This shrimp and grits recipe is creamy, savory, and full of Southern comfort flavor.
Tender shrimp, smoky bacon, cheesy grits, and a rich seasoned gravy come together for a cozy dinner that feels special but is easy to make at home.
Why You’ll Love This Recipe
This dish has the perfect balance of creamy grits, juicy shrimp, crispy bacon, and flavorful gravy.
The grits cook until smooth and tender, then get finished with butter and cheddar cheese or cream.
The shrimp cook quickly, making this meal feel hearty without taking all night.
The Cajun seasoning, Old Bay, and cayenne add bold flavor with just the right amount of warmth.
What You’ll Need (Ingredient Highlights)
Stone ground grits create the creamy, classic base for this comfort dinner.
Low-sodium chicken broth adds more flavor than water while keeping the seasoning balanced.
Large shrimp cook quickly and stay tender when not overcooked.
Bacon adds smoky flavor and gives the sauce a rich base.
Cheddar cheese or heavy cream makes the grits extra creamy and satisfying.
Pro Tips Before You Start
Whisk the grits slowly into boiling broth to prevent clumps.
Stir the grits often while they cook so they stay smooth and do not stick to the pot.
Do not overcook the shrimp; they only need a few minutes total.
Taste the gravy before serving and adjust the salt, Cajun seasoning, or cayenne as needed.
How to Make Shrimp and Grits
Step 1 – Cook the grits
Bring the chicken broth to a boil. Slowly whisk in the grits, then reduce the heat, cover, and cook until thick, tender, and smooth.
Step 2 – Season the grits
Stir in butter until melted. Add cheddar cheese or heavy cream, then taste and season with kosher salt if needed.
Step 3 – Cook the bacon
Cook chopped bacon in a skillet over medium heat until the fat is rendered and the bacon is crispy. Remove the bacon to a plate.
Step 4 – Cook the shrimp
Add shrimp to the skillet with the bacon grease. Cook for 1–2 minutes per side, just until pink, then remove and keep warm.
Step 5 – Make the gravy sauce
Add butter, onion, bell pepper, and garlic to the pan. Sauté until tender, then whisk in flour and slowly stir in broth.
Step 6 – Season and thicken
Add Old Bay seasoning, Cajun seasoning, cayenne pepper, and salt to taste. Cook until the sauce thickens to a gravy-like consistency.
Step 7 – Finish the shrimp mixture
Remove from heat and stir the shrimp and bacon back into the sauce.
Step 8 – Serve
Spoon grits onto a plate, top with shrimp and gravy, then garnish with green onions, parsley, and fresh lemon juice.
What to Serve Them With
Serve shrimp and grits with a simple green salad for a fresh contrast.
Pair it with roasted vegetables, sautéed greens, or steamed asparagus.
Warm biscuits or cornbread also make a great side for soaking up the gravy.
Variations / Substitutions
Use shrimp broth instead of chicken broth for a deeper seafood flavor.
Swap cheddar cheese for gouda, pepper jack, or parmesan for a different flavor.
Add extra cayenne or hot sauce if you prefer a spicier dish.
Use heavy cream instead of cheese for a smoother, richer grits texture.
Storage & Leftovers
Store leftover grits in an airtight container in the fridge for up to 5 days.
Enjoy leftover shrimp within 2 days for the best taste and texture.
Reheat grits gently with a splash of broth, milk, or water to loosen them.
Reheat shrimp slowly over low heat to avoid making them tough.
FAQs
Can I make shrimp and grits ahead of time?
You can make the grits ahead and reheat them with extra broth or milk. The shrimp are best cooked fresh so they stay tender.
Can I use quick grits?
Yes, but stone ground grits give the best texture and flavor. Adjust the cooking time according to the package instructions if using quick grits.
How do I keep grits from clumping?
Slowly pour the grits into boiling broth while whisking constantly. Stir often as they cook.
How do I know when shrimp are cooked?
Shrimp are done when they turn pink and opaque. Avoid cooking them too long because they can become rubbery.
Can I make this dish less spicy?
Yes, reduce or omit the cayenne pepper. You can also use less Cajun seasoning if needed.
Can I make it extra creamy?
Yes, stir in heavy cream, extra butter, or more cheese at the end of cooking the grits.
What can I use instead of bacon?
You can use turkey bacon or omit it, but bacon adds smoky flavor to the sauce. If omitting, cook the shrimp in butter or oil.
Can I freeze shrimp and grits?
Freezing is not ideal because grits can change texture and shrimp may become tough. Refrigerating leftovers is best.
What type of shrimp works best?
Large peeled and deveined shrimp work best because they cook quickly and are easy to serve.
Can I use water instead of broth?
Yes, but broth gives the grits and gravy more flavor. Low-sodium broth helps control the salt level.
Final Thoughts
Shrimp and grits is a creamy, comforting dinner with rich Southern-inspired flavor.
With buttery grits, tender shrimp, smoky bacon, and seasoned gravy, this recipe is hearty enough for a family meal and special enough for guests.
Full Recipe Card
Ingredients
Grits:
- 4 cups low-sodium chicken broth, (948g)
- 1 cup stone ground grits, (173g)
- 3 Tablespoons butter, room temperature
- 1 cup freshly shredded cheddar cheese, (113g), optional, or 2 tablespoons heavy cream
- Kosher salt, to taste
Shrimp and Sauce:
- 9 slices bacon, chopped
- 1 1/5 lb large shrimp, peeled and deveined
- 3 Tablespoon butter
- 1/4 cup chopped onion, (40g)
- ½ green bell pepper, chopped
- 3 cloves garlic
- 3 Tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth, (355g), or shrimp broth
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- ¼ teaspoon cayenne pepper, or more, to taste
- Kosher salt, to taste
Garnish:
- 3 green onions, chopped
- 1/3 cup fresh chopped parsley, (20g)
- Fresh-squeezed lemon juice, from half a lemon
Instructions
- Bring chicken broth to a boil. Slowly whisk in the grits to prevent clumping.
- Return to a boil, stir, reduce heat to low, cover, and cook for 20–30 minutes, stirring every few minutes, until thickened, tender, soft, and smooth.
- Stir in butter until melted. Stir in cheddar cheese or heavy cream, then season with kosher salt to taste.
- While the grits cook, add chopped bacon to a skillet. Cook over medium heat, stirring often, until crispy, then remove to a plate.
- Increase heat to medium-high and add shrimp to the pan with the bacon grease.
- Cook shrimp for 1–2 minutes per side, just until pink. Remove to a plate and cover to keep warm.
- Reduce heat to medium and add butter to the pan.
- Add onion, green bell pepper, and garlic. Sauté for 2 minutes, until tender.
- Whisk in flour and cook, stirring, for 1 minute.
- Slowly stir in chicken broth or shrimp broth.
- Add Old Bay seasoning, Cajun seasoning, cayenne pepper, and kosher salt to taste.
- Cook until the sauce thickens to a gravy consistency.
- Remove from heat and add shrimp and bacon back to the pan.
- Spoon grits onto a plate, top with shrimp and gravy, then garnish with green onions, parsley, and fresh lemon juice.
- Store leftover grits in the fridge for up to 5 days and leftover shrimp for up to 2 days.
