Southern comfort food has never looked or tasted better than this bold, flavorful shrimp and grits recipe. Whether you’re hosting a Sunday brunch or looking to bring restaurant-quality magic to your weeknight dinner table, this dish promises to deliver comfort in every bite.
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As a professional chef, I’ve crafted and tweaked this recipe to strike the perfect balance of creamy, cheesy grits and savory, succulent shrimp. It’s not just a Southern classic. It’s a soulful experience that warms you from the inside out. I’ve cooked shrimp and grits in high-end kitchens and home-style diners alike, and I can confidently say that when done right, it can stop a conversation with its first spoonful.
What makes this version extra special? We layer smoky bacon flavor with tender sautéed vegetables, lemon-brightened shrimp, and velvety grits infused with sharp cheddar and real butter. Every bite hits a perfect harmony of creamy, savory, and slightly tangy. And let’s not forget the texture. The crunch of bacon, the tenderness of shrimp, and the silkiness of grits create a trio of mouthfeel perfection.
Whether you grew up on shrimp and grits or you’re about to discover this Southern gem for the first time, get ready to fall head over heels. This is the kind of recipe that impresses at the table but comforts like home. Let’s dive in.
Shrimp and Grits Recipe Loved by 1000s Online
Equipment
- Medium pot
- Large sauté pan
- Whisk
Ingredients
For the Creamy Grits
- 4 1/2 cups water for cooking the grits to the perfect consistency
- 1 tsp kosher salt enhances the flavor from the start
- 1 cup stone-ground white grits traditional and hearty
- 2 tbsp unsalted butter for velvety richness
- 2 ounces white cheddar cheese, shredded adds a mild, creamy sharpness
For the Shrimp and Savory Topping
- 1 cup chopped white or yellow onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1-1.5 pounds shrimp, peeled and deveined use large or jumbo
- 1 cup chicken stock creates a savory pan sauce
- 3 green onions, chopped white and light green parts only
- 2 tbsp chopped fresh parsley
- 1 lemon, juiced about 1 to 2 tablespoons
Instructions
- Start the Grits: In a medium pot, bring 4½ cups of water to a boil. Add the kosher salt. Gradually whisk in the stone-ground grits to prevent clumping. Lower the heat and let it simmer gently, stirring often, until the grits are thick and tender, about 35 minutes.
- Prepare the Shrimp: While the grits are cooking, peel and devein the shrimp. Keep about one-third of them whole for presentation and chop the remaining into bite-sized pieces. Set aside.
- Sauté the Vegetables: In a large sauté pan over medium heat, add a splash of oil or a pat of butter. Once hot, toss in the chopped onions and green bell peppers. Cook until they soften, around 4-5 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the Shrimp: Add the chopped and whole shrimp to the pan. Stir well and sauté until they just begin to turn pink and curl, about 2 to 3 minutes. Be careful not to overcook.
- Deglaze and Simmer: Pour in the chicken stock and bring the mixture to a simmer. Let it bubble gently for about 5 minutes so the sauce reduces slightly and captures all the savory notes from the pan.
- Finish the Grits: Once the grits are creamy and fully cooked, turn off the heat and stir in the shredded white cheddar cheese and unsalted butter until melted and smooth. Taste and adjust the salt if needed.
- Final Touches: To the shrimp mixture, add chopped green onions, parsley, and a squeeze of fresh lemon juice. Stir to combine.
- Plate and Serve: Spoon a generous helping of grits into shallow bowls. Top with the shrimp and vegetable mixture. Ensure each serving includes at least one whole shrimp for visual appeal. Serve immediately.
Notes
Chef’s Pro-Tips
- Don’t Stop Stirring: Stir the grits often, especially as they thicken, to prevent lumps and keep them from sticking to the bottom of the pot.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to ensure they stay tender and juicy.
- Save Some Pasta Water (If Using Quick Grits): For quicker grits, sometimes a splash of starchy pasta water (if you have it) can add extra creaminess. For stone-ground, the long cooking time creates plenty of creaminess on its own.
More Favorites from My Kitchen:
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Or go to my Pinterest.
Why You’ll Love This Recipe
- Quick and Comforting: With just a handful of familiar ingredients, this dish delivers gourmet flavor without requiring hours in the kitchen.
- Unbeatable Texture: Creamy grits meet perfectly seared shrimp and crisp smoky bacon for a satisfying bite every time.
- Elevated Southern Classic: This version takes the best of traditional shrimp and grits and adds thoughtful chef-driven touches like citrus brightness and herbed garnishes.
