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

See recipe card below for full list of measurements, ingredients, and instructions.

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

See recipe card below for full list of measurements, ingredients, and instructions.

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)

Q: Can I use instant or quick grits instead of stone-ground grits?
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.

Q: What size shrimp should I buy?
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.

Q: Can I make Shrimp and Grits ahead of 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!