If you’ve ever longed for a dish that perfectly marries indulgence and comfort, then this Creamy Shrimp and Biscuits Recipe is exactly what you need to try next. Imagine tender shrimp bathed in a luscious, velvety cream sauce infused with a hint of smoky paprika and garlic, all generously spooned over flaky, buttery biscuits fresh from the oven. This Southern American classic turns into an irresistible weeknight dinner or impressive weekend treat that feels just like a warm hug on a plate. The blend of textures and flavors will have you savoring every bite, and you’ll find it hard not to share this recipe with everyone you know.
Ingredients You’ll Need
Gathering your ingredients for this recipe is delightfully straightforward. Each element plays a vital role in creating that memorable balance of creamy richness, hearty substance, and fresh brightness that makes the Creamy Shrimp and Biscuits Recipe so special.
- Large shrimp (1 pound, peeled and deveined): The star protein that absorbs the creamy sauce beautifully and cooks quickly.
- Unsalted butter (2 tablespoons for shrimp, 6 tablespoons for biscuits): Adds richness and helps achieve flaky, tender biscuits.
- Olive oil (1 tablespoon): Balances the butter’s richness and prevents burning when sautéing.
- Garlic (3 cloves, minced): Provides an aromatic punch that infuses the shrimp and sauce.
- Small onion (1, finely chopped): Offers sweetness and depth of flavor to the creamy base.
- All-purpose flour (1 tablespoon for sauce, 2 cups for biscuits): Thickens the sauce and forms the biscuit structure.
- Heavy cream (1 cup): Creates that irresistibly smooth and luscious sauce.
- Low-sodium chicken broth (½ cup): Lightens the cream slightly while adding savory complexity.
- Smoked paprika (½ teaspoon): Contributes a subtle smoky warmth to the sauce.
- Cayenne pepper (¼ teaspoon, optional): Adds a gentle kick for those who prefer a bit of heat.
- Salt and black pepper (to taste): Essential seasonings to enhance all the flavors.
- Fresh parsley or chives (2 tablespoons, chopped): Brightens the dish with a fresh herbal note.
- Baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (½ teaspoon) for biscuits: Help the biscuits rise beautifully.
- Cold buttermilk (¾ cup): Adds moisture and a subtle tanginess to the biscuits, complementing the creamy shrimp perfectly.
How to Make Creamy Shrimp and Biscuits Recipe
Step 1: Bake the Biscuits
Start by preheating your oven to 425°F (220°C) to create that hot environment needed for perfect biscuit rising. In a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. The next step is crucial; cut in the cold unsalted butter evenly until the mixture resembles coarse crumbs. This technique ensures flaky layers. Gently stir in the cold buttermilk just until the dough comes together—overmixing will result in tough biscuits. On a floured surface, pat the dough into a rectangle, then fold and pat again to build those tender layers. Finally, cut into rounds and bake them until golden and inviting, about 12 to 15 minutes.
Step 2: Prepare the Creamy Shrimp Sauce
While your biscuits are baking, turn your attention to the creamy shrimp sauce. In a sizable skillet over medium heat, melt butter with olive oil to create a flavorful fat base. Add finely chopped onion and cook until soft and translucent; this sweetness is the backbone of the sauce. Next, toss in minced garlic and cook briefly to release its fragrant oils. Sprinkle the flour over the mix and cook for a minute to remove any raw taste, stirring constantly to avoid lumps. Slowly add the heavy cream and chicken broth, whisking vigorously to create a smooth sauce. Let it simmer gently for a few minutes to thicken. Season with smoked paprika, cayenne if you’re using it, salt, and pepper. Finally, add the shrimp and cook until they turn pink and opaque, usually 3 to 4 minutes. Right before serving, stir in fresh herbs for a punch of freshness.
Step 3: Assemble and Serve
Split the warm biscuits in half to reveal their tender insides and spoon the creamy shrimp mixture generously over the top. The contrast between the crisp biscuit edges and the dreamy, saucy shrimp is what makes this dish utterly irresistible.
How to Serve Creamy Shrimp and Biscuits Recipe
Garnishes
To elevate your Creamy Shrimp and Biscuits Recipe presentation, sprinkle extra freshly chopped parsley or chives just before serving. Their vibrant green color adds a lovely visual contrast while brightening the rich flavors with a fresh herbal note. For a touch more zest, a light squeeze of lemon juice over the shrimp mixture can bring a subtle brightness that wakes up your taste buds.
Side Dishes
This dish is satisfying on its own, but if you want to round out your meal, consider serving it alongside a simple green salad with a tangy vinaigrette to cut through the richness. Steamed or roasted seasonal vegetables, like asparagus or green beans, are also excellent companions that add color and crunch. For a heartier spread, creamy coleslaw or buttery corn on the cob evoke that classic Southern vibe perfectly.
