There's something truly comforting about a meal that’s both hearty and full of soul, and this Brown Stew Shrimp with Sweet Potato Grits Recipe fits the bill perfectly. The creamy, cheesy grits paired with the spicy, rich brown stew shrimp create a harmony of flavors that’s just unforgettable—and honestly, one of my all-time favorites to make and share.

A white bowl holds a creamy, pale yellow layer of smooth grits as the base. On top, there are several browned shrimp coated in a glossy, dark brown sauce mixed with finely chopped red and green bell peppers and thin rings of green onions. The shrimp look juicy and are placed evenly over the grits, with the sauce slightly pooled around them, making the dish look rich and flavorful. The bowl sits on a white marbled surface. 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

Let me tell you why this Brown Stew Shrimp with Sweet Potato Grits Recipe has become a staple in my kitchen. It’s more than just delicious—it’s a full sensory experience, blending textures and aromas that make for a cozy, satisfying meal any time of year.

Flavor-packed Shrimp: The shrimp marinates in a beautifully seasoned blend, giving you that deep, smoky, and slightly spicy brown stew flavor that’s incredibly addictive.
Creamy Sweet Potato Grits: The addition of sweet potato puree amps up the creaminess and adds subtle sweetness, creating the perfect base for those bold shrimp.
Comfort Food with a Twist: This recipe fuses Southern grits with Caribbean-inspired brown stew shrimp, making it a unique dish you'll want to make again and again.
Flexible and Customizable: Whether you want it spicy or mild, cheesy or extra buttery, this recipe adapts beautifully to your tastes.

A yellow pot filled with cooked shrimp in a thick dark reddish-brown sauce with visible pieces of green onions, small red peppers, and finely chopped vegetables like carrots and green peppers mixed throughout. A large metal ladle rests inside the pot, partially submerged in the sauce, with shrimp around it. The pot is set on a white marbled surface with a beige and white striped cloth partially visible at the bottom left corner. A small brown bowl with green chopped peppers is also visible on the top left corner. The shrimp look plump and covered evenly with the sauce, giving a rich and thick texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The way these ingredients come together is magic. The sweet potato grits create a luscious, smooth contrast to the bold, savory shrimp simmered in a rich brown stew sauce. I always recommend using fresh, quality shrimp and good chicken stock to deepen the flavors.

Flat lay of peeled jumbo shrimp with tails on, a halved green bell pepper finely diced, a halved red bell pepper finely diced, a small yellow onion chopped, a large orange carrot diced, a whole scotch bonnet pepper deseeded and chopped, a small pile of sliced green scallions, a small mound of sweet orange sweet potato puree, a small mound of uncooked cream-colored grits, two whole brown eggs with clean shells, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of dark brown browning sauce, a small white ceramic bowl of chicken broth, a small white ceramic bowl of half and half, a small pat of butter, and a small pile of shredded pale yellow gouda cheese, all arranged 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

Grits: I prefer stone-ground grits like Marsh Hen Mill for their texture and flavor—avoid instant grits as they won’t give you that creamy, slow-cooked richness.
Sweet potato puree: Adds natural sweetness and beautiful color; you can swap with pumpkin puree if you like, but sweet potato is my go-to.
Cheese (Gouda or Cheddar): Melts into the grits adding an indulgent, savory layer—sharp cheddar adds a tangy kick if you want a little extra punch!
Shrimp: Jumbo, peeled, and deveined shrimp cook quickly and soak up the brown stew flavors perfectly.
Smoked paprika, allspice, garlic & onion powder: These spices create that signature brown stew aroma and depth of flavor.
Browning sauce: A little secret ingredient I never skip that gives the stew its iconic dark color and rich umami.
Vegetables (bell peppers, onion, carrot): Add sweetness and texture to balance the boldness of the stew.
Scotch bonnet pepper: Optional but highly recommended for that authentic gentle heat and lively kick.

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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

I love tweaking this dish depending on the mood and what I have on hand. It’s such a forgiving recipe that you can easily adjust spice levels or swap ingredients without losing the soul of the meal.

Variation: My favorite twist is swapping out the gouda for pepper jack cheese when I want a little extra heat in the grits. It really amps up the flavor without overpowering the shrimp.
Mild Version: If you’re not a fan of heat, just skip the scotch bonnet pepper or leave it whole while cooking so you get the flavor without the spice.
Veggie Boost: Throwing in some chopped spinach or kale toward the end of cooking the shrimp adds a veggie punch and lovely color contrast.

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

Step 1: Simmer the Sweet Potato Grits Slowly

Start by bringing your water, chicken broth, and a pinch of salt to a boil. Slowly whisk in your grits bit by bit to prevent lumps because, trust me, clumpy grits are no fun. I keep the heat low and let them simmer covered for about 30 minutes, whisking often—it’s the secret to that creamy smoothness. If they get too thick, add a splash of water; you want them silky, not stiff.

