If you’re craving a Southern classic with a modern, irresistible twist, look no further than these Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream. Imagine tender, lightly-charred shrimp mingling with sharp cheddar and creamy grits, all tucked into golden, crispy fritters perfect for dipping into a luscious, smoked paprika-kissed sour cream. This appetizer takes all the best flavors from the South—comforting, bold, and just a bit spicy—and makes them ready to share with friends (or keep all to yourself). Your appetizer game is about to reach legendary status!
Ingredients You’ll Need
It’s amazing how just a handful of well-chosen ingredients can come together and absolutely sing in this dish. Every element has a purpose, from the savory sharpness of cheddar to the subtle heat of smoky paprika, making these Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream far more delicious than the sum of their parts.
- Cooked grits (1 cup, cooled): Fully cool your grits for the best fritter texture—they’ll hold together perfectly and fry up crisp.
- Shredded sharp cheddar cheese (1/2 cup): The bold sharpness infuses each bite with a savory, melty finish.
- All-purpose flour (1/4 cup): Acts as the binder that keeps fritters light yet cohesive.
- Large egg (1): Essential for structure and that beautiful golden color.
- Garlic powder (1/4 teaspoon): Lends a subtle, aromatic depth without overpowering the shrimp.
- Smoked paprika (1/4 teaspoon, plus 1 teaspoon for smoky cream): The secret ingredient for that unmistakable Southern smokiness.
- Salt and pepper to taste: Choose good sea salt and freshly cracked pepper for layers of flavor.
- Chopped green onions (1 tablespoon): Adds pops of freshness and color throughout.
- Shrimp (1/2 pound, peeled and deveined): Opt for medium-sized shrimp for easy grilling and chopping.
- Olive oil (1 tablespoon): Tossing shrimp in olive oil before grilling helps them cook up juicy and just-charred.
- Cajun seasoning (1/4 teaspoon): Gives the shrimp a zippy, Louisiana-inspired punch.
- Vegetable oil for frying: A neutral oil like canola or sunflower brings out the crispness without extra flavor.
- Sour cream (1/2 cup, for smoky cream): Cools, creams, and balances the seasoning in the dipping sauce.
- Lemon juice (1/2 teaspoon, for smoky cream): Adds brightness and a touch of tang to the cream.
How to Make Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream
Step 1: Grill the Shrimp
Preheat your grill or grill pan to medium-high. Toss the peeled and deveined shrimp with olive oil and Cajun seasoning, making sure every shrimp glistens with flavor. Grill for 2 to 3 minutes on each side, just until they turn opaque and develop gorgeous char marks. Once cooked, let the shrimp cool slightly, then chop them into bite-sized pieces—their smoky character is integral to these fritters.
Step 2: Mix the Fritter Batter
In a large mixing bowl, combine your cooled cooked grits, shredded cheddar, flour, egg, garlic powder, smoked paprika, salt, pepper, and chopped green onion. Gently fold in the grilled, chopped shrimp. Mix until just combined—a thick, scoopable batter is exactly what you want. This melds all your carefully built flavors together and sets the stage for perfect fritters.
Step 3: Form and Fry the Fritters
Heat about half an inch of vegetable oil in a large skillet over medium heat. When the oil shimmers, scoop heaping tablespoons of your shrimp-cheddar batter and gently drop them in, flattening each slightly with the back of a spoon. Fry for 2 to 3 minutes per side, or until fritters are golden and crispy. Transfer them to a paper towel-lined plate as you go to soak up any extra oil—these fritters should be delightfully crisp, not greasy.
Step 4: Whip Up the Smoky Cream
While the fritters fry, stir together sour cream, smoked paprika, lemon juice, and a pinch of salt in a small bowl. The smoked paprika gives this dip its assertive flavor and beautiful blush color. Chill it until ready to serve. This Smoky Cream is pure magic with the rich, crunchy fritters.
Step 5: Serve and Enjoy!
Arrange your Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream on a platter while they’re warm and irresistible. Add dollops of smoky cream on top or serve it on the side for dipping—either way, every bite is pure Southern bliss with a little something special.
How to Serve Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream
Garnishes
For a pop of color and freshness, sprinkle a few extra sliced green onions or finely chopped fresh parsley over your platter. A final dusting of smoked paprika adds drama and ties the flavors together, making your Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream look as bold as they taste.
Side Dishes
These fritters pair beautifully with simple, zippy side salads—think arugula with lemon vinaigrette or crisp slaw to contrast the richness. For heartier fare, serve alongside pickled okra, spicy remoulade, or other Southern favorites like collard greens. Every bite becomes a celebration.
Creative Ways to Present
Mound the fritters on a wooden board with smoky cream in a rustic crock for a casual party feel, or plate them individually on small plates for an elegant starter. For a Southern spin on brunch, tuck fritters into slider buns with lettuce and a big dollop of smoky cream—the possibilities are endless with Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream!
Make Ahead and Storage
Storing Leftovers
If you have fritters leftover (lucky you!), let them cool completely before transferring to an airtight container. Store them in the fridge for up to 2 days—they’ll retain a fair bit of crispness and plenty of flavor, especially if you separate layers with parchment.
Freezing
Want to savor Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream any time? Cool completely, then freeze in a single layer on a baking sheet. Once frozen, move them to a zip-top freezer bag. They’ll keep for a month—reheat straight from frozen for a quick snack or party appetizer.
Reheating
For best results, reheat fritters in a 350°F oven or toaster oven for 8 to 10 minutes (flip halfway through), until heated and crispy. Avoid microwaving, which softens their lovely crust. The smoky cream is best chilled, so offer it on the side once fritters are hot and ready.
FAQs
Can I use instant grits or do I need stone-ground?
Either will do, but stone-ground grits offer a heartier, more rustic texture and fuller flavor. If instant grits are what you have on hand, they’ll work—just make sure to cool them completely before mixing.
Can the Smoky Cream be made ahead?
Absolutely! Prepare the Smoky Cream up to 3 days ahead and store it in the fridge in a sealed container. The flavors meld beautifully over time, making it even tastier with your Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream.
Can I grill the shrimp indoors?
Yes! A cast iron grill pan will give you that charred, smoky flavor year-round. If you don’t have one, a regular skillet also works—just cook until the shrimp are opaque and lightly brown on both sides.
Are these fritters gluten-free?
As written, the recipe uses all-purpose flour, making them not gluten-free. However, you can substitute a cup-for-cup gluten-free flour blend to make Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream gluten-free without altering the flavor.
What size shrimp is best?
Medium shrimp (31–40 per pound) are ideal—they cook quickly and chop easily. The key is not to overcook them so they stay tender and juicy inside your fritters.
Final Thoughts
I can’t wait for you to bring the magic of Grilled Shrimp and Cheddar Grit Fritters with Smoky Cream into your kitchen. There’s something special about serving up crispy, golden bites bursting with shrimp, cheese, and a hit of Southern comfort. Whether for parties, brunches, or a treat-yourself night, these fritters promise warm smiles and happy taste buds. Give them a try—you’ll keep coming back for more!
