The Best Southern Shrimp and Grits – 45-Minute Recipe

Introduction

Shrimp and grits is a classic Southern comfort dish, combining creamy, cheesy stone-ground grits with tender shrimp in a savory, slightly spicy sauce. Once a simple breakfast for coastal fishermen, it’s now a beloved dish in restaurants and homes alike. Perfect for brunch, dinner parties, or a cozy meal at home, this recipe delivers authentic Low Country flavors with restaurant-quality results.

What makes it special is the contrast of textures and flavors—rich, silky grits paired with shrimp cooked in a bold sauce with bacon, garlic, and a touch of heat. Simple, quality ingredients treated with care create a dish that’s far greater than the sum of its parts. The secret: slow-cooked stone-ground grits, plenty of butter and cheese, fresh shrimp, and a flavorful sauce.

My love for shrimp and grits began in Charleston over fifteen years ago, and since then, I’ve perfected this recipe to consistently deliver that same creamy, flavorful magic. It’s not fast food, but it’s simple, honest, and soul-satisfying Southern cooking at its finest.

Ingredients

For the Creamy Cheese Grits:

• 4 cups chicken stock or water (stock adds better flavor)
• 1 cup stone-ground grits (not instant or quick-cooking)
• 1 teaspoon salt, plus more to taste
• 4 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, freshly grated
• ½ cup heavy cream or whole milk
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (optional)

Shrimp and Sauce:

• 1½ pounds large shrimp (21-25 count), peeled and deveined
• 6 slices thick-cut bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 bell pepper (red or green), finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• ½ cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon Cajun seasoning or Old Bay
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons unsalted butter (for finishing)

For Garnish:

• 3 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Hot sauce (optional, for serving)
• Lemon wedges

Step-by-Step Instructions

Step 1: Start the Grits

This is the foundation of great shrimp and grits, so don’t rush it! In a large, heavy-bottomed saucepan or pot, bring the chicken stock to a boil over high heat. Once boiling, reduce heat to medium-low and very gradually whisk in the stone-ground grits in a slow, steady stream. This gradual addition prevents lumps from forming.

Continue whisking constantly for the first 2-3 minutes as the grits begin to thicken. Once they’ve thickened slightly and are bubbling gently, reduce heat to low, add the salt, and cover the pot with a lid slightly ajar (this prevents splattering while allowing steam to escape). The grits will need to cook for 30-40 minutes, and you’ll need to stir them every 5-7 minutes to prevent sticking and ensure even cooking.

The grits are done when they’re creamy, tender, and no longer gritty when you taste them. If they become too thick before they’re tender, add more stock or water ¼ cup at a time. Good grits take time—there’s no rushing this step if you want that authentic shrimp and grits experience.

Step 2: Cook the Bacon

While your grits are cooking away, start the shrimp and sauce. In a large, deep skillet or sauté pan, cook the chopped bacon over medium heat, stirring occasionally, until it’s crispy and has rendered most of its fat—this takes about 8-10 minutes. The bacon adds incredible smoky, savory depth to shrimp and grits.

Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the bacon fat in the pan. You should have about 2-3 tablespoons of fat. If you have much more than that, pour off the excess, leaving about 2 tablespoons. If you have less, add a bit of olive oil to make up the difference.

Step 3: Prepare the Shrimp

Pat your shrimp completely dry with paper towels—this is crucial for getting a good sear rather than steaming them. Season the shrimp on both sides with a pinch of salt, black pepper, and half of the Cajun seasoning.

Heat the bacon fat remaining in your skillet over medium-high heat. Once it’s shimmering, add the shrimp in a single layer (work in batches if necessary to avoid crowding). Cook for 1-2 minutes per side until they’re just pink and opaque—don’t overcook them! Shrimp cook very quickly and continue cooking from residual heat, so slightly underdone is better than overdone.

