When necessity meets creativity in the kitchen, sometimes the most unexpected combinations yield the most delicious results. That’s exactly how this coconut truffle shrimp and grits sauce came to be—a happy accident born from an intense craving and a not-so-well-stocked pantry. 

Like many southern classics, traditional shrimp and grits holds a special place in my heart. On weekend mornings, my mom would have a little extra time to make breakfast and would sometimes prepare a delicious bowl of shrimp and grits.

How this shrimp and grits sauce was born

One morning, as I found myself longing for this comfort food, I realized I was missing many of the traditional ingredients for a proper shrimp and grits recipe. But what I did have was frozen shrimp, a container of grits, some cheese, coconut milk, and—rather unexpectedly—a small jar of truffle seasoning that had been a gift.

So I embarked on creating something entirely different. For the tender shrimp, I created a sauce that was nothing like the traditional southern recipe I’d initially craved. The coconut milk provided a silky base, while the truffle seasoning added an earthy depth that surprisingly complemented the natural sweetness of the succulent shrimp. 

What emerged was a creative dish that honored its southern classic roots while venturing into new territory. The cheesy grits created the perfect canvas for the creamy shrimp mixture. The contrast between the tropical notes of coconut and the luxury of truffle transformed this easy shrimp preparation into something that felt special enough for guests. If you’re looking for a complete meal to serve to guests, you can serve this grits recipe with a simple fresh salad dressed with lemon juice to balance the richness of the dish and complement the seafood flavors.

While purists from New Orleans or South Carolina might be surprised by this unconventional take on a shrimp and grits sauce, I’ve found that even traditionalists can’t resist a second helping. While this might not be a classic shrimp and grits recipe, it definitely has the potential to turn into one of your classics, just like it has for me!

Love creamy Southern seafood dishes?

Check out my recipe for crawfish étouffée, a beloved Cajun classic made with tender crawfish:

What you’ll need to make this shrimp and grits sauce:

Dried Grits

I’m using Quaker brand old fashioned grits. There are lots of different types of grits, so pay attention when you’re in the grocery store! I’m using white corn grits, but you can also use yellow corn grits. I don’t recommend any type of instant grits or quick cooking grits. The old fashioned grits cook quickly enough, especially as we make the shrimp and sauce. And quick grits usually don’t have the best texture.

Medium shrimp

This recipe uses raw, medium, deveined shrimp. You can of course use a larger or smaller type of shrimp, but you’ll need to change the number of shrimp you use to make sure it’s similar in size to the medium shrimp. If you’re removing the shrimp shells, try to save them in the freezer for a seafood broth! It’s an easy way to add flavor to various seafood recipes. You might also want to add andouille sausage or thick-cut bacon to this dish and you’re welcome to! I haven’t done this before but I’m sure it would taste delicious. Just be mindful of the overall sodium content and adjust other ingredients down accordingly.

Cheddar cheese

You can’t make cheesy grits without cheese! Cheddar is also the best type of cheese to use. I prefer sharp cheddar or a cheddar blend with sharp and mild cheddars. I’ve heard some people use parmesan cheese in grits and I’ve never tried this. But if you know what you’re doing you can perhaps add a bit of parmesan at the end, but I’d still focus on cheddar as the main type of cheese in these grits. 

Coconut milk

You should use a full-fat, canned coconut milk for this shrimp and grits sauce. My favorite brand is Chaokoh because I think it’s the creamiest coconut milk with the smoothest texture. But if you can’t get your hands on this brand, it won’t make a huge difference. And for best results, shake your can hard for 20 seconds before opening it, and stir it with a fork before measuring it out to be sure you’re getting coconut milk that isn’t separated. I don’t recommend substituting with milk, including whole milk. It won’t give you the creamy texture that this shrimp and grits sauce needs. 

Butter

I prefer buttery grits, you can substitute other oils for flavor or health reasons. I used Miyokos vegan butter for all the flavor of butter without any of the cholesterol. I’ve also used bacon fat with great results. I’ve never tried using olive oil or vegetable oil, but if you’re out of butter or bacon fat, it’s better than not using any oil at all. 

Truffle seasoning

I use this truffle seasoning by the brand Sabatino Tartufi. It adds an earthy flavor that complements the coconut and seafood flavors. If you’re wondering how else to use this seasoning, I love it on popcorn and in pasta.

