There is something especially comforting about a bowl of shrimp and grits: tender shrimp, a savory pan sauce, and creamy cheddar grits that soak up every bit of flavor. This easy shrimp and grits recipe brings those elements together in one satisfying meal, with crisp bacon, garlic, butter, and a little lemon to keep the dish balanced.
It is a lovely choice for a relaxed weekend brunch, but it is also simple enough to serve for dinner. The grits can simmer while you prepare the shrimp, so the two parts come together without complicated timing.
Why You’ll Love This Shrimp and Grits Recipe
- Creamy, cheesy base: Cheddar and butter give the grits a rich texture and savory flavor.
- Quick-cooking topping: Shrimp cook in just a few minutes, making this a practical meal for busy days.
- Big flavor from simple ingredients: Bacon, garlic, paprika, lemon, and pan juices create a flavorful sauce.
- Easy to adjust: You can control the heat, use your favorite cheddar, or make the dish without bacon.
What Are Shrimp and Grits?
Shrimp and grits is a Southern American dish made by serving seasoned shrimp over cooked corn grits. Grits are made from ground dried corn and are cooked with water, broth, milk, or a combination of liquids until tender. The dish has many regional and family variations: some versions are simple and buttery, while others include bacon, sausage, vegetables, or a flavorful pan sauce.
This version uses creamy cheddar grits and garlic-butter shrimp with bacon. It is inspired by familiar Southern-style flavors, while keeping the method approachable for a home cook.
Ingredients You’ll Need
For the creamy cheddar grits
- 1 cup stone-ground or old-fashioned grits
- 4 cups water or low-sodium chicken broth, plus a little extra if needed
- 1/2 teaspoon kosher salt, or to taste (use less if your broth is salty)
- 2 tablespoons unsalted butter
- 1 cup freshly shredded sharp cheddar cheese
- 1/4 cup milk or half-and-half, optional, for a softer finish
- Black pepper, to taste
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 tablespoon olive oil, only if needed
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon black pepper
- 2 tablespoons low-sodium chicken broth or water
- 1 tablespoon fresh lemon juice
- 2 green onions, thinly sliced
- Chopped fresh parsley, for serving
Ingredient Notes and Easy Substitutions
Grits: Stone-ground grits have a hearty texture and usually need a longer, slower cook. Old-fashioned grits can also work. Instant grits cook much faster and have a different texture, so follow the package directions and adjust the liquid as needed. Avoid confusing grits with polenta or cornmeal; they are related corn products, but their grind and cooking behavior can differ.
Cheddar: Sharp cheddar gives the grits a pronounced cheese flavor. Shred it from a block if possible; it generally melts more smoothly than many pre-shredded cheeses, which contain anti-caking ingredients.
Shrimp: Large shrimp are easy to handle and look generous over the grits. If using frozen shrimp, thaw them safely in the refrigerator or in a sealed bag under cold running water, then pat them dry before seasoning.
Bacon: Bacon adds smoky, salty flavor and provides fat for the pan sauce. For a bacon-free version, skip it and use olive oil or butter to cook the garlic and shrimp.
Broth: Low-sodium broth adds savory depth. Water works too, especially when the bacon and seasonings are providing plenty of flavor.
How to Make Shrimp and Grits
1. Start the grits
Bring the water or broth to a gentle boil in a medium saucepan. Slowly whisk in the grits and salt to help prevent lumps. Reduce the heat to low, cover partially, and cook, stirring frequently, until the grits are tender and creamy. Stone-ground grits may take about 30 to 45 minutes; other varieties can cook much faster, so use the package timing as your guide.
2. Finish the cheddar grits
When the grits are tender, stir in the butter and shredded cheddar until melted. Add the milk or half-and-half if you want a looser consistency. Season with black pepper and taste before adding more salt. Keep the pan covered over very low heat, stirring occasionally. If the grits become too thick, loosen them with a splash of warm water, broth, or milk.
3. Cook the bacon
While the grits cook, place the chopped bacon in a large skillet over medium heat. Cook until browned and crisp, stirring as needed. Transfer the bacon to a paper-towel-lined plate. Leave about a tablespoon of bacon fat in the skillet; carefully discard excess fat if there is more.
4. Season the shrimp
Pat the shrimp dry. Season them with smoked paprika, cayenne if using, and black pepper. Hold off on extra salt until you taste the finished sauce, since bacon can make the dish salty.
5. Cook the shrimp
Add the butter to the skillet with the bacon drippings. When melted, add the shrimp in a single layer. Cook for about 1 to 2 minutes per side, depending on their size, just until they turn opaque and curl into a loose C shape. Avoid crowding the pan; cook in batches if necessary. Transfer the shrimp to a plate so they do not overcook.
6. Make the quick garlic pan sauce
Lower the heat and add the minced garlic to the skillet. Stir for about 30 seconds, just until fragrant. Add the chicken broth or water and scrape up the browned bits from the bottom of the pan. Stir in the lemon juice and let the sauce bubble gently for a few seconds.
7. Bring everything together
Return the shrimp and cooked bacon to the skillet. Toss gently to coat them in the garlic-butter sauce, then remove the pan from the heat. Taste and adjust the pepper, lemon, or salt if needed.
8. Serve
Spoon the warm cheddar grits into shallow bowls. Arrange the shrimp and bacon on top and drizzle with the pan sauce. Finish with sliced green onions and parsley. Serve immediately while the grits are creamy and the shrimp are tender.
Tips for the Best Results
- Use the package directions for your grits. Cooking times vary considerably between stone-ground, old-fashioned, quick, and instant grits.
- Whisk as you add the grits. Pouring them in gradually helps prevent clumps.
- Keep the heat gentle. Low, steady heat helps the grits soften without scorching on the bottom of the pan.
