Creamy cheddar grits, juicy shrimp, and crispy bacon all in one bowl of pure Southern comfort.
This shrimp and grits recipe is what I make when I want dinner to feel like a warm hug.
The dish started out as a simple breakfast along the Carolina coast. Over the years, it moved onto brunch menus and dinner tables all over the country.
My version stays true to the classic. Stone-ground grits simmer low and slow, the shrimp get seared in bacon drippings, and a savory pan sauce with bell pepper, onion, and garlic ties everything together.
It takes about an hour from start to finish, and most of that time is just the grits bubbling away on their own.
If you love shrimp as much as I do, you will also enjoy my shrimp bisque for another cozy seafood dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Shrimp and Grits Recipe
This recipe delivers big Southern flavor without any complicated techniques.
Here is why it has earned a permanent spot in my dinner rotation.
- Creamy, cheesy grits: Stone-ground grits simmered in broth and milk turn out rich and velvety, with sharp cheddar melted right in.
- Bacon-kissed shrimp: Cooking the shrimp in bacon drippings adds a smoky depth that plain butter or oil cannot match.
- A savory pan sauce: Onion, bell pepper, garlic, and smoked paprika create a light gravy that soaks into every spoonful of grits.
- Great any time of day: It works for a weekend brunch, a weeknight dinner, or a relaxed dinner party.
- Easier than it looks: The steps are simple, and the grits do most of the work while you handle the shrimp.
- Ready in about an hour: That is quick for a dish that tastes like it simmered all afternoon.
You might also enjoy: Air Fryer Bacon Wrapped Shrimp
Ingredients
Nothing fancy here, just simple ingredients that build big flavor in layers.
The same shrimp I use here also star in my garlic butter shrimp pasta when I want another quick weeknight dinner.
- 1 cup stone-ground grits (white or yellow)
- 2 cups water
- 2 1/2 cups low-sodium chicken broth, divided (2 cups for the grits and 1/2 cup for the sauce)
- 1/2 cup whole milk
- 1 teaspoon kosher salt, plus more to taste
- 4 tablespoons unsalted butter, divided (3 tablespoons for the grits and 1 tablespoon for the sauce)
- 1 cup freshly shredded sharp cheddar cheese (about 4 ounces)
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 1/2 pounds large shrimp (21 to 25 count), peeled and deveined
- 1 teaspoon Cajun seasoning
- 4 slices thick-cut bacon, chopped
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice (from about half a lemon)
- 2 scallions, thinly sliced, for garnish
- Hot sauce, for serving (optional)
Kitchen Equipment Needed
You do not need a lot of gear, but a heavy pot and a good skillet make a real difference here.
Even heat keeps the grits from scorching and helps the shrimp sear instead of steam.
- Heavy-bottomed saucepan with a lid, for the grits
- 12-inch cast iron skillet, for the bacon, shrimp, and sauce
- Whisk, for stirring the grits smooth
- Slotted spoon, for moving the bacon and shrimp
- Cutting board and sharp chef’s knife
- Box grater, for shredding the cheddar
- Measuring cups and spoons
- Paper towel-lined plate, for draining the bacon
Read Also: Cajun Chicken Skillet Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of cooking Southern-style dishes at home.
The same cast iron skillet below also makes my skillet cornbread turn out with a beautifully crisp crust.
1. Anson Mills Stone-Ground White Grits
Good grits are the foundation of this dish, and freshly milled stone-ground grits have a sweet corn flavor you will notice right away.
They cook up creamier and taste far richer than the boxed instant kind. If you only upgrade one ingredient, make it this one.
2. Lodge 12-Inch Cast Iron Skillet
A cast iron skillet holds heat beautifully, which gives your shrimp a quick, golden sear without overcooking the inside.
It also builds up those browned bits that flavor the pan sauce.
It is affordable, nearly indestructible, and useful for dozens of other recipes.
3. Wild-Caught Gulf Shrimp, Large, Peeled and Deveined
Shrimp is the star, so quality matters. Wild-caught Gulf shrimp have a sweet, clean flavor and a firm bite that stands up to the creamy grits.
