Cowboy butter shrimp and grits takes the beloved Southern comfort food and kicks it up several notches with a bold, flavor-packed compound butter that’s become a sensation. This dish features plump, juicy shrimp sautéed in a luscious butter sauce loaded with fresh herbs, garlic, lemon, and a hint of spice, all served over creamy, cheesy grits that soak up every drop of that incredible sauce. The cowboy butter, with its combination of parsley, chives, thyme, garlic, and red pepper flakes, transforms simple shrimp into something restaurant-worthy and utterly craveable. The contrast between the silky grits and the succulent, buttery shrimp creates the perfect bite every time. Whether you’re making a special weekend breakfast, an impressive dinner for guests, or just want to treat yourself to something extraordinary, this dish delivers Southern comfort with a modern, punchy flavor profile that will have everyone asking for seconds.
Serving Quantity: Serves 4 people
Cooking Time: 35 minutes (including 10 minutes prep time and 25 minutes cooking time)
1. Ingredients for Cowboy Butter
- Half cup unsalted butter, softened
- Three cloves garlic, minced
- Two tablespoons fresh parsley, finely chopped
- One tablespoon fresh chives, finely chopped
- One teaspoon fresh thyme leaves (or half teaspoon dried)
- One teaspoon lemon zest
- Two tablespoons fresh lemon juice
- One teaspoon Dijon mustard
- Half teaspoon smoked paprika
- Half teaspoon red pepper flakes
- Half teaspoon salt
- Quarter teaspoon black pepper
2. Ingredients for Shrimp
- One and one-half pounds large shrimp, peeled and deveined
- One tablespoon olive oil
- Half teaspoon salt
- Quarter teaspoon black pepper
- Quarter teaspoon cayenne pepper (optional)
3. Ingredients for Grits
- Four cups chicken broth or water
- One cup stone-ground grits (not instant)
- One cup shredded sharp cheddar cheese
- Four tablespoons unsalted butter
- Half cup heavy cream or whole milk
- Three-quarters teaspoon salt
- Quarter teaspoon black pepper
- Optional: two tablespoons cream cheese for extra creaminess
4. Make the Cowboy Butter
Start by making your cowboy butter so the flavors have time to meld together. In a medium bowl, add the softened butter. Make sure it’s truly soft, not melted, so it holds together properly. Add the minced garlic, chopped parsley, chopped chives, thyme leaves, lemon zest, lemon juice, Dijon mustard, smoked paprika, red pepper flakes, salt, and black pepper. Use a fork or spatula to mash and mix everything together thoroughly until all the ingredients are evenly distributed throughout the butter. The butter should be speckled with green herbs and have a wonderful aroma. Set aside at room temperature.
5. Start the Grits
In a large saucepan, bring the chicken broth or water to a boil over high heat. Once boiling, slowly whisk in the grits in a steady stream, stirring constantly to prevent lumps from forming. The key is to add them gradually while whisking. Once all the grits are added, reduce the heat to low and continue stirring. The mixture will be quite thin at first but will thicken as it cooks. Cover the pot with a lid, leaving it slightly ajar to prevent boiling over.
6. Cook the Grits
Let the grits simmer gently over low heat for 20 to 25 minutes, stirring every 5 minutes to prevent sticking and scorching on the bottom. Stone-ground grits take longer than instant but have much better flavor and texture. The grits are done when they’re tender, creamy, and have absorbed most of the liquid. They should be thick but still pourable, similar to thick oatmeal. If they seem too thick, add a splash more broth or water. If too thin, continue cooking uncovered for a few more minutes.
7. Prepare the Shrimp
While the grits are cooking, prepare your shrimp. Pat the shrimp completely dry with paper towels. This is important because wet shrimp won’t sear properly and will steam instead. Place the dried shrimp in a bowl and season with salt, black pepper, and cayenne pepper if using. Toss to coat evenly. Having the shrimp at room temperature helps them cook more evenly, so take them out of the refrigerator about 10 minutes before cooking.
8. Finish the Grits
Once your grits are tender and creamy, remove them from the heat. Stir in the butter, letting it melt completely into the grits. Add the shredded cheddar cheese and stir until it’s fully melted and incorporated. Pour in the heavy cream or milk and stir to combine. The grits should be rich, creamy, and luxurious. Taste and adjust seasoning with more salt and pepper if needed. If you’re using cream cheese for extra richness, add it now and stir until melted. Cover the pot to keep the grits warm while you cook the shrimp.
