Shrimp and White Cheddar Cheese Corn Grits

The holidays are over, but the winter season is still here. I don’t know about you, but I still crave cozy meals such as this one. You bet this shrimp and cheddar corn grits is definitely at the top of my list this winter season.



  • 2 Cups chicken broth
  • 1 Cup full fat oat milk
  • 1 Cup corn grits (Bob’s Red Mill brand)
  • 1 TSP salt
  • ¼-½ TSP black pepper
  • 1 TBSP fresh oregano, minced
  • ½ Cup freshly grated white cheddar cheese
  • 2 ears of corn, corn cut from the cobb.
  • 1 Lb. shrimp, peeled and deveined
  • 1 TSP cajun seasoning
  • Fresh lime juice from ½ lime
  • 2 TBSP safflower oil  


  1. If your shrimp isn’t peeled or deveined, peel, devein and wash your shrimp. Pat dry. Season with cajun seasoning. Set aside.
  2. Finely mince your fresh oregano, set aside.
  3. Grate your fresh white cheddar cheese, set aside.
  4. Bring a pot of salted water to boil. Once boiling, add your corn on the cob and cook for 7-8 minutes until bright yellow and ends begin to brown. When done, remove from heat and let cool. Once cooled, cut the corn off the cob and set aside.
  5. Place a pot over medium heat, add your chicken broth and full fat oat milk. Bring to a boil. Once boiling, bring heat to low so it starts to simmer and slowly whisk in your corn grits. Add in your salt and pepper. Simmer over low, whisking often for 8-10 minutes.
  6. While grits are cooking, heat 2 TBSP safflower oil over medium heat. Add your seasoned shrimp and squeeze your lime juice into that pan. Cook shrimp for 2-3 minutes per side until pink. Add in your prepared cooked corn and toss to mix well. Remove from heat.
  7. When grits are cooked, remove from heat and stir in cheese and oregano, mix well. Let sit for 5 minutes.
  8. When ready to serve, place cheesy, chive corn grits onto your serving platter of choice. Top with shrimp and corn mixture. Garnish with greens.
  9. ENJOY!