Transfer the cooked shrimp to a plate and set aside. They’ll go back into the sauce later to finish cooking and absorb flavors. This is the key to tender, not rubbery, shrimp in your shrimp and grits.

Step 4: Build the Sauce

In the same skillet (don’t wipe it out—all that flavor!), add the tablespoon of olive oil and reduce heat to medium. Add the diced onion and bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic—it turns bitter. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This creates a roux that will thicken your sauce and give it body.

Step 5: Create the Creamy Gravy

Gradually pour in the chicken stock while whisking constantly to prevent lumps. The mixture will thicken as it comes to a simmer. Add the heavy cream, lemon juice, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Stir well to combine.

Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it’s thickened to a gravy-like consistency that coats the back of a spoon. Taste and adjust seasoning with salt and pepper. The sauce should be savory, slightly spicy, with a hint of smokiness and brightness from the lemon—this is what makes shrimp and grits sing!

Step 6: Finish the Grits

Once your grits are tender and creamy (after their 30-40 minute cooking time), remove them from heat. Stir in the butter until it’s completely melted, then add the grated sharp cheddar cheese, stirring until it’s melted and incorporated. Finally, stir in the heavy cream, black pepper, and cayenne if using.

Taste and adjust seasoning—grits need generous seasoning to really shine. They should be incredibly creamy, cheesy, and rich. If they’re too thick, add a splash more cream or stock. If they’re too thin, let them sit for a few minutes to thicken. Keep them covered and warm while you finish the shrimp.

Step 7: Combine Shrimp and Sauce

Return the cooked shrimp to the sauce along with the crispy bacon. Stir gently and let everything simmer together for 2-3 minutes until the shrimp are heated through and have absorbed some of the sauce flavors. Remove from heat and stir in the 2 tablespoons of butter—this enriches the sauce and gives it a beautiful, glossy finish.

Taste one more time and adjust seasoning if needed. The sauce should be rich, savory, slightly spicy, and absolutely delicious. This is the crowning glory of your shrimp and grits!

Step 8: Plate and Serve

To serve, spoon a generous portion of the creamy cheese grits into shallow bowls or onto plates. Make a well in the center and ladle the shrimp and sauce over the top, making sure each serving gets plenty of shrimp, sauce, and those crispy bacon pieces.

Garnish with sliced green onions and chopped fresh parsley. Serve with lemon wedges on the side for squeezing and hot sauce for those who want extra heat. Your authentic Southern shrimp and grits are ready to enjoy!

Pro Tips for the Perfect Shrimp and Grits

Use Stone-Ground Grits: This is non-negotiable for authentic shrimp and grits. Stone-ground grits have superior flavor and texture compared to instant or quick-cooking varieties. Yes, they take longer to cook, but the difference is dramatic. Look for them at specialty stores or online—brands like Anson Mills or Geechie Boy are excellent.

Stock Over Water: Cooking grits in chicken stock instead of water adds incredible depth of flavor that water simply cannot provide. It’s the difference between good grits and great grits in your shrimp and grits.

Stir Regularly but Not Constantly: While the grits cook, stir them every 5-7 minutes. This prevents sticking and promotes even cooking, but constant stirring isn’t necessary and can make them gummy. Find the balance.

Don’t Overcook the Shrimp: Shrimp cook incredibly fast—usually 1-2 minutes per side. They’re done when they turn pink and opaque. Overcooked shrimp are rubbery and tough, which ruins the texture of shrimp and grits. When in doubt, slightly undercook them since they’ll finish in the sauce.

Quality Bacon Matters: Use thick-cut, quality bacon rather than thin, cheap bacon. It provides better flavor and texture, and renders more flavorful fat for cooking the vegetables and building the sauce.

Freshly Grate Your Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grate sharp cheddar from a block for the creamiest, smoothest grits. The extra minute of effort makes a real difference.

Season Generously: Both the grits and the sauce need generous seasoning. Taste as you go and don’t be shy with salt, pepper, and spices. Bland shrimp and grits is a tragedy—this dish should be bursting with flavor!

