Shrimp & Grits Shooters are a fun, elegant twist on a Southern classic — featuring creamy cheese grits topped with smoky, spicy shrimp in individual shot glasses. These bite-sized Southern comfort appetizers are perfect for parties, weddings, or upscale brunch events.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsMakes 12 shooters
For the Grits
1 cup stone-ground grits or quick-cooking grits
4 cups chicken broth or water
½ tsp salt
1 cup sharp cheddar cheese, shredded
2 tbsp butter
¼ cup heavy cream or whole milk
For the Shrimp
12 large shrimp (16/20 count), peeled and deveined
1 tbsp olive oil or butter
1 clove garlic, minced
1 tsp smoked paprika
½ tsp cayenne pepper or chili flakes (adjust to taste)
½ tsp Old Bay or Cajun seasoning
Juice of ½ lemon
Salt & pepper to taste
Optional: splash of hot sauce or white wine
Garnish
Chopped green onions or chives
Extra cheddar or crispy bacon bits
Mini skewers or tasting spoons
Cook the Grits
1
Bring broth to a boil. Whisk in grits slowly.
Reduce heat to low and cook until thick and tender, stirring often (follow package time: 5–25 min).
Stir in butter, cream, cheese, and salt. Keep warm.
Sauté the Shrimp
2
Pat shrimp dry and season with paprika, cayenne, Old Bay, salt, and pepper.
Heat oil or butter in a skillet over medium-high.
Add garlic and sauté briefly (30 seconds), then add shrimp.
Cook 1–2 minutes per side until pink and slightly crisped.
Finish with lemon juice and optional hot sauce or wine. Let rest.
Assemble the Shooters
3
Spoon warm grits into shot glasses or mini cups (fill about ¾ full).
Top each with one shrimp.
Garnish with green onions, cheese, or bacon bits.
Serve with tasting spoons or skewers.
Pairing Suggestions
Tips & Notes
5
Make-ahead: Grits can be made up to 2 days in advance. Reheat with a splash of broth or cream before assembling.
Presentation: Serve in small mason jars, mini cups, or even espresso glasses.
Spicy twist: Add diced andouille sausage to the shrimp mix or swirl hot sauce into the grits.
Vegetarian option: Use roasted mushrooms or jackfruit instead of shrimp for a Southern veg spin.
Ingredients Makes 12 shooters
For the Grits
1 cup stone-ground grits or quick-cooking grits
4 cups chicken broth or water
½ tsp salt
1 cup sharp cheddar cheese, shredded
2 tbsp butter
¼ cup heavy cream or whole milk
For the Shrimp
12 large shrimp (16/20 count), peeled and deveined
1 tbsp olive oil or butter
1 clove garlic, minced
1 tsp smoked paprika
½ tsp cayenne pepper or chili flakes (adjust to taste)
½ tsp Old Bay or Cajun seasoning
Juice of ½ lemon
Salt & pepper to taste
Optional: splash of hot sauce or white wine
Garnish
Chopped green onions or chives
Extra cheddar or crispy bacon bits
Mini skewers or tasting spoons
Directions Cook the Grits
1
Bring broth to a boil. Whisk in grits slowly.
Reduce heat to low and cook until thick and tender, stirring often (follow package time: 5–25 min).
Stir in butter, cream, cheese, and salt. Keep warm.
Sauté the Shrimp
2
Pat shrimp dry and season with paprika, cayenne, Old Bay, salt, and pepper.
Heat oil or butter in a skillet over medium-high.
Add garlic and sauté briefly (30 seconds), then add shrimp.
Cook 1–2 minutes per side until pink and slightly crisped.
Finish with lemon juice and optional hot sauce or wine. Let rest.
Assemble the Shooters
3
Spoon warm grits into shot glasses or mini cups (fill about ¾ full).
Top each with one shrimp.
Garnish with green onions, cheese, or bacon bits.
Serve with tasting spoons or skewers.
Pairing Suggestions
Tips & Notes
5
Make-ahead: Grits can be made up to 2 days in advance. Reheat with a splash of broth or cream before assembling.
Presentation: Serve in small mason jars, mini cups, or even espresso glasses.
Spicy twist: Add diced andouille sausage to the shrimp mix or swirl hot sauce into the grits.
Vegetarian option: Use roasted mushrooms or jackfruit instead of shrimp for a Southern veg spin.
