There’s something utterly comforting about a dish that combines deep, rich flavors with creamy textures. This Brown Stew Shrimp with Sweet Potato Grits Recipe is exactly that—a beautiful soul-food fusion that’s packed with warmth and spice, perfect for when you want to treat yourself to something truly special at home.

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 Stew Shrimp with Sweet Potato Grits Recipe
Top Tip
How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Stew Shrimp with Sweet Potato Grits Recipe

Why You'll Love This Recipe

I’ve made this Brown Stew Shrimp with Sweet Potato Grits Recipe more times than I can count—it has this perfect balance of spicy, savory shrimp paired with the buttery smoothness of cheesy grits that makes for a cozy, homey meal. It’s just one of those dishes you’ll want to come back to again and again.

Flavor-Packed Shrimp: The blend of smoked paprika, allspice, and scotch bonnet gives the shrimp a depth that’s bold but never overwhelming.
Creamy Sweet Potato Grits: Adding sweet potato puree and gouda cheese takes classic grits to a whole new level of rich and comforting.
Perfect Weeknight Meal: It feels special but comes together in about an hour, making it doable even on busier days.
Super Versatile: You can easily tweak the spice level or swap cheeses to make it suit your taste or pantry stock.

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 shines because of how the ingredients complement each other—warm spices, fresh veggies, creamy cheese, and the natural sweetness from the sweet potato all meld into something truly impressive. When shopping, fresh jumbo shrimp and quality grits (like Marsh Hen Mill) really make a difference.

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

Water and Chicken Broth: These create the perfect base for cooking the grits, layering in subtle savory notes.
Grits: Not instant, please—stone-ground or regular grits ensure that creamy texture and slightly nutty flavor.
Sweet Potato Puree: Adds natural sweetness and richness, making the grits extra luscious.
Butter and Half & Half: These fat sources help create that velvety consistency we’re after.
Gouda Cheese: It melts beautifully, giving the grits a smoky, cheesy bite; sharp cheddar is a great substitute.
Jumbo Shrimp: Fresh or thawed, peeled and deveined—tails on or off, depending on your preference.
Avocado Oil: Great for high heat and neutral flavor to let those spices shine.
Spices (Smoked Paprika, Allspice, Onion Powder, Garlic Powder): This combo gives the shrimp a warm, Caribbean-inspired flavor profile.
Bell Peppers, Yellow Onion, Carrot: These diced vegetables add sweetness and texture to the stew.
Scotch Bonnet Pepper: Adds authentic heat and fruity spice typical of brown stew sauces.
Garlic & Ginger Paste: These intensify the aromatics and flavor depth without taking long to prep.
Browning Sauce: A key ingredient that adds color and umami—Grace browning is my go-to.
Sliced Scallions: Used both in the stew and as a garnish for freshness and a subtle onion bite.

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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 my favorite things about this recipe is how flexible it is. Personally, I like dialing up the heat a bit or switching the cheese depending on what I have on hand — and you should definitely play with it to make it your own!

Variation: Sometimes I swap out the scotch bonnet pepper for a milder chili to make it more family-friendly, and it still packs amazing flavor.
Dairy-Free Option: Use coconut milk instead of half & half and skip the cheese or use a vegan alternative for creamy grits without dairy.
Extra Veggies: I’ve added a handful of baby spinach at the end to sneak in some greens—it works beautifully without changing textures.
Make It Gluten-Free: This recipe is naturally gluten-free, but just ensure your broth and seasonings don’t contain additives.

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

Step 1: Start With Creamy Sweet Potato Grits

First, bring your water, chicken broth, and a pinch of kosher salt to a boil. When it’s bubbling, slowly whisk in the grits to avoid lumps—that little trick saves so much frustration. Then lower the heat and cover the pot, letting the grits simmer gently. Stir frequently, especially around the edges, so they cook evenly and don’t clump. If they look too thick too soon, don’t hesitate to splash in a bit more water. After about 30 minutes, stir in sweet potato puree, butter, half & half, cheese, and white pepper until everything’s luxuriously combined. Keep them warm while you move on to the shrimp.

Step 2: Marinate the Shrimp

Dry your shrimp well—excess moisture means they won’t brown properly. Toss them in a bowl with avocado oil, smoked paprika, allspice, onion and garlic powder, plus salt and pepper to taste. I like to let them sit while the grits cook—at least 30 minutes is ideal to really infuse those flavors.