The peeled and deveined version also saves you a good ten minutes of prep.
4. All-Clad Stainless Steel Saucepan with Lid
Grits need a heavy pot that distributes heat evenly, or they stick and scorch on the bottom.
This saucepan keeps the simmer gentle and steady for the full cooking time.
The tight lid also traps steam, which helps the grits turn out silky.
5. Tony Chachere’s Original Creole Seasoning
This is a classic Louisiana blend that adds warm, savory heat to the shrimp in just one shake. It is a great shortcut when you do not want to mix your own spices.
A little goes a long way, so start small and taste as you go.
Step-by-Step Instructions: How to Make Shrimp and Grits
Step 1: Prep Your Ingredients
- Pat the shrimp completely dry with paper towels, because dry shrimp sear better and do not release extra water into the pan.
- Place the shrimp in a medium bowl, sprinkle with the Cajun seasoning, and toss until every shrimp is evenly coated. Refrigerate until you are ready to cook.
- Chop the bacon into small pieces, about 1/2 inch wide, so it crisps up evenly.
- Dice the onion and green bell pepper into small, uniform pieces, and mince the garlic.
- Shred the cheddar from a block using a box grater. Freshly shredded cheese melts smoother than the pre-shredded kind.
- Slice the scallions and measure out the milk, butter, flour, and smoked paprika so everything is within reach.
Step 2: Start the Grits
- Add the water, 2 cups of the chicken broth, and 1 teaspoon of kosher salt to a heavy-bottomed saucepan. Bring it to a gentle boil over medium-high heat.
- Slowly pour the grits into the liquid in a thin, steady stream while whisking constantly. This keeps lumps from forming.
- Keep whisking for about 1 minute, until the grits begin to thicken slightly.
- Reduce the heat to low, cover the pot partially, and let the grits simmer gently for 35 to 45 minutes.
- Stir the grits every 5 to 8 minutes, scraping the bottom of the pot so nothing sticks.
- If the grits start to look too thick before they are tender, whisk in a splash of hot water or extra broth.
- The grits are ready when they are thick, creamy, and tender, with no gritty bite when you taste them. While they simmer, move on to the next steps.
Step 3: Cook the Bacon
- Place a 12-inch cast iron skillet over medium heat and add the chopped bacon.
- Cook for 6 to 8 minutes, stirring often, until the bacon is crisp and golden and the fat has rendered.
- Use a slotted spoon to move the bacon to a paper towel-lined plate.
- Pour off all but about 2 tablespoons of the bacon drippings, leaving the rest in the skillet. Those drippings carry a lot of flavor.
Step 4: Sear the Shrimp
- Turn the heat up to medium-high and let the drippings get hot and shimmery.
- Add the seasoned shrimp in a single layer. Work in two batches if your skillet feels crowded.
- Cook for about 1 to 2 minutes per side, until the shrimp turn pink and curl into a loose C shape.
- Transfer the shrimp to a clean plate. They will look slightly underdone, which is exactly right because they finish cooking in the sauce later.
Step 5: Build the Pan Sauce
- Lower the heat to medium and add 1 tablespoon of the butter to the same skillet.
- Add the diced onion and bell pepper, and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour and smoked paprika over the vegetables and stir for 1 minute to cook off the raw flour taste.
- Slowly pour in the remaining 1/2 cup of chicken broth while stirring, and scrape up the browned bits from the bottom of the pan.
- Simmer for 2 to 3 minutes, until the sauce thickens enough to lightly coat the back of a spoon.
Step 6: Finish the Shrimp
- Return the shrimp, along with any juices from the plate, to the skillet.
- Add half of the crispy bacon and stir gently to coat everything in the sauce.
- Cook for 1 to 2 minutes, until the shrimp are opaque and cooked through.
- Remove the skillet from the heat and stir in the fresh lemon juice.
- Taste the sauce and add a pinch of salt or black pepper if needed.
Step 7: Finish the Grits
- Once the grits are tender, remove the pot from the heat.
- Stir in the remaining 3 tablespoons of butter until melted.
