Shrimp and Grits

WANT TO SAVE THIS RECIPE?

Shrimp and Grits is a soul-warming Southern classic that brings bold flavor and comforting texture to your table. Juicy, spice-rubbed shrimp sit atop a creamy bed of buttery grits, bathed in a smoky, savory pan sauce often enriched with bacon or sausage. Every bite delivers a perfect harmony of textures — tender shrimp, velvety grits, and a rich, saucy depth that lingers beautifully.

This dish has deep Southern roots, originally a humble fisherman’s breakfast in the Lowcountry, but it’s evolved into a beloved staple that now graces restaurant menus and dinner tables alike. Whether you’re serving it up for brunch, a cozy weeknight dinner, or impressing guests with a Southern-inspired spread, Shrimp and Grits always delivers satisfaction with its bold yet balanced flavor.

Why You’ll Love This Shrimp and Grits Recipe

This dish is all about layers of flavor — from the smoky, seared shrimp to the ultra-creamy, cheesy grits. It’s surprisingly simple to make, yet tastes like something that took hours. It’s a great way to bring a bit of Southern charm into your kitchen with minimal effort and maximum reward. Plus, it’s endlessly customizable — you can dial up the spice, swap in sausage, or add a hint of lemon for brightness.

Preparation Phase & Tools to Use

Before diving in, gather a few key tools to make your Shrimp and Grits journey smooth and stress-free:

• Cast Iron Skillet or Heavy Sauté Pan – Essential for getting that perfect sear on your shrimp and for building a rich, fond-based sauce.
• Saucepan or Pot for Grits – Choose one with a heavy bottom to avoid scorching the grits. A nonstick option can help with cleanup.
• Whisk – Important for keeping the grits lump-free and smooth while cooking.
• Tongs or Spatula – Great for flipping shrimp quickly without overcooking.
• Sharp Knife & Cutting Board – Needed for chopping aromatics like garlic, onions, or scallions.

Each of these tools plays a critical role: from developing flavor in your shrimp to achieving that creamy grit texture — no tool goes unused.

Preparation Tips

Start by prepping all your ingredients before you heat the stove — shrimp cook fast, and timing matters here. Devein and pat the shrimp dry for the best sear. When making grits, stir often and cook low and slow to prevent clumping and ensure creamy consistency. Use good-quality stock or milk in the grits for added richness. Don’t skip the seasoning layers — season your shrimp, your grits, and your sauce separately to build full-bodied flavor in every element. And finally, garnish with fresh herbs like parsley or chives right before serving to add brightness and a pop of color.

---

Ingredients for This Shrimp and Grits Recipe

For the Grits:

• 1 cup stone-ground grits (not instant or quick-cooking)
• 4 cups water or low-sodium chicken broth (for more flavor)
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup sharp cheddar cheese, grated (optional but recommended)
• 1/4 cup heavy cream or whole milk (for extra creaminess)

For the Shrimp and Sauce:

• 1 pound large shrimp, peeled and deveined (tail-on or off per preference)
• 1 tablespoon Cajun seasoning or blackened seasoning
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon olive oil or vegetable oil
• 4 strips bacon, chopped (or use andouille sausage for a Cajun twist)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup green onions or scallions, chopped (plus more for garnish)
• 1/2 cup low-sodium chicken broth or shrimp stock
• 1 tablespoon lemon juice (optional, for brightness)
• 1 tablespoon butter (to finish the sauce)

---

Step 1: Cook the Grits

In a medium saucepan, bring water or broth to a gentle boil. Add salt, then slowly whisk in the grits to avoid lumps. Reduce heat to low, cover, and cook for 20–25 minutes, stirring frequently. Once thickened and creamy, stir in butter, heavy cream, and cheddar cheese until fully incorporated. Keep warm on low heat, covered.

Step 2: Season the Shrimp

While the grits cook, pat the shrimp dry with paper towels. Toss them in a bowl with Cajun seasoning, smoked paprika, salt, and pepper. Set aside and let the flavors absorb.

Step 3: Render the Bacon

In a large cast iron skillet or heavy pan over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1–2 tablespoons of bacon fat in the pan for cooking.

