The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy garlic butter shrimp and crispy beef bacon, this Southern classic comes together in just 35 minutes for the ultimate comfort food dinner.
A Southern Classic Worth Making Tonight
There is a reason shrimp and grits shows up on brunch menus, dinner tables, and comfort food cravings all across the South. It is the kind of dish that feels fancy enough for company but is genuinely simple enough for a Tuesday night. This version leans into everything that makes shrimp and grits so beloved: creamy, cheesy grits as the base, and a topping of garlicky, buttery shrimp finished with crispy beef bacon and a splash of lemon. If you have ever wondered how to make shrimp and grits with beef bacon, this recipe is your answer.
What makes this combination so irresistible is the contrast. The grits are soft, rich, and a little tangy from the cheese. The shrimp are quick seared until just barely cooked through, so they stay tender and juicy. And the beef bacon adds that smoky, savory crunch that ties the whole bowl together. It really is beef bacon beef and shrimp comfort food at its finest.
Before we get cooking, the right tools and a few good ingredients make a real difference here. A heavy bottomed saucepan helps the grits cook evenly without scorching, and a good skillet ensures the shrimp sear instead of steam. Quality stone ground grits and fresh shrimp will also take this dish from good to unforgettable.
Choosing and Prepping Your Shrimp
For the best texture, reach for large or extra large shrimp, peeled and deveined. Fresh is wonderful if you can get it, but frozen shrimp works just as well as long as you thaw it fully and pat it dry before cooking. Removing excess moisture is the secret to getting that quick, golden sear instead of a watery, steamed texture.
Chef's Tip: Season your shrimp right before cooking, not too far in advance. Salt draws out moisture, and you want that moisture staying in the shrimp, not pooling in the bowl.
If you are wondering shrimp over grits or shrimp mixed into grits, this recipe goes with the classic presentation: a generous scoop of grits in the bowl, topped with the shrimp and beef bacon mixture spooned right over the top. It keeps the textures distinct and makes for a beautiful presentation.
Why Beef Bacon Works So Well Here
Traditional shrimp and grits often calls for pork bacon, but beef bacon brings its own smoky depth and slightly beefier flavor that pairs beautifully with the sweetness of the shrimp. It crisps up nicely in the skillet and leaves behind flavorful rendered fat, which becomes the base for cooking the garlic and shrimp. This is one of those small swaps that ends up defining the whole dish.
Once the beef bacon is crisp, it gets set aside and then tossed back in right at the end, so every bite of the topping has little pockets of crunch mixed in with the tender shrimp.
A Note on Shrimp and Grits with Tomatoes
Adding a small handful of diced tomatoes toward the end of cooking brightens the whole dish. It is a nod to the classic shrimp and grits with tomatoes variation you will see in a lot of Lowcountry kitchens, and the acidity balances out the richness of the cheesy grits and buttery shrimp beautifully. A squeeze of fresh lemon juice does the same job, so do not skip it.
Ready to make it? Here is the full step-by-step recipe:
The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy garlic butter shrimp and crispy beef bacon, this Southern classic comes together in just 35 minutes for the ultimate comfort food dinner.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, or water
- 2 cups whole milk, plus more if needed to loosen
- 1 cup sharp cheddar cheese, freshly shredded
- 3 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled and deveined, tails on or off
- 4 slices beef bacon, chopped
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes, fresh, or canned and drained
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, optional, adjust to taste
- 2 green onions, thinly sliced, for garnish
- 1 tsp salt and black pepper, to taste, divided use
Instruction
Bring the chicken broth and milk to a gentle simmer in a medium saucepan over medium heat.
Whisk in the grits slowly to avoid clumping, then reduce heat to low and cover.
Cook the grits for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in 2 tablespoons of butter and the shredded cheddar until melted and smooth. Season with salt and pepper, then cover to keep warm.
While the grits cook, pat the shrimp dry and season with smoked paprika, cayenne, salt, and pepper.
In a large skillet over medium heat, cook the chopped beef bacon until crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the remaining tablespoon of butter to the skillet, then add the garlic and cook for 30 seconds until fragrant.
Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and just opaque.
Stir in the diced tomatoes and lemon juice, and cook for 1 more minute to warm through.
Return the crispy beef bacon to the skillet and toss everything together.
Spoon the warm cheesy grits into bowls, top generously with the shrimp mixture, and garnish with sliced green onions before serving.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
What Goes Good With Shrimp and Grits
This dish is hearty enough to stand on its own, but a few sides round out the meal nicely:
- A simple green salad with a light vinaigrette to cut through the richness
- Sauteed collard greens or garlicky spinach
- Warm, buttery biscuits or a slice of crusty bread for soaking up every bit of sauce
- A glass of chilled white wine or sweet tea, depending on the mood
Storing and Reheating
Shrimp and grits are best enjoyed fresh, but leftovers can absolutely be saved. Store the grits and shrimp in separate airtight containers in the fridge for up to three days. When you are ready to eat, reheat the grits low and slow on the stove with a splash of milk to bring back their creamy consistency, and warm the shrimp gently in a skillet so they do not overcook and turn tough.
Chef's Tip: Avoid microwaving the shrimp on high power. A quick, low heat reheat on the stovetop keeps them tender instead of rubbery.
However you serve it, this shrimp and grits recipe delivers everything you want from Southern comfort food: creamy, cheesy, smoky, and just a little bit spicy. Once you try it with beef bacon, you might never go back to the original.
