Shrimp and Grits Bites are a bite-sized version of the all-time favorite shrimp and grits. Made in a mini muffin tin and perfectly portioned for entertaining, parties, tailgates, and more!
No matter the season, whether it’s spring and summer party season or the holiday season in the fall and winter, delicious appetizers are always great to have in your recipe collection. These shrimp and grits bites are great for showers, tailgates, parties, and holiday gatherings. And they are scrumptious with a salad for a light dinner. They are the perfect little bite-sized appetizer and a favorite flavor combination!
Shrimp and grits have to be one of our favorite dishes. Blackened Shrimp atop cheesy grits makes an excellent dinner. These shrimp and grits bites are always a hit and such a favorite appetizer. Succulent shrimp are cooked to perfection and then sit on top of creamy grits that have been baked and perfectly portioned. And this decadent dish is ready in less than 30 minutes!
How to Make Shrimp and Grits Bites Recipe
I have made this recipe for years and shared it here with you, but I added some photos of the process of how to make these delicious nibbles. They are so simple to make, yet they taste so special! I think you will love them too. Let me share how to make them!
Ingredients
To make this shrimp and grits bites recipe, you will need the following:
Grits – use cooked grits to place into the mini muffin pan to bake. You can also prepare them with recipes for Instant Pot grits and slow cooker grits.
Shrimp – Use medium size; peeled and deveined.
Butter
Stone House Seasoning
Chili powder – this is optional and can be adjusted to suit your tastes.
Fresh parsley – chopped
Step-by-Step Instructions
1. Make the Grits
- Prepare your grits using your favorite method, stovetop, slow cooker or Instant Pot.
- Spoon a rounded tablespoon of the grits into a mini muffin tin that has been prepared with non-stick cooking spray.
- Bake until the grits are golden brown and firm, about 25 minutes.
- Make an indention in the center of the warm baked grits with the back of a spoon.
- Allow the grits to cool completely in the pan.
2. Cook the Shrimp
- Melt butter in a skillet set over medium heat.
- Add shrimp and cook on one side until pink, about 2-3 minutes. Turn the shrimp over and cook until cooked throughout and pink.
- Add seasonings and parsley and stir to combine with the butter and shrimp.
3. Assemble the Shrimp and Grits Bites
- Remove cooled baked grits from the mini muffin tin and place them onto a serving platter.
- Top each with one shrimp, a drizzle of the butter sauce, and a sprinkle of fresh parsley for garnish.
- Serve immediately.
Make Ahead Instructions
This makes a great recipe for prepping ahead of time for even easier entertaining!
To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh
To reheat. When ready to serve, bake the bite-sized grits in a 350º F oven until warmed throughout, about 5 – 10 minutes.
Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving.
To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish.
More Delicious Shrimp Recipes
Citrus Shrimp Avocado Salad
Shrimp Scampi
Garlic Shrimp
Boiled Shrimp
Shrimp Creole
Here’s my Shrimp and Grits Bites recipe. I hope you love them as much as we do!
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Shrimp and Grits Bites
Robyn Stone
5 from 1 vote
Shrimp and Grits Bites are a bite-sized version of the all-time favorite shrimp and grits. Made in a mini muffin tin and perfectly portioned for entertaining, parties, tailgates and more!
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 25 minutes minutes
Servings: 36 bites
Equipment
Ingredients
Grits
- 2 1/4 cups cooked grits
Shrimp
- 2 tablespoons butter
- 36 medium shrimp, peeled and deveined
- 1/2 teaspoon Stone House Seasoning
- 1/4 teaspoon chili powder, optional
- 1/4 cup chopped fresh parsley
Instructions
Preheat oven to 350º F.
Spoon prepared grits into mini muffin tin that has been prepared with non-stick cooking spray. Bake for 30 minutes or until golden brown. Remove from oven and press a small indention with the back of a spoon in the grits cup. Allow to cool in the pan for about 5 minutes. Remove grits to a serving platter.
Meanwhile, melt butter in a medium skillet set over medium heat. Sprinkle in the Stone House Seasoning and chili powder, if used. Stir to combine. Add shrimp and cook on one side until pink, about 2 – 3 minutes. Then turn to the other side and cook until pink throughout, about 3 more minutes.
Place one shrimp on each of the baked grits. Spoon more of the melted butter on top of the grits and then sprinkle with additional chopped parsley as garnish.
Notes
Grits Cooking Options
For the grits, in addition to the recipe linked in the ingredients, you can also use my Instant Pot Grits recipe or my Slow Cooker Grits recipe if you wish. All three cooking methodsare delicious!
Make Ahead Instructions
To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh
To reheat. When ready to serve, bake the bite-sized grits in a 350º F oven until warmed throughout, about 5 – 10 minutes.
Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving.
To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish.
Nutrition
Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:All Recipes, Appetizers, Fish and Seafood Recipes, Holiday and Occasion Recipes, New Year Recipes, Simple Recipes, Southern Favorites
Welcome to Add A Pinch
About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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