This delectable New Orleans-style shrimp and Grits recipe will leave you licking your plate and longing for more. The shrimp are skillet-cooked with Cajun seasoning, red pepper, green onions, crisp bacon, and garlic, and all spooned over a bed of creamy, cheesy cheddar grits.
This classic southern dish comes together quickly and is a favorite among family and friends. Serve with collard greens, sweet potato cornbread, or fried okra.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Grits: Quick grits work best for this recipe. Boil the water, then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to a simmer, and cook until tender and creamy. Stir in the cream, butter, and sharp cheddar. It is just that simple.
- Seasonings: Cajun seasoning, ground cayenne pepper, salt, and freshly ground black pepper
- Butter: unsalted or salted. If using salted, omit the added salt.
- Heavy cream: in a pinch, use half and half
- Cheddar cheese: sharp or white are good choices
- Bacon: smoked and nitrate-free if you can get it
- Shrimp: Use wild-caught peeled, deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
- Vegetable oil: canola or olive oil
- Chicken broth: or vegetable broth, low-sodium is best
How to make Shrimp and Grits
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
Boil the water in a medium saucepan over medium-high heat. Reduce the heat to medium-low and whisk in the grits and salt. Cook until tender, then remove from the heat. Stir in the butter, cream, and cheddar cheese.
Meanwhile, peel the shrimp, remove the tails, and devein if you have not already done so. In a large skillet over medium heat, cook the bacon until crispy and chop. Do not clean the skillet or remove the bacon grease.
Over medium heat, add the shrimp and sprinkle with Cajun seasoning and cayenne pepper. Cook for about one minute per side. Remove and place on a plate.
Heat a little canola oil over medium heat. Add the red pepper and cook for one to two minutes. Add the green onion and garlic and cook for an additional minute. Spoon the bacon and shrimp back into the skillet.
Add the chicken broth, Worcestershire Sauce, and lemon juice to the skillet and stir to combine. Spoon over the cheesy grits and serve immediately with hot sauce.
The Right Grits Are Important
You are likely not from the South if you don’t know what grits are. Grits are made from ground corn, usually dent corn. This corn is more starchy and less sweet than most varieties, producing a smooth and creamy texture when cooked.
There is very little difference in flavor between white corn and yellow corn grits. Just that white corn makes white grits while yellow corn makes yellow grits. From there, you will find three types of grits: stone ground, quick, and instant.
Stone Ground Grits: are coarsely ground, producing more corn flavor but less creaminess. Since they are less processed, store them in the freezer. They take about 40 minutes to cook, so plan accordingly.
Quick Grits: are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits. They cook up in about 5-7 minutes. Find them in the same grocery aisle as the oatmeal. These are the grits that I use for this recipe.
Instant Grits: are precooked and dehydrated, so all you need to do is add boiling water. They are in little paper packets like instant oatmeal. Instant grits have less flavor than stone-ground or quick grits. They are perfect for a quick breakfast, but I do not suggest them for this recipe.
Preparations Tips
- Use good-quality smoked bacon, and don’t throw out the bacon grease. If you prefer, add a little andouille sausage.
- Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
- Serve this recipe as soon as possible. Shrimp do not reheat well, and can become overcooked and rubbery.
Frequently Asked Questions
Yes, you can. It will take about 40 minutes to cook them, and they are coarser than quick-cooking grits, so the end result will not be as creamy.
Sure, use olive oil to cook the shrimp in.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.
To freeze, first cool thoroughly. Then, freeze the shrimp and grits in separate freezer containers for up to 3 months. Thaw in the fridge overnight and reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.
More Shrimp Recipes
Shrimp and Grits Recipe
Ingredients
Cheesy Grits
- 1 cup quick cooking grits
- 4 cups water
- ¼ teaspoon salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1½ cups shredded sharp cheddar cheese
Shrimp
- 6 slices smoked bacon
- 1 pound large shrimp peeled and deveined
- 2 teaspoons Cajun seasoning
- ⅛ teaspoon ground cayenne pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper finely chopped
- 3 green onions chopped
- 3 cloves garlic minced
- ¼ cup low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons lemon juice
Instructions
- Bring the water to a boil; add the salt and slowly add the grits. Cover and cook over low heat for 5-7 minutes or until smooth and creamy. Remove from heat, and stir in the butter, cream, and cheddar cheese.
- In a large skillet over medium heat, cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat. Sprinkle with Cajun seasoning and cayenne pepper. Flip the shrimp after one minute, and cook for an additional minute. Remove to a plate.
- Add vegetable oil to a skillet over medium heat. Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium-low. Add green onions and garlic and cook for 1 minute. Add chicken broth, Worcestershire Sauce, and lemon juice to the skillet, and stir. Return shrimp and bacon to the skillet and heat for 1 minute.
