This quick Southern shrimp and grits recipe is perfect for busy weeknights or a cozy Sunday brunch. Packed with down-home flavor, it’s ready in just 30 minutes!
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If you love easy shrimp recipes, don’t miss these marinated grilled shrimp, a pan of dump-and-bake shrimp scampi linguine, and this shrimp and rice recipe, too!
I am so so happy I found this recipe. It was a huge hit. In fact, there were no leftovers…I will definitely add this to my GO TO recipes. Thank you so much!
– Connie
You just can’t beat the combination of creamy, buttery, cheesy grits topped with zesty, smoky shrimp and bacon. Take this traditional Southern shrimp and grits recipe and adjust it to suit your family’s tastes. For instance, jazz it up with Cajun hot sauce and spices, add sausage to the skillet, throw in some mushrooms, or finish the dish with fresh herbs. With this one recipe in your pocket, a classic dish is just about 30 minutes away…
This Recipe for Shrimp and Grits is a Family Favorite
Shrimp and grits is one of my mom’s favorite meals, so it’s been on our weeknight dinner table for as long as I can remember. When I asked for her exact recipe, I got the usual response…“I don’t really use a recipe…” Instead, Mom and I chatted about the process of making our shrimp and grits, and I wrote down a more specific recipe from there.
If you’re not familiar with this gem, shrimp and grits is a traditional dish in the Lowcountry of coastal Georgia and South Carolina. These days, you can find the meal in restaurants all over the south, including here in Virginia. While the combination was originally served as a breakfast dish, it also works well for an easy weeknight dinner. The bottom line? You can eat these all day, every day!
Ingredient Notes and Tips for Success
- Grits are made from boiled cornmeal and have a thick consistency that’s similar to cream of wheat. I use quick-cooking grits in this recipe, since they’re ready in about the same amount of time as the shrimp. If using instant grits or stone-ground grits, you’ll need to follow the instructions on your specific package. Simmer the grits in chicken broth instead of water for even more flavor!
- Butter gives the grits rich flavor and a smooth texture at the end.
- Grated sharp cheddar cheese is a classic addition to make cheesy grits, but you can use white cheddar cheese, Parmesan cheese, Pepper Jack, Colby, Colby-Jack, mozzarella, American cheese (like Velveeta) or just about any other good melting cheese that you like.
- Lemon juice brings an acidic note that brightens up the dish and cuts through the richness.
- We prefer extra large or jumbo shrimp in this recipe (16-20 count per pound), but any size will work — just adjust the cooking time accordingly. Larger shrimp will require an extra minute or two in the pan. Leave the tail on the peeled shrimp for a “fancy” touch!
- Use Cajun or Creole seasoning. These flavorful spice blends typically include paprika, cayenne pepper, garlic powder, onion powder, pepper, oregano, and basil. It gives the shrimp a spicy kick!
- Hot sauce, kosher salt, and ground black pepper season the shrimp at the end. Use the salt sparingly, though, since most Cajun seasoning blends already include some salt.
How To Make Shrimp and Grits
You’ll love how quickly this meal comes together! Don’t forget to peel and devein the shrimp before you get started, because the process moves quickly. With just a few basics, you can have a hearty and satisfying brunch or dinner on the table in about 30 minutes.
- Cook the grits in a saucepan. Add a cup of grated cheddar cheese and a couple of tablespoons of butter at the very end for a smooth, rich consistency.
- While the grits are cooking on the stovetop, fry the bacon over medium heat until crispy. Remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Sauté the garlic, green onions, lemon juice, and shrimp with the Cajun seasoning in the bacon drippings, just until the shrimp turn pink. This only takes a few minutes, so keep an eye on the shrimp as they cook. The total cooking time will vary depending on the size of your shrimp. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
- Return the cooked, crispy bacon back to the skillet. Taste and season the mixture with hot sauce, salt, and pepper, if desired.
- Divide the cheesy grits among the serving bowls and top with the shrimp mixture. Garnish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor. Serve immediately.
Serving Suggestions
This spicy, smoky, cheesy shrimp and grits recipe pairs nicely with so many different Southern sides. For instance, try it with a simple green salad dressed in Dijon vinaigrette or our favorite house salad with candied pecans, Southern corn sticks, Aunt Bee’s 3-ingredient biscuit recipe or these flaky biscuits, southern biscuits, 3-ingredient sour cream muffins, Southern collard greens, spinach casserole, Southern succotash, roasted yellow squash or Southern squash casserole, Arkansas green beans or Southern-style green beans, cowboy baked beans, a traditional coleslaw recipe, vinegar coleslaw, or okra and tomatoes.
Preparation and Storage Tips
- This dish is best when served fresh. While you can certainly reheat the grits and the shrimp separately just before serving, the texture of both of these components is not ideal when prepared ahead of time and then re-warmed.
- Leftovers will keep in the refrigerator for 2-3 days or in the freezer for up to 2 months. I recommend storing the grits and the shrimp in separate containers, because they will need different amounts of time to properly reheat.
