Shrimp & Grits

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Author: yumenjoy
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Comments: 13
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Overall Rating: 4.7 / 5.0
Shrimp & Grits
⏱️ cook time 35 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Creamy, cheese-laced stone-ground grits topped with spiced, succulent shrimp and smoky bacon, a beloved comfort classic from the American South.

Ingredients

Raw large shrimp (peeled, deveined) 1 lb (450g)
Stone-ground grits 1 cup (160g)
Thick-cut bacon 4 slices (120g)
Sharp cheddar cheese (shredded) 1.5 cups (170g)
Whole milk 2.25 cups (540ml)
Water 2 cups (480ml)
Unsalted butter 3 tbsp (42g)
Garlic cloves (minced) 3 cloves (9g)
Green bell pepper (diced) 1 small (100g)
Yellow onion (diced) 1 small (120g)
Cajun seasoning 1 tbsp (8g)
Kosher salt 1.5 tsp (9g)
Freshly ground black pepper ½ tsp (1g)
Green onions (sliced, for garnish) ¼ cup (25g)
Fresh lemon juice 1 tbsp (15ml)

Steps

1

Simmer creamy grits

In a heavy-bottomed medium saucepan, combine 2 cups (480ml) water and 2 cups (480ml) whole milk, and bring to a gentle rolling boil over medium-high heat. Slowly whisk in 1 cup (160g) stone-ground grits and 1 teaspoon (6g) kosher salt, reduce heat to the lowest setting, cover, and simmer 20-22 minutes, stirring thoroughly every 5 minutes to prevent lumps and sticking, until grits are thick and tooth-tender. Complete remaining steps while grits cook to save time.

Step 1
step1：Simmer creamy grits
2

Cook crispy bacon

While grits simmer, place a 12-inch cast iron skillet over medium heat, add 4 slices (120g) thick-cut bacon, and cook 6-8 minutes, flipping once halfway, until evenly crisp. Transfer cooked bacon to a paper towel-lined plate, reserve 2 tablespoons of rendered bacon fat in the skillet, and set bacon aside to cool before crumbling.

Step 2
step2：Cook crispy bacon
3

Sauté aromatic vegetables

Keep the cast iron skillet with reserved bacon fat over medium heat. Add 1 small diced yellow onion (120g) and 1 small diced green bell pepper (100g), sauté 4 minutes until vegetables are soft and onion is translucent. Add 3 minced garlic cloves (9g) and cook 30 seconds, stirring constantly, until fragrant, taking care not to burn the garlic.

Step 3
step3：Sauté aromatic vegetables
4

Sear spiced shrimp

Toss 450g peeled, deveined large shrimp with 1 tablespoon (8g) Cajun seasoning, remaining ½ teaspoon (3g) kosher salt, and ½ teaspoon (1g) freshly ground black pepper until evenly coated. Add shrimp to the skillet with vegetables in a single layer, cook 2 minutes per side over medium heat until shrimp turn bright pink and fully opaque, then stir in 1 tablespoon (15ml) fresh lemon juice. Do not overcook, as shrimp will turn rubbery.

Step 4
step4：Sear spiced shrimp
5

Finish cheese grits

Once grits are fully tender after 20-22 minutes of simmering, remove the saucepan from heat. Stir in 1.5 cups (170g) shredded sharp cheddar cheese and 3 tablespoons (42g) unsalted butter until completely melted and smooth. If grits are too thick, stir in 2-3 tablespoons (30-45ml) of extra whole milk to reach a creamy, softly pourable consistency, then taste and adjust salt if needed.

Step 5
step5：Finish cheese grits
6

Plate and garnish dish

Divide warm cheese grits evenly across 4 shallow serving bowls. Top each portion with equal amounts of the spiced shrimp and vegetable mixture, crumble the reserved crispy bacon over top, and garnish with ¼ cup (25g) sliced green onions. Serve immediately while hot.

Step 6
step6：Plate and garnish dish

Tips

1.Skip instant or quick-cooking grits for this recipe: stone-ground grits have a nutty, robust flavor and luxuriously creamy texture that defines the classic dish.
2.Watch shrimp closely to avoid rubbery texture: they are perfectly cooked when they turn bright pink, curl into a loose 'C' shape, and are no longer translucent.
3.For a quick flavor boost, stir a dash of your favorite hot sauce into the finished grits or drizzle it over top before serving for a subtle spicy tang.

