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    Home » Instant Pot

    Best Instant Pot Shrimp and Grits

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Jun 16, 2022 | Updated: Sep 10, 2022 | Author: Paint the Kitchen Red | 73 Comments

    JUMP TO RECIPE
    Instant Pot Shrimp and Grits on white plate - Paint the Kitchen Red

    Instant Pot Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato-based sauce combine with creamy grits to create a delicious fusion of flavors. The beauty of this recipe is that you can cook the grits with the shrimp in the same pot. This popular recipe gets rave reviews!

    Instant Pot Shrimp and Grits garnished with green onions on a white plate

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. FAQS
    4. INGREDIENTS
    5. STEP BY STEP INSTRUCTIONS
    6. RECIPE CARD – PRINTABLE
    7. RELATED RECIPES AND GUIDES

    Introduction

    This Instant Pot Shrimp and Grits recipe was adapted from my own stove-top recipe for shrimp and grits that I’ve been making since I lived in the South.

    Shrimp and grits is a classic southern recipe.  If you’re wondering what grits are, they’re coarsely ground dried corn, similar to Italian polenta.

    Originally served as a breakfast dish in the Southeastern US, shrimp and grits has gained in popularity on restaurant dinner menus. There are probably as many variations of shrimp & grits as there are restaurants serving the dish.

    I’ve had shrimp and grits without tomatoes, with mushrooms, with cheese, or with andouille sausage or chorizo instead of bacon. Some versions are simple with just salt and pepper for spice and other versions use more bold flavorings.

    My version is not the salt and pepper kind!  It has spice-rubbed shrimp in a rich tomato-based sauce served on a bed of creamy grits.  In adapting the recipe to the electric pressure cooker, I wanted to make the dish a one-pot meal with as few steps as possible.

    The dish is easy to make: of the 45 minutes of cooking time, less than 10 minutes are hands-on.  The end result is a wonderfully flavorful and comforting shrimp and grits.

    You’ll notice that the shrimp is not sauteed at the beginning. It’s seasoned with a dry rub of Old Bay seasoning added in at the end.  This seals in all the flavors.

    Since the shrimp cooks in the residual heat of the Instant Pot, make sure you close the Instant Pot immediately after adding the shrimp – you don’t want to let too much heat escape!

    I hope you get to try out this Instant Pot Shrimp and Grits recipe. If you’ve never tried grits, this is the way to try them because they go so well with the shrimp. It’s a meal-in-one that’s delicious and satisfying.

    Here are some Instant Pot recipes you might like to try out!
    – Instant Pot Jambalaya
    – Instant Pot Gumbo

    – Instant Pot Red Beans and Rice

    TIPS AND SUBSTITUTIONS


    Grits

    Authentic grits are made from hominy, but it’s not easy finding authentic southern-style stone ground grits where I live.  The best option I’ve found is Southern-style Bob’s Red Mill white corn grits, made from

    Depending on the quantity of grits I’m making, they can be lumpy when finished cooking.  I usually don’t have a problem if I make the recipe as written but when I double it, I need to break up the lumps with a fork once the cooking time is over.

    If the grits seem too liquidy when you take them out, they will thicken if you let them sit for 15 minutes or so.

    To make the grits more creamy, add a tablespoon or two of cream or butter.

    Find out all about the different types of grits from Southern Living.


    Cooking the Shrimp and Grits Together

    This Instant Pot shrimp and grits recipe uses the pot-in-pot method to cook the dish.  You’ll cook the sauce ingredients directly in the inner pot, put the grits in an oven-safe bowl that’s placed on a trivet in the sauce, and cook both together.

    The steam from the sauce will build pressure and cook the grits, allowing you to make the main dish and side dish together!

    Trivet

    I have two trivets: the one that came with the Instant Pot and a 2.7 inch trivet. The tall one was too tall to fit the glass bowl I used for the grits, so I used the former, which was a bit messy since it sat in the sauce instead of above it.

    After making this recipe, I purchased this 2 inch trivet, which I feel is just the right size. Find out more about what a trivet is and how to use it.


    Lemon Juice

    The lemon juice gives this recipe a slightly tart flavor.  If you wish, you can reduce the quantity of lemon juice.

