Tupelo Honey Shrimp and Grits Recipe: Sweet Heat Meets Creamy Stone Ground

There’s a reason this dish has become a Southern classic—it balances sweet, spicy, and creamy in every bite. I developed this version after testing multiple honey varieties, and tupelo honey’s delicate floral notes make all the difference.

The shrimp get a quick sear in a skillet with garlic and a touch of cayenne for heat, then finish with a glossy tupelo honey glaze. Meanwhile, stone-ground grits simmer slowly until they reach that creamy, porridge-like consistency that’s the hallmark of great grits.

What you’ll get is plump, glistening shrimp with a sticky-sweet-spicy coating resting on a bed of rich, buttery grits. The contrast between the tender grits and the snappy shrimp is what makes this dish unforgettable.

Perfect for a weekend brunch or a comforting weeknight dinner. Here’s how to make it.

Ingredients for Tupelo Honey Shrimp and Grits

Sweet tupelo honey, plump shrimp, and creamy grits make this Southern classic shine.

The shrimp are the star here—wild-caught Gulf shrimp if you can swing it (look for 16/20 count for even cooking). Tupelo honey is pricier but worth it—Savannah Bee Company is my go-to, or find it at Whole Foods. Stone-ground grits are non-negotiable for that creamy texture; instant grits just won’t cut it (trust me on this one).

No tupelo honey? Regular honey plus a splash of orange blossom water gets you close. Shrimp not your thing? Chicken or scallops work with the same marinade. For the grits, half-and-half instead of milk makes them extra rich. The cayenne can be swapped for hot paprika if you want milder heat (or skip it if you’re serving kids).

Leftover grits thicken as they cool—stir in a splash of milk to loosen. The shrimp are best eaten fresh but will keep 1-2 days in the fridge. The honey glaze? Make extra—it’s great on roasted veggies too.

Step-by-Step Instructions for Tupelo Honey Shrimp and Grits

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook Stone-Ground Grits to Creamy Perfection

In a medium saucepan, combine the 2 cups Chicken Broth, 2 cups Whole Milk, and 1 tsp Salt. Bring to a boil over medium-high heat, then reduce to a simmer. Slowly whisk in the 1 cup Stone-Ground Grits to prevent clumping.

Cook the grits for 20-25 minutes, stirring frequently, until they’re thick and creamy. You’ll know they’re ready when they pull away from the sides of the pan and have a smooth, porridge-like consistency. Remove from heat and stir in ¼ cup of the Butter until fully melted. Cover and keep warm.

Step 2: Sauté Shrimp with Spices and Garlic

While the grits cook, pat the 1.5 lb Large Shrimp dry with paper towels. In a large skillet, melt the remaining ¼ cup Butter over medium heat. Add the shrimp, seasoning immediately with ½ tsp Black Pepper, ½ tsp Cayenne Pepper, and ½ tsp Smoked Paprika.

Cook the shrimp for 2 minutes per side until they turn pink and opaque. Add the 4 cloves Garlic Cloves (minced) in the last 30 seconds of cooking, stirring constantly to prevent burning. The garlic should be fragrant but not browned. Remove from heat and stir in the 1 tbsp Lemon Juice.

Step 3: Glaze with Tupelo Honey

Return the skillet to low heat and pour in the ½ cup Tupelo Honey. Gently stir to coat all the shrimp evenly. Let them simmer in the honey mixture for 1-2 minutes until the shrimp are fully glazed and the sauce has thickened slightly.

Watch closely—you want the honey to caramelize just enough to create a glossy coating on the shrimp without burning. The shrimp should be glossy and sticky with just a hint of spicy sweetness. Remove from heat immediately if the honey starts to darken too much.

Step 4: Assemble and Garnish

Spoon the creamy grits into shallow bowls, creating a well in the center. Arrange the honey-glazed shrimp over the grits, then drizzle any remaining sauce from the skillet over the top.

Garnish with the 3 whole Green Onions (thinly sliced). The contrast of the cool, fresh green onions with the sweet and spicy shrimp ties everything together perfectly. Serve immediately while the grits are still creamy and the shrimp are hot.

Essential Equipment for Perfect Results

Skillet Essentials

For shrimp this good, you need a 12-inch cast iron skillet—I swear by my Lodge from the Boston flea market. Cast iron gives that perfect sear and handles the honey glaze without hot spots. A stainless steel skillet works too, but you’ll miss that iron-rich flavor. 💪

Grits Pot

A 3-quart heavy-bottomed saucepan is ideal for grits. My All-Clad never lets me down, even in my tiny apartment kitchen. Avoid nonstick—you want that fond for flavor. The heavy base prevents scorching during the 20-25 minute simmer.

Wooden Spoon

Stirring grits with a wooden spoon scrapes the bottom perfectly without scratching. I keep mine by the stove at all times. A silicone spatula works too, but wood just feels right for Southern cooking. Plus, it won’t melt if it touches the hot pan sides.

Tongs for Shrimp

For flipping shrimp, 12-inch locking tongs give you control. I use OXO Good Grips—they don’t slip, even with buttery fingers. The long handle keeps your hands safe from splatters when the honey bubbles. Never use a fork—it pierces the shrimp and lets juices escape.

Fine Grater

Fresh garlic and ginger need a Microplane. Mine lives in a drawer with my other small tools. The fine teeth make quick work of mincing, and cleanup is easy. I’ve tried pre-minced garlic, but fresh tastes so much better in this dish.

Frequently Asked Questions