Cheesy Shrimp and Grits is a comforting Southern classic featuring creamy, cheesy grits topped with garlicky, buttery shrimp. This recipe delivers rich, savory flavor with a touch of brightness from lemon and herbs. It’s surprisingly simple to make and comes together in about 30 minutes.
Why You’ll Love This Cheesy Shrimp and Grits
- Comfort in a bowl: Creamy grits and garlicky shrimp create pure comfort food.
- Quick & easy: Ready in under 30 minutes with minimal fuss.
- Endlessly adaptable: Easily tweak cheese, spice, or add-ins to taste.
- Perfect for any occasion: Fancy enough for date night, simple enough for weeknights.
Ingredients & Tools
For the grits:
- 1 cup stone-ground grits (not instant)
- 4 cups chicken or vegetable broth
- 1 cup sharp cheddar cheese, shredded
- ½ cup grated Parmesan cheese
- 3 tbsp unsalted butter
- ½ cup heavy cream
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- ½ lemon, juiced
- 2 tbsp fresh parsley, chopped
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
Tools: Medium saucepan, large skillet, whisk, wooden spoon, measuring cups/spoons
Notes: Using stone-ground grits instead of instant makes a huge difference in texture. Don’t skip the bacon—it adds smoky depth.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Use stone-ground grits for the best texture. Instant grits can become gluey, while stone-ground varieties offer a creamier, more authentic consistency with a subtle corn flavor that really shines through.
- Don’t overcook the shrimp. They cook quickly—just 2–3 minutes per side until pink and opaque. Overcooked shrimp become rubbery, so keep a close eye on them.
- Season in layers. Season the grits as they cook, and don’t forget to season the shrimp separately. Building flavor at each step ensures every bite is perfectly balanced.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your grits grainy. Freshly grated cheese melts smoothly and integrates beautifully into the grits.
How to Make Cheesy Shrimp and Grits
Step 1: Start by cooking the bacon. In a large skillet over medium heat, cook the chopped bacon until crispy—this should take about 5–7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the skillet. You’ll use this flavorful bacon fat to cook the shrimp later, which adds a wonderful smoky depth.
Step 2: Now, let’s tackle the grits. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits to prevent clumping. Reduce the heat to low, cover, and simmer for about 15–20 minutes, stirring occasionally. You’ll notice the grits thickening and becoming creamy. If they seem too thick, you can add a splash of water or extra broth.
Step 3: While the grits are cooking, season the shrimp. Pat the shrimp dry with a paper towel—this helps them sear properly instead of steaming. Toss them with smoked paprika, a pinch of salt, and cayenne if using. The cayenne adds a subtle heat that balances the richness of the dish.
Step 4: Cook the shrimp in the same skillet with the bacon fat over medium-high heat. Add the minced garlic and cook for about 2–3 minutes per side until the shrimp are pink and slightly curled. Be careful not to overcrowd the skillet—cook in batches if needed. The shrimp should have a nice sear and release a wonderful garlicky aroma.
Step 5: Finish the shrimp by adding the lemon juice and most of the chopped parsley (reserve some for garnish). Toss everything together—the lemon juice will deglaze the pan and pick up all those delicious browned bits. Stir in the cooked bacon, then remove the skillet from the heat.
Step 6: Back to the grits! Once they’re tender and creamy, stir in the butter, heavy cream, cheddar, and Parmesan cheese. Keep stirring until the cheese is fully melted and the grits are velvety smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 7: To serve, divide the cheesy grits among bowls and top generously with the shrimp and bacon mixture. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan if you like. The contrast between the creamy grits and savory shrimp is absolutely irresistible.
Storage & Freshness Guide
- Fridge: Store grits and shrimp separately in airtight containers for up to 2 days.
- Freezer: Freeze grits only for up to 1 month; shrimp do not freeze well after cooking.
- Reviving: Reheat grits with broth or cream over low heat; warm shrimp gently in a skillet.
Serving Suggestions
Complementary Dishes
- Simple green salad with a tangy vinaigrette — The crisp, acidic notes help cut through the richness of the cheesy grits and buttery shrimp, balancing the meal perfectly.
- Sautéed garlicky greens like kale or collards — Their earthy bitterness provides a lovely contrast and adds a pop of vibrant color to your plate.
- Buttery cornbread or biscuits — For extra Southern charm, serve with warm, flaky biscuits or sweet cornbread to soak up every last bit of sauce.
Drinks
- Crisp, chilled Sauvignon Blanc — Its bright acidity and citrus notes complement the lemon and garlic in the shrimp, while cleansing the palate between bites.
- Classic sweet tea or mint iced tea — A Southern staple that refreshes and balances the dish’s richness with its cool, sweet flavor.
- Light-bodied lager or pale ale — The subtle bitterness and carbonation cut through the creaminess, making each bite feel fresh and light.
Something Sweet
- Warm peach cobbler with vanilla ice cream — The sweet, juicy peaches and buttery crust are a classic Southern finale that pairs wonderfully with the savory notes of the main dish.
- Lemon pound cake with berry compote — The bright, zesty flavor of the cake contrasts beautifully with the rich, cheesy grits, offering a refreshing end to the meal.
- Pecan pie bars or bourbon-spiked brownies — For a decadent finish, these nutty, sweet treats provide a satisfying crunch and deep, caramel-like flavors.
