This Shrimp and Grits is a recipe I make at least twice a week. The shrimp stay tender, the stone-ground grits are ultra creamy, and the smoky bacon pan sauce ties everything together for a memorable, comforting meal.
I started making this after a recent trip to Georgia. The grits reminded me of dinner we had there, and now I can’t stop cooking them.
Shrimp and Grits Ingredients
Here’s what you’ll need for this straightforward shrimp and grits.
Shrimp Ingredients
- Large shrimp, peeled and deveined.
- Smoked paprika, garlic powder, and onion powder for a quick dry rub.
- Cayenne (optional) for heat.
- Kosher salt and black pepper.
Grits Ingredients
- Stone-ground grits (not instant) for the creamiest texture.
- Chicken broth and whole milk to cook the grits rich and flavorful.
- Sharp white cheddar, shredded and stirred in at the end.
- Butter.
- Kosher salt and black pepper.
Sauce Ingredients
- Thick-cut bacon, diced for smoky drippings and crunch.
- Onion and green bell pepper, finely chopped.
- Garlic, minced.
- Chicken broth to deglaze the pan.
- Worcestershire sauce and lemon juice for savory brightness.
- Butter to finish the sauce.
- Fresh parsley to finish.
Full quantities are listed in the recipe card below.
If you’d like more shrimp ideas, try other simple seafood dinners or grilled salmon for another easy weeknight meal.
Variations and Substitutions
This recipe is flexible and easy to adapt.
- Swap the cheese: yellow cheddar, gouda, or parmesan work well.
- Make it spicy: increase cayenne or add your favorite hot sauce.
- No bacon: start the sauce with butter and add smoked paprika for depth.
- Use water: replace broth with water plus bouillon if needed.
- Different protein: the bacon pan sauce is also excellent over seared fish or chicken.
Grab These Tools
Simple tools make this easy to pull together.
- Heavy saucepan for cooking grits low and slow.
- Large skillet to crisp the bacon and cook the shrimp.
- Whisk to keep grits smooth.
- Wooden spoon for stirring the sauce.
How to Make Shrimp and Grits: An Easy Guide
There are three parts: the shrimp, the grits, and the sauce. Cook them in that order for best timing.
Season the Shrimp
Toss the shrimp with salt, onion powder, garlic powder, smoked paprika, black pepper, and cayenne. Let them rest while you start the grits so they pick up flavor quickly.
Cook the Grits
Bring the chicken broth and milk to a simmer, whisk in the grits, and reduce to the lowest heat. Stir often and cook about 25 minutes until thick and tender. Off the heat, stir in butter, cheddar, salt, and pepper, then cover and keep warm.
Crisp the Bacon
Cook diced bacon in a skillet over medium-high until crisp. Remove the bacon and leave the drippings for the sauce.
Build the Sauce
Sauté the onion and green pepper in the bacon fat with a pinch of salt about 6 minutes, then add garlic and cook another minute.
Cook the Shrimp
Add the shrimp and cook just until opaque, about 2–3 minutes per side. Deglaze with chicken broth, then stir in Worcestershire sauce, lemon juice, and butter. Simmer until slightly thickened, then return the bacon and stir in parsley.
Assemble the Bowls
Spoon warm grits into bowls, top with shrimp, and ladle plenty of the bacon pan sauce over everything.
5 Common Mistakes When Making Shrimp and Grits
Avoid these frequent errors for the best results:
- Using instant grits. Choose stone-ground for a creamy, slow-cooked texture.
- Rushing the grits. They need about 25 minutes on low heat to become tender.
- Overcooking the shrimp. Shrimp cook fast—remove them once opaque.
- Skipping the bacon drippings. The drippings add essential flavor to the sauce.
- Adding cheese over high heat. Stir cheese in off the heat to keep the grits smooth.
Make Ahead and Storage
Shrimp and grits are best fresh, but leftovers can be saved and reheated properly.
Storing Leftovers
- Refrigerate: Store shrimp and grits in airtight containers for up to 3 days.
- Keep them separate: Store grits and shrimp separately so the shrimp stay tender.
Freezing
- Freeze the grits: Plain grits freeze well for up to 3 months.
- Skip freezing shrimp: Cooked shrimp become rubbery when frozen and reheated.
