Southern Shrimp and Grits

This quick Southern shrimp and grits recipe is perfect for busy weeknights or a cozy Sunday brunch. With creamy, cheesy grits topped with smoky bacon and zesty Cajun shrimp, the down-home comfort food is ready in just 30 minutes.

If you love shrimp and grits as much as we do, try our creamy shrimp and grits with andouille sausage and this shrimp and grits with tomato gravy, too!

Before You Get Started

A few tips to set you up for success with this recipe:

Peel and devein the shrimp first. Once the bacon hits the skillet, this recipe moves fast. You won’t have time to prep shrimp while the grits are bubbling and the bacon is crisping. Get the shrimp ready, mince the garlic, and slice the green onions before you turn on the stove.

Use quick-cooking grits for the best timing. Quick grits are ready in about 5-7 minutes, which syncs perfectly with the shrimp. If you’re using instant grits or stone-ground grits, follow your package directions for cook time and liquid amounts. For extra flavor, cook the grits in chicken broth instead of water. It makes a noticeable difference.

Don’t overcook the shrimp. Shrimp cook in just a few minutes and are done as soon as they turn pink and opaque. Overcooked shrimp turn rubbery and tough, so keep a close eye on them and pull the skillet off the heat as soon as they’re ready.

How to Make Southern Shrimp and Grits

Shrimp and grits has been on our family’s dinner table for as long as I can remember. When I asked my mom for her exact recipe, I got the usual response: “I don’t really use a recipe.” So we chatted through her process together, and I wrote down a more specific version from there! Here’s how to bring it all together.

Step 1: 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, stirring occasionally, until the grits are thick and smooth.

Remove from the heat and stir in the butter and grated cheddar cheese until melted and creamy. Cover to keep warm while you prepare the shrimp.

⇢ Cook grits in chicken broth instead of water. It adds a savory depth that takes the dish from good to great.

Step 2: 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.

⇢ Don’t discard the drippings. The bacon fat is where all the flavor lives for the shrimp.

Step 3: Cook the Shrimp

Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet with the bacon drippings. Sprinkle with Cajun seasoning and cook, stirring occasionally, just until the shrimp turn pink and opaque. This only takes a few minutes, so keep an eye on them.

The total cooking time will vary depending on the size of your shrimp. Extra large and jumbo shrimp (16-20 count per pound) may take 3-4 minutes, while smaller shrimp will cook even faster.

⇢ Start with less Cajun seasoning if you’re sensitive to salt or heat. You can always add more at the table with a dash of hot sauce.

Step 4: Serve

Divide the grits among serving bowls. Top with the shrimp mixture, crumble the crispy bacon over the top, and garnish with sliced green onions or fresh herbs like parsley, rosemary, or thyme. 

Serve immediately.

 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

Variations and Customizations

Take this traditional Southern shrimp and grits recipe and adjust it to suit your family’s tastes:

• Make it creamy: Add a splash of heavy cream to the skillet at the very end. Let it bubble and thicken slightly before serving over the grits.
• Add sausage: Toss ½ package of thinly sliced kielbasa or andouille sausage into the skillet with the garlic and green onions. Sauté until browned, then add the shrimp.
• Add vegetables: Stir in about 2 cups of sliced mushrooms, celery, or chopped red bell peppers with the garlic and green onions. Sauté until tender, then add the shrimp.
• Swap the acid: Replace the lemon juice with a dash of red wine vinegar for a different brightness.
• Switch the onion: Finely diced yellow onion works in place of the green onion. Add it to the skillet a few minutes earlier so it has time to soften.

What to Serve with Shrimp and Grits

This smoky, cheesy shrimp and grits recipe pairs perfectly with classic Southern sides. Here are some of our favorites:

Breads & Biscuits:

• Southern Cornbread
• Cast Iron Cornbread
• Old-Fashioned Corn Sticks
• Aunt Bee’s 3-Ingredient Biscuit Recipe

Vegetables & Greens:

• Collard Greens with Bacon
• Okra and Tomatoes
• Southern Succotash
• Southern Squash Casserole

For something lighter, try a cucumber tomato onion salad or a simple green salad with Dijon vinaigrette alongside your shrimp and grits.

Storage and Leftovers

This dish is best served fresh. While you can certainly reheat the grits and shrimp separately, the texture of both components is not ideal when prepared ahead of time and re-warmed.

Leftovers will keep in the refrigerator for 2-3 days. Store the grits and shrimp in separate containers, since they need different amounts of time to reheat properly. Add a splash of water or milk to the grits when reheating to restore their creamy texture.

Freezing: Cooked grits can be frozen in an airtight container for up to 2 months. The shrimp are best enjoyed fresh, but can be frozen separately if needed.

Frequently Asked Questions

Can I use stone-ground grits instead of quick grits?

Yes, but plan for a longer cook time. Stone-ground grits can take 30-45 minutes to become tender and creamy, and they’ll need more liquid. Quick grits are the easiest option for this recipe since they’re ready in about the same time as the shrimp. Instant grits work in a pinch, but they tend to have less flavor and a thinner texture.

What size shrimp is best for shrimp and grits?

We prefer extra large or jumbo shrimp (16-20 count per pound) because they have a meaty texture that stands up well to the cheesy grits and bold seasoning. That said, any size will work. Just adjust the cooking time: smaller shrimp cook faster, while larger shrimp may need an extra minute or two in the skillet.

Can I add sausage to shrimp and grits?

Absolutely. Thinly sliced kielbasa or andouille sausage is a great addition. Add it to the skillet with the garlic and green onions, sauté until browned, and then add the shrimp as instructed. If you love that combination, try our creamy shrimp and grits with andouille sausage for a full recipe built around it.

What cheese is best for grits?

Sharp cheddar is the classic choice and gives the grits a tangy, rich flavor. But you can use just about any good melting cheese. Pepper Jack adds a little heat, Parmesan gives a nuttier flavor, and Velveeta or American cheese creates ultra-creamy, kid-friendly grits. White cheddar, Colby-Jack, and mozzarella all work well, too.

More Southern Favorites

• Southern Fried Catfish
• Baked New Orleans BBQ Shrimp
• Savannah Shrimp and Rice Casserole
• Crispy Southern Fried Shrimp