- How to Reheat: Again, it’s not my preference to prepare shrimp and grits in advance. However, if you don’t want your leftovers to go to waste, you can place cold grits in a bowl and add a splash of water or milk. Reheat in the microwave a minute at a time, stirring frequently, until warm and creamy again. When nearly ready, add the shrimp to the bowl and microwave about another minute or so until hot.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Shrimp and Grits
Equipment
- small saucepan
Ingredients
For the Grits:
- 1 cup quick-cooking grits
- 4 cups water (or chicken broth for more flavor)
- 1 cup grated sharp cheddar cheese
- 2 tablespoons salted butter
- ½ teaspoon kosher salt
For the Shrimp:
- 4-6 strips bacon
- 1 lb. shrimp, peeled and deveined (extra large or jumbo preferred, 16-20 count)
- 2 cloves garlic, minced (about 2 teaspoons)
- 3 green onions, sliced (white and green parts separated)
- 1 tablespoon lemon juice
- 1-2 teaspoons Cajun seasoning (adjust to taste)
Optional Garnish:
- Additional sliced green onions
- Chopped fresh parsley, rosemary, or fresh thyme leaves
- Hot sauce
Instructions
- Cook the grits. In a small saucepan, bring the water (or chicken broth) to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally. Remove from the heat. Add the cheese and butter; whisk or stir until melted and smooth. Cover to keep warm.
- Fry the bacon. While the grits cook, fry the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
- Cook the shrimp. Increase the heat to medium-high. Add the garlic, white parts of the green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook, stirring occasionally, just until the shrimp turn pink and opaque (about 2-4 minutes depending on size).
- Serve. Divide the grits among serving bowls. Top with the shrimp mixture. Crumble the bacon over the top and garnish with sliced green onions or fresh herbs. Serve immediately.
Notes
- Shrimp size: We prefer extra large or jumbo shrimp (16-20 count per pound) for a meatier texture, but any size will work. Adjust cooking time accordingly.
- Quick grits vs. other types: Quick grits work best with this recipe’s timing. Stone-ground grits take 30-45 minutes and need more liquid. Instant grits work in a pinch but have less flavor.
- Chicken broth for grits: Cooking the grits in chicken broth instead of water adds a noticeable depth of flavor.
- Cheese options: Sharp cheddar is classic, but Pepper Jack, Parmesan, white cheddar, Colby-Jack, mozzarella, or American cheese (like Velveeta) all work well.
- Cajun seasoning heat: Start with 1 teaspoon if you prefer milder flavors and increase from there. Serve with hot sauce at the table for those who want extra heat.
- Shrimp tails: Leave the tails on the peeled shrimp for a “fancy” touch, or remove them for easier eating.
- Prep ahead: Peel and devein the shrimp, mince the garlic, and slice the green onions before you start cooking. The recipe moves quickly.
- Don’t overcook the shrimp. They’re done when pink and opaque. Overcooked shrimp become rubbery and tough.
- Lemon juice: Brightens the dish and cuts through the richness of the cheesy grits and bacon.
- Storage: Leftovers keep in the fridge for 2-3 days. Store grits and shrimp separately. Add a splash of water or milk to grits when reheating. Grits can be frozen for up to 2 months.
- Variations: Make it creamy with a splash of heavy cream, add sliced kielbasa or andouille sausage, or stir in mushrooms, celery, or bell peppers for extra veggies.
Nutrition
Recipe Variations
- Make creamy shrimp and grits by adding a splash of heavy cream at the very end. Allow the cream to bubble and thicken slightly before serving.
- Replace the lemon juice with a dash of red wine vinegar.
- Finely diced yellow onion is a fine substitute for the green onion. It might require a few extra minutes in the skillet to soften, so add it before adding the rest of the ingredients.
- Add about 2 cups of sliced mushrooms, celery, or chopped red bell peppers to the skillet with the garlic and green onions; sauté until tender, and then add the shrimp as instructed.
- Add ½ package of thinly sliced kielbasa sausage or andouille sausage to the skillet with the garlic and green onions; sauté until browned, and then add the shrimp as instructed.
More Easy Shrimp Recipes to Try
Cajun Shrimp Pasta Alfredo
40 minutes mins
Fried Shrimp
40 minutes mins
Honey Garlic Shrimp
15 minutes mins
Originally published in April, 2020, this post was updated in May, 2025.
I had always been intrigued by Shrimp and Grits, mostly because I love, love, love Shrimp. I had grits once at a restaurant in Arkansas many years ago (my husband’s family is from there), but it was boring!!!! I finally mustered up the courage and went searching for a recipe. I am so so happy I found this recipe. It was a huge hit. In fact, there were no leftovers. One change I did make was to take a big spoon sized helping of the bacon grease out because it seemed like so much. I did use thick-sliced bacon so maybe that made a difference. I will definitely add this to my GO TO recipes. Thank you so much!
Hi, Connie! Yes, thick-sliced bacon will definitely yield more drippings, so I’m glad you thought to make that adjustment. I’m also thrilled that you enjoyed the recipe — it’s one of my mom’s favorites, and she’s passed the love down to me! 🙂
Shrimp and grits a real winner!!!!
We’re so happy to hear this, Michael!
I can’t wait to try this recipe. It is truly one of my favorite recipes to order. Everything that you prepare looks so delicious. Thanks so much for sharing.
We hope you enjoy it, Darlene!
Delicious, on my first try. Will definitely be making again with the suggested variations!