High Protein Shrimp and Grits with Ribeye for Lunch

Shrimp and Grits Brunch Plate with Ribeye: A High-Protein Comfort Food Feast

In just 40 minutes, you can build the most satisfying high-protein brunch plate that brings together succulent shrimp, creamy grits, and a perfectly seared ribeye steak. This dish is a flavor explosion of savory, buttery, and slightly smoky notes, all balanced by the smooth texture of stone-ground grits. I first discovered this combination on a trip to Charleston, where a local chef served it with a wink and said, “This is how we do Sunday.” It immediately became my favorite way to turn a simple brunch into a memorable meal.

This recipe is straightforward enough for a weekend morning yet impressive enough for a special occasion. The key is timing the components so everything lands on the plate hot and ready.

Why You’ll Love This Recipe

• High in protein thanks to the shrimp and ribeye, keeping you full for hours.
• The creamy grits provide a comforting, velvety base that soaks up all the juices.
• One skillet for the shrimp and steak means less cleanup and more flavor.
• Perfect for a lazy Sunday brunch that feels like a restaurant experience at home.
• You can customize the spice level and cheese to match your taste perfectly.

Ingredients

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• Salt and black pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 ribeye steak, about 12 ounces, at room temperature
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish
• Juice of half a lemon

Instructions

• Bring the water or broth to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until thick and creamy.
• Stir in the heavy cream, cheddar cheese, and butter until melted and smooth. Season with salt and pepper. Cover and keep warm.
• While the grits cook, season the ribeye generously with salt and pepper on both sides. Let it rest at room temperature while you prepare the shrimp.
• In a large cast-iron skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
• Pat the shrimp dry with paper towels. Season with salt, pepper, smoked paprika, and cayenne. Add to the hot skillet with the bacon fat and cook for 2 minutes per side until pink and opaque. Add the minced garlic and cook for 30 seconds. Remove the shrimp and set aside.
• Wipe the skillet clean and add the olive oil. Heat over high heat until shimmering. Carefully place the ribeye in the skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing.
• Slice the ribeye against the grain into thick strips. Spoon the creamy grits onto plates, top with the cooked shrimp and sliced steak, sprinkle with crispy bacon, and garnish with fresh parsley and a squeeze of lemon juice.

Pro Tips

• For the creamiest grits, use stone-ground grits and stir often to prevent lumps. Never use instant grits for this dish.
• Let the ribeye come to room temperature before cooking. This ensures an even sear and a perfectly pink center.
• Pat the shrimp completely dry before seasoning. Excess moisture will cause them to steam instead of sear.
• If the grits become too thick while waiting, thin them out with a splash of warm milk or broth.
• Rest the steak for at least 5 minutes after cooking so the juices redistribute and don’t end up on your cutting board.

Variations

• Swap the ribeye for a spicy andouille sausage for a Louisiana-inspired twist.
• Use a smoked gouda or pepper jack cheese in the grits for a bolder flavor.
• Add sautéed mushrooms and onions to the skillet after cooking the bacon for extra depth.
• Make it dairy-free by using coconut cream and a vegan cheese alternative in the grits.

Frequently Asked Questions

• Can I use quick-cooking grits instead of stone-ground? Yes, but the texture will be less creamy and more porridge-like. Stone-ground grits are worth the extra time.
• How do I know when the ribeye is done? Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let it rest before slicing.
• Can I prepare the grits ahead of time? Yes, make the grits up to two days ahead and reheat with a splash of milk or broth, stirring until smooth.
• What size shrimp work best? Large or jumbo shrimp (16-20 count per pound) hold up best to searing and don’t overcook too quickly.
• Can I use frozen shrimp? Absolutely. Thaw them completely in the refrigerator overnight and pat them very dry before cooking.
• What can I substitute for bacon in the shrimp skillet? Use butter or olive oil for the fat, or try diced pancetta for a similar smoky flavor.

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• Honey Lime Chicken and Rice Stack
• Hamburger Hash Brown Casserole
• Crispy Cheesy Shrimp Wonton Cups

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.