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Shrimp & Grits:Frequently Asked Questions

1.Why should I use stone-ground grits instead of quick or instant varieties? ▾
Stone-ground grits are milled whole from dried corn, retaining the nutrient-dense germ for a nutty, sweet corn flavor and hearty, slightly coarse texture that’s classic to Southern cooking. Quick or instant grits are heavily processed to cut cook time, but they turn mushy fast and lack the deep, satisfying bite that makes this dish feel like real comfort food. The extra 20 minutes of cook time is absolutely worth it.
2.Can I prep the grits ahead of time for a weekend brunch? ▾
Absolutely! Cook grits up to 2 days in advance, store them in an airtight container in the fridge, and reheat gently on the stovetop over low heat when you’re ready to serve. Stir in a splash of extra whole milk or warm water to loosen them back to their signature creamy consistency, then fold in your shredded sharp cheddar right before plating for the best texture.
3.What size shrimp works best for this recipe? ▾
Large shrimp, labeled 21-25 count per pound, are ideal here. They’re substantial enough to hold their juicy, tender texture against the rich grits and smoky bacon, and won’t overcook in seconds like smaller salad shrimp. Always pat shrimp completely dry with paper towels before seasoning to get a nice, light sear instead of steaming them in the pan.
4.Do I have to use thick-cut bacon, or will regular thin-cut work? ▾
Thick-cut bacon is my top pick because it renders slower, gives you meaty, chewy bits to top the dish, and produces plenty of stable, smoky fat to sauté the shrimp in. Thin-cut bacon works in a pinch, but watch it closely—it crisps much faster and can burn easily, leaving a bitter, off flavor in the pan drippings you’ll use to cook the shrimp.
5.Why do my grits always turn out lumpy when I cook them? ▾
Lumpy grits almost always come from adding grits too quickly to rapidly boiling liquid, or skipping consistent stirring early in the cook time. Whisk your simmering milk and water mixture steadily as you slowly pour grits in a thin stream, then reduce heat to low and stir every 2 to 3 minutes to prevent clumping and grits sticking to the pot bottom.
6.Can I use a different cheese if I don’t have sharp cheddar? ▾
Sharp cheddar is classic for its tangy, bold flavor that cuts through the richness of the grits and bacon, but other melty, flavorful cheeses work beautifully too—try smoked gouda, pepper jack, or white cheddar. Always shred cheese off the block instead of using pre-shredded, which has anti-caking additives that leave grits with a grainy, uneven texture.
7.How do I keep my shrimp from turning rubbery? ▾
Rubbery shrimp is almost always a result of overcooking, plain and simple. Cook them in hot bacon drippings over medium-high heat for just 1.5 to 2 minutes per side, until they turn opaque pink with a light golden sear. Pull them out the second they curl into a loose “C” shape; if they curl into a tight “O,” they’ve already overcooked and turned tough.
8.Is there a non-dairy swap for the whole milk in the grits? ▾
If you need a dairy-free version, swap whole milk for unsweetened plain oat milk, which has a creamy, neutral flavor closest to dairy. Pair it with a well-melting dairy-free sharp cheddar alternative, and note you may need an extra minute or two of cook time to get that rich, thick consistency. Skip thin almond or rice milk, which will leave your grits watery and bland.
9.Should I rinse my stone-ground grits before cooking? ▾
A quick rinse in a fine-mesh sieve is a smart step! It washes away loose surface starch that can make grits overly gluey, and lets you pick out any tiny bits of hull or chaff left over from the milling process. Don’t soak them for long, though—just a 10-second rinse under cool water is all you need to avoid stripping away that delicious nutty corn flavor.
10.What’s the best seasoning blend for the shrimp to get that classic Southern flavor? ▾
Keep it simple so the shrimp and smoky bacon can shine: mix sweet or smoked paprika, a pinch of garlic powder, a tiny dash of cayenne for gentle heat, kosher salt, and fresh black pepper. Toss completely dry shrimp in the spice mix right before searing, so the salt doesn’t draw out excess moisture that makes shrimp steam instead of searing.
11.Can I make this recipe without bacon? ▾
For a bacon-free, pescatarian take, skip the bacon and swap the bacon drippings for 2 tablespoons of salted butter or smoked olive oil to sauté the shrimp. Add an extra pinch of smoked paprika to both the grits and shrimp to replicate that deep, smoky bacon note, and toss in a handful of sliced green onions for a bright, fresh contrast to the rich, cheesy grits.
12.How do I get ultra-creamy grits without them turning gummy? ▾
Cook grits low and slow at a gentle simmer, not a rolling boil, and stir in whole milk gradually instead of adding it all at once. Pull the pot completely off the heat before you stir in your shredded sharp cheddar—boiling cheese can cause it to separate, leaving your grits with a greasy, gummy texture instead of that smooth, velvety finish you want.
13.What traditional toppings go well with this dish? ▾
Classic Southern toppings include thinly sliced green onions, a dash of vinegary hot sauce like Tabasco or Texas Pete, a quick squeeze of fresh lemon, or a spoonful of sautéed bell peppers and sweet onion. Skip watery toppings like raw diced tomatoes, which will thin out the creamy grits and make the whole dish soggy if added right before serving.
14.How long do leftovers keep, and what’s the best way to reheat them? ▾
Leftovers will stay fresh in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or warm them on the stovetop over low heat. Stir in a splash of whole milk or water as you reheat, since grits thicken substantially as they chill, and avoid overheating to keep shrimp tender.

Comments (13)

2 days ago

OMG this creamy shrimp and grits was a total game changer for our Sunday family dinner! I was worried it’d be too fussy since I’ve never made grits from scratch before, but it was so easy even my teen who hates cooking helped stir. The whole table went back for seconds, even my super picky 7 year old. SO good!

yesterday

Wait did you use regular yellow grits or the quick cooking ones? I’ve messed up grits so many times I’m scared to try again lol

2 hours ago

So glad your family loved it, Molly! Quick-cooking grits work great if you’re short on time, but stone-ground give that extra rich, nutty flavor if you have an extra 10 minutes — either way, just keep stirring slowly so they don’t clump!

