This delicious homemade Shrimp and Grits recipe starts with perfectly creamy and flavorful grits topped with fresh shrimp and a delicious sauce. It’s the epitome of comfort food!
Looking for more seafood recipes? Try this Poke Bowl, Cioppino, Pad Thai, or Easy Homemade Crab Cakes!
When I think of comfort food, a perfectly cooked and bold flavored Shrimp and Grits recipe is my ultimate craving. I love southern cooking (Gumbo has been my favorite food since I was a child!) and I’ve taken great care in testing my own shrimp and grits recipe that reminds me of the high quality versions I’ve enjoyed in the South. Perfectly tender, soft and creamy grits with flavorful shrimp and a little gravy sauce. YUM!
What are Grits?
Grits are a popular southern porridge made from cooking ground corn in water or broth until thick and smooth. There are a few different kinds, and they’re served in a variety of ways, including for breakfast, as a side dish, a main dish topped with shrimp or meat, or used in casseroles.
Let’s break down the different types of Grits:
- Stone Ground Grits are the best, old-fashioned type of grits to use when making southern grits. They’re made from grinding the whole corn kernel, so the result is less processed, a richer flavor, speckled appearance, and they take slightly longer to cook. If you don’t live in the south, stone-ground may be hard to find at a local grocery store, but here’s a great option from Amazon.
- Hominy Grits (aka Regular Grits) are most commonly found at nationwide supermarkets and will work for this recipe, but they don’t have as rich of a corn flavor as stone and the outer shell of the corn was removed. They are finer ground so keep in mind they will take less time to cook.
- Instant Grits: These have the finest texture and have been precooked and dehydrated, so all you need to add is boiling water (similar to instant oatmeal). They have the weakest flavor and are not traditionally used in shrimp and grits.
Grits, Polenta and Cornmeal—What’s the Difference?
- Grits are a staple in the Southern US and made from ground white or yellow corn.
- Polenta is popular in Northern Italy and made from a different kind of yellow corn. It’s a good substitute for grits and some people even prefer to use polenta when making grits.
- Cornmeal is very fine ground corn used for breading, or in baking cornbreads and muffins.
How to make Shrimp and Grits:
Cook Grits: Bring broth to a boil then whisk broth as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir, reduce heat to low, cover with a lid and cook for 20-30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed. They will be thickened, soft, smooth, and tender (you don’t want them overly thick/pasty).
Finish Grits: Stir in butter, then add cheese, or heavy cream. Taste and season with salt, if needed.
Cook Bacon: While grits are cooking, add bacon slices to a skillet. Turn heat to medium and cook for several minutes, stirring often, until fat is rendered and bacon is crispy. Remove bacon to a plate.
Prepare Shrimp: Turn heat to medium high and add shrimp to the pan with bacon grease. Cook for 1-2 minutes, just until the bottoms start to turn pink, then flip to the other side and cook an additional 1-2 minutes (don’t overcook the shrimp). Remove shrimp to a plate and cover to keep warm.
Sauté Vegetables: Reduce heat to medium and add 1 tablespoon butter to the pan. Once butter is melted, add chopped onion, bell pepper, and garlic to the pan and sauté for 2 minutes, until tender.
Make Gravy: Whisk in flour and cook, stirring for 1 minute. Slowly stir in 1 ½ cups chicken broth then add Cajun seasoning, Old Bay seasoning, and cayenne pepper. Cook until sauce is thickened to gravy consistency. Taste and add salt or other seasonings if needed, to taste. Remove from heat and add shrimp and bacon back to the pan.
Serve: Place a large spoonful of grits (about ¾ cup) onto a plate, smoothing into an even layer. Add a spoonful of shrimp and gravy on top. Garnish with green onions, fresh parsley, and squeeze a little lemon juice on top.
Storage Instructions:
To Store: Leftover grits will keep for 5 days stored in the fridge. Enjoy leftover shrimp within 2 days.
Recipe Variations:
- Grits: For instant/quick grits, follow cooking instructions on package.
- Cheese: Use freshly shredded cheese, not pre-shredded/packaged, and allow it to come to room temperature before adding.
- Slow Cooker Grits: Spray slow cooker with non-stick cooking spray then add broth and grits to the pot. Cook on low for 6-7 hours. Stir in butter and cream or cheese.
