Shrimp and Grits Recipe
This easy classic shrimp and grits recipe brings Southern comfort to your table with creamy, cheesy grits and savory shrimp in a rich butter sauce. It’s ready in just 30 minutes and completely gluten-free.
Perfectly seasoned shrimp, crispy bacon, and cheddar grits combine for a deeply satisfying dish that’s ideal for weeknight dinners or cozy weekend meals.
Key Ingredients in This Shrimp and Grits Recipe
Stone-ground grits – The heart of this dish, these slow-cooked grits offer a creamy, hearty base that perfectly absorbs the buttery shrimp sauce.
Jumbo shrimp – Mild and succulent, these quick-cooking shellfish become juicy and flavorful when pan-seared in bacon drippings.
Sharp cheddar cheese – Melts into the hot grits to deliver richness and a deep tangy flavor that balances the savory shrimp.
Whole milk – Adds body and creaminess to the grits, ensuring they’re soft and smooth.
Bacon – Provides a smoky crunch and irresistible flavor, plus its rendered fat becomes the base for sautéing the shrimp.
Butter – Enhances both the grits and the shrimp sauce, making the dish velvety and indulgent.
Chicken broth – Infuses the grits and sauce with extra depth, using low-sodium keeps salt levels balanced.
Green onions (optional) – A fresh, crisp garnish that adds color and a gentle onion bite.
Cooking Up Shrimp and Grits: Step-by-Step Overview
Start by simmering the grits in a blend of chicken broth, milk, and butter until smooth and creamy. Meanwhile, crisp up the bacon and reserve a bit of the rendered fat for cooking the shrimp. Once seasoned, the shrimp are seared in the bacon grease and finished with a pat of butter and a splash of broth for a luscious sauce. Stir cheddar into the finished grits, then plate everything together with the bacon and green onion garnish.
Shrimp and Grits Recipe Tips for the Best Results
For the most flavorful shrimp and grits, choose stone-ground grits and cook them low and slow until tender—instant grits won’t give the same texture. Make sure your shrimp are dry before cooking to ensure they sear rather than steam. A quick cook time keeps them plump and tender. If your shrimp are pre-treated with salt, scale back on seasoning to avoid over-salting. And always finish the grits with cheese after cooking to maintain their creamy texture.
How to Store Leftovers of Shrimp and Grits
Store any leftover shrimp and grits in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the grits with a splash of milk or broth over low heat, stirring until smooth. Shrimp should be reheated just until warmed through to avoid overcooking.
Frequently Asked Questions
Can I use quick or instant grits instead of stone-ground?
Yes, but the texture and flavor will be less robust. Adjust the liquid and cooking time accordingly.
What kind of shrimp should I buy?
Use peeled and deveined jumbo shrimp for the best texture. Fresh or frozen both work—just thaw and dry well before cooking.
Can I make it dairy-free?
You can substitute non-dairy milk and omit the cheese, but the flavor and creaminess will be different. Use a plant-based butter for the sauce.
Is this dish spicy?
Not as written, but you can add cayenne, smoked paprika, or hot sauce to the shrimp for a spicy kick.
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Easy Classic Shrimp and Grits
Ingredients
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons reserved bacon drippings
- 1 lb jumbo shrimp peeled and deveined
- 3/4 cup stone-ground grits
- 4 strips regular or 2–3 thick-cut slices of bacon
- 2 1/2 cups low-sodium chicken broth divided
- 4 tablespoons butter divided
- Kosher salt to taste
- 2 cups whole milk
- Black pepper to taste
- Thinly sliced green onions optional, for garnish
Instructions
- In a medium saucepan, combine 2 cups of the chicken broth, the whole milk, 3 tablespoons of the butter, and a small pinch of salt. Bring to a gentle boil. Stir in the grits using a whisk and reduce the heat to maintain a gentle simmer. Cook for 10–15 minutes, stirring intermittently, until the grits achieve a smooth, creamy texture. Remove from heat, cover, and let them sit to finish softening.
- Meanwhile, in a cast iron or nonstick skillet, cook the bacon until crisp. Transfer the cooked strips to a plate lined with paper towels to drain. Once cooled, crumble or chop into small pieces.
- Drain the skillet, retaining about 2 tablespoons of bacon fat.
- Rinse the shrimp under cold water, pat dry with paper towels, and season with kosher salt and black pepper. If the shrimp is pre-treated with sodium, use minimal salt. Optionally, additional spices may be added. Sauté the shrimp in the bacon fat over medium heat for approximately 2 minutes on each side until opaque and fully cooked.
- To the shrimp, add the remaining tablespoon of butter along with the remaining 1/2 cup of chicken broth. Stir until the butter is melted and the liquid is heated through. Adjust seasoning as needed.
- Incorporate the shredded cheddar cheese into the grits, stirring until fully melted and smooth. Taste and adjust salt if necessary.
- To serve, spoon the creamy grits into bowls, top generously with the shrimp and its sauce, then garnish with the reserved bacon pieces and green onions if using. Serve without delay.