This is the Shrimp and Grits recipe I’ll easily make twice in one week. The shrimp are tender, the grits so creamy they’re borderline dangerous and the bacon pan sauce makes the whole dish unforgettable.
I’ve been making this recipe on repeat since my recent trip to Georgia. We had grits for dinner with steak and green sauce and I’m so obsessed I can’t stop.
Shrimp and Grits Ingredients
So here is what goes into this easy shrimp and grits recipe.
Shrimp Ingredients
- Large shrimp: peeled and deveined.
- Smoked paprika, garlic powder, and onion powder: the dry rub that flavors the shrimp fast.
- Cayenne: optional, for a little heat.
- Kosher salt and black pepper
Grits Ingredients
- Stone-ground grits: not instant, for the creamiest texture.
- Chicken broth and whole milk: the cooking liquid that makes them rich.
- Sharp white cheddar: shredded and stirred in at the end.
- Butter
- Kosher salt and black pepper
Sauce Ingredients
- Thick-cut bacon: diced, for smoky drippings and crunch.
- Onion and green bell pepper: finely chopped.
- Garlic: minced.
- Chicken broth: to deglaze the pan.
- Worcestershire sauce and lemon juice: for savory tang.
- Butter: stirred in to finish the sauce.
- Fresh parsley
Full recipe quantities listed in the recipe card at the bottom of the article.
If you want more shrimp ideas, check out my healthy shrimp dinner recipes roundup. For another easy seafood night, my grilled salmon is just as simple.
Variations and Substitutions
Plus, this recipe is easy to adjust to what you have on hand.
- Swap the cheese: yellow cheddar, gouda, or parmesan all melt in nicely.
- Make it spicy: add extra cayenne, or drizzle with my Nashville hot sauce.
- No bacon? Start the sauce with 2 tbsp butter and add more smoked paprika for depth.
- Use water for the grits: swap broth for water plus bouillon if that is what you have.
- Change the protein: this bacon sauce is also great spooned over seared fish or chicken.
Grab These Tools
Also, you only need a few basics to pull this together.
- Heavy saucepan: for cooking the grits low and slow.
- Large skillet: to crisp the bacon and cook the shrimp.
- Whisk: keeps the grits smooth as they thicken.
- Wooden spoon: for stirring the bacon and shrimp sauce.
How to Make Shrimp and Grits: An Easy Guide
In short, this comes together in three easy parts: the shrimp, the grits, and the sauce.
Season the Shrimp
First, toss the shrimp with salt, onion powder, garlic powder, smoked paprika, black pepper, and cayenne. Let them sit while you start the grits. A quick dry rub means big flavor even with fast cooking.
Cook the Grits
Bring the chicken broth and milk to a simmer, then whisk in the grits. Lower the heat right down and stir often. Cook about 25 minutes, until thick and tender.
Then off the heat, stir in the butter, cheddar, salt, and pepper. Cover and keep them warm while you make the sauce.
Crisp the Bacon
Cook the diced bacon in a skillet over medium-high until crisp. Scoop it out, but leave those tasty drippings behind.
Build the Sauce
Now add the onion, green pepper, and salt to the drippings. Cook about 6 minutes, then stir in the garlic for 1 minute.
Cook the Shrimp
Add the shrimp and cook just until opaque, 2 to 3 minutes per side. Pour in the broth, then stir in the Worcestershire, lemon juice, and butter. Simmer until slightly thickened, then stir the bacon back in with the parsley.
Assemble the Bowls
Finally, spoon the warm grits into bowls. Top with the shrimp and plenty of that bacon sauce.
5 Common Mistakes When Making Shrimp and Grits
Here are the most frequent mix-ups to avoid when making shrimp and grits:
- Using instant grits. Stone-ground grits give you that creamy, slow-cooked texture. By contrast, instant grits turn out thin and bland.
- Rushing the grits. They need about 25 minutes on low heat. However, cook them too fast and they stay grainy.
- Overcooking the shrimp. Shrimp cook in just 2 to 3 minutes per side. So pull them off as soon as they turn opaque.
- Skipping the bacon drippings. Shrimp are lean and those flavorful drippings are the base of the sauce. Cook your vegetables right in them.
- Adding cheese over high heat. Stir the cheddar in off the heat. Otherwise, too much heat can turn it grainy.
Make Ahead and Storage
Shrimp and grits is best fresh, but leftovers still work well.
Storing Leftovers
- Refrigerate: store shrimp and grits in airtight containers for up to 3 days.
- Keep them separate: store the grits and shrimp apart so the shrimp stay tender.
Freezing
- Freeze the grits: plain grits freeze well for up to 3 months.
- Skip the shrimp: cooked shrimp turn rubbery once frozen and reheated.
Reheating Shrimp and Grits
- Warm the grits: reheat gently with a splash of broth or milk to loosen them.
- Add the shrimp last: warm them just until heated through so they do not overcook.
How to Serve This Shrimp and Grits Recipe
Shrimp and grits is hearty on its own, but a few sides round it out. For more ideas, see my summer side dishes roundup.
