There’s something so comforting about the creamy texture of grits paired with tender, spiced shrimp. This Brown Shrimp and Sweet Potato Grits Recipe is one of those dishes that hits all the right notes—rich, flavorful, and just a little bit special. It’s a meal that’s perfect for cozy nights when you want to impress without fussing.

This dish shows a white shallow bowl filled with two main layers. The bottom layer is creamy, bright yellow with a smooth and slightly lumpy texture, spread evenly across the bowl. On top sits a generous pile of medium-sized shrimp, cooked to a deep orange-brown color with visible seasoning that adds a glossy, slightly oily shine. Mixed in with the shrimp are small pieces of red and green bell peppers, along with finely sliced green herbs, all coated in a thick, dark reddish-brown sauce that looks rich and flavorful. The white marbled surface underneath the bowl adds a clean contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brown Shrimp and Sweet Potato Grits Recipe
Top Tip
How to Serve Brown Shrimp and Sweet Potato Grits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Shrimp and Sweet Potato Grits Recipe

Why You'll Love This Recipe

I can’t get enough of how the earthy sweetness of the sweet potatoes makes the grits so much more dynamic. Pair that with the deeply seasoned brown stew shrimp, and it’s like a little taste of the coast right in your kitchen. I make this when I want something cozy but unique enough to share with friends.

Comforting Flavor Combo: The sweetness of the sweet potatoes balances beautifully with the savory, spiced shrimp for a harmony of tastes.
Rich, Creamy Texture: Slow-cooked grits with butter, cheese, and half and half create a luscious base that feels indulgent but not heavy.
Vibrant and Aromatic: The use of spices like allspice and smoked paprika, plus scotch bonnet pepper, adds warmth and complexity without overwhelming heat.
Perfect for Any Occasion: Whether it’s a weeknight treat or a weekend dinner with friends, this recipe delivers impressive results without stress.

A yellow pot filled with a thick dark reddish-brown sauce holding many cooked shrimp arranged all over the pot. Small chopped red and green bell peppers are mixed into the sauce, with bits of chopped green onions sprinkled on top. A large golden ladle rests inside the pot on the right side, slightly lifting some shrimp from the sauce. The pot sits on a white marbled surface, with a small bowl of sliced green onions in the upper left corner and a brown-striped cloth tucked beneath the pot's lower left edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Brown Shrimp and Sweet Potato Grits Recipe brings together ingredients that complement each other in flavor and texture. The shrimp’s seasoning is savory and just a touch smoky, while the sweet potato adds a subtle sweetness and vibrant color to the creamy grits. Plus, a good quality chicken broth makes the flavors pop.