- Add the shredded cheddar a handful at a time, stirring until each addition melts before adding the next.
- Pour in the whole milk and stir until the grits are silky and loose enough to spoon easily.
- Season with the black pepper, then taste and add more salt if needed.
Step 8: Assemble and Serve
- Spoon a generous scoop of cheesy grits into each warm shallow bowl.
- Top with the shrimp and spoon the pan sauce over the top.
- Sprinkle with the remaining crispy bacon and the sliced scallions.
- Serve right away with hot sauce on the side for anyone who likes extra heat.
For another quick shrimp dinner, try: Lemon Butter Shrimp Pasta
Tips for The Best Shrimp and Grits
A few small habits take this dish from good to great.
The biggest one is treating the shrimp gently, which is the same rule I follow in my baked coconut shrimp.
- Choose stone-ground grits: They take longer to cook than instant grits, but the flavor and creamy texture are well worth the wait.
- Whisk them in slowly: Pouring the grits into simmering liquid in a thin stream is the best way to prevent lumps.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the grits slightly grainy.
- Dry the shrimp well: Patting them dry gives you a better sear and keeps the pan sauce from turning watery.
- Do not overcook the shrimp: They cook twice in this recipe, so pull them from the pan while they still look slightly underdone.
- Season in layers: Salt the grits, season the shrimp, and taste the sauce at the end so every part of the bowl tastes balanced.
- Loosen the grits before serving: Grits thicken quickly as they sit, so keep a little warm milk or broth nearby to stir in if needed.
Serving Suggestions
Shrimp and grits is hearty enough to stand on its own, but a simple side can round out the meal nicely.
Here are a few of my favorite ways to serve it.
- Sautéed or braised greens for a classic Southern plate
- Warm cornbread or buttermilk biscuits for scooping up the sauce
- Sliced fresh tomatoes with a sprinkle of salt and pepper
- A crisp green salad with a tangy lemon vinaigrette
- Fresh fruit and mimosas for a relaxed weekend brunch
- Sweet tea or iced lemonade for a true Southern dinner
Perfect on the side: Southern Collard Greens
Variations of Shrimp and Grits
Once you have the classic version down, it is easy to make it your own.
If you like a serious kick, my shrimp fra diavolo shows just how well shrimp handle bold heat.
- Cajun-style: Add sliced andouille sausage to the skillet with the onion and bell pepper for a smoky, spicy twist.
- Creole-style: Stir a small can of diced tomatoes into the sauce for a brighter, tangier gravy.
- Charleston-style: Sauté sliced mushrooms with the vegetables and finish the sauce with a splash of dry sherry.
- Extra spicy: Add a diced jalapeño with the onion and a pinch of cayenne to the shrimp seasoning.
- Creamy gravy: Swirl 1/4 cup of heavy cream into the pan sauce for a richer, silkier finish.
- Quick weeknight version: Use quick-cooking grits and follow the package directions, then stir in the butter, milk, and cheese as written.
Storage and Reheating
Shrimp and grits is best fresh, but leftovers keep well if you store the two parts separately.
Keeping them apart protects the texture of the shrimp and stops the grits from getting watery.
- Refrigerate: Store the grits and shrimp in separate airtight containers for up to 3 days.
- Reheat the grits: Warm them in a saucepan over low heat with a splash of milk or broth, stirring often until smooth and creamy.
- Reheat the shrimp: Warm them gently in a skillet over low heat for 1 to 2 minutes, or microwave in 20-second bursts at 50 percent power.
- Freeze the grits: Cooled grits can be frozen for up to 2 months, then thawed overnight in the fridge and whisked smooth when reheating.
- Skip freezing the shrimp: Cooked shrimp turn rubbery after freezing, so it is best to make only what you plan to eat.
Read Also: Seafood Stew Recipe
Nutritional Facts
These numbers are estimates per serving and will vary depending on the brands you use.
If you want a lighter shrimp dinner later in the week, my lemon garlic shrimp orzo is a great option.