    Spice Level

    The spice level is mild to medium.  If you want spicy shrimp and grits, you can increase the quantity of Old Bay Seasoning and/or hot sauce (reduce lemon juice if your hot sauce has an acidic flavor) and also the Old Bay Seasoning.

    Feel free to substitute creole or cajun seasoning for the Old Bay Seasoning.

    Adding some hot sauce or red pepper flakes at the end will allow you to add more spice to individual servings.


    Servings

    This recipe easily feeds four in my family. However, if you’ll be serving people with big appetites, you may need to make more. The recipe can be doubled but make sure that the dish you use for the grits is big enough!

    Cheese

    Adding cheese to the grits makes the grits creamier and more flavorful. You can omit the cheese. I make this recipe with plain grits or cheese grits. Keep in mind that cheese is salty, so adjust the quantity of salt if needed. You have a few options for cheese including:

    • Shredded cheddar
    • Shredded parmesan
    • Goat cheese
    • Pimento cheese

    Shrimp

    I use medium shrimp when making this recipe. If you’re using large shrimp or jumbo shrimp, you may want to add a few more minutes to the shrimp cook time.

    FAQs


    If I want to double the recipe, what changes do I need to make?

    There are a couple of things to consider when doubling this recipe:
    – Double all ingredients.
    – Make sure the container you use for the grits can accommodate double the grits.
    – Keep the shrimp in the residual heat for a bit longer than the recipe says, and if they’re not completely cooked, heat in Saute mode for a minute or so.
    – Pressure cook the grits for an extra minute or two, just to be safe.

    Can I use sausage in this recipe?

    To use sausage, saute about 6 oz. of smoked andouille sausage (cut into rounds) after sauteing the bacon. Add the sausage back in when you’re adding the cream.

    The grits are a bit runny. What can I do?

    Usually, just letting the grits rest for about 10 to 15 minutes allows it to thicken up.

    The grits are lumpy. What can I do?

    Stir the grits up using a fork and add a little bit of cream to make them smoother.

    Can I use another type of cheese?

    Yes, you can use your choice of cheese. Some options are shredded parmesan cheese, pimento cheese, or goat cheese. Adjust the quantity of salt as needed.

    Can I use frozen shrimp?

    Frozen shrimp won’t cook if you’re using my method of heating the shrimp in the residual heat. You’ll need to pressure cook the shrimp at high pressure for a minute or two with a quick release of pressure.

    Can I use Instant Grits?

    Instant grits are much less flavorful than regular or stone ground grits. Some readers have used quick grits and had good results but I have not tried using them.

    Do you drain the liquid from the canned tomatoes?

    No, you put the entire contents of the can into the Instant Pot.

    How can I make this recipe healthier?

    – Substitute half and half for the cream. It won’t be as creamy and may be a bit more liquidy.
    – Using stone ground grits is healthier than using regular or instant grits.
    – Drain off the bacon fat and use olive oil to saute the onions.
    – Or omit the bacon.

    Can I use a stainless steel bowl for the grits?

    Yes, a stainless steel container should also work. I would use the same cook time.

    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    Instant Pot Shrimp and Grits – Ingredients List

    Instant Pot Easy Shrimp and Grits Ingredients - bacon, lemon juice, broth, wine, scallion, bell pepper, onion,,garlic, seasoning, salt, shrimp, tomatoes, hot sauce, pepper
    • Bacon
    • Lemon juice
    • Broth
    • White wine
    • Scallions
    • Green bell pepper and/or red bell pepper
    • Onions
    • Garlic
    • Seasoning
    • Salt
    • Shrimp
    • Tomatoes
    • Hot sauce
    • Pepper
    • Cream
    • Shredded cheese (optional)

    More details in the printable recipe card at the bottom of this post

    How to Make Shrimp and Grits in the Instant Pot (Step by Step Instructions)

    1. Season shrimp
    2. Saute bacon
    3. Add onions and peppers
    4. Add tomatoes and seasonings
    5. Place grits on a trivet
    6. Pressure cook
    7. Release pressure
    8. Remove grits and add shrimp
    9. Cook shrimp and add cream
    10. Heat through

    Season shrimp

    Glass bowl with marinated shrimp
    • Season shrimp with Old Bay seasoning and set aside.

    Saute bacon

    Press saute, add bacon, cooked bacon
    • Press ‘Saute’.
    • Cook bacon until crisp, about 3 minutes.
    • Using a slotted spoon, remove bacon to a plate and set aside.

