Shrimp and Grits Bites Recipe

26 Comments

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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!

No matter the season, whether it’s spring and summer party season or the holiday season in the fall and winter, delicious appetizers are always great to have in your recipe collection. These shrimp and grits bites are great for showers, tailgates, parties, and holiday gatherings. And they are scrumptious with a salad for a light dinner. They are the perfect little bite-sized appetizer and a favorite flavor combination!

Shrimp top baked grits on a plate. Garnished with fresh parsley // addapinch.com

Shrimp and grits have to be one of our favorite dishes. Blackened Shrimp atop cheesy grits makes an excellent dinner. These shrimp and grits bites are always a hit and such a favorite appetizer. Succulent shrimp are cooked to perfection and then sit on top of creamy grits that have been baked and perfectly portioned. And this decadent dish is ready in less than 30 minutes!

How to Make Shrimp and Grits Bites Recipe

Several parsley-topped shrimp and grits bites served on a white plate  // addapinch.com

I have made this recipe for years and shared it here with you, but I added some photos of the process of how to make these delicious nibbles. They are so simple to make, yet they taste so special! I think you will love them too. Let me share how to make them!

Ingredients

To make this shrimp and grits bites recipe, you will need the following:

Grits – use cooked grits to place into the mini muffin pan to bake. You can also prepare them with recipes for Instant Pot grits and slow cooker grits.

Shrimp – Use medium size; peeled and deveined.

Butter

Stone House Seasoning

Chili powder  – this is optional and can be adjusted to suit your tastes.

Fresh parsley – chopped

Grits pressed into a muffin tin to bake - addapinch.com

Step-by-Step Instructions

1. Make the Grits

  • Prepare your grits using your favorite method, stovetop, slow cooker or Instant Pot.
  • 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.
Skillet with melted butter and spices, cooking shrimp and topped with fresh parsley // addapinch.com

2. Cook the 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.
Shrimp and Grits cooking in butter in skillet and baked grits in muffin tin // addapinch.com

3. Assemble the Shrimp and Grits Bites

  • Remove cooled baked grits from the mini muffin tin and place them 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.
Shrimp and Grits Bites with fresh parsley garnish on a white plate. // addapinch.com

Make Ahead Instructions

This makes a great recipe for prepping ahead of time for even easier entertaining!

To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh

To reheat. When ready to serve, bake the bite-sized grits in a 350º F oven until warmed throughout, about 5 – 10 minutes.

Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving.

To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish.

Shrimp and Grits Bites sprinkled with freshly chopped parsley. // addapinch.com

More Delicious Shrimp Recipes

Citrus Shrimp Avocado Salad

Shrimp Scampi

Garlic Shrimp

Boiled Shrimp

Shrimp Creole

Here’s my Shrimp and Grits Bites recipe. I hope you love them as much as we do!

Shrimp and Grits Bites

5 from 1 vote
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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 25 minutes
Servings: 36 bites

Equipment

Ingredients 

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

Grits Cooking Options

For the grits, in addition to the recipe linked in the ingredients, you can also use my Instant Pot Grits recipe or my Slow Cooker Grits recipe if you wish. All three cooking methods are delicious!

Make Ahead Instructions

To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh
To reheat. When ready to serve, bake the bite-sized grits in a 350º F oven until warmed throughout, about 5 – 10 minutes.
Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving.
To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish.

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




26 Comments

  1. Laura says:

    Unfortunately, I couldn’t get the grit batter to firm up enough to make solid “muffins”, so after they were out of the oven I threw the shrimp on top of each one and spooned them out of the muffin cups as good ol’ shrimp and grits. Still tasted fantastic!

    1. Robyn Stone says:

      I’m sorry you couldn’t get your grits firm enough, Laura, but I’m glad you loved the shrimp and grits you made.

  2. Anne B says:

    Could you use cheese grits for these?

    1. Robyn Stone says:

      Yes, Anne, these would be delicious with cheese grits! Enjoy!

  3. Debbue says:

     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

    1. Robyn Stone says:

      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!

  4. Angie--Bigbearswife says:

    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!

  5. Kristen says:

    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!

  6. Tracy says:

    What a great idea – I love this appetizer version of a favorite of mine!

  7. Donna says:

    These are too cute!! Would’ve never thought of it.

  8. Chef Bee says:

    I will definitely try your recipe. My family doesn’t like grits much but maybe your recipe will help me improve them.

    Plan B

  9. Jamie | My Baking Addiction says:

    I have always been so intrigued by grits, but I have never tried them. These little bites look simply delicious!

  10. Wenderly says:

    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?)