Southern Shrimp and Grits

5 from 4 votes

The best shrimp and grits recipe is smoky, rich, cheesy, and full of flavor!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, Southern

Keyword best shrimp and grits recipe, recipe for shrimp and grits, shrimp and grits, shrimp and grits recipe, southern shrimp and grits, southern shrimp and grits recipe

Prep Time 15

Cook Time 20

Total Time 25

Servings people

Calories 438kcal

Author Blair Lonergan

Ingredients

FOR THE GRITS

4 cups water
1 ¼ teaspoons kosher salt
1 cup quick-cooking grits (not instant grits)
1 cup (about 4 ounces) grated sharp cheddar cheese
2 tablespoons butter, cubed

FOR THE SHRIMP

6 slices bacon, cut into small pieces
1 large clove garlic, minced
½ cup sliced green onions, plus extra for garnish
1 tablespoon lemon juice
1 lb. shrimp, peeled and deveined
2 teaspoons Cajun or Creole seasoning
Kosher salt and ground black pepper, to taste
Hot sauce, to taste
Optional garnish: additional sliced green onions, chopped fresh parsley, chopped fresh rosemary, or fresh thyme leaves

Instructions

COOK THE GRITS

In a small saucepan, bring the water 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.

COOK THE SHRIMP

While you cook the grits, 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. Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes. Return the bacon to the skillet. Taste and season the dish with salt, pepper, and hot sauce, if desired.

SERVE

Divide the grits among serving bowls. Top with the shrimp mixture, garnish with green onions or herbs, and serve immediately.

Video

Notes

We prefer extra large or jumbo shrimp in this recipe (16-20 count per pound), but any size shrimp will work. Leave the tail on the peeled shrimp for a "fancy" touch!
The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque.
You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work -- you'll just need to adjust the cooking time accordingly.

Nutrition