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close up shot of shrimp on fried grit cakes garnished with green onions on a pewter platter
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5 from 3 votes

Spicy Shrimp on Fried Grit Cakes

Spicy marinated shrimp served with a cool and creamy sauce over fried grit cakes will liven up any menu. It's perfect for an appetizer or an entrée.
Course Appetizer
Cuisine American
Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings 4 people
Author Lisa B.


Grit Cakes:

  • 4 cups water
  • 1 cup stone ground grits
  • 1 teaspoon salt
  • 1 cup sharp shredded cheddar cheese
  • 1 egg lightly beaten
  • 1 cup all-purpose flour
  • oil for frying
  • Additional sliced green onions for garnish optional


  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 pound uncooked medium shrimp peeled and deveined


  • 1/2 cup mayonnaise
  • 1 green onion finely chopped
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1 teaspoon hot sauce


For the grit cakes:

  • Bring the water to a boil in a large saucepan.
  • Stir in the grits and salt. Reduce the heat to medium low. Boil the grits for 30 minutes, stirring frequently.
  • Remove the grits from the heat and stir in the cheese and egg.
  • Pour the grits into a foil lined 9 x 11 x 2-inch baking dish. Allow the grits to cool completely at room temperature. Then cover the dish and refrigerate the grits for 8 hours.
  • Before cutting the grits, gently lift them out of the pan with the foil lining. Lay them on a flat surface. Cut them into squares or use a round cookie cutter to cut them into disks. Try to keep the grit cakes under 2 ½ inches wide to ensure they hold together during frying.
  • Sprinkle the flour into a shallow dish. Carefully coat the grit cakes with the flour. Place them on a cookie sheet and return them to the refrigerator for 15 minutes.
  • In the meantime, heat the oil in a large skillet over medium high heat. Once the oil is hot, return the heat to medium or medium low. Fry the grit cakes in batches, 2 - 2 1/2 minutes per side, until golden brown.
  • Drain the grit cakes on a layer of paper towels.

For the shrimp:

  • Combine olive oil, garlic cloves, lime juice, jalapeno pepper and cayenne pepper in a large bowl or plastic freezer bag.
  • Add the shrimp and coat with the marinade. Allow the shrimp to marinate in the refrigerator for up to two hours.
  • Preheat the oven to 350 degrees.
  • Place the shrimp an oven safe dish. Cook them for 10-15 minutes until the shrimp are pink and opaque.

For the sauce:

  • Whisk the sauce ingredients together. Chill until ready to serve.
  • To plate, place one grit cake on a plate. Place a dollop of sauce in the center of the cake. Place one shrimp in the center of the sauce. Serve warm and garnish with sliced green onions if desired.