- Servings: 4
- Calories: About 650
- Protein: About 50 g
- Carbohydrates: About 38 g
- Total Fat: About 32 g
- Saturated Fat: About 17 g
- Fiber: About 2 g
- Sodium: About 1,400 mg
Health Benefits of Key Ingredients
This is a comfort food dish, but several of the ingredients bring real nutritional value to the table.
Here is a quick look at what each one offers.
- Shrimp: A lean source of high-quality protein that also provides selenium, iodine, and vitamin B12.
- Stone-ground grits: Less processed than instant grits, so they retain more of the corn’s natural flavor and nutrients, and they provide energizing carbohydrates.
- Sharp cheddar: Adds protein and calcium, and a little goes a long way because of its bold flavor.
- Bell pepper: Packed with vitamin C and adds sweetness and a fresh crunch to the sauce.
- Garlic and onion: Both bring savory depth and natural plant compounds that have long been valued in home cooking.
- Lemon juice: Adds vitamin C and brightens the whole dish so you can use less salt.
For more lean protein ideas, try: Baked Salmon Recipe
FAQs About Shrimp and Grits
1. What are grits made of?
Grits are made from dried corn that has been ground into a coarse meal.
Stone-ground versions keep more of the corn flavor and cook up creamier than instant grits.
2. Can I use instant or quick-cooking grits?
Yes, you can, and it will cut the cooking time down to about 10 minutes.
The texture will be a little less rich, so still stir in the butter, milk, and cheddar to make them creamy.
3. Can I use frozen shrimp?
Absolutely, frozen shrimp work well as long as they are fully thawed first.
Place them in a bowl of cold water for about 15 minutes, then drain and pat them very dry before seasoning.
4. How do I keep my grits from getting lumpy?
Lumps happen when grits hit the liquid too quickly, so pour them in a slow, steady stream while whisking.
Keep stirring for the first minute or two, and give the pot a good stir every few minutes as it simmers.
5. Can I serve shrimp and grits for breakfast?
Yes, since that is where the dish began.
Serve it next to my biscuits and gravy for a true Southern brunch spread.
Shrimp and Grits
Ingredients
- 1 cup stone-ground grits white or yellow; 240g
- 2 cups water 480ml
- 2 1/2 cups low-sodium chicken broth 600ml, divided (2 cups for the grits and 1/2 cup for the sauce)
- 1/2 cup whole milk 120ml
- 1 teaspoon kosher salt plus more to taste
- 4 tablespoons unsalted butter 56g, divided (3 tablespoons for the grits and 1 tablespoon for the sauce)
- 1 cup freshly shredded sharp cheddar cheese about 4 ounces or 113g
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1 1/2 pounds large shrimp 680g, 21 to 25 count, peeled and deveined
- 1 teaspoon Cajun seasoning
- 4 slices thick-cut bacon chopped
- 1/2 cup diced yellow onion about 1 small onion or 75g
- 1/2 cup diced green bell pepper about half a pepper or 75g
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour 8g
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice from about half a lemon
- 2 scallions thinly sliced, for garnish
- hot sauce for serving (optional)
Equipment
- Heavy-bottomed saucepan with lid For the grits
- 12-inch cast iron skillet For the bacon, shrimp, and sauce
- Whisk For stirring the grits smooth
- Slotted spoon For moving the bacon and shrimp
- Cutting board and sharp chef’s knife
- Box grater For shredding the cheddar
- Measuring cups and spoons
- Paper towel-lined plate For draining the bacon
Method
- Pat the shrimp completely dry with paper towels. Place in a medium bowl, sprinkle with Cajun seasoning, and toss until evenly coated. Refrigerate until ready to cook.
- Chop the bacon into small pieces about 1/2 inch wide. Dice the onion and green bell pepper into small, uniform pieces, and mince the garlic.
- Shred the cheddar from a block using a box grater. Slice the scallions and measure out the milk, butter, flour, and smoked paprika so everything is within reach.
- Add the water, 2 cups of the chicken broth, and 1 teaspoon of kosher salt to a heavy-bottomed saucepan. Bring it to a gentle boil over medium-high heat.
- Slowly pour the grits into the liquid in a thin, steady stream while whisking constantly. Keep whisking for about 1 minute, until the grits begin to thicken slightly.
