Easy Shrimp and Grits

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If there’s one dish I turn to when I want something deeply comforting yet undeniably impressive, it’s shrimp and grits. This Southern classic has a way of warming both the belly and the soul. Creamy, buttery grits form the perfect base for juicy, spice-kissed shrimp, crispy bacon, and a splash of lemon to brighten everything up. Whether I’m hosting brunch or looking for a satisfying dinner, this recipe never lets me down.

I love how approachable it is—hearty enough for cold nights, yet quick enough for a weeknight meal. You don’t need fancy ingredients, just good technique and a little patience with the grits. Trust me, once you master this Easy Shrimp and Grits, it’ll be a regular part of your rotation.

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Why You’ll Love This Easy Shrimp and Grits

It’s rich, creamy, and packed with flavor, yet it doesn’t require hours in the kitchen. The textures are perfectly balanced—tender shrimp, crispy bacon, and velvety grits that soak up every drop of flavor. Best of all, it’s versatile enough to serve for breakfast, brunch, or dinner. You’ll also appreciate how budget-friendly and customizable it is. This dish is Southern comfort with a touch of elegance.

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What Kind of Grits Should I Use?

I always recommend using stone-ground grits for this dish—they take a little longer to cook but yield a creamy, hearty texture that instant grits just can’t replicate. If you’re short on time, quick grits will still give you a delicious result, but avoid instant grits as they tend to lack depth and can become mushy. White or yellow grits both work beautifully—go with your personal preference.

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Options for Substitutions

If you’re not into pork, you can swap the bacon for turkey bacon or smoked sausage. Want to make it pescatarian? Skip the bacon altogether and add a splash of smoked paprika or a dash of liquid smoke to mimic that savory depth. For a dairy-free version, use plant-based butter and non-dairy milk (like oat milk) in the grits. And if you’re avoiding corn, creamy mashed cauliflower makes a surprisingly good base instead of grits.

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Ingredients for This Easy Shrimp and Grits

• Stone-ground grits: These are the heart of the dish. Their rich, corn-forward flavor and slightly coarse texture give the base its signature creamy comfort.
• Shrimp (large, peeled and deveined): Fresh or thawed frozen shrimp cook quickly and bring a juicy, sweet brininess that contrasts perfectly with the creamy grits.
• Bacon: Adds a crispy, salty punch and rich umami flavor to the shrimp topping. The rendered bacon fat also becomes the base for sautéing.
• Cheddar cheese (shredded): Melts beautifully into the grits for added richness and that unmistakable cheesy depth.
• Butter: Used in both the grits and shrimp for smoothness and flavor.
• Garlic: Finely minced, it enhances the shrimp with savory warmth.
• Chicken broth (or water): Gives the grits a deeper flavor than water alone. Use low-sodium to control the seasoning.
• Milk (whole or 2%): Combined with broth to create an ultra-creamy grit base.
• Scallions (green onions): Add freshness and a light crunch as a garnish.
• Lemon juice: Just a squeeze brightens up the shrimp and cuts through the richness.
• Salt and black pepper: Essential for seasoning every layer.
• Cayenne or smoked paprika (optional): A touch of heat or smoky warmth if desired.

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Step 1: Cook the Grits

In a medium saucepan, bring the chicken broth and milk to a gentle boil. Slowly whisk in the grits to avoid clumping. Reduce heat to low, cover, and cook for about 20–25 minutes, stirring occasionally, until thick and creamy. Stir in butter, cheddar cheese, salt, and pepper to taste. Cover and keep warm.

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Step 2: Prepare the Shrimp

While the grits are cooking, season the shrimp with salt, pepper, and a dash of cayenne or paprika if using. Set aside to marinate lightly while you prep the bacon.

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Step 3: Cook the Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Reserve 1–2 tablespoons of the bacon drippings in the pan.

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Step 4: Sauté the Garlic and Shrimp

Add the minced garlic to the reserved bacon fat and sauté for 30 seconds until fragrant. Add the shrimp in a single layer and cook for about 2 minutes per side, or until they turn pink and opaque. Squeeze a bit of lemon juice over the shrimp right before removing from heat.

