There’s something wonderfully comforting about creamy grits paired with flavorful shrimp, and this Brown Shrimp and Sweet Potato Grits Recipe really hits that spot. The sweetness of the sweet potato in the grits balances perfectly with the spicy, aromatic brown stew shrimp, making every bite a cozy celebration of flavors.

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 honestly can’t get enough of this recipe—it’s one of those dishes that feels both indulgent and homey. The way the shrimp soak up all those spices while the grits remain smooth and cheesy is just magic. Plus, it’s a fantastic dish to serve when you want impressive but not complicated.

Flavor-packed: The seasoning blend on the shrimp brings warm, smoky, and slightly spicy notes that complement the creamy grits beautifully.
Comfort food with a twist: Using sweet potato puree in the grits adds a subtle sweetness and a lovely golden hue, elevating the classic grits experience.
Texture contrast: The smooth, cheesy grits paired with the tender, juicy shrimp and crisp sautéed veggies create a delightful bite every time.
Perfect for any meal: Whether it’s brunch, dinner, or a special occasion, this dish fits right in and is sure to please a crowd.

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 recipe brings together ingredients that harmonize so well — creamy, savory, sweet, and spicy notes dance together without overpowering each other. When you choose fresh, quality items, the dish really shines. Here are the key ingredients and why I love using them:

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

Grits: I always recommend using stone-ground or coarsely ground grits (like Marsh Hen Mill) because they have a fantastic texture and flavor compared to instant ones.
Sweet potato puree: Adds subtle sweetness and creamy texture that changes the game from traditional grits—plus, the color pop is gorgeous.
Gouda cheese: Melts beautifully and adds a mild smokiness; cheddar works too if you prefer sharper flavors.
Jumbo shrimp: Fresh or thawed frozen shrimp are best; you want succulent, firm shrimp that hold up during cooking.
Spices (smoked paprika, allspice, garlic powder, onion powder): These create the warm, earthy, and slightly sweet base of the brown stew seasoning that gives the shrimp their amazing flavor.
Scotch bonnet pepper: Adds authentic Caribbean heat—deseeded to control the spice level without losing the fragrance.
Browning sauce: I use Grace browning for that signature deep color and umami boost—it really brings the whole stew together.
Chicken broth/stock: Adds richness and moisture to both the grits and shrimp stew; homemade if you have it, but store-bought works fine too.

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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

One of the things I adore about this Brown Shrimp and Sweet Potato Grits Recipe is how easy it is to tweak based on what you have or your flavor preferences. Feel free to get creative and make this dish your own.

Variation: I sometimes swap the scotch bonnet for a milder jalapeño if I’m serving guests who prefer less heat—still delicious but gentler on the palate.
Dairy-free version: You can easily omit butter and cheese in the grits and use coconut milk instead of half and half for a creamy texture without dairy.
Make it vegetarian: Skip the shrimp and pile the spiced veggies over your sweet potato grits, or use sautéed mushrooms for a similar umami effect.
Seasonal twists: Swap sweet potato puree with pumpkin puree in fall or add fresh herbs like thyme or chives to the grits for freshness.

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

Step 1: Start the Creamy Sweet Potato Grits

Bring the water, chicken broth, and a pinch of kosher salt to a boil in a large saucepan. Slowly whisk the grits in a little at a time—trust me, this helps avoid lumps. Then lower the heat, cover, and simmer gently, stirring often so the grits stay smooth. This part takes about 30 minutes, so use the time to prep your shrimp. Remember, if the grits start getting too thick, splash in some water – you want creamy, not stiff.

Step 2: Season and Marinate the Shrimp

Pat the shrimp dry, then toss them with avocado oil, smoked paprika, allspice, garlic powder, onion powder, salt, and pepper. Let them sit at room temperature for 30 minutes while the grits finish cooking—this preps the shrimp to absorb all those rich flavors.

Step 3: Sauté the Veggies and Build Aromatics

Melt butter in a skillet over medium heat, then add diced green and red bell peppers, onion, carrot, and the chopped scotch bonnet. Sauté until everything softens and browns slightly, about 6-7 minutes. Stir in garlic and ginger paste and cook another minute until fragrant. Add the browning sauce and stir, coating those veggies in deep, savory flavor.

