Robyn Stone
Shrimp and Grits Bites are a bite-sized version of the all-time favorite shrimp and grits. Made in a mini muffin tin and perfectly portioned for entertaining, parties, tailgates and more!
Shrimp and grits have to be one of our favorite dishes and these shrimp and grits bites are the perfect twist as a bite-sized appetizer! Succulent shrimp are cooked to perfection and then are sit on top of creamy grits that have been baked and perfectly portioned.
Shrimp and Grits Bites Recipe
I first shared this recipe in 2011, but recently decided to take new photographs to be able to show you step-by-step how to make these delicious nibbles.
How to Make Shrimp and Grits Bites Recipe
Make the Grits
• Prepare your grits using your favorite method, stovetop, slow cooker or Instant Pot.
Resource: Instant Pot Grits
• Spoon a rounded tablespoon of the grits into a mini muffin tin that has been prepared with non-stick cooking spray.
• Bake until the grits are golden brown and firm, about 25 minutes.
• Make an indention in the center of the warm baked grits with the back of a spoon.
• Allow the grits to cool completely in the pan.
Cook Shrimp
• Melt butter in a skillet set over medium heat.
• Add shrimp and cook on one side until pink, about 2-3 minutes. Turn the shrimp over and cook until cooked throughout and pink.
• Add seasonings and parsley and stir to combine with the butter and shrimp.
Assemble Shrimp and Grits Bites
• Remove baked grits from mini muffin tin and place onto a serving platter.
• Top each with one shrimp, a drizzle of the butter sauce, and a sprinkle of fresh parsley for garnish.
• Serve immediately.
How to Make this Appetizer Ahead of Time
This makes a great recipe for prepping ahead of time for even easier entertaining!
• Prepare bite-sized grits through baking and cooling, remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover tightly with wrap and refrigerate up to 4 days.
• When ready to serve, bake the bite-sized grits in a 350º F oven until warmed throughout, about 5 – 10 minutes.
• Meanwhile, prepare the shrimp as directed above.
• Transfer the grits to a serving platter and top with the shrimp and extract parsley for garnish.
Here’s my Shrimp and Grits Bites recipe. I hope you love them as much as we do!
Shrimp and Grits Bites
Ingredients
Grits
- 2 1/4 cups cooked grits
Shrimp
- 2 tablespoons butter
- 36 medium shrimp peeled and deveined
- 1/2 teaspoon Stone House Seasoning
- 1/4 teaspoon chili powder optional
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 350º F.
- Spoon prepared grits into mini muffin tin that has been prepared with non-stick cooking spray. Bake for 30 minutes or until golden brown. Remove from oven and press a small indention with the back of a spoon in the grits cup. Allow to cool in the pan for about 5 minutes. Remove grits to a serving platter.
- Meanwhile, melt butter in a medium skillet set over medium heat. Sprinkle in the Stone House Seasoning and chili powder, if used. Stir to combine. Add shrimp and cook on one side until pink, about 2 - 3 minutes. Then turn to the other side and cook until pink throughout, about 3 more minutes.
- Place one shrimp on each of the baked grits. Spoon more of the melted butter on top of the grits and then sprinkle with additional chopped parsley as garnish.
Notes
Nutrition Information
Enjoy!
Robyn xo
Thats s fabulous recipe Robyn! Simple, quick n looks SO SO good!
Ooh, these look so good! Bookmarking right now!
If these were the result of over cooking, my husband would gladly have me do more than necessary. What a perfect appetizer!
HOw fun and cute are these?? And I LOVE shrimp so am dying to try!!
These are a great idea for finger food at a party. I bet the little baked grits rounds would be great with all kinds of other toppings too.
Love the idea of turning shrimp and grits into bite-sized appetizers, and I’m a big believer in over-cooking. My in-laws are notoriously low on food. I’d much rather have leftovers to eat.
I love this idea! 🙂 And I’ve always been a little jealous of people who can entertain large groups with ease. It puts me in straightjacket mode. 😉
These look delicious, Robyn. I did have an epic kitchen disaster a few months back with a roast chicken. It didn’t defrost all the way and took absolutely hours to cook. We were eating dinner at like 10:30 p.m., with guests! I was mortified too.
Great little appetizer. And I’m also an overcooker. Running out of food is my biggest fear, so I end up cooking enough to feed a football stadium when we entertain.
Just the other day I was telling my friend that he should try shrimp and grits (he was saying he “doesn’t do grits”)… I’ll pass this recipe along. 🙂
My Greek MIL is a queen of overcooking and sadly through the years I have slowly learned to embrace it by *overeating* while a guest in her home. (Well somebody has to do it, right?)
I have always been so intrigued by grits, but I have never tried them. These little bites look simply delicious!
I will definitely try your recipe. My family doesn’t like grits much but maybe your recipe will help me improve them.
Plan B
These are too cute!! Would’ve never thought of it.
What a great idea – I love this appetizer version of a favorite of mine!
I love anything with shrimp in it!
And yes, the horrors of running out of food. Have had that happen more than once, and no fun!
Shrimp and Grits is one of my husbands favorites! We saw Paula Deen make it once and it looked so good, hubby went out and bought the stuff to make it the next morning! I can’t wait to try these!
Going to try these as soon as I can get my hands on some shrimp !
Do you prepare the mini muffin tin before you put the grits in or do you just put them in a dry muffin tin?
I’m afraid they might stick and be hard to remove
Yes, Debbue, you would need to either spray the muffin tin before placing the grits in them. I’m sorry I left that out of the instructions. Thanks for letting me know. Hope you enjoy them!
Could you use cheese grits for these?
Yes, Anne, these would be delicious with cheese grits! Enjoy!