Ever wonder how Southern breakfast can transform from simple grits into a soul-satisfying feast that hits every craving at once? The Shrimp and Grits Breakfast Platter is that magical combination of savory comfort and indulgent sweetness that makes mornings feel like a celebration. I've spent countless Sunday mornings perfecting this spread, and making it at home means you control the quality, portion sizes, and that perfect balance between creamy grits, plump seasoned shrimp, and fluffy pancakes dripping with butter. This isn't just breakfast. It's a full Southern experience on one plate.
The beauty of this platter is how each element plays its part. The shrimp and grits bring that classic coastal Southern charm, while scrambled eggs and sausage add familiar breakfast richness. Then those golden pancakes arrive like sweet relief, balancing everything with maple syrup and melted butter. I remember my first bite of proper shrimp and grits in Charleston, and I've been chasing that perfect savory-sweet breakfast balance ever since. Now I bring that same magic to my kitchen, and you can too.
Ingredients List
For the Shrimp and Grits:
- 1 pound large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
For the Sausage and Eggs:
- 8 ounces breakfast sausage links or patties
- 6 large eggs
- 2 tablespoons butter
- Salt and pepper to taste
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- Maple syrup for serving
- Additional butter for serving (optional)
Timing and Cooking Schedule
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
This breakfast platter requires some multitasking, but the secret is starting your grits first since they need the longest cooking time. While they simmer, you can prep everything else and cook components in stages, keeping finished items warm in a low oven.
Step-by-Step Instructions
Step 1: Start the Grits
Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cover. Stir every 5 minutes to prevent lumps and sticking. This takes about 25-30 minutes for stone-ground grits. The texture should be creamy, not gritty. If they get too thick, add a splash of warm water.
Step 2: Cook the Sausage
While grits simmer, heat a large skillet over medium heat. Add sausage links or patties and cook until browned on all sides and cooked through, about 8-10 minutes. Remove to a plate and keep warm in a 200°F oven. Don't clean the pan yet. Those browned bits add flavor to your shrimp.
Step 3: Prepare the Pancake Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat together milk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined. Small lumps are fine. Overmixing makes tough pancakes. Let the batter rest while you move on.
Step 4: Season and Cook the Shrimp
Pat shrimp dry with paper towels. Season with paprika, cayenne, salt, and pepper. In the same skillet you used for sausage, melt 1 tablespoon butter over medium-high heat. Add garlic and cook for 30 seconds until fragrant. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Don't overcrowd the pan or they'll steam instead of sear. This Shrimp and Grits Breakfast Platter relies on properly caramelized shrimp for that deep flavor, so give them space. Transfer to the warm oven with the sausage.
Step 5: Finish the Grits
When grits are tender and creamy, stir in remaining 2 tablespoons butter and shredded cheddar cheese. Season with salt and pepper. Keep warm on the lowest heat setting, stirring occasionally. If they thicken too much, add a bit more liquid.
Step 6: Scramble the Eggs
In a clean nonstick skillet, melt 2 tablespoons butter over medium-low heat. Beat eggs with a pinch of salt and pepper. Pour into the pan and let sit for 20 seconds, then gently push eggs from the edges to the center with a spatula. Continue until just set but still glossy. Remove from heat immediately. They'll continue cooking from residual heat.
Step 7: Griddle the Pancakes
Heat a griddle or large skillet over medium heat. Lightly butter the surface. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden. Keep warm in the oven while you finish the batch.
Step 8: Plate and Serve
This is where the magic happens. On each plate, spoon a generous portion of cheesy grits, top with seasoned shrimp, and garnish with fresh parsley. Add scrambled eggs, sausage, and stack two pancakes on the side. Serve with butter and warm maple syrup. The contrast between savory shrimp and grits with sweet pancakes is what makes this platter unforgettable.
