Shrimp and grits is a comforting Southern classic that balances creamy, cheesy grits with savory, juicy shrimp. This version uses simple ingredients to build layers of flavor for a restaurant-quality meal. Perfect for brunch or a special dinner, this shrimp and grits recipe delivers every time.
Why You’ll Love This Shrimp and Grits
- Perfect harmony: Creamy grits contrast with snappy shrimp and a rich sauce.
- Quick & adaptable: Ready in about 30 minutes with adjustable spice and cheese.
- Indulgent yet simple: Impressive results from straightforward steps and ingredients.
- Intoxicating aroma: Garlic, shallots, and smoked paprika create a fragrant kitchen.
Ingredients & Tools
For the Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 cup sharp cheddar cheese, freshly grated
- To taste salt and black pepper
For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined
- 4 slices thick-cut bacon, chopped
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp smoked paprika
- 1/4 cup chicken broth or dry white wine
Tools: A heavy-bottomed medium saucepan, a large skillet (cast iron is ideal), a whisk, and a wooden spoon.
Notes: Stone-ground grits provide a classic creamy texture. Pat shrimp dry before cooking to help them sear nicely.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- What kind of grits should I use? Stone-ground grits are the gold standard for flavor and texture. They take a bit longer to cook than quick or instant varieties, but the creamy, corny result is absolutely worth the extra ten minutes.
- Can I use pre-cooked shrimp? I really don’t recommend it. Raw shrimp seared in the bacon fat develops a beautiful crust and stays juicy. Pre-cooked shrimp tends to get rubbery when reheated in the sauce.
- Is the bacon necessary? The bacon does two things: it provides crispy bits for garnish and, more importantly, its rendered fat becomes the cooking base for the shrimp, adding a deep, smoky flavor that’s hard to replicate.
- How can I make this spicier or milder? The jalapeño is your main control for heat. Leave the seeds in for more kick, omit it entirely for a mild version, or add a pinch of cayenne pepper to the shrimp seasoning.
How to Make Shrimp and Grits
Step 1: Start your grits. In your heavy-bottomed saucepan, bring the 4 cups of broth and 1 cup of milk to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges. Slowly whisk in the 1 cup of grits in a steady stream to prevent any lumps from forming. Once incorporated, reduce the heat to low and let them simmer gently.
Step 2: Cook the grits low and slow. This is where patience pays off. Let the grits cook for about 20-25 minutes, stirring frequently with your whisk, especially toward the end. You’re looking for a thick, porridge-like consistency. They should be tender with no gritty texture. If they get too thick before the shrimp are done, you can stir in a splash of warm water or milk.
Step 3: Cook the bacon. While the grits are cooking, place your large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving all that glorious fat in the skillet.
Step 4: Sauté the aromatics. To the same skillet with the bacon fat, add the chopped shallot and the jalapeño (if using). Cook for about 2-3 minutes, until they’ve softened and become fragrant. Then, stir in the minced garlic and cook for just 30 more seconds—you’ll smell its aroma bloom, but you don’t want it to burn.
Step 5: Cook the shrimp. Pat your raw shrimp completely dry with paper towels and season them with salt, pepper, and the smoked paprika. Increase the skillet heat to medium-high. Add the shrimp in a single layer and cook for about 1-2 minutes per side. You’re looking for them to turn pink and opaque with a slight sear. Don’t overcrowd the pan, or they’ll steam.
Step 6: Create the sauce. Once the shrimp are cooked, remove them from the skillet temporarily. Pour in the 1/4 cup of chicken broth or white wine to deglaze the pan, scraping up all the browned bits from the bottom with your wooden spoon. Let it bubble and reduce for a minute. Return the shrimp to the pan, add the lemon juice and half of the parsley, and give everything a good toss. The sauce should look glossy and lightly coat the shrimp.
Step 7: Finish the grits. By now, your grits should be perfectly cooked. Take them off the heat and stir in the 2 tablespoons of butter and the grated cheddar cheese until everything is melted and beautifully creamy. Season well with salt and pepper to taste.
