If you’re searching for the ultimate comfort food, the Creamy Shrimp and Biscuits Recipe is about to become your new obsession. Sweet, succulent shrimp nestled in a luxuriously rich cream sauce, spooned over buttery, golden biscuits—every bite is pure Southern-style happiness. This dish combines the elegance of shrimp with the cozy, homespun appeal of fresh-baked biscuits. Whether you’re seeking a memorable weekend brunch or a showstopping dinner, this Creamy Shrimp and Biscuits Recipe delivers big flavor, warmth, and plenty of smiles.
Ingredients You’ll Need
The magic of the Creamy Shrimp and Biscuits Recipe lies in its simple, fresh ingredients. Each item adds its own spark—whether it’s the fresh herbs brightening every bite, or creamy dairy giving the sauce velvety body. Here’s what you’ll need, plus a few tips for making it shine:
- Shrimp: Large, peeled, and deveined shrimp cook quickly and soak up the creamy sauce beautifully.
- Unsalted Butter: Adds richness to both the sauce and the biscuits; cold butter is essential for flaky biscuits.
- Olive Oil: A splash balances flavors when sautéing the onions and garlic.
- Garlic: Minced fresh for the most fragrant, flavorful results in your shrimp sauce.
- Onion: Finely chopped to melt into the base of the creamy shrimp sauce.
- All-Purpose Flour: Thickens your sauce and is also the backbone of light, fluffy biscuits.
- Heavy Cream: For that rich, luxurious texture in the sauce—don’t skip this!
- Low-Sodium Chicken Broth: Adds savory depth without overpowering the shrimp’s delicate flavor.
- Smoked Paprika: Lends a subtle smoky warmth and vibrant color.
- Cayenne Pepper (optional): A little spark to wake up your taste buds; adjust or skip as you like.
- Salt and Black Pepper: Season both in the sauce and in the biscuits for perfect flavor balance.
- Fresh Parsley or Chives: Just a sprinkle at the end adds freshness, color, and classic Southern charm.
- Baking Powder & Baking Soda: Work together to help biscuits rise tall and tender.
- Buttermilk: Cold buttermilk gives biscuits their signature tang and fluffiness.
How to Make Creamy Shrimp and Biscuits Recipe
Step 1: Prepare and Bake the Biscuits
Start by preheating your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Next, cut in the cold, cubed butter using a pastry cutter or fork. You’re looking for a crumbly mixture with pea-sized bits of butter—this is the secret to flaky layers! Pour in the cold buttermilk and gently stir until the dough just comes together. Turn it out onto a floured surface, pat it into a 1-inch-thick rectangle, fold it once or twice, then pat it down again. Cut into 6 to 8 rounds with a biscuit cutter, arrange on a baking sheet, and bake for 12 to 15 minutes. The result: fluffy, golden biscuits, ready to soak up every drop of that creamy shrimp sauce.
Step 2: Sauté Aromatics
While your biscuits are baking and filling the kitchen with a heavenly scent, start the sauce. Heat a large skillet over medium and add the butter and olive oil, swirling them together as the butter melts. Toss in the finely chopped onions, letting them soften for about 3 to 4 minutes, then add the garlic. Give it about 30 seconds, just until fragrant—you’re awakening all those classic flavors that set the stage for the shrimp.
Step 3: Build the Creamy Sauce
When those onions and garlic are tender and aromatic, sprinkle in the flour and cook while stirring for a minute. This step is crucial: it thickens the sauce and keeps it from being runny. Slowly pour in the heavy cream and chicken broth, whisking gently until smooth. Let the mixture simmer for a few minutes—you’ll see it thicken, becoming the lush, velvety sauce this Creamy Shrimp and Biscuits Recipe is famous for. Now, season generously with smoked paprika, (a little cayenne if you like heat!), plus salt and pepper to taste.
Step 4: Cook the Shrimp
It’s shrimp time! Nestle those beauties into the creamy sauce, making sure they’re well coated. Cook for 3 to 4 minutes, or until they curl and turn pink—don’t go any longer, or you’ll risk rubbery shrimp. Right before serving, stir in plenty of chopped fresh parsley or chives to give the sauce a light, herbal lift. If you’re using pre-cooked shrimp, just warm them through at the end to avoid overcooking.