9. Sear the Shrimp
Heat a large skillet over medium-high heat. Add the olive oil and let it get hot until it shimmers. Arrange the seasoned shrimp in a single layer in the skillet, making sure not to crowd them. You may need to work in batches depending on the size of your pan. Cook the shrimp for 2 to 3 minutes on the first side without moving them, allowing them to develop a nice golden sear. Flip each shrimp and cook for another 1 to 2 minutes on the second side until they’re pink, opaque, and cooked through. Don’t overcook or they’ll become rubbery.
10. Add the Cowboy Butter
Once the shrimp are cooked through, reduce the heat to medium-low. Add the entire bowl of cowboy butter to the skillet with the shrimp. As the butter melts, use a spoon or spatula to stir and toss the shrimp, coating them completely in the herby, garlicky butter sauce. The butter will melt into a beautiful sauce that coats every piece of shrimp. Let everything cook together for about 1 minute, allowing the flavors to meld. The garlic should become fragrant and the herbs will brighten. Taste the sauce and adjust seasoning if needed.
11. Check for Doneness
Make sure your shrimp are perfectly cooked. They should be pink all over with no translucent gray areas, curled into a loose C-shape, and firm but not tough. Overcooked shrimp curl into tight circles and become chewy, so watch them carefully. The internal temperature should reach 120 to 145 degrees if you’re using a thermometer. The residual heat will continue cooking them slightly even after you remove them from the pan.
12. Plate the Dish
Spoon a generous portion of the creamy, cheesy grits into shallow bowls or onto dinner plates. Make a slight well in the center of the grits to hold the shrimp and sauce. Arrange the cowboy butter shrimp on top of the grits, making sure each serving gets an equal amount. Spoon the extra butter sauce from the pan over the shrimp and grits, making sure to get all those delicious herbs and garlic. The grits will soak up the butter sauce beautifully.
13. Garnish and Serve
Garnish each plate with extra fresh chopped parsley or chives for a pop of color and fresh flavor. You can also add a lemon wedge on the side for people to squeeze over their shrimp for extra brightness. A light sprinkle of smoked paprika over the grits adds visual appeal. Serve immediately while the shrimp are hot and the grits are steaming. This dish is best enjoyed right away when all the components are at their peak.
14. Serving Suggestions
Cowboy butter shrimp and grits is quite rich and substantial on its own, but you can round out the meal with some lighter sides. A simple arugula or mixed green salad with lemon vinaigrette cuts through the richness nicely. Crusty French bread or garlic bread is perfect for soaking up every last drop of that incredible cowboy butter sauce. Roasted asparagus, sautéed green beans, or grilled zucchini make excellent vegetable accompaniments. A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully with this dish.
15. Nutrition Information Per Serving
- Calories: 695
- Total fat: 45 grams
- Saturated fat: 26 grams
- Cholesterol: 305 milligrams
- Sodium: 1,420 milligrams
- Total carbohydrates: 35 grams
- Dietary fiber: 2 grams
- Sugars: 2 grams
- Protein: 38 grams
16. Helpful Tips for Perfect Cowboy Butter Shrimp and Grits
- Use stone-ground grits instead of instant for the best texture and most authentic Southern flavor.
- Make the cowboy butter ahead of time and refrigerate it for up to a week, bringing it to room temperature before using.
- Pat shrimp completely dry before seasoning and cooking to ensure proper searing and browning.
- Don’t overcook the shrimp or they’ll become tough and rubbery, watch them carefully and remove from heat as soon as they turn pink.
- Stir the grits frequently while cooking to prevent them from sticking and burning on the bottom of the pan.
- Add the cheese and cream to the grits off the heat to prevent the cheese from becoming grainy or separating.
- Keep the cooked grits warm by leaving them covered on the stove with the heat off while you cook the shrimp.
- Use fresh herbs in the cowboy butter for the brightest flavor, but dried herbs work in a pinch at half the amount.
- Make extra cowboy butter and save it for topping steak, chicken, fish, or spreading on bread throughout the week.
- Substitute bacon fat for some of the butter in the grits for extra smoky, savory Southern flavor.
