If you’re craving a dish that brings together the smoky char of grilled shrimp and the comforting, cheesy goodness of grits, you’re in for a treat with this Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe. These little patties are crispy on the outside, tender and flavorful on the inside, and paired with a luscious smoky cream that takes every bite to the next level. It’s a perfect Southern-inspired appetizer or snack that feels fancy but is surprisingly simple to whip up in your home kitchen.
Ingredients You’ll Need
Creating these delicious fritters is all about using straightforward ingredients that each add something special to the final dish—from the creamy texture of cooled grits to the bold flavor punch of sharp cheddar cheese and Cajun seasoning for that perfect spiced shrimp touch.
- Cooked grits (1 cup, cooled): The base of the fritters provides creamy texture and body, so be sure they’re fully cooled for best results.
- Shredded sharp cheddar cheese (1/2 cup): Adds a rich, tangy flavor that complements the shrimp beautifully.
- All-purpose flour (1/4 cup): Helps bind the fritters together while keeping them light and crispy.
- Large egg (1): Acts as a binder and adds moisture to the fritter batter.
- Garlic powder (1/4 teaspoon): Brings subtle savory notes that enhance the overall flavor.
- Smoked paprika (1/4 teaspoon): Infuses a gentle smoky warmth into the batter itself.
- Salt and pepper (to taste): Essential for seasoning and bringing out all the flavors.
- Chopped green onions (1 tablespoon): Provide a fresh, mild bite and lovely color contrast.
- Shrimp, peeled and deveined (1/2 pound): The star protein that’s perfectly grilled and chopped to small pieces for blending in the batter.
- Olive oil (1 tablespoon): Used to toss the shrimp before grilling for flavor and moisture.
- Cajun seasoning (1/4 teaspoon): Delivers that classic Southern spice kick to the shrimp.
- Vegetable oil (for frying): Needed to achieve that irresistible golden crust on the fritters.
- For the Smoky Cream:
- Sour cream (1/2 cup): Provides a cool, tangy base for the smoky dipping sauce.
- Smoked paprika (1 teaspoon): Intensifies the smoky flavor in the cream.
- Lemon juice (1/2 teaspoon): Adds brightness and balances out the richness.
- Salt (to taste): Enhances all the flavors in the smoky cream.
How to Make Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe
Step 1: Grill the Shrimp
Start by heating your grill or grill pan to medium-high. Toss the peeled and deveined shrimp with olive oil and Cajun seasoning to ensure every bite is bursting with flavor. Grill the shrimp just until they turn opaque and get a beautiful light char, about 2 to 3 minutes per side. Let them cool before chopping into small pieces to easily incorporate into the fritter batter.
Step 2: Mix the Fritter Batter
In a large bowl, combine the cooled cooked grits, shredded sharp cheddar, flour, egg, garlic powder, smoked paprika, salt, pepper, and chopped green onions. Add the chopped grilled shrimp and mix everything thoroughly until you have a thick, cohesive batter that holds together well for frying.
Step 3: Fry the Fritters
Pour about half an inch of vegetable oil into a skillet and heat it over medium heat. Using a spoon, gently scoop heaping tablespoons of the batter into the hot oil and lightly flatten each one. Fry the fritters for 2 to 3 minutes on each side, or until they’re a gorgeous golden brown and satisfyingly crispy. Transfer them to a paper towel-lined plate to drain.
Step 4: Prepare the Smoky Cream
While the fritters are cooking, whisk together the sour cream, smoked paprika, lemon juice, and salt in a small bowl until smooth. This smoky cream adds the perfect tangy, smoky dip or topping that complements the fritters beautifully.
How to Serve Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe
Garnishes
A sprinkle of freshly chopped green onions or a pinch of smoked paprika atop each fritter adds visual appeal and heightens the smoky flavor profile. A wedge of lemon on the side can bring a burst of citrus brightness that cuts through the richness, making each bite even more enjoyable.
Side Dishes
These fritters pair wonderfully with a simple crisp green salad dressed with a light vinaigrette or roasted vegetables to add freshness and balance to your plate. For a heartier meal, consider serving alongside creamy coleslaw or pickled okra for an authentic Southern touch.