- Shred the cheese yourself. Freshly shredded cheddar usually melts into a smoother texture.
- Dry the shrimp before cooking. Removing surface moisture helps them sear instead of releasing excess liquid into the skillet.
- Do not overcook the shrimp. Shrimp cook quickly. Remove them from the heat as soon as they are opaque and firm; for food safety, cook seafood to 145°F, measured with a food thermometer.
- Serve straight away. Grits thicken as they stand, so keep warm liquid nearby to loosen them just before serving.
Easy Variations
Make it spicy: Increase the cayenne slightly or add a few dashes of hot sauce to the pan sauce.
Skip the bacon: Cook the shrimp in olive oil and butter. Add a pinch of smoked paprika for a smoky note.
Add vegetables: Sauté diced bell pepper or a little finely chopped onion after cooking the bacon and before adding the garlic. Cook until softened.
Try a different cheese: Monterey Jack can make the grits especially mild and creamy. A little Parmesan can add a salty, savory note alongside the cheddar.
Use a lighter base: Prepare the grits with water or broth and finish with a smaller amount of butter and cheese. The texture will be less rich but still satisfying.
What to Serve with Shrimp and Grits
This dish can stand on its own, especially for brunch or a simple dinner. If you want to round out the meal, serve it with sautéed greens, roasted asparagus, a crisp green salad, sliced tomatoes, or fresh fruit. For a bigger Southern-inspired spread, add biscuits or cornbread on the side.
How to Store and Reheat Leftovers
For food safety, refrigerate leftovers promptly in shallow, airtight containers and use them within 3 to 4 days. If the shrimp and grits are stored separately, they are easier to reheat without overcooking the seafood.
Reheat the grits gently in a saucepan over low heat, stirring in a splash of water, broth, or milk until creamy again. Reheat the shrimp separately in a skillet over low heat just until warmed through. Avoid prolonged heating, which can make shrimp tough. You can also microwave small portions in short intervals, stirring the grits and checking the shrimp between intervals.
Freezing is not ideal for this dish: cooked shrimp can become rubbery, and the texture of cheese grits may change after thawing. For the best texture, enjoy it freshly made or refrigerated for a few days.
Frequently Asked Questions
What kind of grits are best for shrimp and grits?
Stone-ground grits offer a hearty corn flavor and a pleasantly textured result, but they take longer to cook. Old-fashioned grits are a convenient alternative. Quick or instant grits can work when time is short; follow their package instructions and adjust the liquid and seasoning.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp before cooking, drain them well, and pat them dry. This helps them cook evenly and prevents excess water from diluting the sauce.
How do I keep grits creamy?
Cook them slowly with enough liquid, stir regularly, and add warm water, broth, or milk if they become too thick. Stir in the cheese and butter after the grits are tender.
Why are my grits lumpy?
Lumps can form when grits are added too quickly or not stirred into the liquid. Whisk continuously as you sprinkle them into the simmering liquid, then stir periodically as they cook.
How do I know when shrimp are done?
Cooked shrimp turn opaque and firm and curl into a loose C shape. The safest check is an internal temperature of 145°F. Remove them from the heat promptly to avoid a rubbery texture.
Can I make shrimp and grits ahead?
You can cook the bacon and prepare ingredients ahead, but the shrimp are best cooked just before serving. Grits thicken as they cool, so if you make them in advance, reheat gently with extra liquid and stir until smooth.
Easy Shrimp and Grits Recipe
Prep time: 15 minutes
Cook time: 35 to 45 minutes (depending on the grits)
Total time: About 50 to 60 minutes
Yield: 4 servings
Ingredients
Grits: 1 cup grits; 4 cups water or low-sodium chicken broth; 1/2 teaspoon kosher salt; 2 tablespoons unsalted butter; 1 cup shredded sharp cheddar; 1/4 cup milk or half-and-half, optional; black pepper.
Shrimp: 1 pound large peeled and deveined shrimp; 4 slices chopped bacon; 2 tablespoons unsalted butter; 3 minced garlic cloves; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne, optional; 1/4 teaspoon black pepper; 2 tablespoons low-sodium chicken broth or water; 1 tablespoon lemon juice; 2 sliced green onions; chopped parsley.
Instructions
- Bring the water or broth and salt to a gentle boil. Whisk in the grits gradually. Reduce heat, cover partially, and cook, stirring often, until tender according to the package directions.
- Stir butter and cheddar into the cooked grits. Add milk or half-and-half if desired. Season with black pepper and keep warm over very low heat.
- Cook bacon in a skillet over medium heat until crisp. Transfer to a plate, leaving about 1 tablespoon of drippings in the skillet.
- Pat shrimp dry and season with smoked paprika, cayenne if using, and black pepper.
- Add butter to the skillet. Cook shrimp in a single layer for about 1 to 2 minutes per side, until opaque and cooked to 145°F. Work in batches if needed; transfer shrimp to a plate.
- Add garlic to the skillet and stir for about 30 seconds. Add broth or water and lemon juice, scraping up browned bits.
- Return shrimp and bacon to the skillet and toss gently in the sauce. Remove from heat.
- Serve shrimp and sauce over warm cheddar grits. Garnish with green onions and parsley.
Cook’s note: Grits vary by type and brand. Use the package instructions as the timing guide, and add warm liquid as needed to maintain a creamy consistency. Shrimp cook quickly, so take them off the heat as soon as they are done.
Final Thoughts
With creamy cheddar grits, tender garlic-butter shrimp, crisp bacon, and a bright touch of lemon, this shrimp and grits recipe makes a comforting meal without an elaborate process. Keep the grits warm and creamy, cook the shrimp just until done, and serve everything together while it is hot.
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