Low Country Shrimp and Grits is a comforting, soulful Southern classic. This dish features creamy, cheesy grits topped with saucy, spiced shrimp for a harmonious blend of textures and flavors. It’s special enough for a weekend brunch yet simple enough for a weeknight meal.

Why You’ll Love This Low Country Shrimp and Grits

• Comfort in a bowl: Creamy grits and saucy shrimp create a deeply satisfying, cozy meal.
• Surprisingly simple: Straightforward simmering and sautéing yield impressive, restaurant-quality results.
• Incredibly versatile: Easily adjust spice, cheese, or protein to make it your own.
• True crowd-pleaser: Universally appealing for brunch, dinner, or entertaining.

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, shredded
• 1/4 cup grated Parmesan cheese
• To taste salt and black pepper

For the Shrimp:

• 1 lb large raw shrimp, peeled and deveined
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce (like Tabasco)
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp chopped fresh parsley
• 3 scallions, thinly sliced

Tools: A heavy-bottomed medium saucepan for the grits, a large skillet (cast iron is ideal) for the shrimp, a whisk, and a wooden spoon.

Notes: The quality of your grits really makes a difference here—stone-ground will give you that classic creamy texture with a bit of pleasant graininess. And don’t skip the bacon; it provides the foundational fat and smoky flavor that makes the shrimp sauce so incredibly rich and complex.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Get the right grits. For the best texture and flavor, seek out stone-ground grits. They take a bit longer to cook than quick or instant varieties, but the result is a creamier, more flavorful base that’s absolutely worth the extra few minutes.
• Don’t overcook the shrimp. Shrimp cook incredibly fast and can turn rubbery if left on the heat too long. You’ll add them at the very end, just until they turn pink and opaque—usually 2-3 minutes is all they need.
• Embrace the bacon fat. After cooking the bacon, you’ll use that rendered fat to sauté the vegetables. This is where a huge amount of the dish’s smoky, savory flavor comes from, so don’t even think about draining it all away.
• Season in layers. Don’t wait until the end to add all your salt and pepper. Season your grits as they cook, and season the shrimp and vegetable mixture as you go. This builds a much deeper, more complex flavor profile in the final dish.

How to Make Low Country Shrimp and Grits

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 upon thawing.
• Reviving: Reheat grits with a splash of broth or milk, stirring gently. Reheat shrimp sauce in a skillet over low heat just until warm.

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 beautifully, providing a refreshing contrast on the plate.
• Buttery skillet cornbread — It’s perfect for sopping up every last bit of that incredible sauce, and the sweet corn flavor is a classic Southern pairing you’ll love.
• Sautéed garlicky green beans or collard greens — A side of hearty greens adds another layer of texture and a earthy, savory element that complements the shrimp wonderfully.

Drinks

• A crisp, cold lager or pilsner — The clean, effervescent quality of the beer helps cleanse the palate between bites of the rich, creamy dish.
• A slightly sweet iced tea — It’s the quintessential Southern beverage, and its mild sweetness is a fantastic counterpoint to the smoky, savory, and spicy notes in the shrimp.
• A citrus-forward Sauvignon Blanc — The wine’s bright acidity and notes of grapefruit and lime will highlight the lemon and spice in the shrimp sauce perfectly.

Something Sweet

• Classic peach cobbler with vanilla ice cream — The warm, spiced peaches and cool cream are a timeless Southern finale that feels like the perfect, homey ending to this meal.
• Lemon pound cake — Its dense, buttery texture and bright citrus glaze provide a simple, not-too-sweet finish that echoes the lemon in the main dish.
• Pecan pie bars — All the gooey, nutty goodness of a pecan pie in a easy-to-eat bar form, offering a rich and satisfying contrast to the savory main course.

Top Mistakes to Avoid

• Mistake: Using instant or quick grits. They lack the texture and corn flavor of stone-ground grits and can become gluey. The extra cooking time for traditional grits is non-negotiable for the right creamy-yet-toothy consistency.
• Mistake: Crowding the shrimp in the pan. If you dump all the shrimp in at once, they’ll steam instead of sauté. Give them space in a single layer so they can sear properly and develop flavor.
• Mistake: Skipping the deglazing step. When you add the liquid to the skillet after cooking the vegetables, make sure to scrape up all the browned bits. That fond is packed with smoky, savory flavor that forms the base of your sauce.
• Mistake: Letting the grits sit too long before serving. Grits continue to thicken as they cool. If they become too stiff, you can stir in a little warm broth or milk to loosen them back up to a creamy consistency.

Expert Tips

• Tip: Let your shrimp come to room temperature. Taking the chill off your shrimp before cooking helps them cook more evenly and quickly, reducing the risk of ending up with an overcooked exterior and a raw interior.
• Tip: Finish the grits off the heat. Once the grits are cooked, take the pot off the burner before stirring in the cheese and butter. This prevents the dairy from breaking or becoming greasy, ensuring a silky-smooth texture.
• Tip: Make it your own with add-ins. Feel free to stir some chopped fresh herbs like chives or thyme into the grits, or add a splash of heavy cream at the end for extra decadence. For the shrimp, a pinch of Old Bay seasoning can add another layer of coastal flavor.
• Tip: Prep your veggies ahead of time. Dicing the onion and bell pepper and mincing the garlic before you even turn on the stove makes the cooking process flow much more smoothly, as everything comes together fairly quickly once you start.

FAQs

Can I make this dish ahead of time?
You can prep components ahead, but it’s best assembled fresh. Cook the grits and reheat them with a splash of milk or broth to loosen them up. The shrimp and sauce are best cooked just before serving, but you can have your vegetables pre-chopped and bacon cooked to streamline the process. The shrimp itself cooks so quickly that it’s really the final, fast step.

What can I use instead of bacon?
If you don’t eat pork, you can use a couple tablespoons of olive oil or butter to sauté the vegetables. To replicate the smoky flavor, add an extra teaspoon of smoked paprika and a dash of liquid smoke (use it sparingly!). Andouille sausage, sliced and sautéed, is another fantastic alternative that adds a different kind of spice and smokiness.

My grits are too thick/lumpy. How can I fix them?
If they’re just too thick, whisk in more warm broth or milk a little at a time until they reach your desired consistency. For lumps, the best bet is a vigorous whisking. If a few stubborn lumps remain, you can carefully use an immersion blender for a few pulses, but be careful not to over-blend them into a paste.

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more convenient and can be just as high quality. Just make sure to thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them very dry with paper towels so they sear properly instead of steaming in the pan.

Is this dish very spicy?
The base recipe has a mild, building warmth from the smoked paprika and a hint of hot sauce, but it’s not overwhelmingly spicy. The cayenne pepper is completely optional for those who like more heat. You have full control—you can omit the hot sauce and cayenne for a totally mild dish or double them if you want a real kick.