Name: Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 4 cups chicken broth (low sodium or no sodium added); 1 cup stone-ground grits; 1 teaspoon salt; ½ teaspoon garlic powder; ½ cup heavy cream; 1 cup sharp cheddar cheese (shredded); 2 tablespoons butter; 1 pound large shrimp (peeled and deveined); 4 slices bacon (chopped); 1 small onion (finely diced); 2 cloves garlic (minced); 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional, for heat); ½ teaspoon dried thyme; ½ cup chicken broth (low sodium); 2 tablespoons lemon juice; 2 tablespoons chopped parsley (for garnish)

There's something irresistibly cozy about a bowl of creamy, cheesy grits topped with tender, juicy shrimp and crispy bacon. This Shrimp and Grits Recipe brings together those comforting Southern flavors with a little zesty kick, making it a truly special meal that's easier to pull off than you might think!

A close view of a black pan filled with cooked shrimp that are orange with white accents, showing a slightly curled shape. The shrimp are coated in a light brown sauce and sprinkled with small green herb pieces. A wedge of lemon with a bright yellow peel and pale yellow inside rests on the left side of the pan. A wooden spatula touches the shrimp on the right side, mixing them gently. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Grits Recipe
Top Tip
How to Serve Shrimp and Grits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Grits Recipe

Why You'll Love This Recipe

I can honestly say this shrimp and grits recipe has become one of my go-to dishes when I want something that's both comforting and impressive. It’s perfect for weekend brunches, a special dinner, or anytime you want to treat yourself without fussing over complicated steps.

Flavorful Comfort: The creamy grits combined with smoky bacon and spiced shrimp create a symphony of rich, satisfying flavors in every bite.
Simple to Make: Despite feeling fancy, this recipe uses straightforward ingredients and techniques that anyone can master.
Flexible and Customizable: You can easily tweak the spice level or swap out ingredients to fit your mood or dietary needs.
Great for Leftovers: It reheats well, so you can enjoy it again and again without losing that creamy, delicious texture.

Ingredients & Why They Work

The magic of this Shrimp and Grits Recipe really comes down to the quality and balance of ingredients. Using chicken broth instead of water enhances the grits with a deeper savory note. Stone-ground grits offer that perfect texture, and the blend of cheddar and butter ensures creaminess. For the shrimp, the smoky bacon fat and spices add layers of flavor that's just irresistible.

Flat lay of peeled and deveined large raw shrimp, four slices of chopped raw bacon, a small white bowl of stone-ground grits, a small white bowl of light golden chicken broth, a small white bowl of heavy cream, a small white bowl of freshly grated sharp cheddar cheese, two whole brown garlic cloves, a small white bowl of bright yellow butter cubes, a small white bowl of fresh lemon juice, one small whole white onion, a small white bowl of chopped fresh green parsley, a small white bowl of smoked paprika powder, a small white bowl of cayenne pepper powder, a small white bowl of dried thyme leaves, a small white bowl of salt, a small white bowl of garlic powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken broth: Adds rich, savory depth to the grits that water can’t provide.
Stone-ground grits: These have a hearty texture and nutty flavor that instantly elevate the dish.
Salt & garlic powder: I like these for seasoning the grits subtly without overpowering the cheese.
Heavy cream: Makes the grits ultra creamy and silky smooth.
Sharp cheddar cheese: Freshly shredded melts perfectly for that luscious cheesy finish.
Butter: Helps everything come together smoothly with a rich mouthfeel.
Shrimp: Fresh or thawed, peeled and deveined for quick cooking and a tender bite.
Bacon: Crispy bits create a smoky crunch that contrasts beautifully.
Onion: Adds sweetness and texture when sautéed.
Garlic: Brings aromatic warmth that complements the shrimp and bacon.
Smoked paprika: Infuses a delicious smoky undertone without extra heat.
Cayenne pepper (optional): For a little kick if you like some heat.
Dried thyme: Offers subtle earthiness to balance the flavors.
Lemon juice: Brightens the sauce and cuts through the richness perfectly.
Parsley: Fresh garnish that adds color and a hint of herbaceous freshness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this shrimp and grits recipe invites you to adjust it depending on what you have on hand or your flavor preferences. Whether you like it spicy, a little creamy, or packed with extra greens, there's room to play.

Variation: I often swap out bacon for Andouille sausage for a Cajun twist that’s smoky and spicy. It’s delicious and changes the vibe completely!
Dietary tweak: Use coconut milk instead of heavy cream to keep it dairy-free and add a subtle tropical note.
Seasonal add-ins: Stirring in fresh corn kernels or diced tomatoes during the shrimp cooking step gives a fresh burst of summer flavor.
Heat level: Adjust the cayenne pepper or add a dash of hot sauce to dial up the spice to your perfect level.

