This burger puts cheesy stone-ground grits and Old Bay shrimp on a toasted bun with arugula and tomato. It sounds like a project, but the whole thing comes together in about 70 minutes — and most of that is the grits doing their thing on low heat while you prep everything else. If you want something genuinely different on a weeknight without a complicated ingredient list, this is a solid pick.
The short version of why this works
Two things make or break this recipe. First, patience with the grits: stone-ground grits need 20–25 minutes of low, covered heat with occasional stirring. Rush them and you get gritty, starchy paste instead of a creamy spread that actually holds on the bun. Second, don’t overcook the shrimp. Three to four minutes in a hot skillet is all they need — pull them the moment they turn opaque and curl into a C-shape. A J-shape means they’ve gone too far and will be rubbery by the time they hit the bun. Get those two things right and the rest of the assembly is just stacking.
Smart swaps
- Stone-ground grits: Quick-cook grits will work in a pinch and cut the cook time to about 5 minutes, but the texture is noticeably thinner and less sturdy on the bun. If you can find stone-ground, use them.
- Sharp cheddar: Gruyère or smoked gouda both melt cleanly and add a slightly different flavor without changing the method at all.
- Old Bay: If you’re out, a mix of smoked paprika, celery salt, and a pinch of cayenne gets you close enough.
- Baby arugula: Watercress works well here. Iceberg or romaine will taste fine but won’t hold up as long once the warm grits hit them — serve immediately if you go that route.
- Burger buns: Brioche buns are the right call — they’re sturdy enough to handle the grits without going soggy as fast as a standard white bun.
Storage and reheating
Store the grits and shrimp separately in airtight containers in the fridge — they’ll keep for up to 2 days. The grits will firm up considerably when cold; reheat them in a small saucepan over low heat with a splash of water or broth, stirring until loose and creamy again. Reheat shrimp gently in a skillet over medium-low for about 90 seconds per side — just until warmed through. Microwaving shrimp makes them tough, so skip it. The arugula and tomato should be fresh at assembly; don’t store them with the other components. Freezing the grits is not recommended — the texture breaks down and turns grainy after thawing.
Troubleshooting
- Grits are too thick to spread: Add warm water or broth a tablespoon at a time and stir over low heat. They loosen up quickly — add liquid gradually so you don’t overshoot.
- Grits slide off the bun immediately: Let them cool for 2–3 minutes after cooking before spooning onto the bun. Slightly cooled grits are thicker and stay put better than piping-hot ones.
- Shrimp released a lot of liquid in the pan: Your skillet wasn’t hot enough before the shrimp went in. A properly preheated pan sears rather than steams. Pat the shrimp dry before seasoning them — skip the opinionated judgment call here — actually: skip marinating the shrimp longer than 5 minutes in the lemon juice. Acid starts cooking the proteins and the shrimp can turn mushy before they hit the pan.
- Burger is soggy by the time you eat it: Toast the buns until they have real color, not just warmth. A properly toasted bun resists moisture from the grits for long enough to eat comfortably.
- Shrimp seasoning tastes flat: Old Bay is salt-forward but the grits and bun absorb a lot of it. Taste a shrimp before assembling and add a small pinch of extra Old Bay or a few drops of hot sauce directly to the pan off the heat.
Shrimp and Grits Burger
Ingredients
Grits
- 1 cup stone-ground grits preferably white
- 4 cups water
- 1 cup cheddar cheese sharp, grated
- 2 tablespoons unsalted butter
- Salt to taste Kosher Salt
- Pepper to taste ground black pepper
Shrimp
- 1 pound shrimp peeled and deveined
- 1 medium lemon juiced
- 1 teaspoon Old Bay seasoning
Assembly
- 4 medium burger buns toasted
- 1 cup baby arugula washed
- 1 medium tomato sliced
Instructions
- For the grits: In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of stone-ground grits, reduce the heat to low, and cover. Stir occasionally for 20-25 minutes, or until the grits are thick and tender. Stir in the cheese and butter until melted and adjust seasoning with salt and pepper as needed.
- For the shrimp: In a bowl, combine shrimp, lemon juice, and Old Bay seasoning. Preheat a nonstick skillet over medium-high heat. Add shrimp and sauté for about 3-4 minutes or until they turn opaque and curl into a C-shape. Remove from heat.
- Assembly: To retain texture, gently spoon a generous portion of grits over the bottom half of each toasted burger bun. Layer with cooked shrimp, a handful of baby arugula, and tomato slices. Close with the top bun.
Notes
Nutrition
Frequently asked questions
Can I make the grits ahead of time?
Yes — the grits can be made up to 2 days ahead and refrigerated. Reheat them on the stovetop over low heat with a splash of water or broth, stirring until they return to a spreadable consistency, which takes about 5 minutes.
What size shrimp should I use?
Large shrimp (21–25 count per pound) are the right size here — small shrimp get lost under the grits and overcook even faster, while jumbo shrimp are awkward to eat on a bun. One pound of large shrimp gives you a generous portion across four burgers.
Can I use frozen shrimp?
Frozen shrimp work fine — thaw them completely in cold water for about 15–20 minutes, then pat them very dry before seasoning. Excess water in the pan causes steaming instead of searing, which gives you pale, soft shrimp rather than the lightly browned result you want.
Try these next
- Five Guys Cajun Burger
- Georgia Gold Fried Chicken Burger
- Crispy Fish King Burger
- Nashville Hot Chicken Perfected