This Shrimp and Grits is a recipe I find myself making multiple times a week. The shrimp stay tender, the grits are luxuriously creamy, and the smoky bacon pan sauce ties everything together for a memorable, comforting meal.
I started making this after a trip to Georgia where I fell hard for grits. We had them with steak and green sauce and I’ve kept the inspiration alive ever since.
Shrimp and Grits Ingredients
Here’s what you’ll need for this straightforward shrimp and grits recipe.
Shrimp Ingredients
- Large shrimp: peeled and deveined.
- Smoked paprika, garlic powder, and onion powder: a quick dry rub for big flavor.
- 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: the liquid base that keeps grits rich.
- Sharp white cheddar: shredded, stirred in off the heat.
- Butter
- Kosher salt and black pepper
Sauce Ingredients
- Thick-cut bacon: diced, for smoky drippings and crisp bits.
- 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
Full quantities are listed in the recipe card below.
If you want more shrimp ideas, check out the roundup of healthy shrimp dinners. For another simple seafood main, grilled salmon is equally easy.
Variations and Substitutions
This recipe adapts well to what you have on hand.
- Swap the cheese: yellow cheddar, gouda, or parmesan all work well.
- Make it spicy: add more cayenne or a few dashes of hot sauce.
- No bacon? Start the sauce with butter and add smoked paprika for depth.
- Use water for the grits: broth can be swapped for water plus bouillon if needed.
- Change the protein: the bacon sauce is great over seared fish or chicken too.
Grab These Tools
A few basic tools are all you need:
- Heavy saucepan: for slow-cooked grits.
- Large skillet: to crisp the bacon and cook the shrimp.
- Whisk: keeps grits smooth as they thicken.
- Wooden spoon: handy for stirring the sauce.
How to Make Shrimp and Grits: An Easy Guide
This dish comes together in three parts: the shrimp, the grits, and the sauce.
Season the Shrimp
Toss the shrimp with salt, onion powder, garlic powder, smoked paprika, black pepper, and a touch of cayenne if using. Let them sit while you begin the grits — a short dry rub adds a lot of flavor.
Cook the Grits
Bring chicken broth and milk to a simmer, then whisk in the stone-ground grits. Reduce heat to low and stir frequently. Cook about 25 minutes until creamy and tender.
Remove from heat and stir in butter, cheddar, salt, and pepper. Cover and keep warm while you make the sauce.
Crisp the Bacon
Cook the diced bacon in a skillet over medium-high heat until crisp. Remove the bacon and leave the rendered fat in the pan to flavor the sauce.
Build the Sauce
Sauté the onion and green pepper in the bacon drippings with a pinch of salt until softened, about 6 minutes. Add garlic and cook one more minute.
Cook the Shrimp
Add the seasoned shrimp to the pan and cook until just opaque, about 2–3 minutes per side. Deglaze with chicken broth, then stir in Worcestershire sauce, lemon juice, and butter. Simmer until the sauce reduces slightly, then return the bacon and stir in parsley.
Assemble the Bowls
Spoon warm grits into bowls and top with the shrimp and plenty of that smoky bacon sauce.
5 Common Mistakes When Making Shrimp and Grits
Avoid these common missteps for the best results:
- Using instant grits. Stone-ground grits yield a creamier texture; instant grits can be thin and bland.
- Rushing the grits. They need around 25 minutes on low heat and frequent stirring to become tender.
- Overcooking the shrimp. Shrimp cook quickly — remove them as soon as they turn opaque.
- Skipping the bacon drippings. The rendered fat adds crucial flavor to the sauce; cook the vegetables in it.
- Adding cheese over high heat. Stir cheese in off the heat to avoid a grainy texture.
Make Ahead and Storage
Shrimp and grits are best served fresh, but leftovers reheat well with a few precautions.
Storing Leftovers
- Refrigerate: store in airtight containers for up to 3 days.
- Keep separate: store grits and shrimp separately to preserve the shrimp’s texture.
Freezing
- Freeze the grits: plain grits freeze well for up to 3 months.
- Skip the shrimp: cooked shrimp become rubbery after freezing and reheating.
Reheating Shrimp and Grits
- Warm the grits: reheat gently with a splash of broth or milk to loosen them.
- Add the shrimp last: warm them just until heated through to avoid overcooking.
How to Serve This Shrimp and Grits Recipe
The dish is hearty on its own, but a few sides and toppings elevate it.
Shrimp and Grits Toppings
- Fresh parsley: a sprinkle adds brightness.
- Lemon wedges: a squeeze cuts the richness.
- Hot sauce: for those who like heat.
- Extra bacon: because bacon makes everything better.
Side Dishes for Shrimp and Grits
- Cornbread: perfect for soaking up the sauce.
- Glazed carrots: add a simple, sweet contrast.
- A green salad: something crisp balances the creamy grits.
How to Make the Best Shrimp and Grits: Final Notes
Small details make a big difference:
- Stir the grits often: keeps them smooth and prevents sticking.
- Season the shrimp early: lets the dry rub infuse flavor while the grits cook.
- Save the drippings: bacon fat forms the flavor base for the sauce.
- Finish off the heat: add cheese to the grits and butter to the sauce away from high heat.
- Use good broth: it seasons both grits and sauce deeply.
FAQs About Shrimp and Grits
Quick answers to common questions:
Use stone-ground grits for the creamiest, most tender texture. Instant grits cook faster but lack the depth and creaminess of stone-ground.
Yes. Start the sauce with butter instead of bacon drippings and boost smoked paprika for a smoky note. The dish remains rich and flavorful.
Stone-ground grits take about 25 minutes on low heat with frequent stirring. They’re ready when thick and tender.
Sharp white cheddar melts well and adds tang. You can also use yellow cheddar, gouda, or parmesan. Stir cheese in off the heat to keep grits smooth.
Yes. Thaw frozen shrimp completely in cold water and pat dry before cooking so they sear instead of steam.
Yes. It’s a classic Southern dish with roots in the coastal Lowcountry, originally a simple breakfast for fishermen and now a beloved comfort food.
Whisk grits in slowly as the liquid simmers, keep heat low, and stir often. Warm milk or broth helps smooth any lumps.
Serve with cornbread, glazed carrots, or a crisp green salad. A squeeze of lemon and fresh parsley keep the dish bright.
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 the other components.
Make the Grits
- Bring chicken broth and milk to a simmer in a covered saucepan. Whisk in the grits and reduce heat to low.
- 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 to the drippings. Sauté about 6 minutes, then add garlic and cook 1 minute.
- Add 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. Stir the bacon back in with parsley.
Assemble
- Spoon warm grits into bowls and top with the shrimp and plenty of the bacon sauce.
Notes
Cheese: Stir the cheddar into the grits off the heat so they stay smooth.
No bacon? Start the sauce with 2 tbsp butter and add extra smoked paprika for smoky flavor.
Nutrition
| Carbohydrates: 44g
| Protein: 47g
| Fat: 42g
Nutrition information is automatically calculated and should be used as an approximation.
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