Shrimp and Grits Recipe (Southern Comfort in 30 Minutes)

I don’t know about you, but when I need a dish that’s cozy, comforting, and downright soul-soothing, shrimp and grits is my go-to. It’s the kind of meal that warms you from the inside out—savory, creamy, just a little spicy, and packed with bold Southern flavor. I grew up watching my grandmother stir a bubbling pot of grits while shrimp sizzled nearby in bacon fat. Now I make it my own way, and today, I’m excited to walk you through how to make a restaurant-worthy shrimp and grits recipe right at home.

Whether you’re craving a brunch favorite, weeknight dinner, or Southern classic with a little flair, this recipe hits the mark. I’ll cover everything: ingredients, smart tips, easy substitutions, and even how to reheat leftovers (if there are any!). Let’s get started, friend—this is going to be delicious.

Why You’ll Love This Recipe

• Quick & Easy: This whole dish comes together in about 30 minutes—yes, really.
• Bold, Southern Flavor: From smoky bacon fat to creamy corn grits, it’s comfort food all the way.
• Customizable: Add sausage, peppers, or make it spicy—this dish adapts to your taste.
• Kid-Friendly: Creamy cheese grits and mild shrimp are a hit with the whole family.
• Pantry-Friendly: Uses simple grocery store ingredients like chicken broth, cheddar cheese, and medium shrimp.

If you’ve never made a Southern dish like this before—don’t worry. I’ll walk you through it every step of the way.

Ingredients You’ll Need

Here’s what you’ll need for this shrimp and grits recipe:

For the Grits:

• 1 cup stone-ground grits (or quick cooking grits for faster prep)
• 4 cups chicken broth (or water)
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper, to taste
• 1 tbsp butter

Tip: Use stone-ground corn grits for the creamiest, most flavorful texture.

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 4 strips thick-cut bacon
• 1/2 cup bell pepper, diced (any color)
• 1/4 cup green onions, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Juice from 1/2 lemon

Tip: Buy raw shrimp and clean them yourself—it’s usually fresher than pre-cooked.

Optional Add-Ins:

• 1/2 cup andouille sausage, sliced and browned
• Dash of hot sauce for extra kick

Ingredient Substitutions

Need to switch things up? Try these easy swaps:

• Stone-ground grits → Quick cooking grits if you’re in a hurry.
• Chicken broth → Use vegetable broth or water with a pinch of bouillon.
• Cheddar cheese → Swap in Parmesan, pepper jack, or goat cheese for a twist.
• Heavy cream → Try half-and-half or even whole milk for a lighter version.
• Bacon → Use turkey bacon or skip it for a pescatarian dish.

Each substitution slightly changes the flavor or richness, but it’ll still be comforting and delicious.

How to Make Shrimp and Grits

Here’s your step-by-step breakdown, and I promise—this one’s as fun to cook as it is to eat.

1. Cook the Grits (15–20 minutes)

• In a medium saucepan, bring chicken broth to a boil.
• Whisk in the grits, reduce to medium heat, and stir often until creamy (about 15–20 minutes).
• Stir in heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm over low heat.

Tip: Stir grits frequently to prevent clumping or sticking to the pan.

2. Cook the Bacon (5–7 minutes)

• In a large skillet over medium-high heat, cook bacon until crisp.
• Remove bacon and set aside, leaving the bacon fat in the pan.

3. Sauté the Veggies (3–4 minutes)

• Add bell pepper, green onions, and garlic to the skillet with bacon fat.
• Cook until soft and fragrant—about 3–4 minutes.

4. Cook the Shrimp (3–5 minutes)

• Add the shrimp to the skillet with paprika, cayenne, salt, and pepper.
• Cook until the shrimp are pink and curled—about 2–3 minutes per side.
• Squeeze lemon juice over the top.

Tip: Don’t overcook the shrimp! They should be just firm and slightly opaque.

5. Assemble & Serve (2 minutes)

• Spoon creamy grits into a bowl.
• Top with shrimp mixture, crumbled bacon, and extra green onions.
• Optional: Drizzle with hot sauce or sprinkle with extra cheese.

Expert Tips and Common Mistakes to Avoid

• Stir the grits constantly: Especially in the first 10 minutes, this keeps them creamy.
• Use fresh shrimp: Frozen is okay, but fresh gives better texture and flavor.
• Don’t skip the bacon fat: It adds incredible depth and Southern authenticity.
• Season in layers: Salt the grits, season the shrimp—build that flavor!
• Use medium heat: Too high and your shrimp will go from tender to rubbery.

Pro Tip: For extra indulgence, add a splash of white wine or a dollop of butter to the shrimp just before serving.

