The first time I tasted Crispy Shrimp & Grits with Crab Cream Sauce, I was visiting my cousin in Charleston. We were at this tiny restaurant that locals swore by – you know, one of those hidden gems with mismatched chairs and walls covered in faded photos. I remember taking that first bite and just closing my eyes. The creamy grits, the perfectly crispy shrimp, that luxurious crab cream sauce… I think I actually forgot to speak for a few minutes, which if you know me, is quite the achievement!
When I got home, I was on a mission. I needed to recreate this Crispy Shrimp & Grits with Crab Cream Sauce, but of course, I had to put my own spin on it. After many (many!) attempts, I landed on this version – shrimp with a satisfying crunch and a decadent crab cream sauce that takes this classic comfort food to a whole new level.
Every time I make this Crispy Shrimp & Grits with Crab Cream Sauce for friends, the plates come back clean. And I mean lick-the-plate clean. No judgment here – I’ve done it myself when no one’s looking!
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Why This Crispy Shrimp & Grits with Crab Cream Sauce Recipe Works
There’s something magical about the combination of textures in this dish. The grits are creamy and comforting, while the shrimp has this perfect crispy coating that gives way to tender seafood inside. And that crab cream sauce? It’s rich and flavorful but doesn’t overpower the delicate seafood.
This Crispy Shrimp & Grits with Crab Cream Sauce is definitely a “special occasion” kind of meal in my house, perfect for date nights or when I’m trying to impress guests. But honestly, it’s not nearly as complicated as it seems! You can break it down into simple steps, and before you know it, you’ll have a restaurant-quality meal right in your own kitchen.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients for Crispy Shrimp & Grits with Crab Cream Sauce
For the Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups chicken broth (or water)
- 2 tablespoons butter
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
For the Crispy Shrimp:
- 1 pound large shrimp, peeled and deveined (tails on or off – your choice!)
- 1/2 cup buttermilk
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Vegetable oil for frying
For the Crab Cream Sauce:
- 2 tablespoons butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup seafood stock (or chicken broth)
- 1 cup heavy cream
- 8 oz lump crab meat, picked over for shells
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and white pepper to taste
For Garnish:
- Sliced green onions
- Extra parsley
- Lemon wedges
Step-by-Step Instructions for Crispy Shrimp & Grits with Crab Cream Sauce
Step 1: Make the Grits
- In a medium saucepan, bring the chicken broth to a boil.
- Slowly whisk in the grits, reduce heat to low, and cover.
- Cook for about 20-25 minutes, stirring occasionally to prevent sticking. (Stone-ground grits take longer than instant, but the flavor is so worth it!)
- When the grits are tender, stir in the butter, cheese, and cream.
- Season with salt and pepper, then cover and keep warm while you prepare the rest of the dish.
Step 2: Prepare the Shrimp
- Place the buttermilk in a shallow bowl.
- In another bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Dip each shrimp into the buttermilk, then coat in the cornmeal mixture, shaking off excess.
- Place coated shrimp on a baking sheet while you finish coating all pieces.
Step 3: Make the Crab Cream Sauce
- In a saucepan over medium heat, melt the butter.
- Add the shallot and cook until translucent, about 2-3 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Slowly whisk in the seafood stock, stirring constantly to prevent lumps.
- Gradually add the cream, continuing to stir.
- Let the sauce simmer and thicken for about 5 minutes.
- Gently fold in the crab meat and lemon juice, being careful not to break up the lumps too much.
- Stir in the parsley and season with salt and white pepper.
- Keep warm over very low heat, stirring occasionally.
Step 4: Fry the Shrimp
- In a large skillet, heat about 1/2 inch of vegetable oil to 350°F (175°C).
- Working in batches, fry the shrimp for about 2 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
Step 5: Serve Your Crispy Shrimp & Grits with Crab Cream Sauce
- Divide the warm grits among four bowls.
- Top each with a portion of crispy shrimp.
- Spoon the crab cream sauce over the top.
- Garnish with green onions, additional parsley, and lemon wedges.
Tips and Substitutions for Perfect Crispy Shrimp & Grits with Crab Cream Sauce
Make-Ahead Options
- The grits can be made up to a day ahead and reheated with a little additional liquid to loosen them up.
- The cornmeal coating for the shrimp can be prepared a day in advance.
- The sauce base (before adding crab) can be made a few hours ahead and kept warm; add the crab just before serving.
Ingredient Substitutions
- Grits: If you can’t find stone-ground grits, regular grits work too. Avoid instant grits if possible, as they lack the texture and flavor.
- Buttermilk: No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Seafood: This recipe is super flexible! You can use all shrimp (no crab in the sauce) or even substitute scallops for the shrimp.
- Dairy-Free Option: Use olive oil instead of butter and coconut milk instead of heavy cream. The flavor will be different but still delicious!
Cooking Tips for Crispy Shrimp & Grits with Crab Cream Sauce
- The Perfect Grits: Don’t rush the grits! Low and slow is the way to go for creamy, perfectly cooked grits without lumps.
- Oil Temperature: Use a kitchen thermometer to ensure your oil stays around 350°F. If it’s too cool, the shrimp will absorb too much oil; too hot, and they’ll burn before cooking through.
- Crab Quality: Since the crab is a star in this dish, use the best quality you can afford. Refrigerated lump crab meat is ideal, but canned will work in a pinch.
Frequently Asked Questions
Can I make this with frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before coating. Excess moisture will make it harder for the coating to stick and might cause splattering when frying.
How do I know when the shrimp are done?
Shrimp cook quickly! They’re done when they turn pink and opaque, and curl into a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
What can I serve with this Crispy Shrimp and Grits?
This dish is pretty hearty on its own, but a simple green salad with a light vinaigrette makes a nice side. If you want to go all-out Southern, some collard greens or okra would be traditional accompaniments.
Can I bake the shrimp instead of frying?
Yes! While they won’t be quite as crispy, you can bake the coated shrimp on a well-oiled baking sheet at 400°F for about 10-12 minutes, flipping halfway through.
How spicy is this dish?
As written, it’s very mild and family-friendly. The optional cayenne pepper in the shrimp coating adds a little heat, but you can adjust up or down to your preference. For extra kick, add a dash of hot sauce to the cream sauce!
Conclusion
I hope this Crispy Shrimp & Grits with Crab Cream Sauce brings a little Southern comfort to your table, whether you’re cooking for someone special or just treating yourself! Remember, cooking should be fun, not stressful. If something doesn’t turn out perfectly the first time, that’s okay – my first batch of grits turned into something resembling concrete, and now look at me, writing a blog post about them!
Drop me a comment below if you try this recipe or if you have any questions. I’d love to hear how it turns out for you!
Happy Cooking!