Reheating Shrimp and Grits
- Warm the grits: Reheat gently, adding a splash of broth or milk to loosen them.
- Add the shrimp last: Warm shrimp briefly so they don’t overcook.
How to Serve This Shrimp and Grits Recipe
Shrimp and grits is filling on its own, but a few sides and toppings enhance the meal.
Toppings
- Fresh parsley: adds brightness.
- Lemon wedges: a squeeze cuts the richness.
- Hot sauce: a few dashes for heat.
- Extra bacon: for added crunch and flavor.
Side Dishes
- Cornbread or a cornbread casserole to soak up the sauce.
- Glazed carrots or another simple vegetable side.
- A green salad to balance the richness.
How to Make the Best Shrimp and Grits: Final Notes
Small details make a big difference:
- Stir the grits often to keep them smooth and prevent sticking.
- Season the shrimp early so the dry rub develops while the grits cook.
- Save the drippings—bacon fat is the base of the sauce.
- Finish off the heat when adding cheese and butter so textures stay silky.
- Use good broth to season both grits and sauce from within.
FAQs About Shrimp and Grits
Quick answers to common questions:
Use stone-ground grits for the creamiest, most tender results. Instant grits cook faster but lack the same texture and depth.
Yes. Start the sauce with butter and add extra smoked paprika to mimic the smoky flavor. The dish will still be rich and savory.
Stone-ground grits take about 25 minutes on low heat. Stir often until they are thick and tender.
Sharp white cheddar melts smoothly and adds a tangy bite. Gouda, yellow cheddar, or parmesan are good alternatives. Add cheese off the heat to keep the grits creamy.
Yes—thaw frozen shrimp fully in cold water and pat dry before cooking so they sear instead of steaming.
Yes. Shrimp and grits originated in the coastal Lowcountry and is now a beloved Southern comfort food served any time of day.
Whisk grits in slowly as the liquid simmers, keep the heat low, and stir frequently. If lumps form, a quick whisk and a splash of warm milk smooth them out.
Serve with cornbread, glazed carrots, or a crisp green salad. Lemon wedges and fresh parsley brighten the dish, and hot sauce adds a spicy kick.
Other Shrimp Recipes You’ll Love
- Shrimp Pasta with Lemon Cream Sauce
- Teriyaki Shrimp
- Hunan Shrimp
- Aguachiles Shrimp
- Shrimp Korma (Indian Prawn Curry)
Shrimp and Grits
Ingredients
For the Shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp cayenne (optional)
For the Grits
- 4 cups chicken broth
- 1 cup stone-ground grits (not instant)
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1 cup sharp white cheddar, shredded
- ½ tsp kosher salt, more to taste
- ¼ tsp black pepper
For the Sauce
- 4 oz thick-cut bacon, diced (about 5 thick slices)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- ½ tsp kosher salt
- 3 tsp minced garlic (about 3 cloves)
- ½ cup chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Instructions
Season the Shrimp
- Season the shrimp with salt, onion powder, garlic powder, smoked paprika, black pepper, and cayenne. Let them stand while you prep.
Make the Grits
- Bring chicken broth and milk to a simmer in a covered saucepan. Whisk in the grits and lower the heat.
- Cook on the lowest heat, stirring often, until thick and tender, about 25 minutes. Off the heat, stir in butter, cheddar, salt, and pepper. Cover and keep warm.
Make the Sauce
- Cook diced bacon in a skillet over medium-high until crisp. Remove the bacon, leaving the drippings in the pan.
- Add onion, green pepper, and salt; sauté about 6 minutes, then add garlic for 1 minute.
- Add the shrimp and cook until just opaque, 2–3 minutes per side. Deglaze with chicken broth, then stir in Worcestershire sauce, lemon juice, and butter. Simmer until slightly thickened, then stir the bacon and parsley back in.
Assemble
- Spoon warm grits into bowls, top with shrimp, and spoon over plenty of the bacon pan sauce.
Notes
Grits: Use stone-ground grits for the best texture.
Cheese: Stir cheddar in off the heat to keep the grits smooth.
No bacon? Start the sauce with 2 tbsp butter and add smoked paprika for smoky flavor.
Nutrition
Carbohydrates: 44 g |
Protein: 47 g |
Fat: 42 g
Nutrition information is an approximation.