Recipe
Few dishes capture the soul of Southern comfort food like shrimp and grits—creamy, savory, and packed with flavor that feels like a warm hug. This homemade version is the real deal, with plump shrimp bathed in a rich, garlicky sauce and served over buttery, stone-ground grits that melt in your mouth.
What makes it special? A splash of smoky bacon and a hit of Cajun spice that takes it from good to unforgettable. I’ve made this recipe more times than I can count, and trust me, once you taste that first bite—crispy-edged shrimp, velvety grits, and just the right kick—you’ll understand why it’s a keeper.
Whether it’s a lazy Sunday brunch or a cozy weeknight dinner, this dish delivers every time. Let’s get cooking!
Ingredients
The secret to perfect shrimp and grits lies in the quality of your ingredients—each one plays a vital role in building those rich, layered flavors. Don’t skimp on the shrimp (fresh is best), and always use stone-ground grits for that creamy, nutty texture. Here’s what you’ll need:
For the Grits:
- Stone-ground grits – The backbone of the dish. Instant grits won’t give you the same creamy, hearty texture.
- Whole milk or heavy cream – For ultra-rich grits. Swap with chicken broth for a lighter version, but don’t skip the butter!
- Unsalted butter – Adds depth. Salted works, but adjust seasoning later.
- Sharp cheddar cheese – Freshly grated melts smoother than pre-shredded.
For the Shrimp:
- Large shrimp, peeled and deveined – Fresh or frozen (thawed) work, but avoid pre-cooked—they’ll turn rubbery.
- Bacon or andouille sausage – Bacon adds smokiness; andouille brings spice. Pick your fighter.
- Garlic and onion – Non-negotiables for flavor base. Fresh only—powder won’t cut it.
- Cajun or Old Bay seasoning – Use homemade or store-bought, but taste as you go—some blends are saltier than others.
- Chicken or seafood stock – Deglazes the pan and builds the sauce. Water works in a pinch, but stock adds depth.
- Lemon juice – A splash at the end brightens everything up. Bottled is fine, but fresh is ideal.
Extras for Serving:
- Green onions or parsley – For a fresh pop.
- Hot sauce – Optional, but highly recommended for a kick.
- Extra bacon crumbles – Because why not?
Pro Tip: If you can find them, wild-caught Gulf shrimp have the best sweetness and texture.
Frozen is a great backup—just pat them dry before cooking to avoid a watery sauce.
How to Make the Best Authentic Southern Shrimp and Grits
Finish the grits. Stir in butter and shredded cheese into the cooked grits until melted and creamy. Season with salt and pepper to taste.
Visual cue: The grits should be smooth and spoonable, not stiff.
Assemble the dish. Spoon a generous portion of cheesy grits onto a plate or bowl. Top with the sautéed shrimp mixture and crumbled bacon.
Garnish with chopped green onions or parsley for a fresh finish.
Flexibility: Add a dash of hot sauce or extra lemon juice if you like a bit more kick or acidity.
Nutrition
This shrimp and grits recipe provides a balance of protein, fats, and carbohydrates. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 800 mg |
Chef Tips
Even though shrimp and grits can seem simple, I’ve found a few tricks to elevate the dish. Use stone-ground grits for creaminess, and whisk constantly to prevent lumps.
For shrimp, pat them dry before seasoning—it guarantees a better sear. Add a splash of white wine or lemon juice to the sauce for brightness.
Finally, garnish with fresh herbs for a pop of color and flavor.
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh?
I’d use frozen shrimp—it’s just as good if thawed properly. Just make sure to pat them dry before cooking so they sear well. I’ve done it before, and they turn out delicious in grits.
How Do I Store Leftover Shrimp and Grits?
I’ll store leftover shrimp and grits separately in airtight containers, refrigerate them for up to two days, and reheat the grits with a splash of milk or water to keep them creamy while warming the shrimp gently.
What Sides Pair Well With Shrimp and Grits?
I love pairing shrimp and grits with collard greens, roasted asparagus, or a simple green salad. A side of buttery cornbread or crusty French bread works too—it’s all about balancing flavors and textures for me.
Can I Make This Recipe Dairy-Free?
Yes, you can make it dairy-free! I’d swap butter for olive oil or vegan butter and use dairy-free milk or broth in the grits. Just adjust seasoning since you’ll lose some richness from the dairy.
How Spicy Is This Shrimp and Grits Recipe?
I’d say it’s moderately spicy—just enough kick to wake up your taste buds. You can always adjust the heat by adding more or less cayenne or hot sauce if you prefer it milder or hotter.
