Pioneer Woman Tex Mex Shrimp and Grits Recipe

This creamy, spicy Pioneer Woman Tex Mex Shrimp and Grits is made with pepper jack cheese, plump shrimp, and smoky bacon, ready in 40 minutes. The rich cheese grits soak up the spiced tomato and green chili pan sauce perfectly. I always make this when I crave southern comfort food with a little extra heat.

Try More Shrimp Recipes:

• Pioneer Woman Cajun Shrimp and Grits Recipe
• Pioneer Woman Shrimp and Crab Pot Pie Recipe
• Pioneer Woman Shrimp Teriyaki Stir Fry Recipe

Why You Will Love This Tex Mex Shrimp and Grits Recipe:

• The Ultimate Flavor Fusion: It flawlessly marries the rich, buttery comfort of traditional creamy grits with the bold, smoky, and zesty spices of classic Tex-Mex cuisine, delivering a deeply satisfying and unique flavor profile.
• Incredibly Fast and Easy: Because shrimp cooks in just a matter of minutes, this restaurant-quality meal comes together in under 30 minutes. It is the perfect, low-stress hero for busy weeknight dinners.
• A Beautifully Rustic Presentation: This dish embraces a perfectly imperfect, lived-in aesthetic. A messy scatter of fresh cilantro, a casual squeeze of lime, and a drizzle of smoky pan sauce give the bowl a warm, inviting human touch that looks absolutely mouthwatering on the table.
• Endlessly Customizable Heat: Whether you prefer a mild, family-friendly warmth or a fiery, sweat-inducing kick, it is incredibly easy to adjust the jalapeños and chili powder to suit your exact spice preference without compromising the dish’s core flavor.
• Contrasting Textures: You will fall in love with the combination of perfectly seared, snappy spiced shrimp resting on a bed of ultra-smooth, cheesy, melt-in-your-mouth grits.

Pioneer Woman Tex Mex Shrimp and Grits Ingredients

• 1 cup quick-cooking grits
• 4 cups chicken broth
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 cup pepper jack cheese, grated
• 6 slices bacon, chopped
• 1 pound large shrimp, peeled and deveined
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 (10-ounce) can diced tomatoes with green chilies

How To Make Pioneer Woman Tex Mex Shrimp and Grits

1. Cook the bacon: In a large skillet, fry the chopped bacon over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon and leave the fat in the pan.
2. Simmer the grits: In a medium saucepan, bring the broth to a boil. Whisk in the grits, reduce heat to low, cover, and simmer for 5 to 7 minutes until thick.
3. Finish the grits: Remove the grits from the heat and stir in the milk, butter, and pepper jack cheese until smooth. Keep warm.
4. Sear the shrimp: Toss the shrimp with taco seasoning. Cook in the bacon fat over medium-high heat for 2 minutes per side, then remove to a plate.
5. Make the sauce: Add the onion, bell pepper, and garlic to the skillet, cooking for 4 minutes until soft. Pour in the diced tomatoes with green chilies and simmer for 5 minutes.
6. Combine and serve: Return the shrimp and bacon to the skillet, tossing for 1 minute to heat through. Spoon the shrimp mixture over bowls of warm cheese grits.

Recipe Tips

• Use quick grits: Do not use instant grits, as they turn out too mushy and lack the proper texture.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the hot grits.
• Watch the shrimp: Shrimp cook incredibly fast, so pull them from the pan as soon as they turn pink to avoid a rubbery texture.

What To Serve With Tex Mex Shrimp and Grits?

To perfectly complement the rich, smoky flavors of this dish serve it alongside a bright, zesty charred corn and black bean salad tossed in lime juice. A simple side of blistered jalapeños or sliced avocado helps cut through the heavy, cheesy grits. For a complete, restaurant-worthy experience, present the bowls on a rustic blackened wood table with a wrinkled linen napkin casually placed on the side. Finish the spread with warm flour tortillas to soak up every last delicious drop.

How To Store Leftovers Tex Mex Shrimp and Grits?

Keep leftover grits and the shrimp mixture in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk to the grits to restore their creamy consistency. Freezing is not recommended.

How To Reheat Leftovers Tex Mex Shrimp and Grits?

On The Stovetop: Reheat Tex Mex Shrimp and Grits on the stovetop for the best result. Put the grits in a pan over low heat and add a little milk, broth, or water. Stir for about 4–6 minutes until smooth and hot. In another pan, warm the shrimp gently for 2–3 minutes, just until heated through, then mix and serve.

On The Microwave: For a faster way, use the microwave. Place the shrimp and grits in a bowl, add a splash of liquid, and cover loosely. Heat for about 1–2 minutes, stopping halfway to stir. Continue heating just until warm to avoid overcooking the shrimp.

FAQs

Can I use stone-ground grits?

Yes, but you will need to increase the cooking time to about 45 minutes and add more liquid as needed. They offer a fantastic rustic texture.

Is this recipe very spicy?

It has a mild kick from the pepper jack and canned green chilies, but it is generally family-friendly. You can add jalapeños if you want more heat.

Can I use frozen shrimp?

Absolutely. Just ensure they are completely thawed and patted very dry before seasoning and searing.

What can I substitute for bacon?

If you prefer no bacon, you can use smoked sausage or chorizo to build the flavor base. Cook it first and use the rendered fat for the shrimp.

More Shrimp Recipes:

• Pioneer Woman Shrimp And Grits Casserole Recipe
• Pioneer Woman Fried Shrimp Recipe
• Easy Ina Garten Roasted Shrimp

Pioneer Woman Tex Mex Shrimp and Grits Nutrition Fact

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 190mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Protein: 32g

Pioneer Woman Tex Mex Shrimp and Grits

Recipe by Imen DridiCourse: Dinner, Lunch, MainCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Total time

40

minutes

Creamy, spicy Pioneer Woman Tex Mex Shrimp and Grits combines plump shrimp, smoky bacon, and pepper jack cheese in just 40 minutes. This hearty, flavorful dish brings a fun southwestern twist to a southern classic, making it a brilliant weeknight dinner.

Ingredients

• 1 cup quick-cooking grits

• 4 cups chicken broth

• 1/2 cup whole milk

• 2 tablespoons unsalted butter

• 1 cup pepper jack cheese, grated

• 6 slices bacon, chopped

• 1 pound large shrimp, peeled and deveined

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 tablespoon taco seasoning

• 1 (10-ounce) can diced tomatoes with green chilies

Directions

• 1. Cook the bacon: In a large skillet, fry the chopped bacon over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon and leave the fat in the pan.
• 2. Simmer the grits: In a medium saucepan, bring the broth to a boil. Whisk in the grits, reduce heat to low, cover, and simmer for 5 to 7 minutes until thick.
• 3. Finish the grits: Remove the grits from the heat and stir in the milk, butter, and pepper jack cheese until smooth. Keep warm.
• 4. Sear the shrimp: Toss the shrimp with taco seasoning. Cook in the bacon fat over medium-high heat for 2 minutes per side, then remove to a plate.
• 5. Make the sauce: Add the onion, bell pepper, and garlic to the skillet, cooking for 4 minutes until soft. Pour in the diced tomatoes with green chilies and simmer for 5 minutes.
• 6. Combine and serve: Return the shrimp and bacon to the skillet, tossing for 1 minute to heat through. Spoon the shrimp mixture over bowls of warm cheese grits.