Shrimp and Grits
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Shrimp and Grits is Southern comfort food at its best—rich, creamy, smoky, and completely satisfying. It’s the kind of dish that feels fancy enough for brunch but is easy enough for a weeknight dinner. And when done right? It’s next-level good.
But here’s the thing—there’s a fine line between perfectly creamy grits and a gloopy mess, between tender shrimp and overcooked rubber. I’ve tested and tweaked this recipe to get that ideal balance of silky, cheesy grits and boldly seasoned shrimp, all tied together with crispy bacon and a buttery, smoky sauce. And trust me—once you taste it, you’ll never make Shrimp and Grits any other way.
Before You Start
- Use stone-ground grits. Instant grits won’t give you that rich, creamy texture—they’re pre-cooked and lack depth. Stone-ground grits take longer but are 100% worth it. If you can’t find them, quick grits are a decent backup, just don’t use instant.
- Low and slow is the secret. Grits need time to soften and absorb flavor. Keep the heat low, stir occasionally, and don’t rush them—good grits can’t be rushed.
- Broth > Water. Cooking grits in chicken broth instead of water gives them a huge flavor boost from the start. If you only have water, add an extra pinch of salt.
- Cheese makes it magic. Sharp cheddar melts into the grits, adding richness and depth. Pre-shredded cheese won’t melt as smoothly, so grate it fresh for the best results.
- Crispy bacon = more flavor. Don’t drain all the bacon fat—it’s liquid gold that infuses the shrimp with smoky goodness. Use just enough to coat the pan, and save the rest for drizzling over the grits.
- Shrimp cook fast—don’t overdo it. They only need 2-3 minutes per side. Overcooked shrimp get rubbery and tough, so pull them off the heat as soon as they turn pink and opaque.
- Deglaze the pan for extra flavor. A splash of chicken broth and lemon juice helps loosen all those browned bits from the pan, creating a rich, buttery sauce for the shrimp.
- Serve immediately. Shrimp and Grits doesn’t wait—the grits will start to set as they cool, so have everything ready to go before you plate up!
Ingredients (What Matters & Why)
- Shrimp – The Star of the Show
- What to buy: Large shrimp (16-20 count per pound) work best—they stay plump and juicy while cooking. Look for wild-caught if possible, as they have a cleaner, sweeter flavor than farmed shrimp.
- Fresh vs. frozen: Frozen shrimp are often fresher than what’s at the seafood counter (since they’re frozen right after being caught). Just thaw them in the fridge overnight or in cold water for 15 minutes before cooking.
- Peeled vs. shell-on: Buy peeled and deveined to save time, but if you get shell-on, peeling them yourself keeps them extra juicy while cooking.
- Stone-Ground Grits – The Secret to Ultra-Creamy Grits
- Why stone-ground? They’re minimally processed, so they take longer to cook but deliver incredible texture and flavor. Skip instant grits—they turn mushy and lack depth. Quick grits work in a pinch, but they won’t be as creamy.
- Where to buy: Look for them in the grains or Southern foods aisle of most grocery stores. Specialty stores, farmers’ markets, or brands like Bob’s Red Mill and Palmetto Farms sell high-quality ones.
- Chicken Broth – For Flavor-Packed Grits. Cooking grits in broth instead of water makes a huge difference in taste. Low-sodium is best so you can control the salt level. If you’re using water, add an extra pinch of salt to avoid bland grits.
- Sharp Cheddar Cheese – The Creamy, Melty Goodness. Freshly grated is key! Pre-shredded cheese has anti-caking agents that stop it from melting smoothly. Sharp cheddar works best for bold flavor, but you can also mix in Parmesan or Gouda for extra depth.
- Heavy Cream & Butter – The Finishing Touch. Heavy cream makes the grits extra rich and smooth. Butter adds that final silky, indulgent texture. Don’t skip it!
- Bacon – Smoky, Crispy Flavor Booster. Thick-cut bacon crisps up beautifully and gives off plenty of flavorful fat to cook the shrimp in. Don’t drain all the bacon fat! It’s liquid gold that adds a smoky, buttery base to the shrimp.
