Just keep the shrimp and smoky cream separate to maintain freshness.
Freezing
For longer storage, freeze the cooked fritters on a baking sheet until solid, then transfer to a freezer-safe bag. They freeze beautifully for up to one month and make for a quick reheat snack or meal base.
Reheating
Reheat fritters in a hot oven or toaster oven at 375°F for about 10 minutes to reclaim their crispy exterior. Avoid microwaving, which can make them soggy. Reheat shrimp gently on the stovetop or eat chilled if you prefer.
FAQs
Can I use quick-cooking grits instead of stone-ground?
Absolutely! Quick-cooking grits work well and reduce your cooking time. The texture will be a bit smoother but still delicious for fritters.
Is it possible to bake the fritters instead of frying?
Yes, baking the fritters at 400°F for about 15-20 minutes is a great lighter alternative; just flip them halfway through to ensure even color and warmth.
What can I substitute for the sour cream in the smoky cream?
Plain Greek yogurt is a perfect substitute that adds similar creaminess with a nice tang. For dairy-free options, try a plant-based yogurt with a mild flavor.
Can I use frozen shrimp for this recipe?
You can, just thaw them completely and pat dry before seasoning and grilling to avoid excess moisture that can interfere with caramelization.
How spicy is this dish?
It has a mild smoky warmth thanks to the smoked paprika but isn’t spicy hot. You can easily add a pinch of cayenne or chili powder if you want a little kick.
Final Thoughts
The Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe is one of those truly special dishes that feels both indulgent and homey. It brings out the best in simple ingredients by layering flavors and textures that celebrate Southern cooking with a twist. Once you try it, you’ll find yourself reaching for it again and again—perfect for sharing with loved ones or satisfying your own culinary cravings.
Print
Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 16 fritters (serves about 6)
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Southern-American
Description
These Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream combine creamy, cheesy grits transformed into crispy fritters perfectly paired with smoky grilled shrimp. Topped with a tangy smoky cream sauce, this Southern-American inspired dish makes a delicious appetizer or main course that’s flavorful and satisfying.
Ingredients
For the fritters:
- 1 cup stone-ground grits (or quick-cooking grits)
- 3 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 tbsp butter
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 egg (lightly beaten)
- ½ cup all-purpose flour
- 1 tsp baking powder
- Oil for frying
For the shrimp:
- 1 lb raw shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
For the smoky cream:
- ½ cup sour cream or plain Greek yogurt
- 1 tsp smoked paprika
- ½ tsp lemon juice
- Salt to taste
Instructions
- Make the grits: In a saucepan, bring the water or chicken broth to a boil. Stir in the grits, then reduce heat to low. Cook according to package instructions until thick and creamy, stirring frequently. Stir in butter, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Allow to cool slightly before mixing in the lightly beaten egg.
- Prepare the batter: In a separate bowl, whisk together the all-purpose flour and baking powder. Fold this mixture into the cooled grits to form a thick batter. Chill the batter in the refrigerator for 15 to 30 minutes; this will make shaping the fritters easier.
- Fry the fritters: Heat about ½ inch of oil in a skillet over medium heat. Scoop spoonfuls of the grit batter and flatten gently to form small patties. Fry the fritters in batches for 2 to 3 minutes on each side, or until they are golden brown and crispy. Remove the fritters and drain on a paper towel-lined plate.
- Grill the shrimp: Toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill the shrimp on a grill pan or an outdoor grill over medium-high heat for about 2 to 3 minutes per side, until the shrimp are pink and fully cooked.
- Make the smoky cream: In a small bowl, combine the sour cream (or Greek yogurt), smoked paprika, lemon juice, and salt. Stir until well mixed.
- Serve: Stack 1 to 2 pieces of grilled shrimp on each cheddar grit fritter. Drizzle or dollop with the smoky cream sauce. Garnish with chopped fresh herbs if desired, then serve immediately.
Notes
- Make the grits ahead of time and chill overnight to make shaping the fritters easier.
- For a lighter alternative, bake or air-fry the fritters instead of frying.
- You can substitute chicken broth for water for a richer flavor in the grits.
- Adjust seasoning and smoked paprika to taste for more or less smokiness.
