Smoked Shrimp And Grit Cakes Recipe

Name: Smoked Shrimp And Grit Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large shrimp, peeled and deveined; 1/2 fresh lime, juiced; 1/2 teaspoon garlic powder; 1/2 teaspoon celery salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground dried chipotle pepper; 1/2 fresh lime; 1 1/2 cups water; 1/2 cup quick-cooking grits; 1 tablespoon half-and-half, or as needed; 1 chipotle pepper in adobo sauce, finely chopped; 1 tablespoon adobo sauce from chipotle peppers; 1/4 cup finely chopped cilantro; 1 tablespoon butter; 1/2 red onion, finely diced; 2 cloves garlic, crushed; 2 1/4 cups panko bread crumbs, divided; 1 cup olive oil for frying, or as needed

Servings: persons

8 large shrimp, peeled and deveined
1/2 fresh lime, juiced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground dried chipotle pepper
1/2 fresh lime
1 1/2 cups water
1/2 cup quick-cooking grits
1 tablespoon half-and-half, or as needed
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce from chipotle peppers
1/4 cup finely chopped cilantro
1 tablespoon butter
1/2 red onion, finely diced
2 cloves garlic, crushed
2 1/4 cups panko bread crumbs, divided
1 cup olive oil for frying, or as needed

1
Prepare the smoker according to manufacturer's directions.
2
Place shrimp, juice of half a lime, garlic powder, celery salt, smoked paprika, cayenne pepper, and ground chipotle powder in a bowl, stir to coat shrimp, and marinate in refrigerator for at least 1 hour.
3
Transfer shrimp to a large piece of aluminum foil, fold the foil over the shrimp, and fold the edges over several times to make a packet. Cut several slits in the top of the aluminum packet.
4
Place the aluminum packet of shrimp onto the rack in the smoker. Place remaining lime half onto the rack. Smoke the shrimp and lime until shrimp are cooked through, 20 to 30 minutes.
5
Remove aluminum packet and lime half from smoker; cut each shrimp into 4 pieces and transfer to a large bowl. Squeeze the juice from the smoked lime over the shrimp.
6
Bring water to a boil in a saucepan over medium heat. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes. Stir half-and-half into the grits until they are are workable and the consistency of mayonnaise.
7
Stir chopped chipotle pepper, adobo sauce, and cilantro into the grits; set grits mixture aside.
8
Melt butter in a skillet over medium heat; cook and stir red onion in the hot butter until translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Allow onion and garlic to cool; stir into the smoked shrimp.
9
Mix cooked grits into smoked shrimp; stir 1/4 cup panko crumbs into the mixture to make it stiff enough to hold its shape. Chill for 30 minutes to 1 hour to allow mixture to set up.
10
Pour remaining 2 cups panko crumbs into a shallow bowl. Scoop about 2 tablespoons of the grits mixture, form into a small patty, and lightly press into the panko crumbs to coat both sides. Set patties aside.
11
Heat olive oil in a large skillet over medium heat until oil shimmers.
12
Pan-fry the grits cakes until golden brown on both sides, 3 to 4 minutes per side. Keep finished patties warm while remaining cakes finish cooking.

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 large shrimp, peeled and deveined, 1/2 fresh lime, juiced, 1/2 teaspoon garlic powder, 1/2 teaspoon celery salt, and more.

Yes, Smoked Shrimp And Grit Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Shrimp And Grit Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions