The Shrimp And Grits Recipe

You know those recipes that make you feel like you've got serious Southern cooking in your blood — even if you've only lived in Nashville for a few years?

That's exactly how I felt the first time I made this shrimp and grits recipe on a rainy Thursday night when the fridge was looking a little sad and I didn't want to drive anywhere.

I'd had shrimp and grits a handful of times at local spots around town, and every single time, I'd sit there thinking, I need to figure out how to make this at home. So I did what I always do — I tested it, messed it up once (more on that later), and landed on a version that John now requests almost weekly.

If you love cozy, hearty Southern meals, you might also want to check out my Hawaiian Garlic Shrimp — it's another weeknight dinner that gets absolutely demolished at our table.

Jump to:

• Why You'll Love This Shrimp And Grits Recipe
• Ingredients For Creamy Shrimp And Grits
• How To Make This Southern Shrimp And Grits Recipe
• Storage And Reheating Tips
• Tips And Variations For Easy Shrimp And Grits
• Frequently Asked Questions About This Shrimp And Grits Recipe
• Recipes You May Like
• Let's Wrap This Up
• Shrimp And Grits Recipe

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Why You'll Love This Shrimp And Grits Recipe

• Ready in 45 minutes from start to finish
• Uses simple, everyday ingredients — nothing fancy required
• The creamy cheddar grits are genuinely one of the best things I've ever made
• Packed with Cajun-spiced shrimp, smoky bacon, and a rich tomato sauce
• Naturally gluten-free — great for guests with dietary needs
• Scales up easily if you're cooking for a crowd

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Ingredients For Creamy Shrimp And Grits

For the grits:

• 5 cups water
• 1 ½ cups stone-ground corn grits
• ¾ teaspoon kosher salt, plus more to taste
• 1 cup shredded medium or sharp cheddar cheese (about 4 oz)
• 3 tablespoons unsalted butter
• ⅓ cup heavy cream

For the shrimp:

• 4 oz sliced bacon (4–6 slices), cut into ½-inch pieces
• 1 large green bell pepper, diced (about 1 ½ cups)
• 4 medium scallions, thinly sliced — reserve 3 tablespoons of the dark green tops for garnish
• 3 cloves garlic, minced
• 1 (14.5-oz) can diced tomatoes with juices
• 1 teaspoon Creole or Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon granulated sugar
• 1 lb raw peeled and deveined large shrimp (26–30 per pound)
• 1–3 dashes hot sauce (Tabasco or Crystal), plus more for serving
• Lemon wedges for serving (optional)

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How To Make This Southern Shrimp And Grits Recipe

Step 1: Start The Grits

1. Add 5 cups water, 1 ½ cups stone-ground grits, and ¾ teaspoon kosher salt to a large saucepan.
2. Bring to a boil over high heat, stirring occasionally.
3. Remove from heat, cover, and let sit for 10 minutes — this helps them hydrate evenly.

Step 2: Cook The Grits Through

1. Uncover and return the saucepan to medium-high heat.
2. Bring back to a boil, then cook uncovered for 15–25 minutes, stirring frequently and scraping the bottom of the pan.
3. Keep going until all the water is absorbed and the grits are tender and thick.

Don't skip the scraping. I learned that the hard way the first time — ended up with a layer of scorched grits stuck to the bottom of my pan. Not fun to clean at 9pm.

Step 3: Cook The Bacon And Vegetables

1. While the grits cook, add the chopped bacon to a large skillet over medium heat.
2. Cook for 8–10 minutes, until browned and crisp.
3. Transfer bacon to a paper towel-lined plate using a slotted spoon.
4. Discard all but 2 tablespoons of bacon fat from the skillet.
5. Add the diced bell pepper, scallions (saving the dark green tops for later), and minced garlic.
6. Cook for about 2 minutes, until the pepper is just tender.

Step 4: Build The Tomato Sauce

1. Pour in the diced tomatoes with their juices.
2. Add Cajun seasoning, smoked paprika, and sugar.
3. Bring to a simmer and cook for about 3 minutes, stirring occasionally, until slightly reduced.
4. Turn off the heat and set aside while you finish the grits.

Step 5: Finish The Creamy Grits

1. Once the grits are done, remove from heat.
2. Stir in 1 cup shredded cheddar cheese, 3 tablespoons butter, and ⅓ cup heavy cream.
3. Stir until everything is melted and smooth.
4. Taste and add more salt if needed, then cover to keep warm.

