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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Toni Dash
This is so tasty!! I will definitely make it again!
wilhelmina
Shrimp and grits is a Southern classic for good reason! Your version is outstanding!
Suzy
This is so good! Love how all the flavors pair well with each other!
Sue
This was so good!! I love that it is really easy to make!
Rachael Yerkes
sourthern food is my favorite and shrimp and grits is a must try for everyone! It is amazing!
Allyson Zea
Shrimp and grits is one of my all-time favorite recipes, but I’ve never thought to make it at home! I’m going to follow your recipe this weekend and treat myself!
Lauren Kelly
There is nothing better than cheesy grits! We love this recipe so much!
Britni
These are so yummy! I get shrimp and grits every time I visit the south and now I can make them right at home!
Shadi Hasanzadenemati
I’m making this for the weekend, I bet everyone is going to devour it!
Lisa
I have made this three times and it’s been delicious every time!
Beth Pierce
Thanks so much Lisa! I love that recipe too! Deeeelish!
Mike Hoysler
I cook my grits in chicken broth vs water as it adds another layer of flavor. I also add Worcester sauce & Louisiana hot sauce to the broth. Don’t ask me how much as I don’t measure unless I’m baking and I don’t bake unless it’s pre-formed biscuits for my garlic cheese bombs. If you must have a measure call it 7 or 8.shakes or Worcester and 5 or 6 shakes of hot sauce or to taste. I use bacon bits from Costco, smoked sausage is sautéed & diced, chopped onions & mushroom sautéed in garlic butter, and all of that it kept separate as not all of the ten guys in a fire station want all of that in their shrimp & grits. I do but that’s just me. Not bad for a guy from St. Paul. MN in Collierville, TN cookin traditional Southern cuisine. The guys rave about my kitchen skills. I’m now a Battalion Chef, not a Chief, but a chef – sort of.
Beth Pierce
Thanks for the tips Mike! Sounds like you are a great cook and really enjoy it. Cooking is so therapeutic.
Jai_O
Great recipe! My husband and I made a few changes but used this as a shell. Added tomatoes bear the end and used andouille sausage instead of bacon. We also didn’t have any heavy cream so we added a little sour cream (it was either that or Greek yogurt) I don’t remember what we had in the fridge. Anyhow it was delish! Thanks for the recipe!
Beth Pierce
You are most welcome! So glad that you and your husband liked it. I love a good cook that can improvise for their needs and wants.
Kayla
This was so incredibly delicious!!
Beth Pierce
Thanks so much Kayla! So glad that you liked it!!
Nikita Allen
This recipe for shrimp and grits is the best one I’ve tried so far. Most definitely will be making this again.thanks for sharing with us.
Beth Pierce
The pleasure it all mine! That is so sweet Nikita! So glad that you like it!
Mike
Recipe looks amazing, but what type of cream to use.. It just says cream…
Beth Pierce
Sorry about that Mike. Heavy whipping cream.
Kristi Heard
Hi there, your recipe is so similar to the one I use….if you get a chance try using white cheddar and when you cook the grits ad a bay leaf or 3? I have to make a huge batch like may 3x or 4x the recipe because my kids and other friends and family members always want a bowl…oh and if you also like you can try the old bay seasonings instead of the creole one?. I enjoyed every bite of your recipe! And I agree a recipe is for each person’s taste and liking! You hit a home run with me!
Beth Pierce
Thanks Kristi! I am so glad that you liked it. Thanks for all the great tips! I love them!