- Onion & Garlic – Aromatic Goodness. Onion adds sweetness and depth to the shrimp sauce. Garlic brings out the best in the shrimp—always use fresh for max flavor.
- Smoked Paprika & Cayenne – Just the Right Kick. Smoked paprika adds a deep, smoky warmth that pairs beautifully with the bacon. Cayenne is optional but recommended for a little heat. Adjust based on your spice tolerance.
- Dried Thyme – The Underrated Hero. Adds a subtle earthy depth to balance out the richness of the dish.
- Lemon Juice – The Flavor Brightener. A squeeze of fresh lemon at the end cuts through the richness and balances the flavors. Bottled lemon juice? Not the same.
First things first—start with the grits. They take the longest to cook, and trust me, you don’t want to be scrambling to stir them while your shrimp are sizzling away. Bring your chicken broth to a boil in a medium saucepan, then slowly whisk in the grits while stirring. Go slow! Dumping them in all at once = clumpy grits, and we don’t want that. Lower the heat to a gentle simmer, cover, and let them do their thing for about 20 minutes. Stir every so often to keep them from sticking to the bottom.
Once the grits are soft and creamy, it’s time for the good stuff. Stir in the garlic powder, heavy cream, shredded cheddar, and butter. Yes, all of it. This is what makes them ultra-luxurious. Give it a taste—if they’re too thick, add a splash of warm broth or cream to loosen them up. Cover and keep warm while you move on to the shrimp.
Now, grab your skillet and let’s talk bacon. You’re not just cooking bacon—you’re creating the flavor base for the shrimp. Cook it over medium heat until it’s crispy and golden brown. Use a slotted spoon to scoop it out and set it aside, but don’t you dare get rid of that bacon fat! That’s liquid gold, and we’re using it.
Next, toss in your diced onion and let it soften in all that smoky bacon goodness for about 3-4 minutes. Then comes the garlic, smoked paprika, cayenne (if using), and thyme. Stir it around for about 30 seconds—just enough to wake up all those flavors. Keep an eye on it—garlic burns fast, and burnt garlic = bitter shrimp.
Now, the shrimp. They cook fast, so be ready. Spread them out in a single layer and let them sizzle for about 2-3 minutes per side. You want them just pink and opaque—overcooked shrimp curl up into tight little O’s and get chewy, and we’re not making rubber shrimp today.
Here’s where things get extra good—deglazing the pan. Pour in the chicken broth and lemon juice, scraping up all those browned bits stuck to the bottom. That’s pure flavor, and it’s going to create a light, buttery sauce that coats the shrimp. Let it simmer for 1-2 minutes, just until it thickens slightly.
Now for the best part—assembly. Spoon those cheesy, buttery grits onto a plate (or a big bowl if you’re feeling extra cozy). Pile on the shrimp and that gorgeous sauce, then sprinkle over the crispy bacon and fresh parsley. One last squeeze of lemon, and you’re done.
How To Serve
Shrimp and Grits is already a complete meal, but if you want to round it out, here are a few great sides:
Buttermilk Biscuits
Easy Cornbread Recipe
Tomato Basil Salad
Easy Garlic Bread
Frequently Asked Questions
Can I make the grits ahead of time?
Yes! Grits thicken as they cool, so when reheating, stir in a little warm chicken broth or heavy cream to loosen them up. Reheat over low heat, stirring constantly, until smooth again.
Why are my grits too thick?
This happens as they sit and absorb more liquid. Just stir in a splash of warm broth, milk, or cream until you reach your desired consistency. If they get lumpy, whisk vigorously or use an immersion blender for an ultra-smooth texture.
Can I use water instead of chicken broth for the grits?
You can, but broth adds so much more flavor. If using water, add an extra pinch of salt and a pat of butter to compensate.
What’s the best type of shrimp to use?
Look for large, wild-caught shrimp (16-20 count per pound) for the best flavor and texture. Fresh or frozen? Surprisingly, frozen shrimp are often fresher because they’re flash-frozen right after being caught. Just thaw them in the fridge overnight or in cold water for 15 minutes before cooking.