Creative Ways to Present
For an impressive appetizer presentation, stack the fritters with a dollop of smoky cream between each layer and a sprinkle of microgreens on top. You can also serve them on small skewers with shrimp or cherry tomatoes for an elegant finger-food option at parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover fritters in an airtight container and store them in the refrigerator for up to 2 days. Be sure to keep the smoky cream separate to maintain its fresh flavor and texture.
Freezing
These fritters freeze well! Lay them out on a baking sheet in a single layer and freeze until solid, then transfer to a resealable freezer bag. They’ll keep for up to 1 month. When ready to enjoy, simply reheat them from frozen.
Reheating
For the best texture, reheat the fritters in a skillet over medium heat until warmed through and crispy again, about 3 to 4 minutes per side. Avoid microwaving as it can make the fritters soggy. Rewarm the smoky cream separately, or serve it cold for a refreshing contrast.
FAQs
Can I use instant grits instead of cooked grits?
Absolutely! Instant grits work fine as long as they are fully cooked and completely cooled before mixing into the batter. This helps the fritters hold together and get the best texture possible.
What other cheese can I use if I don’t have sharp cheddar?
While sharp cheddar provides a bold flavor, you can substitute with Monterey Jack, Colby, or even a smoky gouda for a different twist that still melts nicely into the fritter batter.
Is it possible to bake the fritters instead of frying?
Yes, you can bake them for a lighter option. Preheat your oven to 400°F (200°C), place the fritters on a lined baking sheet, and bake for about 15 minutes flipping halfway through until golden and cooked through, though frying gives the crispiest texture.
Can I prepare the smoky cream in advance?
You sure can! The smoky cream tastes great when made ahead and stored in the refrigerator for up to 3 days. Just give it a quick stir before serving to re-incorporate any separation.
What’s the best way to peel and devein shrimp quickly?
Use a small paring knife or shrimp deveiner tool to remove the shell and gently cut along the back to pull out the vein. Rinsing under cold water helps clean them thoroughly. Buying pre-peeled and deveined shrimp can also save time.
Final Thoughts
I genuinely believe this Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe is a game changer for anyone wanting to impress with minimal fuss. Their crispy edges and rich, smoky, cheesy center paired with that creamy sauce will have everyone asking for seconds. Don’t hesitate—grab these simple ingredients and treat yourself and loved ones to a Southern-inspired delight that feels both indulgent and homey.
Print
Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 fritters
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Description
These Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream offer a flavorful Southern appetizer featuring crispy golden fritters infused with sharp cheddar and tender grilled shrimp. Served with a smoky paprika sour cream, they make the perfect savory bite for gatherings or a delicious snack.
Ingredients
Fritters
- 1 cup cooked grits, cooled
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon chopped green onions
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon Cajun seasoning
- Vegetable oil for frying
Smoky Cream
- 1/2 cup sour cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon lemon juice
- Salt to taste
Instructions
- Grill the shrimp: Preheat a grill or grill pan to medium-high heat. Toss the shrimp with olive oil and Cajun seasoning, then grill for 2–3 minutes per side until opaque and lightly charred. Remove from heat and let cool. Chop the shrimp into small pieces once cooled.
- Prepare the fritter batter: In a mixing bowl, combine the cooled cooked grits, shredded cheddar cheese, flour, egg, garlic powder, smoked paprika, salt, pepper, chopped green onions, and the chopped grilled shrimp. Mix thoroughly until a thick batter forms.
- Fry the fritters: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Using a spoon, scoop heaping tablespoons of the batter into the hot oil and flatten slightly with the back of the spoon. Fry each fritter for 2–3 minutes per side, or until golden brown and crisp. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
- Make the smoky cream: In a small bowl, stir together the sour cream, smoked paprika, lemon juice, and salt until well combined.
- Serve: Serve the warm fritters topped with a dollop of smoky cream or provide the cream on the side for dipping. Enjoy immediately for best texture and flavor.
Notes
- Ensure grits are fully cooled before mixing into the batter to achieve the best fritter texture.
- You can prepare the smoky cream ahead of time and store it in the refrigerator for up to 3 days.
- Use fresh shrimp for best grilling results and optimal flavor.
- Adjust seasoning to taste, especially salt and Cajun seasoning, depending on your preference.
