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A close-up 45-degree angle shot of a bowl of creamy southern shrimp and grits, garnished with bacon and green onions.

Shrimp and Grits Recipe (The Best Southern Classic)

This classic shrimp and grits recipe features unbelievably creamy, cheesy grits topped with plump shrimp in a savory, smoky bacon gravy. The ultimate Southern comfort food, ready in under an hour!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Grits
  • 1 cup stone-ground grits yellow or white
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese freshly grated
  • 4 tbsp unsalted butter divided
  • 1 tsp salt
For the Shrimp and Gravy
  • 1.5 lbs large shrimp peeled and deveined
  • 4 slices thick-cut bacon chopped
  • 1 small onion finely chopped
  • 1 bell pepper any color, finely chopped
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 2 tsp Cajun seasoning
  • 1 tbsp lemon juice freshly squeezed
  • 1 dash hot sauce optional, to taste
  • Sliced green onions and crumbled bacon for garnish

Equipment

  • 1 Large Skillet
  • 1 Medium Saucepan
  • 1 Whisk

Method
 

Make the Creamy Grits
  1. In a medium saucepan, bring 2 cups chicken broth, milk, and salt to a low boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20-25 minutes, whisking often, until thick and tender.
Prepare the Shrimp and Gravy
  1. While grits cook, place chopped bacon in a large skillet over medium heat. Cook until crisp. Remove bacon with a slotted spoon, leaving ~2 tbsp of drippings in the pan.
  2. Add chopped onion and bell pepper to the skillet. Cook for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
  3. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in 1 cup of chicken broth until smooth. Bring to a simmer and cook for 2-3 minutes to thicken. Stir in Cajun seasoning.
  4. Add shrimp to the skillet and cook for 2-3 minutes, until pink and opaque. Remove from heat. Stir in 2 tbsp butter, lemon juice, and hot sauce.
Finish and Serve
  1. Once grits are cooked, remove from heat. Stir in the remaining 2 tbsp butter and the shredded cheddar cheese until smooth. Season with salt and pepper to taste.
  2. Spoon the cheesy grits into serving bowls. Top with the shrimp and gravy. Garnish with crumbled bacon and sliced green onions.

Notes

Tip 1: For the creamiest grits, use whole milk and whisk frequently to prevent lumps.
Tip 2: Do not overcook the shrimp. They will become tough. Remove them from the heat as soon as they turn pink.
Tip 3: If grits become too thick, you can thin them with a splash of warm milk or broth before serving.