How do I know when my shrimp are done?
Shrimp cook fast—about 2-3 minutes per side. You’ll know they’re ready when they turn pink and opaque. If they curl into tight O’s, they’re overcooked.
Can I substitute bacon with something else?
Yes! If you don’t eat pork, turkey bacon works, though it won’t render as much fat. For a non-meat alternative, try smoked paprika and a little extra butter for that smoky depth.
Can I make this ahead for meal prep?
Shrimp and Grits is best fresh, but if you need to prep ahead: Make the grits ahead of time and reheat with a splash of broth. Cook the shrimp fresh (they only take a few minutes).
How do I store and reheat leftovers?
Grits: Store in an airtight container for up to 3 days. Reheat with a splash of broth or cream over low heat, stirring until creamy again. Shrimp: Best eaten fresh, but if you need to reheat, do it gently in a skillet over low heat with a bit of butter or broth. Avoid the microwave—it tends to make shrimp rubbery.
Can I freeze Shrimp and Grits?
Grits freeze well, but shrimp can get tough when frozen and reheated. If freezing, store the grits separately, then reheat with extra broth or cream. Make the shrimp fresh for the best texture.
Shrimp and Grits Variations (Creative Twists to Try!)
Want to mix things up? Try these fun variations:
✔ Spicy Creole Shrimp and Grits – Add diced tomatoes, bell peppers, and Creole seasoning for a NOLA-style twist.
✔ BBQ Shrimp and Grits – Toss the shrimp in a smoky, slightly sweet BBQ sauce for a whole new flavor.
✔ Blackened Shrimp and Grits – Coat the shrimp in blackening seasoning and pan-sear for a crispy, spicy crust.
✔ Mushroom & Spinach Grits – Skip the shrimp and make it vegetarian by adding sautéed mushrooms and greens.
More Delicious Shrimp Recipes
- Blackened Shrimp
- Bang Bang Shrimp
- Garlic Butter Shrimp
- Coconut Shrimp with Spicy Mango Dipping Sauce
- Asian Garlic Shrimp
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Shrimp and Grits
Video
Ingredients
For the Grits:
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (shredded )
- 2 tablespoons butter
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon dried thyme
- ½ cup chicken broth (low sodium)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium saucepan, bring water or chicken broth to a boil. Stir in the grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once the grits are tender, stir in the garlic powder, heavy cream, cheddar cheese, and butter until creamy. Keep warm.
- In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
- Stir in the garlic, smoked paprika, cayenne pepper (if using), and thyme. Cook until fragrant, about 30 seconds.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and create a flavorful sauce. Simmer for 1-2 minutes to thicken slightly.
- Spoon the creamy grits onto plates or shallow bowls. Top with the shrimp and sauce, then sprinkle the reserved bacon and parsley over the top.
Notes
- Stone-ground grits are worth it. They take longer to cook but deliver superior texture and flavor compared to instant or quick grits.
- Use chicken broth instead of water. This simple swap infuses the grits with extra flavor right from the start, making them richer and more savory.
- Freshly grated cheese melts best. Pre-shredded cheese contains anti-caking agents that stop it from melting smoothly. Grate it fresh for the creamiest grits!
- Shrimp cook fast—don’t walk away! They only need 2-3 minutes per side. Overcooked shrimp turn rubbery, so pull them off the heat as soon as they turn pink and opaque. If they curl into a tight O shape, they’ve gone too far.
- Deglaze the pan for extra flavor. The browned bits at the bottom of the skillet = pure flavor gold. A splash of chicken broth and lemon juice lifts them into a rich, buttery sauce that ties the dish together.
- Grits thicken as they sit. If they get too thick before serving, just stir in a splash of warm broth or cream to loosen them up. If they’ve been sitting for a while, whisk vigorously to bring back their creamy texture.
- Best served fresh! Shrimp and Grits is at its peak right off the stove. If reheating, warm the grits with a splash of liquid over low heat, stirring until smooth again. For the shrimp, reheat gently in a pan with a bit of butter to keep them from drying out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