- Spoon the cheesy grits into a bowl and add the shrimp mixture. Serve immediately.
Video
Notes
- Use good-quality smoked bacon, and don’t throw out the bacon grease. If you prefer, add a little andouille sausage.
- Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
- Serve this recipe as soon as possible. Shrimp do not reheat well, and can become overcooked and rubbery.
Nutrition
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Sara Dawes
This looks heavenly and I can’t wait to try this weekend! Can you use frozen bagged shrimp for this recipe?
Beth Pierce
Thanks so much! Yes but you need to thaw them in fridge before cooking the recipe.
Donna
You can quickly thaw frozen shrimp. Just place in a colander and thaw undrr running COLD water for 5 minutes or so. Then let drain in the sink while you start the grits.
Beth Pierce
True and I have done that in a pinch but there is some debate on whether that changes the texture of the shrimp.
Kim
Everyone loved it! Keeping this recipe!
Beth Pierce
Thanks so much Kim! So glad that you liked it.
Amy
How many will this recipe serve. We have 8 in our family and I’m wondering if I should double or triple the recipe….
Beth Pierce
That recipe serves four. I think I would only triple if you have heavy eaters. Of course my hubby is a heavy eater.
Melissa
Looks delicious! I want to try this tonight and maybe add a little andouille sausage as well since I have some. What kind of cream do you use? Thanks!
Beth Pierce
Thanks Melissa! I hope you enjoy it! I use heavy whipping cream.
Natasha
boy oh boy, this makes me jealous of those who grew up in the south! thanks for sharing this great recipe
Krissy Allori
This was an instant hit with my family and friends! Thanks for sharing this recipe!
Kristyn
Wow..I bet this is packed with tons of flavor!! Love shrimp, so I will have to give it a try!
julie
One of my favorite Cajun dishes! Can’t wait to make it for my family.
Becky Hardin
Seriously this is the best shrimp and grits ever!!! Delicious!
Zim
Wow! I never dreamed even once that American do it grits. Here at home, we make it with coarsely ground corn and pumpkin. I guess the pumpkin stands in for the cream and cheese (vice versa). I haven’t had it for years now and it is a huge delicacy around the Autumn season.
I will give it a try soon.
Beth Pierce
Thanks Zim! I hope you enjoy it as much as we do!
Rebecca
I made this last night, but tried to made it more healthy. I microwaved the bacon. I didn’t put salt in the grits and cut out the cream, used I/2 the butter and cheese. I used a little Canola oil for the vegies. It was great, my husband loved it.
Beth Pierce
I am so glad that you liked it. Glad that you modified it for your needs and wants.
Sandy
Made this last night and it was delicious! The grits were probably some of the best I’ve ever had.
Beth Pierce
Thanks so much Sandy! I am so glad that you liked it!!
Marion
What a great recipe !
Since I make my own creole spice mix , I did not add more spices and this was perfect for me – hubby added Tabasco Sauce to his.
We do plan on making this again !
Thanks for the recipe!
Beth Pierce
My pleasure Marion! I am so glad that you liked it! We love that recipe!
baltisraul
Have you made a Louisiana dish called ‘Shrimp Delicate’? My wife and I have had it at a diner in Baton Rouge 3-4 times while passing thru. They told us it was a La. favorite but when Creole / Cajun recipes are featured, this is never mentioned. It is an unusual recipe for shrimp but we are hooked. I would love to know how a professional would make this dish.
Beth Pierce
No I am sorry I have never hear of Shrimp Delicate. I however did find this one recipe that sounds pretty good. https://thenotsoblog.com/2010/01/shrimp-delicate-recipe/
baltisraul
That’s it, Beth! It is the beef stew mix that really makes this such a great and unusual recipe. Just bought 2 lbs of red shrimp today and will give it a try on Sunday. Will let you know.
Thank you so much.
baltisraul
Sunday meal was the very BEST! I hope more folks will try Shrimp Delicate.
Stephanie
Could you please tell me where in Baton Rouge you had Shrimp Delicate? I have lived in BR my whole life and have never heard of it; would love to try it. Thank you
Karen
Can chicken be used instead of shrimp? My husband has a shellfish allergy
Beth Pierce
Yes it most certainly can however cook the chicken longer than the shrimp to make sure it is done.
Charlotte Johnson
Husband Pleasing delicious and easy
Beth Pierce
Thanks so much Charlotte! Glad that he liked it!!
shida
Hi Beth,
After the shrimp is cooked, do you remove the bacon grease from the skillet?.. before adding the vegetable oil? Or do you add the vegetable oil to it?
Beth Pierce
I never usually have that much fat left from the bacon. I think I would wipe the pan out and add the vegetable oil but you could also just use the bacon fat and supplement with vegetable to get to 1 tablespoon. I hope that makes sense. I think either way would be good.