Step 2: Marinate the Shrimp

While the grits cook, pat your shrimp dry, then toss them with avocado oil, smoked paprika, allspice, onion and garlic powders, salt, and pepper. Let them soak up these incredible flavors for at least 30 minutes. This step makes a huge difference in the final taste, and I rarely skip it—even if I’m short on time.

Step 3: Sauté the Veggies and Start the Stew

Melt butter in a skillet over medium heat, then toss in the diced bell peppers, onion, carrot, and the chopped scotch bonnet pepper. Let these soften and caramelize gently—about 6-7 minutes—this adds a natural sweetness and depth. Then stir in garlic and ginger paste for that heady aroma before adding the browning sauce; this is where things really start to smell like magic.

Step 4: Cook the Shrimp in the Stew

Add the marinated shrimp, chicken broth, and scallions to the skillet. Toss everything to combine, cover, and let it simmer gently while stirring occasionally. The shrimp will turn perfectly opaque in about 6-7 minutes, and the sauce will thicken beautifully around them.

Step 5: Finish the Grits and Serve

Mix the sweet potato puree, butter, half and half, cheese, and white pepper into the grits, stirring until silky smooth and tasty. Taste and add salt if needed. Spoon the grits into bowls, top with the brown stew shrimp, and garnish with extra scallions. Sit back and savor each bite!

Top Tip

After making this Brown Stew Shrimp with Sweet Potato Grits Recipe a bunch of times, I realized a few small tricks really up the game and make your cooking experience easier and more fun.

Slow Simmer for Grits: Don’t rush the grits—low and slow stirring is the key to creamy, lump-free texture.
Dry Your Shrimp Well: Patting shrimp dry before seasoning helps the spices stick better and browning sauce to cling nicely.
Don’t Skip Browning Sauce: It adds that beautiful color and umami that makes this brown stew shrimp stand out.
Sneaky Sweetness: Adding sweet potato puree to grits balances the spice and smoky notes without being overpowering—don’t leave it out!

How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe

Garnishes

I love topping this dish with fresh sliced scallions for crunch and color. Sometimes I sprinkle a little extra shredded cheese or a tiny drizzle of good olive oil to make the grits extra luscious. A wedge of lime on the side adds a fresh brightness that cuts through the richness beautifully.

Side Dishes

This recipe shines as a full meal on its own, but pairing it with a crisp green salad or some roasted seasonal vegetables works perfectly. Occasionally, I serve it alongside some sautéed collard greens or garlic butter asparagus to add another dimension of flavor and texture.

Creative Ways to Present

For special dinners, I sometimes serve the shrimp over individual ramekins of grits and garnish with edible flowers or microgreens—it turns this humble comfort food into something that feels festive and restaurant-worthy. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and grits separately in airtight containers in the fridge. This keeps the textures intact and the flavors fresh for up to 2 days. When combined fresh just before reheating, the dish tastes almost as good as when first made.

Freezing

I don’t usually freeze the shrimp and grits together, but if you want to save leftovers for later, freezing the shrimp separately works best. Reheat gently to avoid overcooking. The grits don’t always thaw well, so I prefer to make those fresh if possible.

Reheating

When reheating, warm the shrimp gently in a skillet over low heat with a splash of broth to keep them juicy. For the grits, reheat slowly on the stove with a touch of half and half or water to restore creaminess. Stir often to avoid sticking or lumps.

Frequently Asked Questions:

Can I use frozen shrimp for this Brown Stew Shrimp with Sweet Potato Grits Recipe?

Frozen shrimp can work in a pinch, but make sure to thaw them completely and pat them dry before seasoning and cooking to avoid excess water that can dilute the flavors. Fresh shrimp are ideal for best texture and taste.

What can I substitute if I don’t have sweet potato puree?

Pumpkin puree is a great substitute that offers similar sweetness and creaminess. You can also mash cooked sweet potato yourself if you don’t have ready puree. Avoid using canned pumpkin pie mix, as it has added spices that might clash with the stew flavors.

Is there a way to make this recipe less spicy?

Absolutely! Simply omit the scotch bonnet pepper or use a milder pepper like jalapeño. You can also reduce or skip the smoked paprika if you find it too intense. The dish still has loads of flavor without the heat.

Can I make this recipe gluten-free?

Yes! This dish is naturally gluten-free as long as you check that your chicken broth and browning sauce don’t contain gluten additives. Use certified gluten-free products to be safe and enjoy this meal worry-free.

Final Thoughts

This Brown Stew Shrimp with Sweet Potato Grits Recipe is one of those dishes I always come back to when I want comfort food with a bit of flair. It’s hearty, flavorful, and nurtures the soul. I’m confident that once you try it, you’ll keep it in your regular rotation too—because nothing beats a warm bowl of creamy grits paired with spicy, savory shrimp for pure satisfaction. Give it a go and savor every bite like we’re sharing it right in the kitchen together.