    Add onions and peppers

    cook onion, bell peppers, garlic; press cancel
    • Add onions and bell peppers. Saute in the rendered bacon fat till onion is translucent, about 2 to 3 minutes.
    • Add garlic and saute for another 30 seconds.
    • Turn Instant Pot off.

    Add tomatoes and seasonings

    Add tomatoes to the onion mixture
    • Deglaze with white wine, and stir well to remove any browned bits from the bottom of the Instant Pot, allowing the wine to mostly evaporate.
    • Add in tomatoes, lemon juice, broth, tabasco, salt and pepper.
    • Stir to combine.

    Place grits on trivet

    Bowl of grits placed on top of trivet in inner pot
    • Place trivet in the Instant Pot.
    • Stir together milk, water, grits, salt and pepper in an oven-safe glass bowl.
    • Place bowl on trivet.

    Instant Pot Duo Pressure Cook 10 minutes

    Instant Pot Duo Manual mode 10 minutes collage - close lid, press manual, press - or +, display shows 10- Paint the Kitchen Red
    • Close the lid and make sure the steam release handle is in the Sealing position.
    • Press Manual (or Pressure Cook) and + or – until the display reads 10 (10 minutes).

    Instant Pot Ultra Pressure Cook 10 minutes

    Instant Pot Ultra pressure cook 10 minutes collage - close Instant Pot Ultra, set time to 00:10 and select Pressure Cook, press start - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 10 minutes (00:10).
    • Press Start.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • Instant Pot display will change to On.
    • Once the Instant Pot is pressurized, the float valve will go up.
    • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

    How to Naturally Release Pressure (NPR) on the DUO and ULTRA

    Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red
    Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red
    • Allow the pressure to release naturally (NPR).  The float valve will be in the down position.  This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
    • Press Cancel and open the Instant Pot.

    Remove grits and add shrimp

    Remove grits and trivet, add shrimp
    • Carefully remove the bowl containing the grits, add butter, fluff with a fork, and set aside. *
    • For cheesy grits, add 2 ounces of cheddar cheese or your choice of cheese.
    • Remove the trivet and stir in shrimp.

    * Be sure not to let too much heat escape while you’re removing the grits.  The shrimp will be cooking in residual heat of the Instant Pot.

    Cook shrimp and add cream

    Open lid, add cream
    • Close the Instant Pot and allow the shrimp to finish cooking in the residual heat.
    • After 10 minutes, open the Instant Pot.
    • Add cream and gently stir the shrimp.

    Heat through

    Instant Pot Easy Shrimp and Grits Instruction 7 - Paint the Kitchen Red
    • Press Saute .
    • When heated through (don’t boil), press Cancel.
    • Remove to serving bowl and garnish with scallions and reserved bacon.
    • Serve grits topped with shrimp and sauce.
    Instant Pot Shrimp and Grits garnished with green onions on a white plate

    Instant Pot Shrimp and Grits

    Instant Pot  Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato sauce combine with creamy grits to create a delicious fusion of flavors.
    4.84 from 25 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 292
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Steam rack / trivet
    • Oven safe glass bowl

    Ingredients
      

    Shrimp Ingredients

    • 1 lb shrimp peeled and deveined
    • 2 tsp Old Bay seasoning or more to taste
    • 3 strips bacon diced
    • 1/3 cup onion chopped
    • 1/2 cup bell peppers red and/or green, chopped
    • 1 Tbsp garlic minced
    • 2 Tbsp dry white wine
    • 1 1/2 cups diced tomatoes canned or fresh
    • 2 Tbsp lemon juice or to taste
    • 1/4 cup chicken broth
    • 1/4 tsp Tabasco sauce or hot sauce, more to taste
    • 1/2 tsp salt or to taste
    • 1/4 tsp black pepper powder
    • 1/4 cup heavy cream
    • 1/4 cup green onions sliced thin (green parts only)

    Grits Ingredients

    • 1/2 cup grits
    • 1 cup milk
    • 1 cup water
    • salt to taste
    • pepper to taste
    • 2 Tbsp butter add more or less, to taste
    • 2 oz. shredded cheddar cheese or your choice of cheese optional

