Southern Shrimp and Grits Recipe

I still remember the first time I tasted shrimp and grits. It was during a road trip through Charleston, South Carolina, on a breezy summer evening. The air smelled like salt and butter, and I could hear the soft hum of a jazz band playing nearby. When my plate arrived—golden, creamy grits topped with perfectly sautéed shrimp and a drizzle of smoky bacon gravy—I knew I’d found something special. It wasn’t just a dish; it was a story on a plate.

Since then, I’ve made shrimp and grits countless times in my own kitchen. Every version brings back those coastal memories, but this Southern-style recipe remains my favorite. It’s rich but comforting, fancy enough for company yet simple enough for a cozy Sunday brunch. If you’ve never made shrimp and grits before, this recipe is the perfect place to start—it captures everything soulful about the South: warm, hearty, and full of flavor.

Why I Love This Recipe

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There’s something deeply nostalgic about Southern shrimp and grits. It’s not a fast meal—it’s a loving meal. The kind you make when you want to slow down and savor the moment.

What makes this recipe special is the way every layer brings something to the table. The grits are luxuriously creamy—made with butter, milk, and a touch of sharp cheddar. Then come the shrimp, seasoned just right and cooked in bacon drippings with garlic, onion, and a hint of Cajun spice. Finally, that pan sauce—thickened with a splash of cream and a squeeze of lemon—ties it all together.

Unlike the quick versions that rely on pre-cooked grits or shrimp, this one stays true to its roots. It’s slow-cooked and intentional, just like the best Southern cooking. When I make it, my kitchen fills with the smell of smoky bacon and buttery corn, and my family always comes running before I can even call them to the table.

It’s comfort food that feels like a hug from the South. And once you make it, you’ll understand why shrimp and grits are a Southern classic that never goes out of style.

Ingredients for Southern Shrimp and Grits

The beauty of this recipe lies in its simplicity. You don’t need fancy ingredients—just a few good-quality staples that work in harmony. Let’s talk through what you’ll need and why they matter.

For the Grits:
Start with stone-ground grits. They have a heartier texture and richer flavor than instant or quick-cooking versions. Slow-cooked grits soak up the butter and milk beautifully, creating that irresistible creamy consistency. You’ll also need whole milk (for creaminess), chicken broth (for depth of flavor), butter, and shredded sharp cheddar cheese. A pinch of salt and black pepper rounds it all out.

For the Shrimp:
Fresh or frozen large shrimp (peeled and deveined) are the star here. I like to leave the tails on for presentation, but that’s totally optional. The shrimp are seasoned with Cajun or Creole seasoning—this gives them that signature Southern kick. You’ll also need smoked bacon (for the drippings and that smoky flavor), garlic, green onions, and lemon juice.

For the Sauce:
After cooking the shrimp, you’ll use the same skillet to make a rich, flavorful sauce. The fond (the browned bits left behind) adds incredible depth. A splash of heavy cream or half-and-half, a touch of butter, and some chicken broth turn it into a velvety sauce that clings perfectly to the shrimp and grits.

Optional add-ins like a sprinkle of parsley or a dash of hot sauce can be added to your liking. The key is balance—smoky, creamy, spicy, and buttery, all in one bite.

How Much Time Will You Need

Shrimp and grits may look fancy, but they don’t take all day. Here’s a general timeline:

• Prep Time: 15 minutes (cleaning shrimp, chopping onions, measuring ingredients)
• Cooking Time: 35–40 minutes total
  • Grits take about 25–30 minutes to cook slowly
  • Shrimp and sauce take about 10 minutes

So, in under an hour, you’ll have a Southern comfort dish that feels like it took all afternoon.

How to Make This Southern Shrimp and Grits

Here’s where the magic happens. Follow these steps, and you’ll end up with shrimp and grits that taste like they came straight out of a Charleston kitchen.