Step 4: Cook the Shrimp in the Brown Stew Sauce

Add the marinated shrimp, chicken broth, and sliced scallions to the skillet. Toss everything to combine, then cover and simmer gently for about 6-7 minutes, stirring occasionally. You’ll know the shrimp are ready when they turn fully opaque, and the sauce thickens just enough to cling to every piece.

Step 5: Finish the Grits and Serve

While the shrimp cook, stir the sweet potato puree, butter, half and half, shredded cheese, and white pepper into your grits. Taste and adjust salt as needed. Keep the grits warm until the shrimp are done, then divide the grits between bowls and spoon the stewed shrimp on top. Garnish with extra scallions for brightness!

Top Tip

Having made this dish countless times, I’ve learned a few easy ways to keep it tasting fresh and perfect each time. These nuggets will help you nail it without stress.

Slow simmer on grits: Patience is key here—you don’t want to rush the grits or they’ll be too gritty or lumpy. Stir often and keep the heat low.
Marinate shrimp well: Even 30 minutes makes a difference—those spices need some time to do their thing, trust me!
Browning sauce magic: Don’t skip it! It gives that signature color and deep flavor to the stew, transforming humble shrimp into something memorable.
Control heat carefully: Removing seeds from the scotch bonnet keeps the flavor without fiery heat, but if you want more kick, add some back in gradually.

How to Serve Brown Shrimp and Sweet Potato Grits Recipe

shrimp and sweet potato grits - Serving Suggestion

Garnishes

I love topping this dish with extra sliced scallions for a fresh bite and a pop of color. Sometimes, I’ll add a sprinkle of crispy bacon or a few fresh chopped herbs like parsley or cilantro to brighten the plate further. A squeeze of fresh lime juice can also add an unexpected zesty note that works beautifully.

Side Dishes

This recipe stands beautifully on its own but pairs nicely with crisp greens like sautéed kale or collard greens to balance the richness. A simple cucumber salad or roasted asparagus also complements the dish’s flavors well, especially if you want to add some freshness and crunch.

Creative Ways to Present

For a special occasion, I like to serve the grits in shallow bowls and arrange the shrimp stew over them like a colorful mosaic. You could also use hollowed-out mini pumpkins as serving vessels during fall for an autumnal vibe. A drizzle of a smoky chili oil or a dash of smoked paprika on top makes for an eye-catching finish.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in separate airtight containers—grits in one, shrimp in another—to keep the textures distinct. The grits will thicken as they rest, but adding a splash of broth or water when reheating helps loosen them back up nicely.

Freezing

The shrimp stew freezes well, but I recommend freezing the grits separately for best quality. When you thaw them, gently reheat and add a bit of liquid to restore the creaminess. This way you retain the fresh flavors without the texture turning grainy or mushy.

Reheating

To reheat, warm the shrimp stew gently in a pan over low heat to avoid overcooking the shrimp. For the grits, microwave or stove-top with a splash of milk, cream, or broth and stir well to get back that creamy consistency. Patience here means your leftovers taste almost as good as fresh!

Frequently Asked Questions:

Can I use instant grits for this Brown Shrimp and Sweet Potato Grits Recipe?

While you can use instant grits in a pinch, you’ll miss out on the creamy, slightly coarse texture that stone-ground grits bring. This recipe really shines with the slow-cooked texture and flavor of quality grits like Marsh Hen Mill.

How spicy is this Brown Shrimp and Sweet Potato Grits Recipe?

The heat mainly comes from the scotch bonnet pepper. By deseeding it, the spice is moderate and pleasant rather than overpowering. You can adjust spiciness to your taste by using less pepper or replacing with milder peppers like jalapeño.

Can I make the shrimp in advance?

You can marinate the shrimp a few hours ahead, but I recommend cooking and serving them fresh for the best texture and flavor. Cooked shrimp can get rubbery if reheated too much.

What’s the best cheese for the grits?

Gouda gives a nice mild, smoky flavor and melts smoothly, but sharp cheddar is a great alternative if you want more bite. I avoid really strong cheeses that overpower the shrimp’s seasoning.

Final Thoughts

This Brown Shrimp and Sweet Potato Grits Recipe is one of those comforting meals I keep coming back to—it’s cozy, flavorful, and just a little bit special. I hope when you make it, you find the same joy in the balance of creamy, sweet, and spicy notes that I do. Trust me, this is a dish worth sharing with friends (or just treating yourself!) and perfect for moments when you want something that feels like a warm hug on a plate.