Firecracker Shrimp & Grits: A Southern Grill Lunch Masterpiece
Discover a smoky, sizzling firecracker shrimp and grits recipe that will transport you straight to the heart of Southern American cuisine. This copycat dish is perfect for a Friday-night tailgate or secret restaurant hack that tastes even better at home.
Allergens
Shellfish, Gluten (in the batter), Milk
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup grits, uncooked
- 3 cups water
- 1 cup milk
- 1/2 cup butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups all
- purpose flour
- 1 1/2 cups cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 cup beer (your choice)
- 1/2 cup hot sauce
- Fresh parsley, for garnish
- Fresh cilantro, for garnish
Instructions
- Cook the grits according to package instructions, then set aside and keep warm.
- In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and black pepper. Gradually add beer and hot sauce, mixing until smooth.
- Dip shrimp into the batter and fry in hot oil (350°F) for 2 3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve shrimp atop grits, garnished with fresh parsley and cilantro.
Chef’s Insight
This recipe is a fusion of Southern comfort food with a zesty, fiery twist. The key to perfect firecracker shrimp lies in the batter - it needs to be just thick enough to coat the shrimp but thin enough to become crispy when fried.
Notes
Be sure to let the shrimp rest in the batter for a few minutes before frying to ensure an even and crispy coating. The key to tender shrimp is not overcooking them - aim for opaque pink flesh when cooked.