Shrimp and Grits

Shrimp and Grits is absolutely dreamy Southern comfort food at its finest! Imagine spoonfuls of ultra-creamy, buttery grits topped with plump, succulent shrimp sautéed in a smoky, spicy Cajun sauce. Every bite hits you with layers of bold flavor and creamy, savory goodness.

This classic dish is surprisingly quick and easy, coming together in just one pan-perfect for cozy weeknights or wowing weekend brunch guests. It's a guaranteed crowd-pleaser, decadent yet unfussy, and totally unforgettable.

Shrimp and Grits has been my go-to Southern indulgence ever since I first had it on a road trip through Charleston. Now, it's a family favorite that instantly transports us to the heart of Dixie with every comforting forkful!

Why You'll Love This Recipe

• Creamy, dreamy grits pair perfectly with bold, spicy shrimp-flavor heaven!
• Ready in about 45 minutes for an easy yet impressive meal
• Uses just one skillet and one pot-hello, minimal cleanup
• Customizable heat level to suit spice lovers and mild tastes alike
• Ideal for family dinners, Sunday brunches, or dinner parties

Key Ingredients for Shrimp and Grits

Shrimp

Shrimp are the star of this dish, offering juicy, tender bites that soak up all the smoky Cajun flavors. Frozen or fresh shrimp work beautifully-just make sure they're peeled and deveined for easy eating. Large shrimp (16-20 count per pound) are ideal for their meaty texture, but any size will do. If you have shell-on shrimp, take a few extra minutes to peel and devein before cooking. You can also swap in prawns or even chopped lobster for a special twist.

Stone-Ground Grits

Grits form the creamy, hearty base of this meal. Stone-ground grits provide the richest, most comforting texture and a touch of nuttiness. Instant or quick-cooking grits can work in a pinch, but they won't have the same depth or creamy mouthfeel-just adjust the cooking time accordingly. Polenta is a possible substitute, though the flavor will be a touch sweeter.

Sharp Cheddar Cheese

Cheddar is what makes the grits extra decadent and flavorful! Use freshly grated sharp cheddar for superior melt and punchy tang. Monterey Jack or pepper jack can be delicious if you want to kick up the cheesiness or introduce a hint of heat. If going dairy-free, you can skip the cheese or substitute with a plant-based alternative.

Bacon

A bit of bacon adds smoky, salty richness that perfectly complements the shrimp and grits. Cook it until crispy and use the rendered fat to sauté the shrimp and veggies for next-level flavor. Thick-cut bacon is especially satisfying, but you can use regular or even turkey bacon. For a pescatarian version, leave it out or try smoked paprika instead.

Cajun Seasoning

Cajun seasoning brings the signature spicy kick and loads of depth. Use your favorite store-bought blend or quickly mix up paprika, cayenne, garlic powder, onion powder, and dried herbs at home. If you're sensitive to heat, start with less and add more to taste. Old Bay seasoning is a tasty alternative if you want a milder, more herbal flavor.

Instructions for Shrimp and Grits

Cook the Bacon

Start by placing the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy and the fat is rendered-about 5 to 7 minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving the bacon fat in the pan.

Sauté the Vegetables

Add the diced onion and bell pepper to the skillet with the bacon fat. Cook for 3 to 4 minutes, stirring often, until the vegetables have softened and are fragrant. Stir in the minced garlic and cook for 30 seconds more, just until fragrant-don't let it brown.

Cook the Grits

Meanwhile, bring the chicken broth (or water) to a boil in a medium saucepan. Gradually whisk in the grits, reduce the heat to low, and cover. Cook, stirring occasionally, until the grits are creamy and tender, about 20 to 25 minutes for stone-ground. Add more liquid if needed to achieve your preferred consistency.

Make the Shrimp

While the grits cook, add the shrimp to the skillet with the sautéed vegetables. Sprinkle with Cajun seasoning, smoked paprika, salt, and black pepper. Sauté for 3 to 4 minutes, stirring occasionally, until the shrimp are pink and just cooked through. Remove from heat promptly so they stay juicy.

Finish the Grits

Once the grits are done, stir in the butter and grated cheddar cheese. Season generously with salt and pepper, tasting and adjusting as needed. The grits should be lusciously creamy and cheesy.

