Welcome to the ultimate Southern comfort food experience. This classic shrimp and grits recipe delivers everything you crave: unbelievably creamy, cheesy grits topped with plump, juicy shrimp swimming in a savory, smoky bacon gravy. It’s a dish that feels special enough for a celebration but is easy enough for a weeknight dinner.
Forget everything you thought you knew about lumpy or bland grits. We are unlocking the secrets to a perfect, velvety smooth texture and a rich, deeply flavorful shrimp sauce that will transport you straight to a Charleston kitchen. This is the only shrimp and grits recipe you’ll ever need.
Whether you’re a longtime fan or trying it for the first time, this guide will walk you through every simple step to ensure delicious success every single time.
Why You’ll Love This Shrimp and Grits Recipe
This isn’t just another recipe; it’s a guaranteed crowd-pleaser. Here’s why you’ll be making it again and again:
- Incredibly Flavorful: The sauce starts with bacon drippings and is built up with garlic, bell peppers, and Cajun spices for a deep, savory flavor you can’t resist.
- Perfectly Creamy Grits: We use a combination of milk and chicken broth, plus a healthy dose of sharp cheddar cheese, to create the creamiest grits imaginable.
- Surprisingly Easy: While it sounds gourmet, this dish comes together in under an hour with straightforward steps.
- Versatile and Customizable: Feel free to add sausage, adjust the spice level, or try different cheeses to make it your own.
The Key to Perfect Shrimp and Grits: The Ingredients
The magic of this dish lies in using quality ingredients. Here’s what you’ll need to create this Southern masterpiece.
For the Creamy Cheddar Grits:
- Stone-Ground Grits: These are the star. Stone-ground grits have a superior texture and flavor compared to instant or quick grits. Yellow or white both work well.
- Milk and Chicken Broth: Using a mix of liquids instead of just water creates a much richer, creamier base for the grits.
- Sharp Cheddar Cheese: Freshly grated cheese melts better and provides a tangy, delicious flavor.
- Butter: For richness and a smooth finish.
For the Savory Shrimp and Gravy:
- Shrimp: Large or jumbo shrimp (16-20 count per pound) work best. Make sure they are peeled and deveined. You can use fresh or frozen (just thaw them first!).
- Bacon: This provides the smoky, savory fat that forms the foundation of our gravy.
- Aromatics: A simple combination of onion, bell pepper, and garlic creates the classic flavor profile.
- Cajun Seasoning: A good quality Cajun or Creole seasoning blend adds the perfect amount of spice and complexity.
- Lemon Juice & Hot Sauce: A splash of each at the end brightens up all the flavors and adds a little kick.
The Ultimate Shrimp and Grits Recipe
Shrimp and Grits Recipe (The Best Southern Classic)
Ingredients
Equipment
Method
- 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.
- 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.
- Add chopped onion and bell pepper to the skillet. Cook for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
- 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.
- 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.
- 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.
- Spoon the cheesy grits into serving bowls. Top with the shrimp and gravy. Garnish with crumbled bacon and sliced green onions.
Notes
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.
Step-by-Step Instructions
Follow these simple steps for flawless shrimp and grits. We’ll cook the shrimp and grits simultaneously to ensure everything is hot and ready at the same time.
Step 1: Make the Creamy Grits
In a medium saucepan, bring the chicken broth, milk, and salt to a low boil over medium-high heat. Once boiling, slowly whisk in the grits. Reduce the heat to low, cover, and simmer for 20-25 minutes, whisking frequently to prevent lumps and sticking. The grits are done when they are thick and tender.
Step 2: Cook the Bacon and Sauté Aromatics
While the grits simmer, cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the skillet. Add the chopped onion and bell pepper to the skillet and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Create the Savory Gravy
Sprinkle the flour over the vegetables in the skillet and stir to combine. Cook for 1 minute to toast the flour. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook for 2-3 minutes, until it has thickened slightly. Stir in the Cajun seasoning.