Top Mistakes to Avoid
- Using instant grits. They lack the texture and depth of stone-ground grits, often turning gluey or bland. Trust me, the extra few minutes for stone-ground are totally worth it.
- Overcrowding the shrimp in the pan. This causes them to steam instead of sear, resulting in less flavor and a rubbery texture. Cook in batches if your skillet is small.
- Skipping the bacon fat. That rendered fat is liquid gold—it infuses the shrimp with smoky flavor and helps create a beautiful fond in the pan for the sauce.
- Not seasoning the grits enough. Grits need generous seasoning. Taste as you go and don’t be shy with salt and pepper—it makes all the difference.
Expert Tips
- Tip: For ultra-creamy grits, stir frequently and add a splash of warm broth or cream if they thicken too much. The constant stirring helps release the starches, giving you that dreamy, smooth texture.
- Tip: Let the shrimp come to room temperature before cooking. This ensures they cook evenly and quickly, preventing that unpleasant rubbery texture.
- Tip: Use a mix of cheeses for more complexity. Try adding a bit of Gruyère or pepper jack along with the cheddar for extra depth and a subtle kick.
- Tip: Deglaze the shrimp pan with a splash of white wine or extra lemon juice. It lifts all the flavorful browned bits from the pan and creates a simple, vibrant pan sauce.
- Tip: Make the grits ahead and reheat gently with a little extra liquid. They hold up beautifully, so you can focus on perfectly cooking the shrimp just before serving.
FAQs
Can I use quick-cooking grits instead of stone-ground?
You can, but the texture won’t be the same. Quick grits are more processed and tend to become mushy, whereas stone-ground grits have a coarser, creamier consistency. If you must use quick grits, reduce the cooking time and keep a close eye on the liquid—you might need less broth. Honestly, though, stone-ground grits are worth seeking out for that authentic Southern feel.
What can I use instead of heavy cream in the grits?
Whole milk or half-and-half will work, though the grits won’t be quite as rich. For a dairy-free option, try full-fat coconut milk—it adds a subtle sweetness and creaminess that pairs surprisingly well with the cheesy flavor. Just be aware that the final texture might be slightly different.
How do I prevent my grits from becoming lumpy?
The key is to whisk constantly when you first add the grits to the boiling liquid. Once they’re incorporated, switch to a wooden spoon and stir occasionally. If lumps do form, you can press them against the side of the pot or use an immersion blender briefly to smooth them out.
Can I make this dish ahead of time?
You can prepare the grits and shrimp separately, but I’d recommend combining them just before serving. The grits will thicken as they cool, so reheat them gently with a splash of broth or cream. The shrimp are best cooked fresh to maintain their tender texture.
What’s the best way to reheat leftovers?
Reheat grits and shrimp separately if possible. For the grits, add a little broth or cream and warm them over low heat, stirring frequently. The shrimp can be gently reheated in a skillet over medium heat—just be careful not to overcook them. Microwaving can make the shrimp rubbery and the grits gummy.
Cheesy Shrimp And Grits
Make the best Cheesy Shrimp and Grits in just 30 minutes! This easy Southern recipe features creamy grits and garlicky shrimp. Get the full recipe now!
Ingredients
For the grits:
-
1 cup stone-ground grits (not instant)
-
4 cups chicken or vegetable broth
-
1 cup sharp cheddar cheese (shredded)
-
½ cup grated Parmesan cheese
-
3 tbsp unsalted butter
-
½ cup heavy cream
For the shrimp:
-
1 lb large shrimp (peeled and deveined)
-
4 slices bacon (chopped)
-
3 cloves garlic (minced)
-
½ lemon (juiced)
-
2 tbsp fresh parsley (chopped)
-
1 tsp smoked paprika
-
½ tsp cayenne pepper (optional, for heat)
Instructions
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Start by cooking the bacon. In a large skillet over medium heat, cook the chopped bacon until crispy—this should take about 5–7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the skillet. You'll use this flavorful bacon fat to cook the shrimp later, which adds a wonderful smoky depth.01
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Now, let's tackle the grits. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits to prevent clumping. Reduce the heat to low, cover, and simmer for about 15–20 minutes, stirring occasionally. You'll notice the grits thickening and becoming creamy. If they seem too thick, you can add a splash of water or extra broth.02
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While the grits are cooking, season the shrimp. Pat the shrimp dry with a paper towel—this helps them sear properly instead of steaming. Toss them with smoked paprika, a pinch of salt, and cayenne if using. The cayenne adds a subtle heat that balances the richness of the dish.03
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Cook the shrimp in the same skillet with the bacon fat over medium-high heat. Add the minced garlic and cook for about 2–3 minutes per side until the shrimp are pink and slightly curled. Be careful not to overcrowd the skillet—cook in batches if needed. The shrimp should have a nice sear and release a wonderful garlicky aroma.04
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Finish the shrimp by adding the lemon juice and most of the chopped parsley (reserve some for garnish). Toss everything together—the lemon juice will deglaze the pan and pick up all those delicious browned bits. Stir in the cooked bacon, then remove the skillet from the heat.05
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Back to the grits! Once they're tender and creamy, stir in the butter, heavy cream, cheddar, and Parmesan cheese. Keep stirring until the cheese is fully melted and the grits are velvety smooth. Taste and adjust seasoning with salt and pepper as needed.06
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To serve, divide the cheesy grits among bowls and top generously with the shrimp and bacon mixture. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan if you like. The contrast between the creamy grits and savory shrimp is absolutely irresistible.07