- Perfect for Any Occasion: Whether it’s a cozy Sunday brunch, a celebratory dinner, or a weeknight craving, this dish feels special yet approachable.
- Crowd-Pleasing Favorite: Even picky eaters can’t resist the creamy grits, cheesy richness, and juicy shrimp topped with bacon.
Unlike many shrimp and grits recipes that can feel heavy or overly buttery, this version brings balance. The citrusy lemon juice cuts through the richness, while the fresh parsley and green onions lift the flavors. It’s a harmonious blend of comfort and brightness that impresses guests and brings a taste of the South to your kitchen. Whether it’s your first time or your hundredth, this dish always delivers.
This carefully chosen lineup ensures every component of your shrimp and grits is layered with flavor and texture. Ready to bring it all together? Let’s move on to how to make it shine.
Ingredients Needed
Let’s break down the ingredients into two easy categories so you can prep like a pro.
For the Creamy Grits
- 4½ cups water – for cooking the grits to the perfect consistency
- 1 teaspoon kosher salt – enhances the flavor from the start
- 1 cup stone-ground white grits – traditional and hearty, offering that signature Southern texture
- 2 tablespoons unsalted butter – stirred in at the end for velvety richness
- 2 ounces white cheddar cheese, shredded – adds a mild, creamy sharpness
For the Shrimp and Savory Topping
- 1 cup chopped white or yellow onion – sautéed until soft and aromatic
- 1 cup chopped green bell pepper – for a sweet bite and colorful contrast
- 2 cloves garlic, minced – adds bold, aromatic depth
- 1 to 1½ pounds shrimp, peeled and deveined – use large or jumbo for a satisfying bite
- 1 cup chicken stock – creates a savory, slightly reduced pan sauce
- 3 green onions, chopped (white and light green parts only) – fresh garnish with a mild onion flavor
- 2 tablespoons chopped fresh parsley – brightens the dish and balances the richness
- Juice of 1 lemon (about 1 to 2 tablespoons) – a fresh finish that enhances every bite
How to Make Shrimp and Grits
Follow these step-by-step instructions for a rich and satisfying Southern classic without using bacon.
1. Start the Grits
In a medium pot, bring 4½ cups of water to a boil. Add the kosher salt. Gradually whisk in the stone-ground grits to prevent clumping. Lower the heat and let it simmer gently, stirring often, until the grits are thick and tender, about 35 minutes.
2. Prepare the Shrimp
While the grits are cooking, peel and devein the shrimp. Keep about one-third of them whole for presentation and chop the remaining into bite-sized pieces. Set aside.
3. Sauté the Vegetables
In a large sauté pan over medium heat, add a splash of oil or a pat of butter. Once hot, toss in the chopped onions and green bell peppers. Cook until they soften and release their aroma, around 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds to build depth of flavor.
4. Add the Shrimp
Add the chopped and whole shrimp to the pan. Stir well and sauté until they just begin to turn pink and curl, about 2 to 3 minutes. Be careful not to overcook.
5. Deglaze and Simmer
Pour in the chicken stock and bring the mixture to a simmer. Let it bubble gently for about 5 minutes so the sauce reduces slightly and captures all the savory notes from the pan.
6. Finish the Grits
Once the grits are creamy and fully cooked, stir in the shredded white cheddar cheese and unsalted butter. Taste and adjust the salt if needed.
7. Final Touches
To the shrimp mixture, add chopped green onions, parsley, and a squeeze of fresh lemon juice. Stir to combine. This brightens the dish and balances the richness.
8. Plate and Serve
Spoon a generous helping of grits into shallow bowls. Top with the shrimp and vegetable mixture. Ensure each serving includes at least one whole shrimp for visual appeal. Serve immediately and enjoy.
Serving and Storage Tips
Mastering the timing and presentation of your shrimp and grits is just as important as the cooking itself. Here’s how to serve it like a chef and keep leftovers fresh for later.
Serving Suggestions
- Plating for Impact: Use wide, shallow bowls to showcase the creamy grits and vibrant shrimp topping. This style keeps everything hot and visually appealing.
- Garnish with Purpose: A final sprinkle of chopped parsley and a few green onion slices adds fresh flavor and color contrast. A wedge of lemon on the side invites your guests to add brightness to taste.
- Pairing Ideas: Complement your dish with Southern staples like skillet cornbread, sautéed greens, or a crisp cucumber salad. For drinks, a glass of iced tea or a citrusy white wine balances the dish beautifully.
Storage Tips
- Cooling Down: Allow any leftovers to cool to room temperature before storing. This helps prevent condensation and sogginess.
