Southern Shrimp and Grits

5 from 4 votes

The best Southern shrimp and grits recipe is smoky, rich, cheesy, and full of flavor! With creamy cheddar grits, crispy bacon, and zesty Cajun shrimp, this family favorite comes together in just 30 minutes.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, Southern

Keyword Easy shrimp and grits, shrimp and grits recipe, southern shrimp and grits recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 438kcal

Author Blair Lonergan

Equipment

Large skillet
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.

Video

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.

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