In this easy Instant Pot shrimp and grits recipe, Creole seasoning and andouille sausage add subtle heat and pair perfectly with creamy grits.
Why This Recipe Works
- Cajun and Southern Fusion: This dish combines the spicy kick of Cajun seasoning with the creamy comfort of Southern-style grits.
- Andouille Sausage: The sausage adds a smoky, rich flavor that pairs perfectly with the shrimp.
- Customizable Heat Level: Adjust the spiciness by choosing a milder or spicier seasoning according to your preference.
- Large Shrimp: Using larger shrimp makes for a more satisfying, meaty bite.
Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the South but actually began becoming popular in the 1980s after The New York Times included the recipe for a North Carolina chef's shrimp and cheese grits in an article about preserving southern recipes. By the 90s, shrimp and grits were appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018... with Instant Pot Shrimp and Grits. What a great time to be alive!
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Do I need to use large shrimp?
I enjoy serving this dish as an entrée, so, in my opinion, the larger the shrimp, the better. The smallest shrimp I'd recommend using are "large shrimp," aka 21/25 shrimp - meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size of shrimp you choose. It's just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that's just personal preference. There is no wrong shrimp to use.
Ingredients for Instant Pot Shrimp and Grits
- Andouille Sausage (6 oz, diced): Adds a smoky, spicy flavor.
- Olive Oil (1 Tbsp): Helps to sauté the sausage and vegetables.
- Quick Grits (½ cup): Cook quickly and become creamy in the Instant Pot.
- Milk (1 cup): Adds richness to the grits.
- Chicken Stock (1 cup): Provides a savory base for the grits.
- Yellow Onions (½ cup, diced): Adds sweetness and depth of flavor.
- Garlic (1 Tbsp, minced): Enhances the overall flavor.
- White Wine (1 cup): Deglazes the pot and adds a subtle acidity.
- Canned Tomatoes (1 cup, petite diced): Adds a tangy sweetness.
- Creole Seasoning (1 Tbsp): Provides a spicy kick.
- Butter (1 Tbsp): Makes the grits extra creamy.
- Fresh Thyme Leaves (1 tsp): Adds an earthy flavor.
- Fresh Parsley (1 Tbsp, finely chopped): Brightens the dish.
- Green Onions (¼ cup, thinly sliced): Adds a fresh, oniony bite.
- Large Shrimp (1 lb, 21/25 count or larger): The star of the dish.
- Heavy Cream (⅓ cup): Adds richness to the shrimp and sauce.
How to Make Instant Pot Shrimp and Grits
And the AMAZING Result...
Expert Tips
- Prevent Burn Notice: Make sure to deglaze the pot well to avoid the burn notice.
- Cooking Shrimp: Do not overcook shrimp. They should be pink with red tails and slightly opaque flesh.
- Adjusting Spice: Use a milder seasoning if you prefer less heat.
FAQs
Can I use frozen shrimp? Yes, make sure to thaw them completely before cooking.
What can I use instead of andouille sausage? Smoked sausage or chorizo can be good substitutes.
Can I use regular grits instead of quick grits? Yes, but you may need to adjust the cooking time slightly.
Is there a non-alcoholic substitute for white wine? Chicken broth or water mixed with 2 tablespoons of white wine vinegar can work.
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📖 Recipe
Instant Pot Shrimp and Grits
Ingredients
- 6 oz. andouille sausage diced
- 1 Tbsp. olive oil
- ½ cup quick grits
- 1 cup milk
- 1 cup chicken stock
- ½ cup yellow onions diced
- 1 Tbsp. garlic minced
- 1 cup white wine
- 1 cup canned tomatoes petite diced
- 1 Tbsp. creole seasoning
- 1 tsp. fresh thyme leaves
- 1 Tbsp. butter
- 1 Tbsp. fresh parsley finely chopped
- ¼ cup green onions thinly sliced
- 1 lb. large shrimp 21/25 count or larger
- ⅓ cup heavy cream
Instructions
- Using the sauté setting on your Instant Pot, add oil and sausage. Cook for about 5 minutes until the fat is rendered and the edges are crisp.
- In an oven-safe glass bowl, whisk together the grits, milk, and chicken stock. Set aside.
- Add onions to the pot and sauté for about 3 minutes until softened and translucent. Add garlic and continue cooking for one minute.
- Add wine and cook for about 5 minutes, scraping up any brown bits from the bottom of the pot. Add tomatoes, thyme, and creole seasoning, and mix well.
- Place a 3-inch trivet in the Instant Pot, then place the bowl of grits on top of the trivet. Lock the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally (about 10 minutes).
- Carefully remove the bowl from the Instant Pot. Add butter to the grits and whisk well to break up any clumps. Cover until ready to serve.
- Switch the Instant Pot back to the sauté setting. Add parsley and green onions and mix well. Bring to a boil.
- Add shrimp and cook for about 5 minutes, stirring every 30 seconds, until the shrimp turn pink.
- Add the cream and mix well before the shrimp are fully cooked. Switch the pot to the warm setting.
Video
Notes
Expert Tips
- It is common for people to overcook their shrimp. When shrimp is done, it is pink with red tails, and the flesh is slightly opaque. The shrimp will be slightly white. Do not eat gray or translucent shrimp (clear) after cooking. If your shrimp are a bright white, they are most likely overcooked. Likewise, if shrimp is tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is 120 degrees Fahrenheit.
- We use Tony Chachere’s Creole Seasoning for this recipe. If your store does not carry this brand, you can substitute another Creole seasoning or any type of spicy seasoning you choose. If you don’t want spicy seasoning, use a teaspoon of salt and any other spices you want.
- If you are making a double batch, I recommend cooking the grits separately, as they will not fit in one bowl in the Instant Pot. You can double everything else in the IP. However, I wouldn’t double the creole seasoning. I’d recommend using 1 ½ tbs rather than 2 full tablespoons. Cook time would remain the same.
FAQs
Can I use frozen shrimp? Yes, make sure to thaw them completely before cooking. What can I use instead of andouille sausage? Smoked sausage or chorizo can be good substitutes. Can I use regular grits instead of quick grits? Yes, but you may need to adjust the cooking time slightly. Is there a non-alcoholic substitute for white wine? Chicken broth or water mixed with 2 tablespoons of white wine vinegar can work.Nutrition
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Paige
I was skeptical about how this would turn out but I love ordering s&g in restaurants so I thought I’d give it a try - I’m glad I did! My husband & I loved it! It was sufficient for the 2 of us and enough for a healthy 3rd serving as an entree for hungry people - I did not serve it with bread, just a salad, so the grits were the only carb. If served with bread, you could get a 4th serving, I think. Anyway, we enjoyed it and I’m looking forward to making it for guests in the future!
Chris
I have made this multiple times, delicious and easy!
Very god insta pot recipe!
Tim
Wow was so good. Layers upon layers of flavor. A hit with the whole family. My wife says it was better than any shrimp and grits that she has gotten from a restaurant.