Shrimp and Grits Toppings
- Fresh parsley: a sprinkle keeps it bright and fresh.
- Lemon wedges: a squeeze cuts through the richness.
- Hot sauce: a few dashes for those who like heat.
- Extra bacon: because more bacon is always a good idea.
Side Dishes for Shrimp and Grits
- Cornbread: my cornbread casserole is perfect for soaking up the sauce.
- Glazed carrots: my glazed carrots add a sweet, simple side.
- A green salad: something crisp balances the creamy grits.
How to Make the Best Shrimp and Grits: Final Notes + Secrets
Of course, a few small things make a big difference here.
- Stir the grits often: this keeps them smooth and stops them from sticking.
- Season the shrimp early: the dry rub flavors them while the grits cook.
- Save the drippings: rendered bacon fat is where the sauce gets its flavor.
- Finish off the heat: stir cheese into the grits and butter into the sauce away from high heat.
- Use good broth: it seasons both the grits and the sauce from the inside out.
FAQs About Shrimp and Grits
Just skimming through? Here are some quick answers to the commonly-asked questions.
The best grits for shrimp and grits are stone-ground, not instant. Indeed, stone-ground grits cook slowly and turn creamy and tender. Instant grits cook fast but end up thin and a little bland. Look for them near the cornmeal at the grocery store.
Yes, you can make shrimp and grits without bacon. Start the sauce with 2 tbsp butter instead of bacon drippings. Add a little extra smoked paprika to bring back that smoky flavor. You will miss the crunch, but the dish is still rich and savory.
Stone-ground grits take about 25 minutes to cook for shrimp and grits. Simmer them low and stir often so they do not stick or clump. They are ready when thick and tender. Instant grits cook faster, but the texture is not as creamy.
The best cheese for cheesy grits is sharp white cheddar. Plus, it melts smoothly and adds a tangy, savory bite. You can also use yellow cheddar, gouda, or parmesan. Always stir the cheese in off the heat so the grits stay creamy, not grainy.
Yes, frozen shrimp work well for shrimp and grits. Thaw them fully in cold water first, then pat them very dry. Wet shrimp will steam instead of searing. Overall, large peeled and deveined shrimp are the easiest choice for this quick recipe.
Shrimp and grits is a classic Southern dish with roots in the coastal Lowcountry. In fact, it started as a simple breakfast for fishermen. Today it is loved as comfort food any time of day. This easy version keeps that creamy, savory Southern spirit.
To keep grits from getting lumpy, whisk them in slowly as the liquid simmers. Meanwhile, keep the heat low and stir often as they cook. If lumps do form, a quick whisk usually smooths them out. Adding a splash of warm milk also helps.
Shrimp and grits pairs well with simple sides like cornbread, glazed carrots, or a crisp green salad. Also, a squeeze of lemon and fresh parsley keep it bright. For a bigger spread, serve it as part of a Southern brunch with extra hot sauce.
Other Shrimp Recipes You’ll Love
- Shrimp Pasta with Lemon Cream Sauce
- Teriyaki Shrimp
- Hunan Shrimp
- Aguachiles Shrimp
- Shrimp Korma (Indian Prawn Curry)
Shrimp and Grits
Video
Ingredients
For the Shrimp
- 1 ½ lb large shrimp peeled and deveined
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp cayenne optional
For the Grits
- 4 cups chicken broth
- 1 cup stone-ground grits not instant
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1 cup sharp white cheddar shredded
- ½ tsp kosher salt more to taste
- ¼ tsp black pepper
For the Sauce
- 4 oz thick-cut bacon diced (about 5 thick slices)
- 1 medium onion finely chopped
- 1 green bell pepper finely chopped
- ½ tsp kosher salt
- 3 tsp minced garlic about 3 cloves
- ½ cup chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
Instructions
Season the Shrimp
- Season the shrimp with the salt, onion powder, garlic powder, smoked paprika, black pepper, and cayenne. Let them stand while you prep everything else.
Make the Grits
- Bring the chicken broth and milk to a simmer in a covered saucepan. Whisk in the grits and lower the heat right down.
- Cook on the lowest heat, stirring often, until thick and tender, about 25 minutes. Off the heat, stir in the butter, cheddar, salt, and pepper. Cover and keep warm.
Make the Sauce
- Cook the diced bacon in a skillet over medium-high until crisp. Remove the bacon, leaving the drippings in the pan.
- Add the onion, green pepper, and salt. Saute about 6 minutes, then stir in the garlic for 1 minute.
- Add the shrimp and cook until just opaque, 2 to 3 minutes per side. Deglaze with the chicken broth, then stir in the Worcestershire, lemon juice, and butter. Simmer until slightly thickened, then stir the bacon back in with the parsley.
Assemble
- Spoon the warm grits into bowls and top with the shrimp and plenty of that bacon sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for Sunday dinner and it was pure comfort in a bowl! The stone-ground grits came out so creamy and that smoky bacon pan sauce over the shrimp was incredible. My husband already asked me to put it in the regular rotation.