Can we talk about how underrated grits are?
I ignored them for years. Big mistake.
Then I had shrimp and grits at a tiny spot in Charleston and I genuinely stopped mid-bite to ask my husband if he was tasting what I was tasting.
Creamy, cheesy grits. Plump shrimp in a smoky, buttery sauce. A little heat at the end that sneaks up on you. 🦐
I came home and recreated it about six times until I got it right. This is that recipe.
It looks fancy. It’s shockingly simple. Let’s get into it.
What You’ll Need
Here’s everything you’ll grab for this one.
For the grits:
- 1 cup stone-ground grits
- 4 cups chicken broth (or water)
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons butter
- Salt and pepper, to taste
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, but I always add it)
- 2 green onions, sliced, for garnish
That’s it. Nothing weird, nothing you’ll have to hunt down at three different stores.
Tools You’ll Need
- Medium saucepan (for the grits)
- Large skillet
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make Shrimp and Grits
Step 1: Start the grits
Bring the chicken broth and milk to a gentle boil in a medium saucepan.
Slowly whisk in the grits so they don’t clump.
Reduce the heat to low, cover, and let them cook for about 20-25 minutes, stirring every few minutes.
Step 2: Cook the bacon
While the grits simmer, cook your chopped bacon in a large skillet over medium heat until crispy.
Remove the bacon with a slotted spoon and set it aside, but leave the grease in the pan. That’s flavor gold.
Step 3: Sauté the veggies
Add the onion and bell pepper to the bacon grease.
Cook for 3-4 minutes until softened, then stir in the garlic for another 30 seconds.
Step 4: Cook the shrimp
Add the shrimp to the skillet in a single layer.
Sprinkle in the smoked paprika and cayenne, then cook for about 2 minutes per side, until the shrimp turn pink.
Pour in the chicken broth and lemon juice, and let it simmer for 2-3 minutes so the sauce thickens slightly.
Step 5: Finish the grits
Once your grits are thick and creamy, stir in the butter and cheddar cheese until melted.
Season with salt and pepper to taste.
Step 6: Assemble
Spoon the grits into bowls.
Top with the shrimp mixture, then sprinkle with the crispy bacon and green onions.
Serve immediately, while it’s still warm and the cheese is doing that stretchy thing.
Pro Tips
I’ve made this recipe enough times to know exactly where people mess up. Here’s what’ll save you:
- Use stone-ground grits, not instant. Instant grits cook fast but they taste like wallpaper paste in comparison. Stone-ground takes longer but the texture is worth every extra minute.
- Don’t overcook your shrimp. They go from perfect to rubbery in about 60 seconds. Pull them the second they turn pink and curl into a “C” shape.
- Save some bacon grease. If you’re using a leaner cut of bacon and don’t have much grease left, add a tablespoon of butter to the pan before cooking your veggies.
- Salt your grits water, not just the grits. Seasoning at every stage makes a noticeably bigger difference than salting at the end.
- Keep the grits moving. Stir often while they cook so they don’t stick and scorch on the bottom of the pan.
Substitutions and Variations
This recipe is pretty flexible. Here’s how to make it work for you:
| Original | Swap | Why It Works |
|---|---|---|
| Cheddar cheese | Gouda or pepper jack | Adds smokiness or spice |
| Bacon | Turkey bacon or andouille sausage | Lower fat or extra kick |
| Chicken broth | Vegetable broth | Keeps it lighter |
| Whole milk | Heavy cream | Makes the grits even richer |
| Cayenne pepper | Hot sauce, added at the end | Easier to control the heat |
If you want a low-carb version, swap the grits for cauliflower grits. It’s not identical, but it’s a solid stand-in.
Make Ahead Tips
Grits are best fresh, but you can prep components ahead of time to save yourself some stress.
- Chop your onion, bell pepper, and garlic up to a day ahead and store them in the fridge.
- Cook the bacon in advance and reheat it in the skillet right before serving.
- Peel and devein your shrimp the night before if you’re buying them fresh.
I wouldn’t recommend making the grits themselves too far ahead, since they thicken as they sit and lose that silky texture.
Nutritional Breakdown (Per Serving)
This makes about 4 servings.
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | 32g |
| Carbs | 38g |
| Fat | 26g |
| Sodium | 890mg |
Numbers will shift a bit depending on your exact ingredients, but this gives you a solid ballpark.
Meal Pairing Suggestions
Shrimp and grits is rich, so I like pairing it with something light on the side.
- A simple arugula salad with lemon vinaigrette
- Sautéed collard greens or spinach
- Cornbread, if you want to lean fully into comfort food mode
Leftovers and Storage
Store the shrimp and grits separately if you can, in airtight containers in the fridge for up to 3 days.
Grits thicken a lot once they’re cold. When reheating, add a splash of milk or broth and stir over low heat until they loosen back up.
Reheat the shrimp gently in a skillet over medium-low heat so they don’t turn tough. A microwave works too, just keep it short.
I don’t recommend freezing this dish. The grits get grainy and the shrimp texture suffers.
FAQ
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before cooking. Wet shrimp won’t sear properly, they’ll steam instead.
Why are my grits lumpy?
You probably added them too fast. Whisk them in slowly and continuously when you first add them to the liquid.
Can I make this dairy-free?
You can swap the milk for a plant-based version and use a dairy-free cheese, though the flavor will be a bit different.
What’s the difference between grits and polenta?
Grits are made from corn that’s been treated with an alkaline solution, giving them a slightly different flavor and texture than polenta, which is made from ground cornmeal.
Can I add other seafood?
Definitely. Scallops or crawfish both work great in this recipe if you want to switch things up.
Wrapping Up
This is one of those recipes that looks like it took way more effort than it actually did.
Creamy grits, smoky shrimp, crispy bacon. It’s the kind of dinner that makes a random Tuesday feel like an occasion.
Give it a try this week and let me know how it turns out in the comments below. I want to hear if you added your own twist, and if you have any questions about the recipe, drop them there too. I read every single one.