Step 1: Prepare the Grits
Start by bringing your milk and chicken broth to a gentle simmer in a medium saucepan. Once it’s hot, whisk in the stone-ground grits slowly, so they don’t clump. Lower the heat to medium-low and let them cook, stirring often. Grits need patience—about 25 minutes of gentle cooking until they’re thick, smooth, and creamy.

When they’ve reached that stage, stir in the butter, salt, pepper, and shredded cheddar cheese. Taste and adjust seasoning if needed. Keep them warm over very low heat while you make the shrimp. If they get too thick, just whisk in a bit of milk or broth before serving.

Step 2: Cook the Bacon
In a large skillet, cook the chopped bacon over medium heat until it’s crispy and golden. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Don’t drain the bacon drippings—you’ll use them for the shrimp. That’s where all the flavor lives.

Step 3: Sauté the Aromatics
Add minced garlic and the white parts of your green onions to the hot bacon drippings. Cook for about 30 seconds to a minute, just until fragrant. Be careful not to burn the garlic—it should smell amazing but not bitter.

Step 4: Cook the Shrimp
Toss the shrimp in Cajun seasoning, salt, and a little black pepper. Add them to the skillet in a single layer. Cook for about 2 minutes on one side, then flip and cook another 1–2 minutes on the other side. You’ll know they’re done when they turn pink and opaque. Remove the shrimp from the skillet and keep them warm.

Step 5: Make the Sauce
With all that flavor still in the skillet, pour in a splash of chicken broth and gently scrape up the brown bits. Add the cream, butter, and lemon juice, stirring constantly until the sauce thickens slightly. Taste and adjust the seasoning—sometimes I like to add an extra pinch of Cajun spice here.

Once the sauce is ready, return the shrimp and crispy bacon to the pan, stirring to coat everything evenly.

Step 6: Assemble and Serve
Spoon the creamy grits into warm bowls, top with the saucy shrimp mixture, and garnish with the green tops of your onions or chopped parsley. A drizzle of hot sauce is completely optional—but highly recommended.

The moment you dig in, you’ll taste the buttery grits, smoky bacon, and tender shrimp all at once. It’s pure Southern bliss.

Substitutions

If you don’t have everything on hand—or need to make some adjustments—here are some easy swaps that work beautifully:

• Grits Alternatives: If stone-ground grits are hard to find, polenta works well. It’s made from the same corn base and gives a similar creamy texture.
• Cheese Options: Sharp cheddar is classic, but gouda, parmesan, or even pepper jack can add interesting twists.
• Cream Alternatives: You can use half-and-half or even whole milk for a lighter sauce. Coconut milk works if you want a dairy-free option (though it changes the flavor slightly).
• Protein Substitutes: Try scallops, crawfish, or even chicken if shrimp isn’t available.
• Bacon Swap: Turkey bacon or plant-based bacon can be used for a lighter version without losing that smoky undertone.

Each substitution brings its own charm, but the key is maintaining the balance of creamy, savory, and smoky.

Best Side Dish for Southern Shrimp and Grits

Shrimp and grits are rich and filling, but pairing them with the right sides makes the meal unforgettable. Here are three of my favorites:

• Collard Greens: Slow-cooked with a touch of vinegar and smoked ham hock, they cut through the creaminess perfectly.
• Buttermilk Biscuits: Fluffy, buttery biscuits make the ultimate companion for soaking up every bit of sauce.
• Roasted Asparagus: Light, crisp, and slightly sweet—this adds a fresh contrast to the dish’s richness.

Together, these sides create a true Southern-style feast that feels both homey and special.

Serving and Presentation Tips

There’s something so heartwarming about serving shrimp and grits—it’s rustic and refined all at once. When I make this dish for guests, I always treat it as more than just a meal—it’s an experience.

Here’s a little secret: presentation makes all the difference. Instead of spooning everything together, I like to start with a generous swirl of creamy grits in the bottom of each shallow bowl. Then I neatly layer the shrimp on top, letting the pink and golden tones contrast with the pale yellow grits. Finally, I drizzle that rich sauce right over the shrimp and let it naturally run down the sides.