    Instructions
     

    • Pat shrimp dry and sprinkle with Old Bay seasoning. Set aside.
    • Select Saute mode, cook bacon until crisp, about 3 minutes. Using a slotted spoon, remove to a plate and set aside.
    • Saute onions and bell peppers in the rendered bacon fat till onion is translucent, about 2 to 3 minutes.
    • Add garlic and saute briefly.
    • Turn Instant Pot off.
    • Deglaze with white wine, and stir well to remove any browned bits, allowing the wine to mostly evaporate. Make sure there's no food stuck on the bottom of the pot.
    • Stir in tomatoes, lemon juice, broth, hot sauce, salt and pepper.
    • Place trivet in the Instant Pot.
    • In a medium bowl that will fit in the Instant Pot, stir together grits, milk, water, salt and pepper. Place bowl on trivet.
    • Close Instant Pot lid and pressure cook on High Pressure for 10 minutes.
    • Allow the pressure to release naturally. [Read More: The Different Pressure Release Methods]
    • Open the Instant Pot, remove the grits and set aside.
    • Remove the trivet.
    • Carefully stir in shrimp.
    • Close the Instant Pot immediately and allow the shrimp to finish cooking in the residual heat.  Instant Pot will be in Keep Warm mode.
    • While shrimp is cooking, add butter and cheese (if using) to the grits and fluff grits with a fork. Make sure you remove all lumps while fluffing the grits. *
    • After 10 minutes, open the Instant Pot. Gently stir the shrimp.
    • Select Saute mode and stir in cream. Heat through (don't boil) and turn off Instant Pot by pressing Cancel.
    • Garnish with scallions and bacon.
    • Serve grits topped with shrimp and sauce.

    Notes

    • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, peeled shrimp, etc.
    • * To make the grits extra creamy, add some cream.
    • You can substitute Old Bay seasoning with Cajun seasoning or Creole Seasoning.  Adjust the quantity of added salt as needed.
    • See the blog post for more detailed recipe tips

    Nutrition

    Serving: 1 serving (4 servings total) | Calories: 292 kcal | Carbohydrates: 18 g | Protein: 30 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 183 mg | Sodium: 1178 mg | Fiber: 3 g | Sugar: 10 g
    Course Main Dishes
    Cuisine American, Southern
    Main Ingredient seafood
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

    BACK TO TOP

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    Reader Interactions

    Comments

    1. Amy Sonnenberg

      November 05, 2020 at 7:26 pm

      4 stars
      Very tasty and a good use for the IP. I will agree that this serves two good sized dinner servings or 4 as an appetizer. Now my husband understands why I order s&p regularly when we go out.

      My grits were kind of unevenly lumpy with dry spots. With some stirring, and a generous handful of Gruyere, it all worked out.

      This is an easy recipe to make subs based on what you have handy— I used a Cajun spice mix from another recipe, chicken broth instead of wine to deglaze and in the grits, 1/2 and 1/2 at the end.

      Reply
      • Paint the Kitchen Red

        November 06, 2020 at 9:43 am

        Amy, thanks for the comment. So happy to hear you liked the recipe. It could be you needed to stir the grits up a bit more. But glad you got it figured out.

        Reply
    2. Nancy Valant

      August 11, 2020 at 5:47 pm

      5 stars
      This is the best shrimp grits recipe I’ve ever made!!

      Reply
      • Paint the Kitchen Red

        August 12, 2020 at 10:21 am

        Thank you, Nancy – I appreciate you sharing that!

        Reply
    3. Deb

      July 18, 2020 at 7:30 pm

      5 stars
      Awesome recipe! We thought it to feed 4 people fine. Rich and satisfying.

      Reply
      • Paint the Kitchen Red

        July 19, 2020 at 1:41 pm

        Thank you, Deb. I appreciate you taking the time to let me know. 🙂

        Reply
    4. Tina Chin

      May 07, 2020 at 1:01 pm

      5 stars
      First… I don’t ever leave a review unless I have actually made the recipe… second, everything about this recipe is absolutely phenomenal!!! Flavor, consistency of grits and the serving amount which served for my family- 1 teen, 1 pre teen and 1 adult (a very large plate that could have very well been split into two….) and still had tons of the sauce left! I didn’t have the canon of tomatoes so I diced 3 fresh ones and boiled in a 1/2 cup of water just a bit. I also didn’t have a bottle of white wine so I just used some white cooking wine. I was totally tempted to double the recipe …. especially the grits, but opted to stick with the recipe as written…. SO GLAD I DID!!! I had never used another pot/bowl in the instant pot (I’m a newbie) so I was a little confused here and worried… I used a 7 in round cake pan. I just knew it would overflow and I would have grits everywhere! But to my surprise… perfection! There is not one step I would recommend changing nor one ingredient substituted… WELL DONE author, WELL DONE…this one is a keeper! Thank you!!