Assemble and Serve

Ladle the hot, cheesy grits into warm bowls. Top with the shrimp and sautéed veggies, spooning some of the pan juices over each serving. Sprinkle with crispy bacon and sliced green onions. Add a splash of hot sauce if you like a bit more heat!

Recipe Variations

Make It Spicy

Craving extra kick? Add a finely chopped jalapeño with the onions and bell pepper, or double up on the Cajun seasoning. A dash of your favorite hot sauce right in the pan will really wake up the flavors!

Lighten It Up

For a lighter version, use turkey bacon or skip the bacon entirely and sauté the veggies in olive oil. Replace some or all of the cheddar with a lower-fat cheese, and opt for water or skim milk in the grits.

Vegetarian Twist

Want to skip the shrimp? Try sautéed mushrooms, zucchini, or okra instead. Smoked paprika gives veggies that classic smoky depth usually provided by bacon.

Gluten-Free Friendly

Good news-all the ingredients in this recipe are naturally gluten-free! Just double-check your Cajun seasoning and chicken broth to make sure there are no hidden gluten sources.

Swap the Cheese

Feeling adventurous? Stir in some crumbled goat cheese, pepper jack, or a splash of cream cheese to change up the flavor of those grits.

Serving Suggestions

Shrimp and Grits is hearty enough to stand alone, but it's even better with a simple side salad tossed in lemon vinaigrette or sautéed leafy greens like collards or spinach. Freshly baked cornbread is a Southern classic pairing, and don't skimp on garnishing with extra green onions and a splash of hot sauce. A crisp glass of white wine or sweet iced tea is the perfect finishing touch!

Storage and Reheating

Leftover Shrimp and Grits can be cooled and stored in separate airtight containers for up to 3 days in the refrigerator. Reheat the grits gently on the stove or in the microwave, stirring in a splash of broth or milk to loosen as needed. The shrimp are best reheated briefly in a skillet over low heat to avoid overcooking. Freezing is not recommended, as grits can become grainy and shrimp may turn rubbery.

Frequently Asked Questions About Shrimp and Grits (FAQ)

A: Yes! Quick or instant grits will cook faster-just follow the package directions and adjust liquid as needed. The texture will be slightly smoother.

A: Large or extra-large shrimp (16-20 per pound) are best for a meaty, satisfying bite. Smaller shrimp work too; just reduce the cooking time.

A: You can cook the grits in advance and reheat with a little extra liquid. For best flavor, cook the shrimp fresh right before serving to keep them tender and juicy.

This Shrimp and Grits recipe is comfort food magic-so creamy, spicy, and satisfying. It's the kind of meal that makes any night feel special, whether you're cooking for family, friends, or just treating yourself. Give it a try, and don't forget to leave a comment or a rating to let me know how you liked it!

★★★★★ 4.80 from 183 ratings

Shrimp and Grits

yield: 4 servings

prep: 15 min

cook: 30 min

total: 45 min

This Shrimp and Grits recipe brings creamy Southern comfort to your table with juicy shrimp and bold Cajun flavors. A must-try easy one-pan dinner!

🖨️ Print Pin Recipe

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1 cup stone-ground grits
• 4 cups low-sodium chicken broth (or water)
• 1 cup sharp cheddar cheese, grated
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning (more or less to taste)
• ½ teaspoon smoked paprika
• 2 green onions, thinly sliced (for garnish)
• Salt and black pepper, to taste
• Optional: hot sauce, for serving

Instructions

1. 1
   Place chopped bacon in a large skillet over medium heat. Cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon; set aside.
2. 2
   Add diced onion and bell pepper to the pan with bacon fat. Sauté for 3-4 minutes. Stir in garlic and cook 30 seconds more.
3. 3
   Bring chicken broth to a boil in a saucepan. Whisk in grits, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
4. 4
   Add shrimp to the skillet. Sprinkle with Cajun seasoning, smoked paprika, salt, and pepper. Sauté 3-4 minutes or until pink and just cooked. Remove from heat.
5. 5
   When grits are tender, stir in butter and cheddar. Season with salt and pepper to taste.
6. 6
   Spoon creamy grits into bowls. Top with shrimp, veggies, bacon, and pan juices. Garnish with green onions and serve with hot sauce if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 cal

Protein: 28g

Fat: 18g

Total Carbs: 39g

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Did you make this recipe?

Please consider Pinning it!!