Finish with Butter: That final addition of butter to the sauce isn’t optional—it creates a luxurious, restaurant-quality finish that ties everything together beautifully.

Common Mistakes to Avoid

Using Instant Grits:Use stone-ground grits: Instant or quick-cooking grits can’t achieve the creamy, rich texture of stone-ground grits. They’re fine for breakfast, but for authentic shrimp and grits, take the time to cook real grits properly.

Not Stirring the Grits Enough: If you don’t stir regularly during cooking, the grits will stick to the bottom of the pot and burn. Set a timer to remind yourself to stir every 5-7 minutes. Burnt grits are impossible to salvage.

Overcooking the Shrimp: Avoid overcooking shrimp: This is the most common mistake! Remove shrimp from heat as soon as they turn pink and opaque—they’ll finish cooking in residual heat and when added back to the sauce.

Making the Sauce Too Thick or Too Thin:Perfect sauce consistency: The sauce should be thick enough to coat the shrimp and grits, but not gloppy. Too thick? Add stock. Too thin? Simmer longer or add a bit more roux (butter + flour).

Skipping the Bacon: While you can make vegetarian versions of grits, traditional shrimp and grits relies on bacon for that essential smoky, savory depth. Don’t skip it unless you have dietary restrictions—it’s integral to the flavor profile.

Not Seasoning Enough: Grits are essentially a blank canvas and need generous seasoning to shine. If your shrimp and grits tastes bland, it needs more salt, pepper, butter, and cheese. Taste constantly and adjust.

Adding Cheese Too Early: Wait until the grits are fully cooked and tender before adding cheese. If you add it too early, the cheese can become grainy or separate during the long cooking time.

Cold Ingredients: Adding cold cream or cold stock to your grits can cause them to seize up and become lumpy. Let cream come to room temperature, or warm stock before adding.

Storage and Serving Suggestions

Storage Instructions:

Refrigerator: Store leftover grits and shrimp separately in airtight containers in the refrigerator for up to 3 days. The grits will thicken considerably as they cool—this is normal. To reheat, add a splash of stock, milk, or cream and stir over low heat until warmed through and creamy again. Reheat the shrimp and sauce gently over medium-low heat, stirring occasionally.

Freezer: Grits freeze reasonably well for up to 2 months, though the texture may be slightly different when reheated. The shrimp and sauce are best enjoyed fresh and don’t freeze as successfully due to the cream content and the risk of overcooking the shrimp.

Reheating Tips: Never microwave shrimp and grits if you can avoid it—the shrimp will become rubbery. Reheat everything gently on the stovetop over low heat, adding liquid to the grits as needed to restore creaminess.

Serving Suggestions:

Breakfast or Brunch: Shrimp and grits is traditionally a breakfast dish in the Low Country. Serve it with fried or poached eggs on top for an incredible Southern brunch that will impress any guest.

Dinner Entrée: This makes a fantastic dinner main course. Serve it with Southern sides like collard greens, cornbread, coleslaw, or a simple green salad to round out the meal.

Special Occasions: Shrimp and grits is elegant enough for special occasions and dinner parties while still being approachable comfort food. It’s a crowd-pleaser that works for both casual and dressy events.

Portion Sizes: This recipe serves 4-6 people depending on appetite and what else you’re serving. For hungry eaters or when serving as the main course without many sides, plan on 4 servings. As part of a larger spread, it stretches to 6.

Beverage Pairings: Shrimp and grits pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, light beers, sweet tea, or lemonade. The acidity in wine or the sweetness in tea helps cut through the richness.

Customization: Once you master the basic technique, customize your shrimp and grits with additions like andouille sausage, mushrooms, tomatoes, or different cheeses. Some versions include a darker, roux-based gravy. Make it your own!

Presentation: For elegant presentation, use wide, shallow bowls. The grits should pool beautifully at the bottom with the shrimp and sauce artfully arranged on top, garnished generously with green herbs.