Creative Ways to Present
Feeling adventurous? Turn this Creamy Shrimp and Biscuits Recipe into a charming brunch centerpiece by serving the biscuits topped with shrimp and a poached egg. Or, create individual biscuit sandwiches by layering shrimp and a slice of avocado between biscuit halves for a fresh twist. If you’re hosting a casual gathering, serve the creamy shrimp in a shallow bowl with biscuit wedges on the side for dipping—the ultimate cozy finger food experience.
Make Ahead and Storage
Storing Leftovers
If you make extra, you can keep leftover creamy shrimp and biscuits separately for best results. Store the shrimp in an airtight container in the refrigerator for up to 2 days, while the biscuits keep well wrapped at room temperature or loosely covered in the fridge for about 1 to 2 days. Keeping them separate prevents the biscuits from becoming soggy overnight.
Freezing
Biscuits freeze beautifully, so you can make a batch ahead of time. After baking, cool completely and place them in a freezer bag or airtight container for up to 3 months. The creamy shrimp sauce isn’t ideal for freezing due to its dairy content, which can change texture, but you can freeze cooked shrimp separately and combine fresh sauce when ready to eat.
Reheating
Reheat the biscuits in a warm oven at 350°F (175°C) for about 5 to 7 minutes to refresh their texture and warmth. For the shrimp, gently warm in a skillet over low heat, stirring occasionally to prevent the cream sauce from breaking. Adding a splash of chicken broth or cream while reheating can help bring back the sauce’s silky consistency.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp works well, just make sure to thaw them completely and pat dry before cooking to avoid excess moisture that could thin out the sauce.
Is there a dairy-free alternative for the heavy cream?
For a dairy-free option, you can substitute coconut cream or a cashew cream. Keep in mind this will slightly change the flavor, adding a subtle coconut or nutty note.
Can I make the biscuits ahead of time and reheat them?
Absolutely! Baking the biscuits ahead and reheating them in the oven is a great time saver and keeps them tasting fresh as if just baked.
How spicy is the recipe with cayenne pepper?
The cayenne is very mild when used at ¼ teaspoon and can be omitted if you prefer no heat at all, making the dish accessible to all palates.
Can I use store-bought biscuits instead of making from scratch?
You can! Using store-bought biscuits is a convenient shortcut; just focus your time on making the creamy shrimp sauce to maintain that comforting, homemade feel.
Final Thoughts
This Creamy Shrimp and Biscuits Recipe is one of those rare dishes that feels both luxurious and effortless to prepare. It’s incredible how simple ingredients come together to create something so deeply satisfying and memorable. Whether it’s a special occasion or a cozy weeknight, this recipe promises to bring warmth and smiles to your table. I hope you enjoy every luscious bite as much as I do, and that it becomes one of your favorite go-to comfort meals!
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 and Baking
- Cuisine: Southern American
Description
A comforting Southern American classic, Creamy Shrimp and Biscuits features tender, flavorful shrimp cooked in a rich and creamy sauce, served over warm, flaky buttermilk biscuits. This recipe blends a buttery biscuit base with a luscious shrimp gravy, making it a perfect main course for a satisfying meal.
Ingredients
For the 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
For the 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
- Prepare the biscuits dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry cutter or fork, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Pour in the cold buttermilk and stir just until the dough begins to come together.
- Shape and bake the biscuits: Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough over once or twice and pat it down again. Cut into 6–8 rounds with a biscuit cutter and place them on a baking sheet. Bake for 12–15 minutes or until golden brown.
- Cook the creamy shrimp sauce: While the biscuits bake, heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly to form a roux.
- Add cream and broth: Slowly whisk in the heavy cream and low-sodium chicken broth until the sauce is smooth. Bring it to a simmer and cook for 2–3 minutes until slightly thickened. Season with smoked paprika, cayenne pepper if desired, salt, and black pepper.
- Cook the shrimp: Add the peeled and deveined shrimp to the sauce. Cook for 3–4 minutes, stirring gently, until shrimp are pink and cooked through. Stir in chopped fresh parsley or chives just before removing from heat.
- Assemble and serve: Split the warm biscuits in half and spoon the creamy shrimp mixture generously over the top. Garnish with additional herbs if desired and serve immediately for the best flavor and texture.
Notes
- Pre-cooked shrimp can be used, but add them at the very end of cooking to prevent overcooking and becoming rubbery.
- For a quicker meal, use store-bought biscuits and focus on making the creamy shrimp sauce fresh.
- Adjust cayenne pepper to your preferred spice level or omit it for a milder sauce.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Leftover shrimp gravy can be refrigerated for up to 2 days and reheated gently on the stovetop.