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Step 5: Assemble and Serve

Spoon the warm grits into bowls. Top generously with shrimp, followed by crispy bacon. Sprinkle sliced scallions over everything. Add an extra pat of butter or a light drizzle of hot sauce if you’re feeling indulgent. Serve hot and enjoy immediately.

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How Long to Prepare the Easy Shrimp and Grits

Prep Time: The total prep time is around 15–20 minutes. This includes peeling and deveining the shrimp, chopping bacon, mincing garlic, grating cheese, and slicing scallions. If you’re using pre-cleaned shrimp or pre-shredded cheese, you can save even more time.

Cook Time: Grits typically take around 20–25 minutes to reach a creamy texture, while the shrimp cook in just 4–5 minutes. Bacon takes about 6–8 minutes to crisp up. Everything comes together quickly, with overlapping tasks to make the most of your time.

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Tips for Perfect Shrimp and Grits

• Stir the grits frequently during cooking to prevent sticking or clumping.
• Season the shrimp just before cooking to avoid drawing out too much moisture.
• Cook shrimp in a single layer—overcrowding can lead to steaming instead of searing.
• Add cheese and butter to the grits after cooking for maximum creaminess.
• Use freshly squeezed lemon juice right before serving to brighten up the entire dish.

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Watch Out for These Mistakes While Cooking

• Using instant grits: They cook quickly but lack the creamy, hearty texture needed for this dish.
• Overcooking shrimp: They only need a couple of minutes per side. Overcooked shrimp turn rubbery fast.
• Under-seasoning: This dish depends on layers of flavor—make sure every component is well seasoned.
• Skipping the bacon fat: It adds tremendous flavor to the shrimp. Don’t toss it out too early!
• Not keeping grits warm: Cold grits firm up quickly. If needed, add a splash of milk or broth to loosen them.

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What to Serve With Shrimp and Grits?

1. Buttermilk Biscuits

Perfect for soaking up extra sauce from the shrimp. Their fluffy texture balances the creaminess of the grits.

2. Collard Greens

Earthy and slightly bitter greens cooked with garlic and a splash of vinegar help balance the richness of the dish.

3. Cornbread

A slightly sweet side that pairs beautifully with the savory elements of the shrimp and grits.

4. Fresh Tomato Salad

Bright and acidic, a tomato salad with red onions and herbs adds a refreshing contrast.

5. Fried Green Tomatoes

A Southern favorite that brings a crispy, tangy side option to the table.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the grits and shrimp separate if possible to preserve texture.

Reheating: Reheat the grits gently on the stovetop with a splash of milk or broth to restore creaminess. Shrimp can be reheated briefly in a pan over low heat—avoid the microwave if possible to prevent rubbery texture.

Freezing: Grits can be frozen for up to a month in a freezer-safe container. Shrimp are best enjoyed fresh, but can be frozen if absolutely necessary.

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Estimated Nutrition

Note: Values are approximate per serving (based on 4 servings)

• Calories: 460
• Protein: 28g
• Carbohydrates: 28g
• Fat: 25g
• Saturated Fat: 11g
• Cholesterol: 230mg
• Sodium: 840mg
• Fiber: 1g
• Sugar: 2g

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Frequently Asked Questions

What kind of shrimp should I use?

Use large shrimp (16–20 count per pound) that are peeled and deveined. Fresh or frozen (and thawed) both work well.

Can I make this dish ahead of time?

You can cook the grits in advance and reheat with a splash of broth. Shrimp are best cooked fresh, just before serving.

Are grits gluten-free?

Yes, grits are made from corn and are naturally gluten-free. Just double-check any added ingredients like broth or cheese for cross-contamination.

How do I make this spicier?

Add more cayenne pepper, a few dashes of hot sauce, or even diced jalapeños for extra heat.

Can I use polenta instead of grits?

Yes! Polenta is very similar and can be used in place of grits if that’s what you have on hand.

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Conclusion

Easy Shrimp and Grits is the kind of dish that brings comfort, flavor, and a touch of Southern soul to your table. Whether you’re enjoying it for a lazy Sunday brunch or a quick weeknight dinner, it always delivers big. From its creamy base to the juicy, seasoned shrimp and smoky bacon on top, every bite is pure satisfaction. With a few simple techniques and the right ingredients, you can turn your kitchen into a soulful Southern kitchen in no time.

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