Nutritional Information
Per serving (serves 4):
- Calories: 820
- Protein: 48g
- Carbohydrates: 72g
- Fat: 38g
- Fiber: 3g
- Vitamin C: 12% DV
- Iron: 28% DV
This hearty breakfast provides excellent protein from shrimp, eggs, and sausage, keeping you full for hours. The grits offer complex carbohydrates for sustained energy, while shrimp delivers selenium and vitamin B12. Yes, it's indulgent, but the combination of nutrients makes it a satisfying weekend meal worth every bite.
Tips, Variations, and Cooking Advice
For Gluten-Free: Use certified gluten-free flour or almond flour for pancakes. Grits are naturally gluten-free, just check your brand.
Dairy-Free Option: Swap butter for olive oil or vegan butter. Use nutritional yeast instead of cheese in grits, or try coconut cream for richness. Almond milk works fine in pancakes.
Protein Swaps: Turkey sausage lightens things up. Andouille sausage adds Cajun flair. Bacon works beautifully too. For pescatarian folks, skip the sausage and double the shrimp.
Grits Upgrades: Stir in cream cheese for extra tang. Add sautéed mushrooms or bell peppers. A splash of hot sauce in the grits wakes everything up.
Make-Ahead Tips: Cook grits the night before and reheat with extra liquid. Pancake batter holds in the fridge overnight but may need thinning. Prep and season shrimp ahead, cook fresh.
For Beginners: Use instant grits if pressed for time, though stone-ground tastes better. A griddle makes pancakes easier than a skillet. Keep that oven warm to hold components as you cook.
Spice Level: Adjust cayenne to your taste. Add jalapeños to grits for heat lovers. Smoked paprika instead of regular adds depth without spice.
Common Mistakes to Avoid
Lumpy Grits: Always add grits to boiling liquid while whisking constantly. Never dump them in all at once. Stir regularly during cooking to prevent clumping and scorching on the bottom.
Rubbery Shrimp: Overcooking is the enemy. Shrimp cook fast, about 2 minutes per side maximum. They should be pink and slightly firm, not tough. Pull them off heat as soon as they curl into a loose C shape.
Tough Pancakes: Overmixing develops gluten and creates dense, chewy pancakes. Stir just until ingredients are combined. Lumps are your friend here. Also, make sure your griddle isn't too hot or pancakes burn outside while staying raw inside.
Dry Scrambled Eggs: High heat and overcooking turn eggs rubbery. Use medium-low heat and remove them while still slightly wet. They finish cooking off heat.
Cold Components: Nothing worse than a platter with some items hot and others lukewarm. Use that 200°F oven to keep everything warm as you finish cooking.
Bland Grits: Grits need aggressive seasoning. Salt your cooking liquid well. Add butter and cheese generously. Taste and adjust before serving.
Storage and Leftovers Tips
Store each component separately in airtight containers in the refrigerator. The Southern American breakfast platter keeps well for different lengths depending on the item. Cooked shrimp stays fresh 2-3 days. Grits last up to 4 days but will thicken considerably. Scrambled eggs keep 3-4 days. Sausage holds 3-4 days. Pancakes stay good 4-5 days or freeze for up to 2 months wrapped individually.
To reheat grits, add a splash of milk or broth and warm gently on the stovetop, stirring constantly. Microwave works but stir every 30 seconds. Shrimp reheats best in a skillet with a bit of butter over medium heat for just 1-2 minutes. Don't microwave shrimp or they turn rubbery. Eggs reheat quickly in the microwave in 20-second bursts, stirring between. Pancakes toast beautifully or microwave for 30 seconds. Sausage reheats in the microwave or skillet.
For freezing, grits don't freeze well due to texture changes. Shrimp can freeze cooked for up to 2 months but quality drops. Pancakes freeze excellently. Layer between parchment paper in freezer bags. Toast from frozen for quick breakfasts. The Shrimp and Grits Breakfast Platter tastes best fresh, but smart storage means you can enjoy components throughout the week for quick Southern American inspired breakfasts without all the work.