1 week ago

Made this for my weekly guys’ poker night and everyone was raving so hard they thought I ordered it from that fancy Southern spot downtown. The cook time is no joke — 35 minutes flat from pulling the shrimp out of the fridge to plating. 10/10 will be making this for our next backyard cookout too.

5 days ago

Super tasty base recipe! I added a little extra cajun seasoning and a dash of hot sauce on top because my household likes things extra spicy. Only thing is my grits got a little thicker than I wanted after sitting for 10 minutes — any tips for that?

3 days ago

Love the cajun and hot sauce add-in, that sounds delicious! If your grits thicken up too much as they sit, just stir in a splash of warm chicken broth or heavy cream a tablespoon at a time until they’re back to that creamy consistency you want.

3 days ago

As a born and raised New Yorker I always thought shrimp and grits was overhyped until I made this recipe. Dead wrong. The creamy cheese in the grits pairs so perfectly with the buttery garlic shrimp? I ate two servings straight out of the pan standing up, no shame.

2 days ago

LMAO same! I grew up going to Charleston every summer and refused to make it at home because I thought it’d never measure up to restaurant versions, this one hits every single note.

2 days ago

That’s the best compliment we could get, Jake! So happy this recipe converted you — a little extra sharp cheddar in the grits never hurts if you want that extra cheesy kick too.

2 weeks ago

I’ve been making shrimp and grits for over 40 years and I have to say, this version is right up there with my own! The recipe is so straightforward even my youngest granddaughter was able to follow along when she visited last weekend. We served it with a side of collard greens and it was the perfect Saturday lunch.

30 minutes ago

Wait has anyone tried meal prepping this? I’m always looking for easy weeknight meals that hold up in the fridge for a few days, and this looks too good not to add to my rotation.

5 minutes ago

I prepped it on Sunday for the week! I stored the grits and shrimp separately, then just warmed the grits up with a splash of milk and heated the shrimp in the microwave for 45 seconds, tasted just as good as night one!

just now

Made this in my tiny dorm kitchen with like 2 pots and zero fancy tools, it came out insane. My roommate is already begging me to make it again next week. Only swap I made was using shredded pepper jack instead of cheddar because it was what I had in the mini fridge.

just now

Pepper jack is such a good swap! I did that last time too, added a tiny little kick that went so well with the shrimp.

just now

That’s the beauty of this recipe — it’s super flexible for whatever ingredients you have on hand! Pepper jack sounds amazing, we love that swap for a little extra heat.

1 week ago

Brought this to my neighborhood potluck last weekend and people were lined up to get the recipe! I kept it in the slow cooker on warm once I got there so it stayed creamy the whole time, zero complaints. Even the lady who brings her famous mac and cheese every year asked for a second helping.

5 days ago

We’re obsessed with the slow cooker hack to keep it warm for potlucks, Pam! So glad it was a hit with the whole neighborhood — that mac and cheese lady co-sign is the ultimate seal of approval.

2 hours ago

Made this for date night in with my partner and we both agreed it’s better than the shrimp and grits we had on our anniversary trip to Savannah. Paired it with a cold crisp white wine and it was perfect, zero restaurant bill required!

3 days ago

Taste was great, but I overcooked my shrimp the first go around so they were a little rubbery. Guess I got distracted stirring the grits! Any way to make sure I don’t mess that up next time?

2 days ago

I set a timer for 3 minutes per side for the shrimp on medium heat, they come out perfectly plump every time! Don’t stir them too much either, let them get that little golden sear on one side before flipping.

2 hours ago

Ava’s timer tip is spot on! Shrimp cook super fast — once they turn pink and opaque all the way through, they’re done. Pull them off the heat right away and they’ll stay nice and tender for you next time.

yesterday

My kids loved it! I’ve been in such a dinner rut lately, making the same 4 meals on repeat, and this was such a nice change of pace. It didn’t require any weird specialty ingredients I had to run to three stores for, which is a huge win for a weeknight.

2 hours ago

We’re so glad this pulled you out of that dinner rut, Liz! No fancy ingredients, minimal cleanup, and kid-approved — that’s exactly what we aim for with our easy weeknight recipes.

5 days ago

Really solid recipe! I added some crispy bacon bits on top for a little extra crunch and salt, it took the whole dish up a notch. Only note is I wish there was a little more of the creamy shrimp sauce to mix into the grits, so I’ll probably double that part next time.

3 days ago

Oh the bacon bit addition is genius! I’m definitely stealing that for the next time I make this for a crowd, that salty crunch would be chef’s kiss.

2 weeks ago

As someone who grew up in Georgia eating shrimp and grits at every family cookout, church potluck, and holiday brunch, I can confirm this recipe is the real deal. It’s creamy, perfectly seasoned, and doesn’t cut any corners but is still easy enough for a weeknight. 10/10, will be passing this along to my cousins who keep asking for my recipe!