Shrimp and Instant Pot Grits

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I rarely use my instant pot, except for a few things. Mashed potatoes, occasionally soup, and now, cheese grits.
I love shrimp and grits, but it’s one of those things that always seems to be too much trouble, so I usually only eat it in restaurants. Not anymore!
These grits are super easy, and in the time it takes to make, you can cook up some spicy shrimp and veggies, for a complete meal.
For the shrimp, I used a Blackened Fish seasoning blend, and it is perfect for this. Spicy, flavorful, with a lot of bold flavor. If you have a favorite Cajun seasoning blend, I’m sure that will work fine too. Then cook up whatever veggies you like — in this case,  I used bell peppers, zucchini, and a few cherry tomatoes. The entire thing took about 20 minutes, and was super delicious!

Shrimp and Instant Pot Grits

A quick and easy meal that is perfect for a busy weeknight. Spicy shrimp and veggies and perfectly cheesy grits are comforting and delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Main Dish
Servings 2 -4


Instant Pot Grits:

  • 1 cup coarse grits
  • 1 1/2 cups water
  • 1 teaspoon Colima Sea Salt
  • 1/2 cup grated cheddar
  • 1/2 cup grated Parmesan
  • 2 tablespoons butter
  • Fresh ground black pepper


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1 pound raw shrimp peeled and deveined
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 1 bell pepper sliced
  • 10 cherry tomatoes
  • Juice of 1 lemon
  • Fresh chopped parsley


  • For the grits, put the grits, water, and salt in your instant pot, and set to pressure cook for 12 minutes. Wait until the pressure builds up and your timer starts before cooking the shrimp.
  • When ready, add the butter and olive oil to a heavy, deep skillet. Heat to medium high and add the shrimp and seasoning. Cook until shrimp just turn pink, and remove from pan.
  • Add the onion and garlic and cook until soft and slightly caramelized. Add the zucchini and peppers and cook until soft. Add the tomatoes and lemon juice and cook until tomatoes soften. Add the shrimp back to the pan and stir until heated up. Add a hefty dose of chopped parsley.
  • When the grits are done, stir in the cheeses and butter. Season generously with black pepper.
  • Serve the shrimp and vegetables over the grits.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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