Flat lay of jumbo raw shrimp with shells off, a small white ceramic bowl of smooth orange sweet potato puree, two halves of fresh green and red bell peppers finely diced in separate small white bowls, a small mound of diced bright orange carrot, a small pile of finely diced pale yellow onion, whole uncracked brown eggs with clean shells arranged neatly, a small white bowl filled with shredded pale yellow gouda cheese, a small white bowl of melted golden butter, a small white bowl of white half and half, a small white bowl of golden chicken broth, a small white bowl of rich dark brown browning sauce, a small heap of sliced green scallions, a whole fresh scotch bonnet pepper bright orange-red and halved to show inside, and a small scattering of ground spices including deep red smoked paprika, earthy brown allspice, pale beige onion powder, and light tan garlic powder placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: The base liquid for cooking the grits; you’ll add chicken broth too for depth of flavor.
Chicken broth/stock: Using broth instead of just water gives the grits and shrimp an extra savory boost.
Kosher salt: Essential for seasoning and bringing out the natural flavors of all ingredients.
Grits (not instant): True stone-ground or traditional grits create the perfect creamy yet slightly gritty texture.
Sweet potato puree: Adds subtle sweetness and beautiful color—if you want, pumpkin puree works in a pinch.
Butter: Adds richness to both grits and shrimp sauce, helping everything silk together.
Half and half: Keeps the grits creamy without being too heavy.
Shredded gouda cheese: I love gouda here for its smoky, mellow flavor, but sharp cheddar works too.
White pepper: Adds just a gentle hint of warmth to the grits without changing their color.
Jumbo shrimp: The star protein; peeled and deveined, tails on or off—your call!
Avocado oil: Great for high heat and neutral flavor, you can substitute olive oil if needed.
Smoked paprika: Brings a lovely smoky undertone to the shrimp marinade.
Ground allspice: Adds a hint of warmth and complexity that’s quietly magical here.
Onion and garlic powder: Simple pantry staples that build background flavor.
Kosher salt & fresh black pepper: To season shrimp perfectly during marination.
Diced bell peppers: Bright, colorful, and sweet—plus a bit of crunch.
Diced onion & carrot: Base aromatics that soften and add sweet depth.
Scotch bonnet pepper: Adds authentic Jamaican heat and brightness; deseeded for mildness but can adjust to taste.
Garlic & ginger paste: Fresh aromatics that create a fragrant, savory backbone.
Browning sauce (Grace brand): This dark sauce enriches the stew with color and a savory tang typical of brown stew recipes.
Sliced scallions: Adds freshness and a mild onion crunch both in cooking and as garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this dish based on mood and season. Sometimes I’ll swap out the gouda for sharp cheddar or add a pinch of cayenne if I’m feeling like dialing up the heat. You can make it spicier or milder depending on your tolerance—plus it’s so easy to double up for a crowd.

Variation: I’ve tried using pumpkin puree instead of sweet potato puree when the season changes, and it works surprisingly well with that same creamy richness.
Dietary tweak: For a dairy-free version, swap half and half with coconut milk and leave out the cheese—still delish!
Vegetarian twist: You can easily swap shrimp for sautéed mushrooms or roasted chickpeas if you want to keep it plant-based.

Step-by-Step: How I Make Brown Shrimp and Sweet Potato Grits Recipe

Step 1: Get Those Grits Going

I start by bringing together water, chicken broth, and a pinch of kosher salt in a large saucepan over medium-high heat. Once it’s boiling, I whisk in the grits gradually—this little trick helps prevent lumps that can turn your dish grainy. Then, I lower the heat, cover the pan, and let the grits gently simmer. Patience is key here; stirring every so often keeps them smooth and creamy. Expect around 30 minutes for them to get tender. If they start looking too thick or stiff, I just add a splash of water. You want them rich and creamy, not clumpy or stiff.

Step 2: Marinate the Shrimp

While the grits’re doing their thing, I pat the shrimp dry (this is key for a good sear later). Then, in a big bowl, I toss them with avocado oil, smoked paprika, allspice, onion and garlic powders, plus salt and pepper. I let them sit and soak up those flavors for at least 30 minutes—this little step makes a big difference in taste. You can even prep the shrimp ahead if you want to save time later.

Step 3: Cook the Veggies and Aromatics

In a large skillet, I melt butter over medium heat until it starts to sizzle, then add the diced bell peppers, onion, carrot, and scotch bonnet pepper. I sauté them until they're soft and golden, about 6-7 minutes. Next, garlic and ginger paste go in for that fragrant punch, cooking about a minute until you can really smell their warmth. Then comes the browning sauce—stir it in well to deepen the flavor base of the stew.

Step 4: Simmer the Shrimp Stew

Next, I add the seasoned shrimp, chicken broth, and scallions to the skillet. Toss it all together and cover. I let it simmer, stirring occasionally, until the shrimp are perfectly opaque and cooked through—usually about 6-7 minutes. The liquid should thicken slightly, coating the shrimp in a flavorful gravy. This is where all those spices and aromatics come together beautifully.