Step 4: Cook the Shrimp
Add the peeled and deveined shrimp to the skillet with the gravy. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and opaque. Be careful not to overcook them! Remove the skillet from the heat and stir in the butter, lemon juice, and a dash of hot sauce.
Step 5: Finish the Grits and Assemble
Once the grits are tender, remove them from the heat. Stir in the butter and the shredded cheddar cheese until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed. To serve, spoon a generous amount of the cheesy grits into a shallow bowl. Top with the shrimp and gravy, and garnish with crumbled bacon and sliced green onions.
Pro Tips for the Best Results
- Don’t Overcook the Shrimp: Shrimp cook very quickly! They are done as soon as they turn pink and curl into a ‘C’ shape. Overcooked shrimp become tough and rubbery.
- Whisk Grits Constantly: Especially in the beginning, whisking prevents lumps from forming and keeps the grits from scorching on the bottom of the pan.
- Use Freshly Grated Cheese: Pre-shredded cheese is often coated in starches that can make your grits grainy. Grating your own block of cheese ensures the creamiest result.
- Taste and Adjust: The saltiness of bacon, broth, and Cajun seasoning can vary. Always taste your grits and gravy before serving and adjust the seasoning as needed.
Recipe Variations and Substitutions
One of the best things about this dish is how easy it is to customize. Here are a few popular ideas:
- Add Sausage: Brown some sliced Andouille or kielbasa sausage with the bacon for extra smoky flavor.
- Make it Spicy: Add a pinch of cayenne pepper to the gravy or a finely diced jalapeño with the onions for more heat. Consider making this spicy Cajun shrimp recipe (coming soon) if you love heat.
- Try Different Cheeses: Smoked gouda, Gruyère, or a pepper jack cheese would all be delicious in the grits.
- Add Mushrooms: Sliced cremini mushrooms can be sautéed with the onions and peppers for an earthy, savory addition.
What to Serve with Shrimp and Grits
Shrimp and grits is a hearty, complete meal on its own, but it pairs beautifully with simple Southern sides. A side of sautéed collard greens, roasted asparagus, or a piece of skillet cornbread would be a perfect complement.
Storage and Reheating Instructions
Store leftover shrimp and grits in separate airtight containers in the refrigerator for up to 3 days. Grits will thicken considerably when chilled. To reheat, warm the grits in a saucepan over low heat, adding a splash of milk or broth and whisking until they return to a creamy consistency. Reheat the shrimp and gravy gently in a separate pan or in the microwave until just warmed through.
Frequently Asked Questions
The key to lump-free grits is to pour them into the boiling liquid slowly while whisking constantly. Continue to whisk frequently as they simmer over low heat. This prevents lumps from forming and stops the grits from sticking to the bottom of the pot.
It’s best to store and reheat the grits and shrimp separately. Reheat grits in a saucepan over low heat, adding a splash of milk or broth and whisking until they are smooth and creamy again. Gently warm the shrimp and gravy in a separate pan until just heated through to avoid overcooking the shrimp.
A classic shrimp and grits sauce, or gravy, is typically built on a base of rendered bacon fat. Aromatics like onion, bell pepper, and garlic are sautéed in the fat, then thickened with a little flour and chicken broth to create a savory gravy, often flavored with Cajun seasoning.
Stone-ground grits are highly recommended for the best flavor and texture. They are less processed than quick or instant grits, resulting in a creamier, more traditional dish. Both yellow and white stone-ground grits work wonderfully.
More Delicious Shrimp Recipes to Try
If you loved this dish, explore some other fantastic ways to enjoy shrimp! Try our incredible blackened shrimp (coming soon) for a smoky, spicy kick, or dive into another Louisiana classic with this amazing Shrimp Creole recipe (coming soon).
The Only Shrimp and Grits Recipe You’ll Ever Need!
We know you’re going to fall in love with this recipe. It’s the perfect blend of comfort, flavor, and Southern charm. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest!
