Instant Pot Shrimp and Grits
This Instant Pot Shrimp and Grits is Southern comfort at its finest! Quick, creamy, and perfectly seasoned, it's a dish everyone will love!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil for sautéing the shrimp
- 1 pound medium-sized shrimp thawed with shells removed
- 1/2 teaspoon kosher salt to enhance flavor
- 1/4 teaspoon crushed red pepper flakes adjust according to your heat preference
- 1 1/2 cups vegetable or chicken broth for cooking the grits
- 1 tablespoon unsalted butter for extra creaminess
- 1/2 cup quick grits the star of the dish
- 1/2 cup low-fat sharp cheddar cheese for cheesy goodness
- 2 tablespoons fresh chopped cilantro for garnish
- 1 teaspoon smoked paprika adds a smoky flavor
Instructions
- Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat for a minute. Once hot, toss in the shrimp. Season with kosher salt and crushed red pepper flakes. Sauté for about 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp and set them aside.
- In the same pot, add the vegetable or chicken broth and bring it to a boil. Once boiling, stir in the quick grits. Close the lid and set the pressure to high for 5 minutes. After the timer goes off, quick release the pressure.
- Open the lid carefully, and stir in the unsalted butter and sharp cheddar cheese until melted and creamy. This is where the magic happens—the grits will become velvety smooth.
- Gently fold the sautéed shrimp back into the grits. Sprinkle with smoked paprika and mix well. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden Spoon
- Serving bowls
Notes
- For leftovers, store in an airtight container in the refrigerator for up to 3 days.
- If freezing, portion into freezer-safe containers and store for up to 2 months.
- To reheat, add a splash of broth or water to loosen the grits.