      Reply
      • Paint the Kitchen Red

        May 08, 2020 at 10:23 am

        Wow, Tina! Thank you so much for your detailed review and kind words. You’ve made my day. Yes, I find grits to be surprisingly filling!

        Reply
    5. Monica Pileggi

      April 16, 2020 at 8:10 am

      I made this last night (April 15, 2020). I forgot to add the broth to the IP per the directions. I was afraid the pot would burn but it didn’t. When I added the shrimp, I added the broth (which I heated up in the microwave). I also added a heaping tablespoon of Parmesan cheese to the grits when I added the butter, as I felt the grits was too plan for my taste; however, the cheese was not needed because the sauce had a delicious flavor. This was excellent and I’ll definitely keep this in my recipe book. Thanks!

      Reply
      • Paint the Kitchen Red

        April 16, 2020 at 10:05 am

        Hey Monica, thank for commenting and for letting us know your substitutions. Glad to hear you liked the recipe 🙂

        Reply
    6. Jennifer

      October 01, 2019 at 6:19 pm

      5 stars
      This dish turned out to be absolutely brilliant!
      After reading some of the comments, I was worried. Most people seem to take portion sizes out of context and devalue your recipe for their lack of research and common sense. We found no issue with your portion sizes. The grits turned out wonderfully and despite our decision to amend your recipe, you gave us a baseline to run with. We have tried your Jambalaya, gumbo and étouffée recipes and have been blown away each time! I am so pleased that you share your hard work and efforts with the world. The Instant Pot is a wonderful machine and we’re so glad you have taken the time to test some of our Southern/Creole favorites. Cheers!

      Reply
      • Paint the Kitchen Red

        October 02, 2019 at 7:25 am

        Thanks, Jennifer! I’m pretty proud of this recipe because I was the first one to post this recipe with the shrimp and grits cooked together, and I developed the recipe myself. I very much appreciate you taking the time to comment and rate the recipe and letting me know about the Cajun recipes you liked!

        Reply
    7. Chris Cleeland

      August 24, 2019 at 9:09 pm

      4 stars
      The only reason this got 4 stars is because it’s definitely not a “serves 4”. To serve 4 I would basically double it.

      I also bailed on the “Old Bay” and used Tony Chachere’s creole seasoning for everything. Turned out extremely well.

      Reply
      • Paint the Kitchen Red

        August 26, 2019 at 10:07 am

        Chris, thanks for taking the time to comment. I appreciate your feedback. It’s hard to set serving size, since it is subjective but I will keep your comment in mind for when I revise the recipe in the future.

        Reply
    8. Terence

      February 20, 2019 at 9:58 am

      4 stars
      Our family enjoyed this dish to varying degrees, ranging from my youngest (a teenager) who absolutely loved it, to me who thought it was just ok. On the plus side, I thought the shrimp were cooked perfectly! My biggest complaint is that the recipe says it serves 4. Perhaps as an appetizer, but for me, as an entrée, it serves closer to 2 (perhaps 3; if I had to pick a number, I’d go with 2.25).
      I did not grow up on grits, but loved them when I had shrimp & grits in a restaurant in Washington D.C.; those grits were sooo creamy. These grits were not nearly as creamy and that disappointed me (if it’s easy to tweak the recipe to be creamier, might be worth a comment in the recipe). One other potential note to add to the recipe is for people to remove all the lumps when fluffing the grits.

      Reply
      • Paint the Kitchen Red

        February 21, 2019 at 9:14 am

        Terence, regarding the creaminess of the grits I know what you mean and that’s most likely from using cream and butter 🙂 Yes, sorry about the serving size – I usually just put down the number of servings that a recipe feeds my family – we usually have a salad, etc. So it may not be accurate for everyone. I will put it on my list to update the tips with your suggestions because they are valid points. Thanks for your feedback.