Variations & Add-Ons

Want to get creative? Try one of these fun versions:

• Gluten-Free: This dish is naturally gluten-free as long as all packaged ingredients are GF certified.
• Dairy-Free: Use plant-based milk, vegan butter, and dairy-free cheese.
• Spicy Cajun: Add andouille sausage and more cayenne or Cajun seasoning.
• Seafood Medley: Add scallops or lump crab meat for an elevated twist.
• Cheese Lovers: Mix in gouda, fontina, or Monterey jack for ultra-creamy grits.

Serving Suggestions

This dish is hearty on its own but shines even brighter with the right touches:

• Serve with a simple arugula salad for freshness.
• Add a warm biscuit or buttermilk cornbread on the side.
• Top with a fried egg for a brunch-worthy twist.
• Pair with sweet tea, sparkling water, or a crisp chardonnay.

Presentation tip: Serve in wide bowls with shrimp artfully arranged over the grits. Garnish with a sprinkle of green onions and a few drops of hot sauce for that Southern flair.

Storage & Reheating

Refrigeration:

• Store leftovers in airtight containers for up to 3 days.

Freezing:

• Grits freeze better than shrimp. If needed, freeze grits separately and add fresh-cooked shrimp later.

Reheating:

• Reheat grits in a saucepan over medium heat with a splash of milk or broth.
• Reheat shrimp gently in a skillet—avoid the microwave if possible to prevent overcooking.

Nutrition Information (Per Serving)

• Calories: 520
• Protein: 32g
• Carbohydrates: 28g
• Fat: 32g
• Sugar: 2g
• Sodium: 800mg
• Fiber: 1g

Nutrition may vary based on ingredient brands and quantities.

Prep, Cook, and Total Time

Conclusion

There’s just something magical about this shrimp and grits recipe. It’s creamy, smoky, comforting, and packed with Southern charm—all in under 30 minutes. Whether you’re hosting brunch or whipping up a cozy dinner, this dish brings serious flavor without the fuss.

If you give this a try, let me know how it turns out! Did you add sausage or go classic? Drop a comment below, rate the recipe, and share your delicious twist.

Happy cooking,

Shrimp and Grits Recipe

This shrimp and grits recipe is a Southern classic made with creamy stone-ground grits, juicy sautéed shrimp, smoky bacon, and bold seasonings—all ready in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Brunch, Main Course

Cuisine American, Southern

Servings 4 Servings

Calories 520 kcal

Ingredients

  

• For the Grits:
• 1 cup stone-ground grits or quick cooking grits for faster prep
• 4 cups chicken broth or water
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese shredded
• Salt and pepper to taste
• 1 tbsp butter
• For the Shrimp:
• 1 lb large shrimp peeled and deveined
• 4 strips thick-cut bacon
• 1/2 cup bell pepper diced (any color)
• 1/4 cup green onions sliced
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper optional
• Salt and pepper to taste
• Juice from 1/2 lemon
• Optional Add-Ins:
• 1/2 cup andouille sausage sliced and browned
• Dash of hot sauce for extra kick

Instructions

 

• Cook the Grits (15–20 minutes)
• In a medium saucepan, bring chicken broth to a boil.
• Whisk in the grits, reduce to medium heat, and stir often until creamy (about 15–20 minutes).
• Stir in heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm over low heat.
• Tip: Stir grits frequently to prevent clumping or sticking to the pan.
• Cook the Bacon (5–7 minutes)
• In a large skillet over medium-high heat, cook bacon until crisp.
• Remove bacon and set aside, leaving the bacon fat in the pan.
• Sauté the Veggies (3–4 minutes)
• Add bell pepper, green onions, and garlic to the skillet with bacon fat.
• Cook until soft and fragrant—about 3–4 minutes.
• Cook the Shrimp (3–5 minutes)
• Add the shrimp to the skillet with paprika, cayenne, salt, and pepper.
• Cook until the shrimp are pink and curled—about 2–3 minutes per side.
• Squeeze lemon juice over the top.
• Tip: Don’t overcook the shrimp! They should be just firm and slightly opaque.
• Assemble & Serve (2 minutes)
• Spoon creamy grits into a bowl.
• Top with shrimp mixture, crumbled bacon, and extra green onions.
• Optional: Drizzle with hot sauce or sprinkle with extra cheese.

Notes

• Stir the grits constantly: Especially in the first 10 minutes, this keeps them creamy.
• Use fresh shrimp: Frozen is okay, but fresh gives better texture and flavor.
• Don’t skip the bacon fat: It adds incredible depth and Southern authenticity.
• Season in layers: Salt the grits, season the shrimp—build that flavor!
• Use medium heat: Too high and your shrimp will go from tender to rubbery.

Keyword shrimp and grits recipe, southern dish, shrimp and sauce, corn grits, quick cooking grits, large shrimp, cheddar cheese