Shrimp and Grits
Creamy cheddar grits topped with smoky bacon and bold Cajun shrimp, this authentic Shrimp and Grits recipe brings classic Southern comfort to your table in under 45 minutes.
A Bowl of Pure Southern Comfort
There is nothing quite like a steaming bowl of authentic shrimp and grits to make a lazy weekend brunch or a cozy weeknight dinner feel special. This dish pulls together everything we love about traditional Southern shrimp and grits: creamy, cheesy grits underneath, plump shrimp seared in smoky bacon fat, and a bright finish of lemon and hot sauce. It is the kind of recipe that tastes like it took all day, but actually comes together in under 45 minutes.
Shrimp and grits got its start as a humble fisherman's breakfast along the Carolina and Georgia coast, where shrimp were plentiful and inexpensive. Over the decades it migrated from breakfast tables to dinner menus across the South and beyond, picking up bacon, cheese, and bold spices along the way to become the beloved dish we know today. If you grew up near the Lowcountry, you already know this is one of the great Southern seafood recipes. If you are new to it, get ready for a new favorite.
Before we get cooking, the right tools and a few good pantry ingredients make a real difference here. A heavy bottomed saucepan keeps the grits from scorching, and good quality stone ground grits along with a flavorful Cajun seasoning take this from good to genuinely authentic. These are the products that genuinely help this recipe shine:
The Secret to Creamy, Authentic Grits
The grits are the foundation of this dish, so they deserve a little patience. Simmering them slowly in a mix of chicken broth and milk, rather than just water, gives them a deeper, richer flavor right from the start. Stir often so they do not stick to the bottom of the pan, and resist the urge to rush the cooking time.
Once the grits are thick and tender, stir in butter and a generous handful of sharp cheddar. This is what turns plain grits into the creamy, almost risotto like base you find in any classic Southern seafood grits recipe.
Chef's Tip: If your grits seem too thick after resting for a few minutes, whisk in a splash of warm milk or broth to bring them back to a silky, spoonable texture.
Building Bold, Southern Shrimp Flavor
While the grits simmer, render some chopped bacon until crisp. That bacon fat is liquid gold, and it is the secret behind so many easy Southern shrimp recipes. Use it to cook your garlic and seasoned shrimp, so every bite picks up that smoky depth.
Tossing the shrimp in Cajun seasoning before they hit the pan gives them a confident, peppery crust. Cook them quickly, just two to three minutes per side, so they stay tender and juicy instead of turning rubbery. A squeeze of fresh lemon juice and a dash of hot sauce at the end brightens everything and balances the richness of the grits.
Chef's Tip: Shrimp keep cooking even after they leave the heat, so pull them from the pan as soon as they turn pink and curl into a loose C shape.
Bringing It All Together
To serve, spoon a generous pool of warm, cheesy grits into each bowl, then pile the bacon and Cajun shrimp right on top, scraping every bit of that flavorful pan sauce over everything. Finish with sliced green onions for a pop of color and freshness.
Ready to make it? Here is the full step by step recipe:
Shrimp and Grits
Creamy cheddar grits topped with smoky bacon and bold Cajun shrimp, this authentic Shrimp and Grits recipe brings classic Southern comfort to your table in under 45 minutes.
Ingredients
- 1 cup stone-ground grits, not instant grits
- 3 cups chicken broth, low sodium preferred
- 1 cup whole milk
- 2 tbsp unsalted butter, for the grits
- 1 cup sharp cheddar cheese, freshly shredded
- 4 slices bacon, chopped
- 1 lb large shrimp, peeled and deveined
- 3 garlic, cloves, minced
- 2 tbsp unsalted butter, for the shrimp
- 1 tbsp cajun seasoning, plus more to taste
- 2 green onions, thinly sliced, for garnish
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp hot sauce, optional, plus more for serving
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
In a large skillet over medium heat, cook the chopped bacon until crisp, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.
Slowly whisk in the grits, then reduce the heat to low. Simmer, stirring often, for 20 to 25 minutes, until thick and creamy.
Remove the grits from the heat and stir in the 2 tablespoons of butter and the shredded cheddar cheese until smooth. Season with a pinch of salt and pepper, then cover to keep warm.
Pat the shrimp dry and toss them with the Cajun seasoning until evenly coated.
Return the skillet with the bacon fat to medium-high heat and add the remaining 2 tablespoons of butter and the minced garlic. Cook for 30 seconds until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side, until pink, curled, and just cooked through.
Stir the cooked bacon back into the skillet along with the lemon juice and hot sauce. Toss to coat the shrimp in the pan sauce.
Spoon the warm cheddar grits into bowls and top generously with the Cajun shrimp and bacon, scraping all the pan sauce over the top.
Garnish with sliced green onions and serve immediately.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Tongs
Notes
What Goes Good With Shrimp and Grits
This dish is hearty enough to stand on its own, but a few simple sides round out the meal beautifully. Try it with:
- A simple green salad with a tangy vinaigrette
- Buttery cornbread or warm biscuits
- Roasted or sauteed collard greens
- A glass of crisp white wine or sweet tea
If you want to put your own spin on this recipe, this base works wonderfully with other Southern seafood too. Swap the shrimp for chunks of firm white fish to make a Southern style fish and grits, or stir in a handful of lump crab meat for an even more luxurious version.
Storage, Variations, and Make Ahead Tips
Shrimp and grits are best enjoyed fresh, right after cooking, while the shrimp are still tender and the grits are at their creamiest. That said, leftovers reheat reasonably well with a little care.
The grits can be made up to a day ahead and reheated gently with a splash of milk or broth to loosen them back up. The shrimp are quick enough to cook fresh each time, which keeps this easy weeknight recipe firmly in the easy category, even on a busy night.
However you serve it, this bowl delivers everything that makes traditional Southern shrimp and grits a classic: comfort, bold flavor, and a little Southern hospitality in every spoonful.