        Reply
        • Terence

          August 08, 2019 at 2:12 pm

          I looked at other shrimp and grits recipes to see how to make the grits creamier. After the grits were cooked, I fluffed them and mixed in 5 oz (or so) of shredded cheddar cheese. Grits were outstanding with this addition.
          I also doubled the amount of shrimp. This required additional cooking time (had to turn on Saute as I’m not sure all the shrimp would have fully cooked in just the latent heat).

          Reply
          • Paint the Kitchen Red

            August 11, 2019 at 12:16 pm

            Thanks for the update, Terence. I had a feeling that cheese or cream would do the trick – and you’re very kind to share your experience!

            Reply
      • Chris Cleeland

        August 24, 2019 at 9:06 pm

        A lot of the creaminess of grits is related to the grits you use. Quaker grits don’t really get creamy.

        I was just in Mississippi and bought some “Grit Girl” grits after having some in a local restaurant, and they cooked up super creamy.

        Reply
        • Paint the Kitchen Red

          August 26, 2019 at 10:05 am

          Thanks, Chris – good info!

          Reply
    9. Donna

      January 24, 2019 at 4:19 pm

      5 stars
      We loved this recipe!

      Reply
      • Paint the Kitchen Red

        January 24, 2019 at 7:50 pm

        Thanks for your comment, Donna – I’m really glad you liked the recipe.

        Reply
    10. Amy

      January 14, 2019 at 9:13 pm

      Do you think it will still be a good recipe if bacon is not added? I don’t eat pork.

      Reply
      • Paint the Kitchen Red

        January 16, 2019 at 6:05 pm

        I think it will be tasty still. Maybe you can add some chipotle chile or smoked paprika for a smoky flavor and saute the onions in some butter if you don’t mind the fat.

        Reply
        • My

          January 22, 2019 at 10:29 am

          Thank you, great ideas!

          Reply
    11. Christine Haughton

      January 13, 2019 at 3:48 am

      I am not sure what I did wrong but this recipe did not turn out as well as the others. We used Autry grits the only difference. No flavor in the sauce just blah . My husband was so excited to have this Shrimp and grits as it is his fav. Not this though. It took over 2hrs to prepare and cook. I don’t get the benefit of this instant pot.

      Reply
      • Paint the Kitchen Red

        January 13, 2019 at 6:36 pm

        Christine, sorry this recipe didn’t meet your expectations. I love the flavors of this recipe, but maybe your taste buds require you to increase the quantity of spices, onions, garlic, etc. Maybe by one and a half.

        Reply
    12. Tanya

      January 06, 2019 at 10:30 am

      5 stars
      For some reason I have had a taste for shrimp and grits and the only wsy to get them was to make them myself. I love cooking in my pressure cooker so of course I had to find a recipe that used a pc, and ingredients I had on hand. This one was perfect. The first time I made them I just used 1/2 the recipe because I was only making for myself. It came out so good, and I had leftover shrimp and sauce so I had it over rice. And it was just as good or even better. My husband had a taste and asked me to make more. So within 1 week, I made this twice. Both times it came out perfect. Thank you for sharing your rcipr for this delicious dish.

      Reply
      • Paint the Kitchen Red

        January 06, 2019 at 11:15 am

        Tanya – thanks for that wonderful comment! I’m glad it passed the hubby test 🙂

        Reply
    13. Angie

      January 03, 2019 at 12:33 am

      5 stars
      Made this for dinner tonight….my hubby said it was restaurant quality. Could it be because I didn’t have milk so I used heavy cream for the grits👨‍🍳 🤣😂.
      Wasn’t sure how big of a bowl to use for the grits and all I had were the round Pyrex so I used the smallest 1qt size and it was perfect. Grits didn’t explode everywhere as I wasn’t sure how much it would rise. Also just as another reviewer said grits were a little runny at first but setup nicely as I waited for the shrimp to cook. Recipe is definitely a keeper. Next time I will try adding some sausage. Thanks for the great recipe!

      Reply
      • Paint the Kitchen Red

        January 03, 2019 at 6:57 am

        Hi Angie, that’s funny – cream does make anything taste even better 🙂 Thank you for your comment and I so happy to hear you liked one of my favorite recipes. Sausage would be a nice and substantial addition.

        Reply
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