Step 4: Sauté Aromatics

In the same pan with bacon drippings, add diced onion. Sauté for 2–3 minutes until softened. Stir in the minced garlic and green onions, cooking for another 30 seconds to 1 minute until fragrant.

Step 5: Cook the Shrimp

Push the aromatics to the side of the pan. Add olive oil if the pan looks dry. Place the seasoned shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Do not overcook. Remove the shrimp from the pan and set aside.

Step 6: Make the Pan Sauce

Deglaze the pan with chicken broth or shrimp stock, scraping up any brown bits from the bottom. Let it reduce for 2–3 minutes until slightly thickened. Stir in lemon juice (if using), add butter to finish, and return the crispy bacon to the pan. Adjust seasoning as needed.

Step 7: Plate and Serve

Spoon a generous portion of creamy grits into a shallow bowl. Top with sautéed shrimp and spoon the pan sauce with bacon and aromatics over everything. Garnish with fresh chopped scallions or parsley. Serve hot and enjoy immediately.

---

Notes

Shrimp and Grits is a dish where small techniques make a big difference. Use fresh or high-quality frozen shrimp for the best flavor, and avoid overcooking them — shrimp turn rubbery fast. Opt for stone-ground grits for an authentic Southern texture, and let them simmer slowly to develop depth and creaminess. The combination of bacon fat and butter gives the sauce a luxurious finish, but you can lighten it with olive oil and skip the cheese in the grits if you prefer a cleaner profile.

Watch Out for These Mistakes While Cooking

• Overcooking the shrimp: Always sear shrimp briefly over medium-high heat. Once they curl and turn opaque, they’re done.
• Using instant grits: These lack the flavor and texture of traditional stone-ground grits. Invest the extra time for the real thing.
• Not seasoning each layer: Season your grits, shrimp, and sauce separately. Layered seasoning is key to a flavorful final dish.
• Skipping the deglaze: Those brown bits stuck to the pan are flavor gold. Deglazing with broth or stock adds depth to your sauce.
• Crowding the pan: Sear shrimp in batches if needed to ensure they brown nicely instead of steaming.

Storage Instructions

Store any leftovers in airtight containers. Shrimp should be eaten within 2 days for best texture and flavor, while grits can last up to 4 days in the fridge. Reheat grits slowly over low heat with a splash of broth or milk to restore their creamy texture. Reheat shrimp gently in a skillet to avoid overcooking. This dish doesn’t freeze well due to the dairy in the grits and the texture of the shrimp, so enjoy it fresh when possible.

Estimated Nutrition

Per Serving (based on 4 servings):

• Calories: 520
• Protein: 30g
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 2g
• Sodium: 880mg
• Cholesterol: 220mg

Frequently Asked Questions

How do I keep the grits from getting lumpy?

Whisk the grits continuously while slowly pouring them into boiling water or broth. Stir frequently while cooking.

Can I use frozen shrimp?

Yes, but thaw them fully and pat them dry before seasoning and cooking to get a good sear.

Is it okay to substitute cheese in the grits?

Absolutely. Cheddar is classic, but you can try Gouda, Monterey Jack, or even cream cheese for extra richness.

What protein can I use instead of shrimp?

Andouille sausage, scallops, or even seared chicken work well as alternatives.

Can I make the grits ahead of time?

Yes, but reheat gently with milk or broth. They thicken as they cool, so you’ll need to loosen them when serving.

How spicy is this dish?

That depends on your seasoning. Cajun spice can range in heat, so adjust to your preference or add hot sauce for extra kick.

Can I use milk instead of cream in the grits?

Yes, whole milk works fine and still makes the grits creamy, though not as rich as heavy cream.

What’s the best way to reheat shrimp?

Quickly in a skillet with a splash of stock or butter over low heat. Avoid microwaving — it tends to overcook them.

Conclusion

Shrimp and Grits is more than just comfort food — it’s a celebration of Southern cooking at its finest. With rich, creamy grits and smoky, flavorful shrimp, this dish brings warmth, texture, and depth to the plate. Whether you’re hosting brunch or craving a cozy dinner, this meal offers bold satisfaction and a touch of elegance in every bite. Master a few simple techniques, and you’ll be coming back to this timeless recipe again and again.

---

Print