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Recipe
Shrimp and Grits
Ingredients
Grits:
- 4 cups low-sodium chicken broth
- 1 cup stone ground grits
- 3 tablespoons butter , room temperature
- 1 cup freshly shredded cheddar cheese , optional, or 2 tablespoons heavy cream
- Kosher salt , to taste
Shrimp:
- 9 slices bacon , chopped
- 1 1/5 lb large shrimp , peeled and deveined
- 3 Tablespoons butter
- 1/4 cup chopped onion
- ½ green bell pepper , chopped
- 3 cloves garlic
- 3 Tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth , or shrimp broth
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- ¼ teaspoon cayenne pepper , or more, to taste
- Kosher salt , to taste
Garnish:
- 3 green onions , chopped
- 1/3 cup fresh chopped parsley
- fresh-squeezed lemon juice , from half a lemon
Instructions
- Cook Grits: Bring broth to a boil. Once boiling, whisk the broth as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir, reduce heat to low, cover with a lid and cook for 20-30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed. They will be thickened, soft, smooth, and tender (you don’t want them overly thick/pasty).
- Season Grits: Stir in butter until melted. Stir in cheese, or heavy cream. Taste and season with salt, if needed.
- Cook Bacon: While grits are cooking, add bacon slices to a skillet. Turn heat to medium and cook for several minutes, stirring often, until fat is rendered and bacon is crispy. Remove bacon to a plate.
- Cook Shrimp: Turn heat to medium high and add shrimp to the pan with bacon grease. Cook for 1-2 minutes, just until the bottoms start to turn pink, then flip to the other side and cook an additional 1-2 minutes (don’t overcook the shrimp). Remove shrimp to a plate and cover to keep warm.
- Cook Gravy sauce: Reduce heat to medium. Add 1 tablespoon butter to the pan. Once butter is melted, add chopped onion, bell pepper and garlic to the pan and sauté for 2 minutes, until tender. Whisk in flour and cook, stirring for 1 minute. Slowly stir in 1 ½ cups chicken broth. Add Cajun seasoning, old bay seasoning, and cayenne pepper. Cook until sauce is thickened to gravy consistency. Taste and add salt or other seasonings if needed, to taste.
- Remove from heat and add shrimp and bacon back to the pan.
- Serve: Place a large spoonful of grits (about ¾ cup) onto a plate, smoothing into an even layer. Add a spoonful of shrimp and gravy on top. Garnish with green onions, fresh parsley, and squeeze a little lemon juice on top.
Notes
Nutrition
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Delicious. First time making Shrimp and grits. I used grits from a local mill. I prepped everything ahead which made it easy. I added the cheese and also some cream. I mean you can never have too much cheese or cream😂. A friend who ate with us said “these are gourmet” This may be my next entree for our dinner club. Thanks for the recipe
Loved this. Made Shrimp and grits for the first time. I prepared everything ahead and used grits from a local mill. Delicious. I added cheese and a small amount of cream because you can never have too much cream, cheese or butter
I did not care for this recipe at all! It may have been the bacon or the green pepper or the Cajun seasoning or maybe all of the above—those things I definitively enjoy, but many not together? Or, it could have been more about how I’ve never had a traditional Shrimp & Grits?
I usually make the grits the same, and a Mexican-influenced tomato-based sauce. I think I’ll stick with that, at least for now!
But the instructions were good & clear and I did like the fresh lemon juice at the end… I don’t think it was a bad recipe, I just didn’t care for the taste of the sauce.
The shrimp part. Easy and your recipe is great. GRITS? HOLY CRAP. Nobody agrees on anything. Not the ratio of fluid to grits. Not the fluid itself. And then there are 5 kinds or types of grits and DONT YOU DARE USE XXXX TYPE. Fluid? Milk, water, 2% milk, chicken stock, vegetable stock, fish stock. Cream? Yes, No, Maybe. But don’t use xxxx.
I made this tonight and I received RAVE reviews. My husband Loves shrimp and grits, and I have never been able to make them as good as the ones he had while living in Louisiana until now. This recipe is a keeper. So yummy.
I stumbled across this website when I was looking for a good german chocolate cake recipe and the one on this site was so highly recommended I tried it. Well it was amazing and since that one recipe I have made so many more from this site. I go on every Sunday and pick new recipes to try and my family just LOVES every one of them. I just got the book from amazon and I have decided to gift it to everyone for Christmas this year, that is how much we just love Lauren’s recipes. Thank you so much for posting all these wonderful recipes!!
Thank you so much Kim–your amazing feedback truly made my day today. There’s no better compliment than your enjoying recipes motivating you to continue to come back! An I hope everyone loves the cookbook! Thank you again <3
What do you do with the bacon fat after you fry the shrimp in it?
“Turn heat to medium high and add shrimp to the pan with bacon grease.”