- Refrigeration: Store the shrimp and grits in separate airtight containers in the fridge. They’ll stay fresh for up to 3 days.
- Reheating Grits: Grits thicken as they chill, so reheat them gently in a saucepan over low heat. Add a splash of water, milk, or broth while stirring to restore their creamy consistency.
- Reheating Shrimp: Warm the shrimp mixture in a skillet over medium-low heat until heated through. Avoid the microwave to prevent overcooking and rubbery texture.
- Not Freezer Friendly: Due to the creamy texture of the grits and the delicate nature of shrimp, this dish is best enjoyed fresh or within a few days. Freezing is not recommended.
Helpful Notes
Before you dive into making this shrimp and grits recipe, here are a few helpful tips and optional twists that can elevate your experience and make the dish truly your own.
Tips for Perfect Grits
- Use stone-ground grits: Their hearty texture and flavor make all the difference. If using quick grits, reduce cooking time and adjust liquid as needed.
- Stir regularly: Frequent stirring prevents clumping and helps the grits cook evenly to a smooth, creamy finish.
- Don’t skimp on seasoning: Season the cooking water well and taste before serving. The grits should be flavorful on their own.
Best Practices for Cooking Shrimp
- Cook shrimp just until pink: Overcooking can make them rubbery. They’re done when opaque and curled into a loose “C” shape.
- Tail-on or off?: Tail-off shrimp make the dish easier to eat, while tail-on adds visual appeal. Choose based on your preference or occasion.
Optional Add-ins & Variations
- Add a touch of spice: A pinch of cayenne or a splash of hot sauce gives the dish a subtle kick.
- Swap the protein: Not a fan of shrimp? Try scallops or even roasted mushrooms for a vegetarian twist.
- Make it dairy-free: Use vegan butter and a dairy-free cheese alternative to adapt the grits for dietary needs.
Ingredient Prep Made Easy
- Prep ahead: Chop onions, peppers, and parsley in advance. You can also measure out dry grits and cheese the night before.
- Shrimp shortcut: Buy peeled and deveined shrimp to save time.
Conclusion
Shrimp and grits is more than just a dish—it’s a comforting Southern classic that delivers big flavor in every bite. With creamy, cheesy grits as the foundation and tender shrimp layered on top, this recipe creates a beautiful balance of textures and flavors that’s both soul-satisfying and impressive. Whether you’re making it for a cozy dinner at home or serving it up for guests, it’s sure to become a staple in your kitchen.
One of the best things about this recipe is how flexible it is. You can adjust the heat, swap in different proteins or vegetables, and even tweak the cheese to match your taste preferences. And because the grits and shrimp are cooked separately, you can easily manage the components and time things just right—even if you’re a beginner in the kitchen.
If you tried this shrimp and grits recipe, I’d love to hear from you. Did you go the classic route or add your own twist? Drop a comment below and leave a star rating to let me (and other readers) know how it turned out.
Don’t forget to share your creation on social media. Tag your photos with #ShrimpAndGritsVibes on Pinterest or Facebook—we’d love to see your version!
So what’s your perfect combo? Creamy extra cheesy grits or a dash more spice in your shrimp? Let us know below and join the conversation. There’s a reason this Southern favorite keeps winning hearts, and now it’s ready to win yours too.
Frequently Asked Questions (FAQ)
How long will shrimp and grits last in the refrigerator?
Shrimp and grits can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, store the grits and shrimp separately if possible and reheat gently before serving.
What makes good shrimp and grits?
The key to great shrimp and grits lies in balance. Creamy, well-seasoned grits paired with perfectly sautéed shrimp and a flavorful pan sauce is what sets this dish apart. Quality ingredients and proper seasoning are essential.
What is the history behind shrimp and grits?
Shrimp and grits originated in the coastal South, especially in Lowcountry cuisine of South Carolina and Georgia. Traditionally a fisherman’s breakfast, it has evolved into a beloved Southern comfort dish enjoyed at any meal.
What does it mean when someone says shrimp and grits?
“Shrimp and grits” typically refers to the classic Southern dish where seasoned shrimp are served atop a bed of creamy grits. It also symbolizes Southern hospitality and comforting home cooking.
How do you know if grits have gone bad?
Cooked grits that have gone bad may have a sour smell, off texture, or discoloration. If they appear watery, slimy, or smell unusual, it’s safest to discard them.
Can you eat 3 day old grits?
Yes, you can eat grits that are up to 3 days old if they have been properly stored in the refrigerator. Reheat them on the stovetop with a splash of water or milk to restore creaminess.