Introduction

This classic Southern Shrimp and Grits recipe delivers creamy, cheesy grits topped with perfectly seasoned shrimp in a rich, savory sauce. It’s a comforting dish that comes together quickly for a satisfying weeknight dinner or impressive weekend brunch. For another delicious Cajun-inspired seafood option, try the Keto Cajun Shrimp and Sausage Stuffed Cabbage Recipe.

Ingredients

This classic Southern dish combines plump, juicy shrimp with creamy, stone-ground grits for a comforting meal that’s both elegant and deeply satisfying.

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tsp hot sauce (optional)
• Salt and black pepper to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Shrimp and Grits recipe is about 20% faster than similar recipes, making it perfect for a quick yet impressive meal.

Step-by-Step Instructions

Step 1 — Prepare the Grits

Bring 4 cups of water or broth to a rolling boil in a medium saucepan. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.

Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until the grits are creamy and tender. Stir in 2 tablespoons of butter and ½ cup of shredded sharp cheddar cheese until melted and fully incorporated.

Step 2 — Season the Shrimp

Pat 1 pound of large, peeled, and deveined shrimp dry with paper towels. In a small bowl, combine 1 teaspoon each of paprika, garlic powder, and onion powder, plus ½ teaspoon of cayenne pepper and salt to taste.

Toss the shrimp in the seasoning mix until evenly coated. Let them sit for 5–10 minutes to allow the flavors to penetrate.

Step 3 — Cook the Bacon

In a large skillet, cook 4 slices of chopped bacon over medium heat until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Reserve the bacon for garnishing your finished Shrimp and Grits.

Step 4 — Sauté Aromatics

Add 1 diced onion and 1 minced garlic clove to the bacon fat in the skillet. Sauté over medium heat until softened and fragrant, about 3–4 minutes.

Stir in 1 diced bell pepper and cook for another 3 minutes until the vegetables are tender but not browned.

Step 5 — Cook the Shrimp

Increase the heat to medium-high and add the seasoned shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until the shrimp turn pink and opaque.

Use a meat thermometer to ensure the internal temperature reaches 120°F for perfectly cooked shrimp—they will be firm with a slight bounce.

Step 6 — Make the Sauce

Pour ½ cup of chicken broth and 2 tablespoons of fresh lemon juice into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes to slightly reduce the liquid.

Stir in 2 tablespoons of heavy cream or butter for a rich, glossy sauce. Taste and adjust seasoning with salt and black pepper as needed.

Step 7 — Assemble the Dish

Spoon a generous portion of creamy grits into each serving bowl. Top with the saucy shrimp and vegetable mixture, ensuring plenty of sauce soaks into the grits.

Garnish with the reserved crispy bacon and freshly chopped parsley or sliced green onions for color and freshness.

Step 8 — Serve Immediately

Shrimp and Grits are best enjoyed right away while the grits are warm and the shrimp are tender. Pair with a crisp green salad or steamed vegetables for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the texture of the grits may thicken upon reheating.

Nutritional Information

Calories	485
Protein	32g
Carbohydrates	35g
Fat	22g
Fiber	2g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Sausage — Leaner protein with savory, spiced flavor that pairs well with creamy grits.
• Cauliflower Grits — Low-carb alternative offering a light, slightly nutty base for shrimp.
• Unsweetened Almond Milk Grits — Dairy-free option that creates a subtly nutty, creamy texture.
• Quinoa Instead of Grits — Gluten-free, high-protein grain with a fluffy, slightly earthy taste.
• Low-Sodium Chicken Broth — Reduces salt while adding rich, savory depth to the grits.
• Coconut Milk Grits — Dairy-free, rich, and slightly sweet, complementing spicy shrimp.
• Mushrooms — Plant-based swap with meaty texture and umami flavor for a vegetarian version.
• Herb-Infused Olive Oil — Replaces butter for a dairy-free, aromatic finish with fresh notes.

Serving Suggestions

• Pair your Shrimp and Grits with a crisp green salad dressed with a light vinaigrette to balance the richness.
• Serve alongside roasted asparagus or sautéed spinach for a complete, elegant meal.
• For a brunch occasion, complement with a side of buttery biscuits or cheesy cornbread.
• Offer a bowl of spicy remoulade or a tangy hot sauce for guests to customize their Shrimp and Grits.
• Garnish with fresh chopped parsley, green onions, and a squeeze of lemon for a bright, fresh finish.
• Serve in a shallow bowl to showcase the creamy grits and beautifully arranged shrimp.

These ideas help elevate your Shrimp and Grits from a simple dish to a memorable dining experience, perfect for both casual dinners and special gatherings.

Common Mistakes to Avoid

• Mistake: Using instant grits, which lack the creamy texture and corn flavor essential for this dish. Fix: Opt for stone-ground grits and cook them low and slow with frequent stirring for maximum creaminess.
• Mistake: Overcooking the shrimp, making them tough and rubbery. Fix: Add shrimp to the pan last and cook just until they turn pink and opaque, which usually takes only 2–3 minutes.
• Mistake: Underseasoning the grits, resulting in a bland base for the flavorful shrimp. Fix: Season the grits generously with salt during cooking and finish with butter, cheese, or cream for richness.
• Mistake: Skipping the step of making a flavorful pan sauce for the shrimp. Fix: After sautéing the shrimp, deglaze the pan with stock, wine, or lemon juice to create a delicious sauce that ties the dish together.
• Mistake: Using pre-cooked or frozen shrimp without proper thawing and patting dry. Fix: Thaw frozen shrimp in the refrigerator and pat them thoroughly dry to ensure a good sear and prevent a watery sauce.
• Mistake: Not incorporating enough fat into the grits, leading to a thin, unsatisfying texture. Fix: Stir in a generous amount of butter, cream, or cheese off the heat to achieve a luxuriously creamy consistency.
• Mistake: Crowding the pan when cooking the shrimp, which steams them instead of searing. Fix: Cook shrimp in a single layer in a hot pan, working in batches if necessary, to get a perfect sear.
• Mistake: Serving the grits and shrimp separately, which misses the point of the dish’s harmony. Fix: Plate a generous bed of creamy grits and immediately top with the hot shrimp and its pan sauce for the ultimate bite.

Storing Tips

• Fridge: Store leftover Shrimp and Grits in an airtight container for up to 3 days. Ensure the dish cools to room temperature before refrigerating.
• Freezer: Freeze Shrimp and Grits in a freezer-safe container for up to 2 months. Note that the texture of the grits may change slightly upon thawing.
• Reheat: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to the grits to restore creaminess. Ensure the shrimp reaches an internal temperature of 165°F for food safety.

For best quality, store the shrimp and grits separately if possible, and always use shallow containers to promote rapid, even cooling.

Conclusion

This Shrimp and Grits recipe delivers classic Southern comfort with rich flavor and creamy texture. For another delicious shrimp dish, try this Shrimp Scampi. Give this recipe a try and share your results in the comments!

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FAQs

Can I use frozen shrimp for this Shrimp and Grits recipe?

Yes, frozen shrimp work perfectly. Just thaw them completely in the refrigerator first and pat them dry to ensure they sear properly in your Shrimp and Grits.

What is the best type of grits to use?

Stone-ground grits are ideal for the best texture and flavor. They cook up creamy and provide an authentic base for your Shrimp and Grits.

How can I make my Shrimp and Grits spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the sauce. You can also include sliced jalapeños when cooking the shrimp for extra heat.