Step 8: Assemble and serve. Divide the creamy cheesy grits among four warm bowls. Top generously with the shrimp and all that delicious pan sauce. Garnish with the reserved crispy bacon and the remaining fresh parsley. Serve immediately—this dish is best enjoyed piping hot!
Storage & Freshness Guide
- Fridge: Store shrimp and grits separately in airtight containers for up to 2 days.
- Freezer: Freezing is not recommended; grits become grainy and shrimp turn rubbery.
- Reviving: Reheat grits gently with a splash of milk or broth. Reheat shrimp briefly in a skillet to avoid overcooking.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, acidic greens cut through the richness of the grits and shrimp perfectly, balancing the whole meal.
- Sautéed garlicky green beans or asparagus — A simple, vibrant green vegetable adds color and a fresh crunch that complements the soft textures on the plate.
- Buttery cornbread muffins — For the ultimate Southern experience, a warm, slightly sweet cornbread muffin is perfect for sopping up any extra sauce left in the bowl.
Drinks
- A crisp, chilled Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic counterpoint to the creamy, smoky, and savory flavors in the dish.
- A classic Sweet Tea — You can’t go wrong with this Southern staple. Its sweetness is a lovely contrast to the salty, savory elements of the meal.
- A light Pale Ale or Lager — The carbonation and mild bitterness from the hops help cleanse the palate between bites of the rich grits and shrimp.
Something Sweet
- Individual peach cobblers — Warm, bubbly peaches with a buttery biscuit topping continue the Southern theme and feel like a natural, comforting finale.
- A cool, creamy key lime pie — The intense, tangy citrus flavor is incredibly refreshing and provides a bright, clean finish after a rich meal.
- Bourbon pecan pie bars — These offer all the decadent flavor of a classic pecan pie in a easy-to-serve bar form, with a wonderful nutty crunch.
Top Mistakes to Avoid
- Mistake: Using instant grits. They often have a bland flavor and a gummy, rather than creamy, texture. The extra cooking time for stone-ground grits makes a world of difference in the final dish.
- Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left on the heat for too long. As soon as they curl and turn opaque, they’re done. I’ve messed this up before too, and it’s a real shame.
- Mistake: Not seasoning the grits enough. Grits need a good amount of salt to make their corny flavor pop. Season the cooking liquid well, and don’t forget to taste and adjust again after adding the cheese and butter.
- Mistake: Crowding the pan when cooking the shrimp. If you add too many shrimp at once, the pan temperature drops and they release water, leading to steamed shrimp instead of nicely seared ones. Cook in batches if your skillet is small.
Expert Tips
- Tip: Keep your grits warm. If your shrimp are cooking faster than your grits, simply take the grits off the heat, place a lid on the pot, and they’ll stay warm and creamy for a good 10-15 minutes. A little rest often improves their texture, too.
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents that can prevent your cheese sauce from melting as smoothly. A block of sharp cheddar grated just before using will give you the creamiest, most velvety result.
- Tip: Don’t skip the deglazing step. Those browned bits stuck to the bottom of your skillet after cooking the shrimp are pure flavor gold. Deglazing with broth or wine loosens them and creates the base for an incredible, complex pan sauce.
- Tip: Let the shrimp come to room temperature. Taking your shrimp out of the fridge 15-20 minutes before cooking helps them cook more evenly and quickly, reducing the risk of that rubbery texture.
FAQs
Can I make shrimp and grits ahead of time?
You can prep the components, but I highly recommend assembling it fresh. You can cook the bacon and chop all your aromatics a few hours ahead. The grits can be made and gently reheated with a splash of milk or water, but the shrimp are best cooked just before serving to maintain their perfect texture.
What’s a good substitute for the bacon?
If you don’t eat pork, you can use a few tablespoons of olive oil or butter and then add a teaspoon of smoked paprika to the shrimp seasoning to replicate that smoky depth. Turkey bacon is another option, though it won’t render as much fat for cooking.
