Jun 09 2026
Restaurants›Shack Breakfast & Lunch›Shrimpin' Ain't Easy Recipe

Shrimpin' Ain't Easy Recipe

Inspired by Shack Breakfast & Lunch
Time45m
Serves4

blackened shrimp, pork belly, bell peppers, onion, white cheddar grits & green onion

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Ingredients

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Blackened Shrimp

Pork Belly

Vegetables

White Cheddar Grits

Garnish

Method

Prepare the Blackened Shrimp

  1. 1

    Season the Shrimp

    In a bowl, toss the shrimp with blackening seasoning until evenly coated.

  2. 2

    Cook the Shrimp

    Heat olive oil in a skillet over high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are opaque and slightly charred. Remove from skillet and set aside.

Prepare the Pork Belly

  1. 3

    Season the Pork Belly

    Rub the pork belly with salt and black pepper.

  2. 4

    Cook the Pork Belly

    In the same skillet used for the shrimp, cook the pork belly over medium heat for about 10-15 minutes until crispy. Remove from skillet and let cool slightly before slicing into bite-sized pieces.

Sauté the Vegetables

  1. 5

    Chop the Vegetables

    Dice the bell peppers and onion.

  2. 6

    Cook the Vegetables

    In the skillet, using the rendered fat from the pork belly, sauté the bell peppers and onion over medium heat for about 5-7 minutes until they are softened.

Cook the White Cheddar Grits

  1. 7

    Boil the Water

    Bring 4 cups of water to a boil in a medium saucepan.

  2. 8

    Cook the Grits

    Slowly whisk in the grits and reduce heat to low. Stir occasionally and cook for about 20 minutes until thickened.

  3. 9

    Add Cheese and Butter

    Stir in the white cheddar cheese, butter, and salt until melted and creamy.

Assemble the Dish

  1. 10

    Plate the Dish

    Spoon the white cheddar grits onto plates, top with sautéed vegetables, blackened shrimp, and pork belly pieces.

  2. 11

    Garnish

    Chop the green onion and sprinkle over the top for garnish.

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