- Reduce the heat to low, cover the pot partially, and let the grits simmer gently for 35 to 45 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pot so nothing sticks.
- If the grits start to look too thick before they are tender, whisk in a splash of hot water or extra broth. The grits are ready when they are thick, creamy, and tender with no gritty bite.
- Place a 12-inch cast iron skillet over medium heat and add the chopped bacon. Cook for 6 to 8 minutes, stirring often, until the bacon is crisp and golden and the fat has rendered.
- Use a slotted spoon to move the bacon to a paper towel-lined plate. Pour off all but about 2 tablespoons of the bacon drippings, leaving the rest in the skillet.
- Turn the heat up to medium-high and let the drippings get hot and shimmery. Add the seasoned shrimp in a single layer, working in two batches if your skillet feels crowded.
- Cook for about 1 to 2 minutes per side, until the shrimp turn pink and curl into a loose C shape. Transfer the shrimp to a clean plate; they will look slightly underdone, which is exactly right.
- Lower the heat to medium and add 1 tablespoon of the butter to the same skillet. Add the diced onion and bell pepper, and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour and smoked paprika over the vegetables and stir for 1 minute to cook off the raw flour taste.
- Slowly pour in the remaining 1/2 cup of chicken broth while stirring, and scrape up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until the sauce thickens enough to lightly coat the back of a spoon.
- Return the shrimp, along with any juices from the plate, to the skillet. Add half of the crispy bacon and stir gently to coat everything in the sauce.
- Cook for 1 to 2 minutes, until the shrimp are opaque and cooked through. Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and add a pinch of salt or black pepper if needed.
- Once the grits are tender, remove the pot from the heat. Stir in the remaining 3 tablespoons of butter until melted.
- Add the shredded cheddar a handful at a time, stirring until each addition melts before adding the next. Pour in the whole milk and stir until the grits are silky and loose enough to spoon easily.
- Season with the black pepper, then taste and add more salt if needed.
- Spoon a generous scoop of cheesy grits into each warm shallow bowl. Top with the shrimp and spoon the pan sauce over the top.
- Sprinkle with the remaining crispy bacon and the sliced scallions. Serve right away with hot sauce on the side for anyone who likes extra heat.
Nutrition
Notes
- Choose stone-ground grits: They take longer to cook than instant grits, but the flavor and creamy texture are well worth the wait.
- Whisk them in slowly: Pouring the grits into simmering liquid in a thin stream is the best way to prevent lumps.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the grits slightly grainy.
- Dry the shrimp well: Patting them dry gives you a better sear and keeps the pan sauce from turning watery.
- Do not overcook the shrimp: They cook twice in this recipe, so pull them from the pan while they still look slightly underdone.
- Season in layers: Salt the grits, season the shrimp, and taste the sauce at the end so every part of the bowl tastes balanced.
- Loosen the grits before serving: Grits thicken quickly as they sit, so keep a little warm milk or broth nearby to stir in if needed.
- Storage: Store the grits and shrimp in separate airtight containers in the refrigerator for up to 3 days. Reheat grits in a saucepan over low heat with a splash of milk or broth, and warm shrimp gently in a skillet over low heat for 1 to 2 minutes.
- Freezing: Cooled grits can be frozen for up to 2 months, then thawed overnight in the fridge and whisked smooth when reheating. Skip freezing the shrimp, as cooked shrimp turn rubbery after freezing.
- Variations: Add sliced andouille sausage for a Cajun twist, stir in diced tomatoes for Creole-style, sauté mushrooms and finish with dry sherry for Charleston-style, or swirl in 1/4 cup heavy cream for a richer gravy.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This shrimp and grits is the kind of meal that makes everyone slow down and enjoy the table.
It is creamy, smoky, savory, and just spicy enough to keep things interesting.
The grits do most of the work while you sear the shrimp and build the sauce.
Before you know it, you have a restaurant-worthy dinner on the table.
I hope you give this shrimp and grits a try soon.
If you make it, leave a comment below to tell me how it turned out, and share it with a friend who loves Southern comfort food.
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