Step 3: Build the Brown Stew Base

Melt butter in a large skillet over medium heat, then throw in the diced bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté them until they're tender and just starting to brown, about 6-7 minutes. The aromas at this point always make me smile—they’re hearty and inviting. Stir in garlic and ginger paste, cooking until fragrant—it takes about a minute.

Step 4: Finish the Shrimp and Simmer

Mix in the browning sauce, making sure it coats those veggies nicely before adding the shrimp, chicken broth, and scallions. Cover the skillet and simmer for about 6-7 minutes, stirring now and then, until the shrimp are pink and opaque and the sauce has thickened beautifully. That’s where all the flavors come together in that perfect sticky coating.

Step 5: Plate and Serve

Spoon your warm sweet potato grits into bowls, then ladle the brown stew shrimp over the top. Garnish with additional scallions for freshness and a pop of color. Now, dig in and enjoy every bite!

Top Tip

Through trial and error, I learned a few tricks that really take this Brown Stew Shrimp with Sweet Potato Grits Recipe from good to great. They might be small, but they make a major difference for flavor and texture.

Slow Cooking the Grits: Don’t rush the grits—stir them often and keep the heat low to get that perfect creamy texture.
Dry Shrimp for Browning: Patting the shrimp dry before marinating helps them sear properly and develop flavor.
Adjust the Heat: If you’re sensitive to spice, remove all the seeds from the scotch bonnet or substitute with a milder pepper.
Browning Sauce Magic: Don’t skip the browning sauce—it adds that deep, caramelized flavor and the signature dark glaze.

How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe

Garnishes

I like to keep garnishes simple but fresh—extra sliced scallions or a few sprigs of fresh parsley add a lovely pop of green and a mild onion flavor that brightens every bite. Sometimes I add a light drizzle of lime juice on top just before serving for a little zing.

Side Dishes

This dish really holds its own but if you want sides, a crisp side salad with a tangy vinaigrette or roasted vegetables work wonderfully. I’ve also paired it with warm cornbread for extra comfort—because why not double down on cozy carbs?

Creative Ways to Present

For special occasions, I like plating the grits in shallow bowls, adding a mound of the brown stew shrimp neatly in the center, and then sprinkling chopped crispy bacon or toasted nuts for extra texture. It elevates the presentation and gives guests a little surprise crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Brown Stew Shrimp with Sweet Potato Grits holds up pretty well when refrigerated. I store the shrimp and grits separately in airtight containers to keep textures intact. The grits might thicken in the fridge, but a quick stir with a splash of water or broth brings back the creamy consistency.

Freezing

I’ve frozen the shrimp part successfully by itself for later, but I don’t recommend freezing the grits as they tend to separate and get grainy after thawing. If you want to prep ahead, make just the shrimp sauce and reheat it with freshly cooked grits when ready.

Reheating

Reheat the shrimp gently on the stove over low heat to avoid overcooking. For the grits, warm them slowly in a saucepan with a bit of water or broth, stirring often to restore their signature creaminess without drying out.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw your shrimp completely and pat them dry before marinating to prevent excess moisture from affecting the browning and texture.

What can I substitute for sweet potato puree?

Pumpkin puree makes a great substitute, offering a similar sweetness and consistency. Just make sure it’s unsweetened and not mixed with spices.

How spicy is the scotch bonnet pepper in this dish?

Scotch bonnet peppers are quite hot and bring a fruity, intense heat. If you prefer milder heat, deseed it thoroughly or swap it out for a milder chili like jalapeño or banana pepper.

Can I use instant grits instead?

I wouldn’t recommend instant grits here because they don’t have the same creamy, slightly coarse texture that makes this dish shine. Using stone-ground or traditional grits gives you that perfect comforting bite.

Final Thoughts

This Brown Stew Shrimp with Sweet Potato Grits Recipe always makes me feel like I’ve brought a little joy into my kitchen. It’s comforting without being heavy, full of flavor yet uncomplicated. I honestly hope you give it a try—you’ll enjoy the warmth and richness in every bite, and maybe even find it becoming one of your favorite dishes to make on a chilly evening or whenever you want something that feels like a hug on a plate.