Shrimp and Grits

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

More Shrimp Recipes

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Shrimp Dip

Shrimp Alfredo

Shrimp and Grits Recipe

These delectable southern-style Shrimp and Grits are cooked with creole seasoning, red pepper, green onions, crisp bacon, and garlic over a bed of creamy cheddar grits.

5 from 108 votes

Print Pin Rate

Course: seafood main meal

Cuisine: Cajun

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Calories: 599kcal

Author: Beth Pierce

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

Calories: 599kcal | Carbohydrates: 37g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 238mg | Sodium: 1615mg | Potassium: 507mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2574IU | Vitamin C: 42mg | Calcium: 397mg | Iron: 3mg

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