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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Kat
Shrimp & Grits! Who would have known this will make a great combination leaving you with nothing but a happy tummy.
Sonia Seivwright
I love everything shrimp. I can’t wait to try this. Very delicious and creamy.
Colleen
This is the taste of home that I’ve been looking for. This shrimp and grit recipe is fantastic for brunch or dinner.
Beth Pierce
Thanks, Colleen! Yes such great brunch food!
Stephanie
What a delicious meal! Shrimp and grits is like the epitome of Southern food and it’s amazing! I can’t wait to make this again.
Beth Pierce
Thanks, Stephanie! So glad that you enjoyed it!
Stephanie
Excellent recipe! I had never made grits before and it was easier and tastier than I had thought!
Vanessa
Shrimp and grits is one of my all-time favorite southern foods. There’s just nothing like it.
Lori P
I’m planning on making this soon. I won’t change a thing, but wondering why quick grits are a better choice?
Beth Pierce
Because they are easier and quicker.
Lazaria Lino
I’m so glad I followed this recipe. It was so easy and I was so excited to serve this for dinner because I knew it would be legendary, and would re-certify me as the head chef of the house😂. Thank you so much [Author’s Name]!
Beth Pierce
You are most welcome! I am glad that you were recertified as the head chef! 🙂
Luke Linnell
This recipe is the bomb. I scoured the internet for cheesy shrimp and grits and this is the one I chose. I’ll be making it for for the second time for guests tonight. My only change for convenience sake is that I use frozen peppers and onions.
Beth Pierce
Thanks Luke! So glad that you like it.
Kim
Wonderful flavor.. first attempt at grits only second time eating them. I will definitely make again 😊
Beth Pierce
Thanks Kim! So glad that you liked it! It is one of my favorite recipes.
Alean
I’m not a fan of grits due to the texture, but my husband loves it. He had been asking me to make shrimp and grits since our South Carolina trip 3 yrs ago. I was afraid to make it because I didn’t want to disappoint him if it didn’t turn out.So I come across this recipe and he said it looks close to what he had in SC, so I decided I would try it. According to him I nailed it , he absolutely loves this recipe. So thank you.
Beth Pierce
That is great. So glad that he liked it. The pleasure is all mine. Boy do I love shrimp and grits.
Sheila malcolm
So good. My shrimps were small so added some sausage to the mix. Also subbed smoked Gouda for cheddar. Using what I had on hand but awesome recipe. Thank you!
Beth Pierce
Thank you Sheila! Sausage sounds delicious in that.
Sarah Temple
I am a shrimp and grits fan and will order it just about anywhere we go to eat that serves it. This recipe was delicious!! I only had a couple of pieces of bacon from breakfast so I added in some diced andouille sausage and it was amazing.
Beth Pierce
Thanks so much Sarah! So happy to hear that you like it! It is truly one of my favorite dishes!
susan thomas
I’ve tried lots of shrimp and grits and really enjoyed this one. I used chipotle chili peppers instead of cayenne and added a little bit of chorizo to the pan in the peppers and onion stage. I served it with stewed okra. I prepared it for my daughter’s boyfriend from the UK and he loved it!
Beth Pierce
Great tips Susan! So glad that your daughter’s boyfriend liked it! It is one of my favorite recipes!
April E.
I made this for breakfast this morning! Rave reviews! Thanks for the recipe!
Beth Pierce
Thanks April! So glad that you liked it!!
Sally Young
I made this tonight for dinner. So very good. Didn’t have bacon, so I slow baked pork belly slices. Oh, my!!! So very good. Thank you, will be making again soon.
Beth Pierce
Thanks Sally! So glad that you liked it!!