Step 5: Finish the Grits & Serve

While the shrimp cooks, I stir sweet potato puree, butter, half and half, shredded gouda cheese, and white pepper into the grits until smooth and creamy. Taste and adjust the salt if needed. When both components are ready, I scoop the warm grits into bowls and top each with an even scoop of the brown stew shrimp. A sprinkle of extra scallions adds a fresh pop of color and texture. Then dig in!

Top Tip

From my experience, mastering the texture of the grits is the real game changer here. I’ve learned the hard way that rushing them or adding all the grits in at once can leave you with clumps or too-thick lumps. Also, drying the shrimp thoroughly before seasoning helps them cook evenly and keeps the stew from getting watery.

Slow and steady with the grits: Gradually whisk in grits and stir often to keep it lump-free and creamy.
Marinate the shrimp well: At least 30 minutes lets those spices really infuse, which you can taste in the final dish.
Don’t skip the browning sauce: It’s key for that authentic brown stew flavor and color—trust me on this.
Keep an eye on heat: Medium heat for the veggies and shrimp lets everything cook evenly without burning the butter or spices.

How to Serve Brown Shrimp and Sweet Potato Grits Recipe

shrimp and sweet potato grits - Serving Suggestion

Garnishes

I always top this dish with extra sliced scallions—they add just the right crunch and mild oniony bite. Sometimes I also sprinkle a little fresh parsley or cilantro for a pop of green and freshness. If you like a little heat, a tiny drizzle of hot sauce doesn’t hurt either!

Side Dishes

This meal shines on its own but pairs beautifully with a crisp side salad or some garlicky sautéed greens like kale or spinach. For something heartier, roasted Brussels sprouts or a simple corn on the cob works perfectly alongside.

Creative Ways to Present

For special occasions, I like to serve the grits in shallow bowls and pile the shrimp high, finishing with edible flowers or microgreens for a restaurant-worthy touch. You can also serve the shrimp on skewers over the grits for a fun, shareable family-style meal.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and grits store well separately. I recommend transferring each to airtight containers and refrigerating for up to 3 days. The grits will thicken in the fridge but loosen up nicely when reheated with a splash of water or broth.

Freezing

I’ve frozen the brown stew shrimp successfully in a sealed container for up to a month. The grits freeze okay but I prefer making them fresh for the best creamy texture. If you do freeze grits, thaw slowly in the fridge and reheat gently with extra liquid added.

Reheating

When reheating leftovers, I warm the shrimp gently in a skillet over low heat to avoid overcooking. For the grits, I add a little water or broth and stir on low heat until creamy again. Microwave works too but requires a few additions of liquid and stirring in between.

Frequently Asked Questions:

Can I use instant grits for this recipe?

Instant grits don’t develop the same creamy texture and flavor as stone-ground grits, so I don’t recommend them for this recipe. They can get mushy and lack the slow-cooked richness that makes this dish special.

How spicy is this dish with the scotch bonnet pepper?

The scotch bonnet adds a warm, fruity heat that’s lively but not overwhelming if you remove the seeds, as suggested. You can always reduce or omit the pepper to make it milder or substitute with a milder chili.

Can I prepare this recipe ahead for a dinner party?

Absolutely! You can marinate the shrimp and prep the veggies a day ahead. The grits are best made fresh, but the brown stew shrimp reheats well if you need to prepare in advance.

What cheese can I substitute if I don’t have gouda?

Sharp cheddar makes a great substitute and gives a nice tang to the grits. You could also try a mild Monterey Jack or even Gruyère for a sweeter, nuttier touch. Avoid overly strong or crumbly cheeses for best texture.

Final Thoughts

This Brown Shrimp and Sweet Potato Grits Recipe holds a special place on my table because it’s the cozy, flavorful meal that’s both comforting and a little adventurous. The rich, creamy grits with that spiced shrimp stew on top always draw compliments, and it’s just so satisfying to make and eat. I hope you give it a try—you might just find it becomes your go-to for when you want something deliciously different yet familiar.