A sprinkle of crisp bacon bits and a handful of finely chopped green onions add color and texture. If I’m feeling fancy, I top it with a light dusting of smoked paprika or a few microgreens. Serve it immediately while it’s still steaming—shrimp and grits are best enjoyed hot, fresh, and comforting.

When entertaining, I sometimes serve it in small ramekins or martini glasses as an appetizer for brunches or dinner parties. It’s an elegant twist on a Southern classic that always gets compliments.

Tips and Tricks to Make This Recipe Better

Every time I make shrimp and grits, I learn a little something new. Here are my tried-and-true tips to ensure your dish comes out perfect every single time.

Use the Right Grits: Stone-ground grits are worth the extra few minutes of cooking. They have a nutty depth and creamier texture you can’t get from instant versions.

Don’t Rush the Grits: Slow-cooking grits on low heat gives them a velvety consistency. Stir often so they don’t stick to the bottom or form lumps.

Season at Every Step: Light seasoning during each stage—grits, shrimp, sauce—builds deep flavor throughout the dish. Don’t wait until the end to add salt or spice.

Keep the Shrimp Juicy: Shrimp cook fast. Two minutes per side is usually enough. Overcooked shrimp become rubbery and lose their sweetness.

Balance the Creaminess: The sauce should coat the shrimp, not drown them. If it’s too thick, whisk in a splash of chicken broth or cream until it’s silky and pourable.

Finish with Acid: A small squeeze of lemon or a dash of vinegar brightens up the richness and keeps the flavors lively.

These small adjustments make a big difference—and before you know it, this will be one of those recipes you can make by heart.

Common Mistakes to Avoid

Even seasoned cooks can stumble with shrimp and grits, but don’t worry—I’ve made all the mistakes so you don’t have to!

Using Instant Grits: Quick grits cook fast but lack the creamy, hearty flavor of traditional stone-ground ones. The texture just isn’t the same.

Overcooking Shrimp: The biggest culprit of disappointment! Shrimp cook in minutes, and once they turn opaque and curl slightly, they’re ready.

Skipping the Fond: Those little brown bits left in the pan after cooking the bacon and shrimp? That’s pure flavor gold. Always deglaze the pan for a richer sauce.

Not Tasting as You Go: It’s easy to end up with bland grits or overly salty shrimp if you wait until the end to adjust flavors. Taste frequently, especially before serving.

Serving Cold: This dish is best enjoyed hot. If your grits firm up while waiting, just stir in a splash of warm milk to bring them back to creamy perfection.

Avoid these pitfalls, and your shrimp and grits will come out restaurant-quality every single time.

How to Store It

Shrimp and grits taste best fresh, but if you have leftovers (which is rare in my house!), you can store them properly for another meal.

Transfer the shrimp and sauce to an airtight container and keep them in the refrigerator for up to 2 days. Store the grits separately in another container. When reheating, add a splash of milk or broth to the grits to loosen them up—they’ll thicken in the fridge. Warm both gently on the stovetop over low heat.

I don’t recommend freezing this dish; the creamy grits and shrimp texture don’t hold up well once thawed. But if you plan ahead, you can make the grits base a few hours early and reheat it just before serving while cooking the shrimp fresh. That way, you save time without sacrificing flavor.

FAQ

Can I make shrimp and grits ahead of time?
Yes, you can prepare the grits a few hours in advance and reheat them with a splash of milk. Cook the shrimp and sauce just before serving to keep them tender and flavorful.

Can I use frozen shrimp?
Absolutely! Just thaw them completely in the fridge overnight or under cold water before cooking. Pat them dry so they sear properly.

What’s the best cheese for grits?
Sharp cheddar is classic, but feel free to try gouda, Monterey Jack, or even parmesan for a different twist.

Can I make this recipe spicy?
Definitely. Add a pinch of cayenne pepper, extra Cajun seasoning, or a few drops of hot sauce to amp up the heat.

How can I make this lighter?
Use half-and-half instead of heavy cream, skip the bacon, and reduce the butter slightly. You’ll still get great flavor without the extra richness.

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