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.
Ingredients needed
See the complete list of ingredients below on the recipe card.
- Grits: preferably quick-cooking grits. See more below about grits.
- 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: 21-25 count is a good choice. See more below about the shrimp.
- Vegetable oil: canola or olive oil
- Vegetables: red bell pepper, green onions, and garlic
- Chicken broth: or vegetable broth, low-sodium is best
- Worcestershire sauce: just a touch
- Lemon juice: fresh 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 particular 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
- 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.
- Use good-quality smoked bacon, and don’t throw out the bacon grease. If you prefer, add a little andouille sausage.
- 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.
- 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.
Best Shrimp To Use
I purchase 21-25 count per pound wild-caught shrimp for this recipe. Chances are they are frozen or previously frozen (then thawed for sale). Almost all shrimp come frozen, even if presented at your neighborhood seafood counter (unless you live on the coast).
They may come peeled and deveined, saving you a little time. These shrimp are the perfect size for this recipe and are super tasty.
Storage and Reheat
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 completely. 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
- 1/4 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
Shrimp
- 6 slices smoked bacon
- 1 pound large shrimp peeled and deveined
- 2 teaspoons Cajun seasoning
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper finely chopped
- 3 green onions chopped
- 3 cloves garlic minced
- 1/4 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
- 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.
- Use good quality smoked bacon, and don’t throw out the bacon grease. Or, if you prefer, add a little andouille sausage.
- 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.
- 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 does not reheat well. It can easily get overcooked and rubbery.
- 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.
Nutrition
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Ntensibe Edgar
Hhhhmmmm…it’s my first time hearing of grits! Time to get myself some shrimps! Thanks for sharing your recipe!
Elise Ho
This sounds fantastic. The only thing is that I do not eat bacon. Do you think it would be ok if I left it out?
Thena
This looks amazing. I want to make this right now but I just finished dinner so tomorrow it is on my meal planning radar!
Kat
oh wow! i got excited knowing about this recipe. we have an upcoming in-house celebration and I was just thinking what can i cook with shrimps. This is it! Thank you for this recipe.
Ave
I have never tried grits before but the combination of shrimp and grits sounds delicious. I really like easy and quick recipes.
Elizabeth O
I just started learning how to cook, this will be my next thing to try. Thanks for sharing your recipe
Nyxie
I’ve always heard of people talking about grits but I’ve never known what they actually meant! But this looks amazing (despite me knowing very little about whats in it)!
Would definitly like to try making this someday.
jen schreiner
THIS LOOKS AMAZING!!!! Over here drooling. This recipe could not have come at a more perfect time. I am currently working on next month’s menu plan.. AND sure enough, adding this recipe..
Amber S.
Omgg. I woke up the other day and said “I’m going to make shrimp and grits”. I’ve NEVER made shrimp and grits but always wanted to as it is one of my FAVORITE dishes. Did a Google search, reviewed a few recipes, and decided to try this one. OMG I was so incredibly impressed. The only thing is I felt like I didn’t have enough juice. What do you recommend to extend my juice? ALSO, is there a way to thicken the juice??
Beth Pierce
Glad that you liked it. Maybe a little more chicken or vegetable broth. You could thicken it with maybe a teaspoon of cornstarch whisked in with the broth. You will have to bring it to a low boil. I would not bring the chicken and bacon back in until after you have thickened it.
Kelly
Still learning how to cook especially a variety of meals. This one was very easy to follow and very very good!! Thank you
Beth Pierce
So glad that you liked it Kelly! I hope you learn to love cooking as much as I do!
Karen Tranter
Just finished eating this and , oh my!Just as good as what I have had in Louisiana restaurants. My only change was to stir in more green onions and a chopped fresh tomato at the end. Will surely be making this one again.
Beth Pierce
Thanks Karen! So glad that you liked it. I wish I had the stuff to make it for dinner right now.
Eyvonne
Made this for breakfast, oh my goodness, this is so flavorful and extremely fulfilling, just the right seasoning and that crumbled bacon, this will definitely be my go to comfort food, Love everything about it, Thanks for sharing
Beth Pierce
The pleasure is all mine Eyvonne! So glad that you liked it!
Christine
Just finished eating. So delicious and so easy to make. I may be from upstate NY but I seriously love the food from Louisiana. I’ve made and eaten alot of shrimp and grits and your recipe is my new go-to. Fantastic! The whole family, from 12 to 76 ate every bit of the double batch I made.💚💛💜🍤🤘❤️
Beth Pierce
Thanks so much Christine! So glad that everyone liked it!
Jeanne
This was absolutely AMAZING! Worthy of special company for dinner, but simple enough to throw together for a delicious weeknight meal!
Beth Pierce
Thanks so much Jeanne! That is so sweet. I love that recipe!
Yvonne
I add about1/8- 1/4 cup brown sugar for that spicy slightly sweet taste.
Linda
I am a Louisiana girl….this is a true Louisiana dish! KUDOS….easy and absolutely delicious ♥️
Beth Pierce
Thanks Linda! I appreciate your sweet comment!!