This is the moment where the grits go from good to really good. Bradley walked through the kitchen, saw me stirring in all that cheese, and said, "Okay, what are we having?" — which, coming from a 14-year-old with AirPods in, is basically a five-star review.

Step 6: Cook The Shrimp

1. Return the tomato mixture to medium heat and bring back to a simmer.
2. Add 1 lb raw shrimp and cook for 3–4 minutes, stirring occasionally, until the shrimp are pink and just cooked through.
3. Add the bacon back in along with 1–3 dashes of hot sauce.
4. Stir well and taste for seasoning.

Step 7: Serve

1. Spoon the creamy grits into serving bowls.
2. Top generously with the shrimp mixture.
3. Sprinkle with reserved scallion greens.
4. Serve with extra hot sauce and lemon wedges on the side.

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Storage And Reheating Tips

• Store shrimp and grits leftovers in separate airtight containers in the fridge for up to 2 days.
• The grits thicken quite a bit as they cool — add a splash of water or cream when reheating and stir over medium-low heat until smooth again.
• Reheat the shrimp mixture separately in a skillet over low heat to avoid overcooking the shrimp.

Honestly? This is one of those dishes that's best eaten fresh, but if you do have leftovers, they're still really good for lunch the next day.

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Tips And Variations For Easy Shrimp And Grits

Want to make it lighter? Skip the bacon and sauté the vegetables in olive oil or butter instead. It's a bit less smoky, but still totally delicious.

Swap the cheese. Sharp cheddar is my go-to, but Gruyère or a smoked gouda work beautifully too. Amy once asked me to try "the yellow cheese" from the deli counter, and honestly, it wasn't bad.

Add more heat. If your crowd likes spicy, bump up the Cajun seasoning or add a pinch of cayenne. John always adds extra hot sauce at the table — every single time.

Make it ahead. You can prep the shrimp mixture a day ahead and reheat it before serving. Just cook the stone-ground grits fresh — they really don't reheat as well as the sauce does.

Ever wondered whether instant grits are worth it here? They'll work in a pinch, but the texture just isn't the same. Stone-ground grits are thicker, creamier, and so much more satisfying.

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Frequently Asked Questions About This Shrimp And Grits Recipe

Can I Use Instant Grits Instead Of Stone-Ground Grits?

Yes, you can — but stone-ground grits give a much creamier, more authentic texture. If you go with instant, follow the package directions and reduce cooking time significantly. The flavor is milder, but it'll still taste good with all that shrimp mixture on top.

Can I Make Shrimp And Grits Ahead Of Time?

You can prep the shrimp and tomato mixture a day ahead and store it in the fridge. When you're ready to eat, reheat it gently while you cook fresh grits. I wouldn't make the grits ahead — they get very thick and can turn gluey when reheated from cold.

What Can I Substitute For Bacon In This Recipe?

Turkey bacon works great and keeps it lighter. Smoked sausage is another option that adds a lot of flavor. Or just skip the meat entirely and use butter to cook the vegetables — it's still really satisfying, especially if you lean into the Cajun seasoning.

How Do I Keep My Grits From Getting Lumpy?

Stir frequently, especially in the first few minutes. Scrape the bottom of the pan as you go — that's where lumps and sticking tend to happen. Adding the grits slowly into already-boiling water also helps a lot. Medium heat and patience are really your best friends here.

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Recipes You May Like

• Hawaiian Garlic Shrimp — If you love shrimp-forward dinners, this one is incredibly simple and packed with garlicky flavor.
• Smoked Sausage and Potatoes — Another Southern-style one-pan meal that's pure comfort food on a busy weeknight.
• Tuscan Chicken Recipe — Creamy, hearty, and totally satisfying — great if you're in the mood for something similar but with chicken.

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Let's Wrap This Up

This shrimp and grits recipe has genuinely become one of my most-made dinners, and I think once you try it, you'll understand why. The grits are rich and cheesy, the shrimp are perfectly spiced, and the whole thing comes together in under an hour.

Give it a try this week and let me know how it goes in the comments — I'd love to hear what your family thinks! And if you save it to Pinterest, it's so easy to find again next time you're staring at a bag of shrimp and wondering what to do with it.

Happy cooking, and here's to many more delicious meals around the table with the people you love.

— Stephanie

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