Frequently Asked Questions (FAQ)

Q1: Can I use instant grits?
Technically yes, but instant grits lack the flavor and creaminess of stone-ground grits. For best results, use stone-ground and cook 30–40 minutes. Quick-cooking grits (~15 min) can be a compromise.

Q2: What’s the difference between grits and polenta?
Grits are made from hominy (alkali-treated corn), usually white or yellow, and have a sweeter, delicate flavor. Polenta is made from untreated yellow corn and tastes different. For authentic shrimp and grits, use grits.

Q3: Can I make it dairy-free?
Yes, with substitutions: olive oil or vegan butter for butter, coconut or cashew cream for heavy cream, and dairy-free cheese if desired. Flavor won’t be as rich, but seasoning and stock help boost it.

Q4: My grits are lumpy. What went wrong?
Lumps happen if grits are added too fast or whisking isn’t constant. Add grits slowly to boiling liquid and whisk vigorously during the first few minutes. An immersion blender can fix minor lumps.

Q5: What size shrimp should I use?
Large (21–25 per pound) or extra-large (16–20 per pound) shrimp work best. They hold up to the sauce, cook evenly, and look great. Avoid small or medium shrimp—they overcook easily.

Q6: Can I make this ahead of time?
You can prep components (grits, shrimp, vegetables, bacon) ahead. Grits can be made a day in advance and reheated with cream/stock. Cook shrimp and sauce fresh for best texture.

Q7: Is shrimp and grits gluten-free?
Yes, if you use gluten-free flour or cornstarch for the sauce. Grits and shrimp are naturally gluten-free, just check stock and seasonings

Nutrition Information (Approximate Values per Serving)

Serving Size: 1 serving (based on 6 servings)

• Calories: 565 kcal
• Total Fat: 32g
  • Saturated Fat: 16g
  • Trans Fat: 0g
• Cholesterol: 265mg
• Sodium: 980mg
• Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 4g
• Protein: 34g
• Vitamin A: 18% DV
• Vitamin C: 35% DV
• Calcium: 22% DV
• Iron: 15% DV
• Potassium: 485mg

Note: Nutrition information is calculated based on the recipe as written, including grits, cheese, bacon, shrimp, and sauce. Values may vary depending on specific ingredients, brands used, and portion sizes. This is a rich, indulgent dish and not intended as low-calorie or low-fat fare. For the most accurate nutrition information, input your exact ingredients into a nutrition calculator. Based on 6 servings total.

Conclusion

This shrimp and grits recipe captures everything I love about Southern cooking—honest ingredients, bold flavors, and comforting food that nourishes both body and soul. While the dish has evolved from a humble fishermen’s breakfast to a restaurant favorite, this version stays true to its Low Country roots while delivering creamy, cheesy grits, perfectly tender shrimp, and a savory, slightly spicy, bacon-infused sauce brightened with lemon.

What makes it special is the balance of richness and brightness, creaminess and texture. The grits are silky and cheesy, the shrimp never rubbery, and the sauce brings everything together in harmony. Over the years, I’ve made this recipe countless times for brunches, dinners, and holidays—and it never fails to impress. Even friends who usually don’t like grits become converts.

Once you master the techniques—slow-cooked grits, flavorful sauce, and perfectly cooked shrimp—you can customize endlessly: add sausage, tomatoes, different cheeses, or adjust the spice level. The foundation remains classic Southern, but the possibilities are yours to explore.

The keys to success are patience with the grits, quality ingredients, careful attention to the shrimp, and generous seasoning. Follow these, and you’ll create a dish that honors Southern heritage while making it uniquely yours. Whether it’s your first time or you’re a Southern food veteran, enjoy the process, savor each bite, and get ready for a truly special meal.

Happy cooking, and may your grits always be creamy, your shrimp perfectly tender, and your shrimp and grits absolutely delicious!

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