Step 5: Assemble and Serve
Once your biscuits are golden and the shrimp sauce is bubbling and fragrant, you’re ready for the big moment. Split the biscuits in half on warm plates, spoon a generous amount of creamy shrimp gravy over each, and finish with a scattering of more herbs. This is Southern comfort food at its absolute best—totally irresistible and made to share.
How to Serve Creamy Shrimp and Biscuits Recipe
Garnishes
The best part about the Creamy Shrimp and Biscuits Recipe is that it looks just as inviting as it tastes. For classic flair, sprinkle chopped fresh parsley or chives over each plate just before serving. If you want to get fancy, add a pinch of extra smoked paprika for a pop of color or a swirl of cream for extra richness on top.
Side Dishes
This recipe stands strong as a centerpiece, but it’s also fabulous with simple sides. Serve it with crisp green beans, sautéed collard greens, or a tangy tomato salad to balance the richness. For brunch, try a fruit salad or cheesy grits alongside for a true Southern spread.
Creative Ways to Present
For special occasions, bake the biscuits in a cast-iron skillet for a rustic look. Or, split mini biscuits for appetizer-sized portions of creamy shrimp—perfect for parties. You can even serve the shrimp gravy over toasted brioche or sturdy country bread if you want to mix things up.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Creamy Shrimp and Biscuits Recipe (lucky you!), store the biscuits and shrimp sauce separately. Place biscuits in an airtight container at room temperature, and keep the shrimp and sauce covered in the refrigerator for up to 2 days.
Freezing
The shrimp gravy can be frozen for up to 1 month—just cool it completely, then pack into freezer-safe containers. Freeze the baked biscuits as well, separated by parchment paper, so you can reheat them as needed. Avoid freezing raw biscuit dough, as it may not rise well later on.
Reheating
To reheat, warm the creamy shrimp sauce gently on the stovetop over low heat, adding a splash of cream or broth if it’s too thick. Warm biscuits in a low oven or toaster oven until heated through. Then assemble just as you would for a fresh batch. It’s nearly as good as day one!
FAQs
Can I use frozen shrimp for the Creamy Shrimp and Biscuits Recipe?
Yes! Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat dry well before cooking so they brown rather than steam in the sauce.
What if I don’t have buttermilk for the biscuits?
No worries! Stir 1 tablespoon of lemon juice or white vinegar into regular milk, let it sit for 5 minutes, and use in place of buttermilk for the biscuits.
Is there a dairy-free way to make the creamy shrimp sauce?
Absolutely. Substitute full-fat coconut milk for heavy cream and use a plant-based butter alternative. The sauce will be a touch sweeter, but still luscious and satisfying.
Can I make the biscuits ahead of time?
You can bake the biscuits up to a day in advance. Store them airtight, then reheat in the oven before assembling with the shrimp and gravy.
What’s the best way to prevent the shrimp from getting tough?
The golden rule: cook shrimp just until pink and opaque, which only takes a few minutes. If you’re starting with pre-cooked shrimp, add them at the end and heat gently—this keeps them tender and juicy in your Creamy Shrimp and Biscuits Recipe.
Final Thoughts
I can’t wait for you to try this Creamy Shrimp and Biscuits Recipe in your own kitchen. Whether you’re making it for a cozy night in or a gathering of friends, it’s always a crowd-pleaser and full of heart. Let every buttery biscuit and spoonful of creamy shrimp remind you why comfort food is simply the best—happy cooking!
Print
Creamy Shrimp and Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of the South with this Creamy Shrimp and Biscuits recipe. Tender shrimp in a rich, creamy gravy served over flaky buttermilk biscuits – a perfect combination of flavors and textures.
Ingredients
Creamy Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or chives
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter (cubed)
- ¾ cup cold buttermilk
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Make the biscuits: Whisk together flour, baking powder, baking soda, and salt. Cut in butter, pour in buttermilk, pat dough, cut into rounds, and bake for 12-15 minutes.
- Prepare the creamy shrimp: Melt butter and olive oil, cook onion and garlic, add flour, whisk in cream and broth, season, add shrimp, cook until pink, stir in herbs.
- Serve: Split warm biscuits, spoon creamy shrimp over the top, garnish with herbs.
Notes
- You can use pre-cooked shrimp, but add them at the very end to avoid overcooking.
- For a shortcut, use store-bought biscuits and focus on the shrimp gravy.
Nutrition
- Serving Size: 1 biscuit with creamy shrimp
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 195mg