Sazón

While an authentic southern shrimp and grits recipe might use cajun seasoning or creole seasoning to make delicious, cajun-seasoned shrimp, I developed this recipe when I had recently run out of my favorite creole seasoning.

I pulled another seasoning blend out of my pantry called sazón–a seasoning blend used in Puerto Rican, Dominican, and Cuban cuisines (you can buy it here). I chose this seasoning over other seasoning blends because of the similarities between the regional and agricultural climates, and the ethnic histories in Creole culture and Caribbean Latino cultures that show up in our foods. As someone with both Puerto Rican and Black American roots, I’ve always noticed how dishes like jambalaya and arroz con mariscos (seafood rice) are cousins just like our people are.

For this recipe, I used sazón by the brand Loisa, but you can use any brand of sazón. I prefer Loisa because the ingredients are organic and free of dyes and MSG, and it’s lower in sodium which gives me more control over how much seasoning I can add to my food.

Fresh garlic

Garlic cloves will give you the best flavor for this shrimp and grits sauce. You only need a little bit, so there’s very little chopping to do in this recipe. I haven’t tried substituting garlic powder in this dish. 

Cayenne pepper

A little bit of cayenne pepper adds a lovely but light kick to this dish. You can of course use extra if you’re looking for a spicier dish. I don’t recommend substituting with hot sauce or another type of pepper.

Optional fresh herbs:

I like topping these shrimp and grits with chopped parsley and green onions, but this is optional.

Water

You’ll need a bit of water to cook the grits in.

Directions

Step 1: Bring the water to a boil in a pot with 1 tsp of the butter and the salt

Add 1 tsp butter, the salt, and the water to a pot. Bring it to a boil over medium-high heat.

Step 2: Stir in the grits

Reduce to a low heat and slowly stir in the dried grits. Stir the pot and cover it with an completely sealed lid while it simmers for the next 15-20 minutes as you cook the shrimp and grits sauce. If you’re making additional portions, you should always use 4 parts liquid with one part grits. 

Step 3: Sautée the garlic and seasonings

In a large skillet, heat the rest of the butter or bacon grease over medium-low heat. While it’s heating, finely chop or grate your garlic cloves. Once the butter is bubbling, add the garlic, the sazón, and the truffle seasoning to the pan. Sautée it for a few minutes until the garlic is softened. 

​Step 4: Cook the shrimp

Make sure your shrimp are dry before adding them to the pan. You can dry them with a paper towel. Add them to the pan and toss them in the truffle-garlic mixture to coat them. Cook them until they’re about 80% cooked before proceeding to the next step.

Step 5: Add the coconut milk to the pan

When the sautéed shrimp are mostly but not fully cooked, add the coconut milk to the pan. This will form the base of the shrimp and grits sauce. Use the back of a wooden spoon to move around the truffle seasoning to be sure it all dissolves in the coconut milk. Bring the coconut milk to a low simmer on medium heat to finish cooking the shrimp. Turn the heat off once the shrimp are done cooking to prevent the coconut milk from evaporating. If it evaporates anyway, just add a bit of water to the sauce to thin it out.

Step 6: Add cheese to the grits

Once your grits are finished cooking, add the shredded cheese to the pot of grits and stir to combine. Some people prefer to fully stir the cheese into the grits for an even mix, while others prefer to stir it in partially so there are some less cheesy parts and some extra cheesy and stretchy parts. Whichever you choose is up to you.

Step 7: Plate your shrimp and grits

Serve this dish immediately, while it’s still hot. Serve the shrimp and the sauce over the grits, being sure to scrape up all the pan drippings from the bottom of the pan where you cooked the shrimp and grits sauce.

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How to store and reheat your coconut truffle shrimp and grits

• How to store the shrimp and grits: You can store any leftovers in an airtight container in the refrigerator for 2-3 days. I prefer to store the sauce and shrimp separately from the cheesy grits to retain the textures. 
• How to reheat the shrimp and grits: ​The next time I want to eat the shrimp and grits, I reheat them in the microwave, but the stovetop also works. Before reheating the grits I usually add a few spoons of water since some water can evaporate in the refrigerator. 

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Love creamy, cheesy seafood dishes? You might also like my recipe for creamy, cheesy sardine pasta. It’s a 30 minute dinner made with pantry staples and is perfect for those busy weeknights when you don’t have time to run to the grocery store.