My grits are too thin/too thick. How can I fix them?
If they’re too thin, just let them simmer a bit longer uncovered, stirring frequently. If they’ve become too thick (they continue to thicken as they sit), simply whisk in a little warm broth, milk, or even water until you reach your desired consistency. Grits are very forgiving!
Can I use frozen shrimp?
Absolutely, and it’s often more economical. Just be sure to thaw them properly overnight in the fridge or in a sealed bag under cold running water. The most important step is to pat them thoroughly dry with paper towels before seasoning and cooking.
Is there a way to make this dish dairy-free?
Yes, you can! For the grits, use a rich, unsweetened plant-based milk (like oat or cashew) and a vegan butter substitute. Skip the cheese or use a vegan cheddar-style shred that melts well. The flavor profile will be different but still delicious.
Shrimp And Grits
Make classic Shrimp and Grits at home with this easy recipe. Creamy grits, juicy shrimp, and a rich sauce come together in 30 minutes. Get the recipe now!
Ingredients
For the Grits:
-
1 cup stone-ground grits (not instant)
-
4 cups chicken or vegetable broth
-
1 cup whole milk
-
2 tbsp unsalted butter
-
1 cup sharp cheddar cheese (freshly grated)
-
salt and black pepper (to taste)
For the Shrimp:
-
1 lb large raw shrimp (peeled and deveined)
-
4 slices thick-cut bacon (chopped)
-
1 large shallot (finely chopped)
-
2 cloves garlic (minced)
-
1 jalapeño (seeded and minced (optional))
-
1 tbsp fresh lemon juice
-
2 tbsp chopped fresh parsley
-
1 tsp smoked paprika
-
1/4 cup chicken broth or dry white wine
Instructions
-
Start your grits. In your heavy-bottomed saucepan, bring the 4 cups of broth and 1 cup of milk to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges. Slowly whisk in the 1 cup of grits in a steady stream to prevent any lumps from forming. Once incorporated, reduce the heat to low and let them simmer gently.01
-
Cook the grits low and slow. This is where patience pays off. Let the grits cook for about 20-25 minutes, stirring frequently with your whisk, especially toward the end. You’re looking for a thick, porridge-like consistency. They should be tender with no gritty texture. If they get too thick before the shrimp are done, you can stir in a splash of warm water or milk.02
-
Cook the bacon. While the grits are cooking, place your large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving all that glorious fat in the skillet.03
-
Sauté the aromatics. To the same skillet with the bacon fat, add the chopped shallot and the jalapeño (if using). Cook for about 2-3 minutes, until they’ve softened and become fragrant. Then, stir in the minced garlic and cook for just 30 more seconds—you’ll smell its aroma bloom, but you don’t want it to burn.04
-
Cook the shrimp. Pat your raw shrimp completely dry with paper towels and season them with salt, pepper, and the smoked paprika. Increase the skillet heat to medium-high. Add the shrimp in a single layer and cook for about 1-2 minutes per side. You’re looking for them to turn pink and opaque with a slight sear. Don’t overcrowd the pan, or they’ll steam.05
-
Create the sauce. Once the shrimp are cooked, remove them from the skillet temporarily. Pour in the 1/4 cup of chicken broth or white wine to deglaze the pan, scraping up all the browned bits from the bottom with your wooden spoon. Let it bubble and reduce for a minute. Return the shrimp to the pan, add the lemon juice and half of the parsley, and give everything a good toss. The sauce should look glossy and lightly coat the shrimp.06
-
Finish the grits. By now, your grits should be perfectly cooked. Take them off the heat and stir in the 2 tablespoons of butter and the grated cheddar cheese until everything is melted and beautifully creamy. Season well with salt and pepper to taste.07
-
Assemble and serve. Divide the creamy cheesy grits among four warm bowls. Top generously with the shrimp and all that delicious pan sauce. Garnish with the reserved crispy bacon and the remaining fresh parsley. Serve immediately—this dish is best enjoyed piping hot!08