Step-by-Step: How I Make Shrimp and Grits Recipe

A beige bowl holds a creamy, pale yellow base layer that looks smooth and soft. On top, there is a layer of cooked shrimp that are light orange with white parts, mixed with small chunks of reddish-brown bacon. Fresh green parsley is sprinkled over the shrimp and bacon. A thin lemon slice with a bright yellow color and small green parsley pieces sits on the edge of the bowl. A gold spoon rests in the bowl on the right side, partly submerged in the creamy base and shrimp mixture. The bowl sits on a white marbled surface with green herbs and a blue cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Creamy Grits

Start by bringing your chicken broth to a boil, then stir in the stone-ground grits with salt. Turn the heat down to low and cover, letting it simmer gently. Stir occasionally so nothing sticks or lumps form. After about 20 minutes, your grits should be tender but still creamy. That’s key! Then stir in garlic powder, heavy cream, shredded cheddar, and butter until everything is melted and luscious. Keep warm while you move on.

Step 2: Crisp the Bacon and Sauté Aromatics

In a large skillet over medium heat, cook chopped bacon until it’s perfectly crispy. This can take about 5-7 minutes. Scoop it out with a slotted spoon and leave that flavorful bacon fat in the pan. Toss in the diced onion and cook until soft and translucent—usually around 3-4 minutes—then add minced garlic and the spices: paprika, cayenne if you’re using it, and thyme. Stir everything for about 30 seconds until fragrant.

Step 3: Cook the Shrimp and Build the Sauce

Now add your shrimp straight into the skillet and cook them about 2-3 minutes per side. You’ll know they’re done when they turn pink and opaque. Don’t wander off here—shrimp cook fast and can get rubbery if overdone. Pour in your chicken broth and lemon juice, scraping the browned bits off the bottom of the pan. This step deglazes the pan and creates a beautiful, tangy sauce that brings everything together. Let it simmer and thicken slightly for a minute or two.

Step 4: Assemble and Serve

Spoon the creamy grits into bowls, top with the shrimp and that gorgeous sauce, then sprinkle the crispy bacon and fresh parsley on top. I love how the textures play off each other—from the soft grits to the crunchy bacon and juicy shrimp. Serve immediately for the best experience.

Top Tip

This recipe’s flavor comes alive when you get a good deglaze going—don’t skip scraping those tasty browned bits in the pan! I learned this the hard way the first time I missed out on that step. Also, watch those shrimp closely to keep them tender.

Don’t Overcook Shrimp: Shrimp only need about 2-3 minutes per side; look for them to become pink and opaque.
Deglaze the Pan: Use chicken broth and lemon juice to lift all the flavorful bits stuck to the pan into your sauce.
Fresh Cheese Matters: Grate your cheddar fresh for the creamiest grits with no clumps.
Stir Grits Often: To avoid lumps or burning, keep stirring the grits while cooking and add a splash of broth if they get too thick.

How to Serve Shrimp and Grits Recipe

Garnishes

I always finish with a sprinkle of fresh parsley for a little color and brightness. Sometimes I add a lemon wedge on the side for those who want an extra citrus kick. If I’m feeling indulgent, I might toss in a few thinly sliced green onions for a mild oniony crunch.

Side Dishes

This dish is hearty on its own, but I love pairing it with a crisp green salad or some garlicky sautéed spinach for freshness. Sweet cornbread or crusty bread rounds out the meal nicely, soaking up any leftover sauce.

Creative Ways to Present

For brunch gatherings, I sometimes serve shrimp and grits in mini cast-iron skillets or pretty ramekins to make it feel special. A drizzle of hot sauce on the side invites guests to customize their heat level. It’s also fantastic served alongside a poached egg for extra richness.

Make Ahead and Storage

Storing Leftovers

I store leftover grits and shrimp separately in airtight containers in the fridge. Grits thicken as they cool, but they come back to life when you gently reheat them with a splash of broth or cream.

Freezing

Freezing works best for the grits alone. I freeze them in small portions, then thaw and reheat with some liquid to keep their creamy texture. Shrimp can be frozen too, but the texture changes a bit, so I prefer fresh or just refrigerated.

Reheating

When reheating, warm the grits slowly over low heat, adding broth or cream as needed to soften them up. For the shrimp, a quick toss in a hot pan with a bit of butter brings back their juiciness without drying them out.

Frequently Asked Questions:

Can I use quick grits instead of stone-ground?

You can use quick grits, but stone-ground grits provide a creamier texture and more robust flavor. If using quick grits, reduce the cooking time as per the package instructions, but expect the texture to be less hearty.

How do I know when the shrimp is perfectly cooked?

Shrimp cook very quickly—about 2-3 minutes per side depending on size. They are done when the flesh turns pink and opaque, and they curl slightly but not into a tight O shape. Overcooked shrimp become rubbery, so keep a close eye on them.

Can I make the grits vegan or dairy-free?

Absolutely! Use a vegetable broth instead of chicken broth. Substitute heavy cream and butter with coconut milk or your favorite plant-based milk and vegan butter or olive oil. You can also use dairy-free cheese alternatives or nutritional yeast for a cheesy flavor.

Is it better to peel and devein shrimp myself?

Buying peeled and deveined shrimp saves time, but if you prefer, you can peel and devein yourself for fresher shrimp. Rinse thoroughly and remove the shell and vein before cooking to get the best texture and flavor.

Final Thoughts

This shrimp and grits recipe holds a special place in my kitchen because it strikes that perfect balance of comfort food that's also just a little bit fancy. Don't hesitate to try it—even if you’re new to cooking grits or seafood. Follow the steps, trust the process, and you’ll have a dish that tastes like a warm hug on a plate. I can’t wait for you to experience it—and make it your own!