This Brown Stew Shrimp is a flavor-packed dish featuring jumbo shrimp seasoned to perfection with Caribbean flair! Fragrant aromatics cook up nicely and meld with the shrimp in a succulent, rich brown stew sauce. The Brown Stew Shrimp comes together in 1-pan and gets paired alongside creamy, sweet potato grits. If you love easy yet incredibly flavorful meals, you’ll go crazy for this one right here!

brown stew shrimp with sweet potato grits in speckled bowl

Two of my favorite cuisines are of Caribbean and Southern influence. Growing up in an ecosystem where one of the two was always heavy in rotation, sparked a joy in me that has never wavered. Now and then I like to fuse the two cultures and that is exactly how this Brown Stew Shrimp over Sweet Potato Grits was born. I love everything about this recipe and the pure deliciousness of it all, gahhh. And, well, I just know that y’all are gonna love this one as well.

Brown Stew Shrimp with Sweet Potato Grits 👏🏾

We’ll start with the concept of a “brown stew” dish. I’m most familiar with brown stew dishes via Jamaican culture, ahem this brown stew chicken is hella bomb. A brown stew dish usually encompasses some type of poultry, fish, beef, etc. that stews in a pot loaded with aromatics and big, bold flavors.

The “brown” part comes in because of store-bought browning sauce or a homemade browning mixture that gives the stewed dish a deep brown hue that colors the food. Aside from coloring, it enhances the flavor as well. This brown stew shrimp + sweet potato grits recipe does not miss a beat in terms of flavor!

brown stew shrimp with sweet potato grits in bowl

Why This Recipe Goes Crazy:

  • FLAVORRR, YES GAWD– If you’re flavor-obsessed like me, this is a dish you will thoroughly enjoy. Why? That’s because the shrimp is wonderfully seasoned with spices, the brown stew gravy is packed with sautéed aromatics and the creamy grits are out of this world banging! We’ll marry the two and make one cohesive dish that is next level, wicked-good! 😏
  • …& DEPTH THAT SINGS!– While we’re on the topic of flavor, let’s get into the depth here. The pungency of flavor combined with the depth, whew. Both components of the recipe each possess so much oomph. The shrimp is extra savory with some umami-ness going on, while the sweet potato grits lean on warmth with a slight touch of sweetness. The different aromas and textures deliver a sensational taste experience!
  • EASY YET IMPRESSIVE– This recipe is super easy PLUS it’s also very much impressive + gives restaurant-worthy vibes. The brown stew shrimp is a 1-pan wonder and the grits come together in a pinch. It’s the perfect recipe that has range. Whip it up on busy weeknights for your crew, a comforting weekend treat, or special occasions like date night at the crib, etc.
ingredients for brown stew shrimp and sweet potato grits

Ingredients You’ll Need For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the sweet potato grits: Water, chicken stock/broth, salt, grits, sweet potato puree, butter, half and half, shredded cheese, white pepper.
  • For the brown stew shrimp: Shrimp, oil, seasonings (paprika, allspice, onion + garlic powder, and salt/pepper), butter, diced carrot, bell peppers, and onion, chopped scotch bonnet, garlic + ginger paste, browning sauce, chicken stock/broth, and scallions.

⇢ Love Shrimp & Grits? Don’t miss: Creamy Lowcountry Shrimp & Grits! 👌🏾

raw shrimp in large bowl
seasoned shrimp in large bowl

How To Make This Easy Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

First up, let’s prep & season the shrimp!

  • In a large bowl, combine the shrimp, oil, smoked paprika, ground allspice, onion powder, garlic powder, and salt/pepper- to taste. Toss the shrimp with seasonings to fully coat and then set aside for the shrimp to marinate for at least 30 minutes while you work on the grits.
sweet potato grits in saucepan

Creamy Sweet Potato Grits

Next, let’s make the creamy & cheesy sweet potato grits!

  • In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes.
  • Then stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until thoroughly combined. Keep the grits warm, covered, on the lowest setting while you make the brown stew shrimp.

Good grits, the best grits are all about a low and slow approach! I like using a balance of water and chicken stock/broth to flavor the grits and kick up the savoriness. Meanwhile, cheese and butter provide richness, and half and half rounds it out to ensure a creamy texture. Sweet potato puree adds a subtle sweetness and delightful warmth that’s so good in savory applications.

brown stew shrimp in skillet with gold serving spoon

Brown Stew Shrimp

Lastly, the decadent brown stew shrimp…

  • In a large skillet, melt the butter over medium heat. When sizzling, add the diced bell peppers, onion, carrot, and chopped scotch bonnet. Sauté the veggie mixture until tender and golden brown, about 6-7 minutes. Then stir in the garlic and ginger paste and continue cooking until the garlic/ginger is fragrant, about 1 minute. Then add the browning sauce and stir well to combine with the veggies and aromatics.
  • Add the seasoned shrimp, chicken broth/stock, and sliced scallions into the skillet and toss to fully combine. Cover the skillet and simmer the brown stew shrimp, stirring every so often, until the shrimp is uniformly opaque and cooked through, about 6-7 minutes. The liquid/gravy should thicken up a bit and coat the shrimp nicely.
  • Divide the warm sweet potato grits evenly among serving bowls. Top the grits with an even amount of the brown stew shrimp. Garnish the dish with more sliced scallions, if desired. Enjoy!
brown stew shrimp with sweet potato grits in speckled bowl

Tips + Tricks, FAQs & Recipe Notes

You may have additional questions about this brown stew shrimp and grits recipe. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra info:

  • Let’s talk about grits– The type of grits used here (and in most shrimp and grits recipes) calls for regular grits (like the stone-ground variety) and not instant or quick-cooking grits. I’m a big fan of Marsh Hen Mill, they mill their heirloom grits and other goods right on the sea islands in the Lowcountry (Edisto Island, South Carolina)!
  • Shrimp notes– Any peeled/deveined shrimp will work great here, however, I do recommend *jumbo* shrimp because they’re more meaty and plump. Feel free to leave the tail on or take the tail off, too.
  • Don’t overcook the shrimp– Listen, overcooked shrimp is the absolute worst, y’all. It ends up all tough and rubbery, oof. When simmering, cook until the shrimp takes on a uniform pink/opaque color.
  • Finely dice your veg– You don’t want huge chunks of veggies in the brown stew gravy. So, finely dice the onion, bell pepper, and carrot.
  • Scotch bonnet sub– Use a habanero pepper! It contributes to flavor and adds a spicy element to the brown stew shrimp. However, if you’re sensitive to heat, feel free to omit it from the recipe.
  • Browning sauce– I use the Grace brand and it can typically be found in Caribbean markets or maybe in the international aisle of your local grocery store. This is a Caribbean-centered bottled ingredient that gives a boost to so many dishes to enhance the color and flavor.
  • Sweet potato puree notes– I typically roast sweet potatoes in the oven until tender and then blitz them in a food processor until a smooth puree is formed. You can also buy canned sweet potato puree if you’d like or use canned pumpkin puree as a substitute, too!
closeup of brown stew shrimp with sweet potato grits in bowl

Leftover Brown Stew Shrimp

To store: You can store any leftover brown stew shrimp in an airtight container in the refrigerator, it’ll keep for 3-4 days. I don’t recommend freezing this dish because it may alter the taste/texture.

To reheat: Reheat leftovers in the microwave or on the stovetop over medium-low heat until warmed through. You may need to add a splash of extra broth/water to help loosen the sauce, as needed.

black hands spooning brown stew shrimp in speckled bowl

This Brown Stew Shrimp is full of flavor and so simple yet oozing with flair, y’all. I’m so excited for you to try this one! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Check out these other flavor-loaded eats:

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brown stew shrimp with sweet potato grits in speckled bowl

Brown Stew Shrimp with Sweet Potato Grits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Caribbean, Southern
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Description

This Brown Stew Shrimp is a flavor-packed dish featuring jumbo shrimp seasoned to perfection with Caribbean flair! Fragrant aromatics cook up nicely and meld with the shrimp in a succulent, rich brown stew sauce. The Brown Stew Shrimp comes together in 1-pan and gets paired alongside creamy, sweet potato grits. If you love easy yet incredibly flavorful meals, you’ll go crazy for this one right here!

Ingredients

For the sweet potato grits:

  • 3 ½ cups water, plus more as needed
  • 1 cup chicken broth or stock
  • Kosher salt, to taste
  • 1 ½ cups grits (not instant grits)- we love Marsh Hen Mill!
  • ½ cup sweet potato puree (or pumpkin puree)
  • 2 tablespoons butter
  • ½ cup half and half
  • 1 cup shredded gouda cheese (or sharp cheddar cheese)
  • ¼ teaspoon white pepper

For the brown stew shrimp:

  • 1 lb jumbo shrimp, peeled & deveined- tail on or off
  • 1 tablespoon avocado oil (or olive oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt & fresh ground black pepper, to taste
  • 4 tablespoons butter
  • ½ green bell pepper, finely diced
  • ½ red bell pepper, finely diced
  • ½ small yellow onion, finely diced
  • 1 large carrot, finely diced
  • 1 scotch bonnet pepper, deseeded & chopped
  • 1 tablespoon garlic paste
  • 2 teaspoons ginger paste
  • 2 teaspoons browning sauce, I use Grace browning
  • 1 cup chicken broth or stock
  • ¼  cup sliced scallions, plus more for garnish

Instructions

For the sweet potato grits:

  1. In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes. (Meanwhile, a little multitasking: prep the shrimp in step #1 of the Brown Stew Shrimp instructions, below). During the cooking process, only if needed, add a splash of water to the grits if you see that they’re looking too stiff. We want them thick and creamy, but not stiff.
  2. Then stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until thoroughly combined. Give the grits a taste and season with more salt, as needed, to personal preference. Keep the grits warm, covered, on the lowest setting while you make the brown stew shrimp. Note: If the grits start to lock up and get stiff, simply add a splash of water to help loosen. You want the grits to have a thick yet creamy texture.

For the brown stew shrimp:

  1. Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, oil, smoked paprika, ground allspice, onion powder, garlic powder, and salt/pepper- to taste. Toss the shrimp with seasonings to fully coat and then set aside for the shrimp to marinate for at least 30 minutes while you finish up the grits.
  2. In a large skillet, melt the butter over medium heat. When sizzling, add the diced bell peppers, onion, carrot, and chopped scotch bonnet. Sauté the veggie mixture until tender and golden brown, about 6-7 minutes. Then stir in the garlic and ginger paste and continue cooking until the garlic/ginger is fragrant, about 1 minute. Then add the browning sauce and stir well to combine with the veggies and aromatics.
  3. Add the seasoned shrimp, chicken broth/stock, and sliced scallions into the skillet and toss to fully combine. Cover the skillet and simmer the brown stew shrimp, stirring every so often, until the shrimp is uniformly opaque and cooked through, about 6-7 minutes. The liquid/gravy should thicken up a bit and coat the shrimp nicely.
  4. Divide the warm sweet potato grits evenly among serving bowls. Top the grits with an even amount of the brown stew shrimp. Garnish the dish with more sliced scallions, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.