This Classic Shrimp and Grits recipe is SO easy, SO simple, and the ULTIMATE Southern comfort food. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone-ground grits with cheese (but it’s easy to adapt to have no bacon, or other flavors and ingredients). And the whole thing only takes 30 minutes to make!
Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. It’s traditionally a breakfast dish, but I love it for a quick dinner.
Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole/cajun spin.
In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end.
The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. It’s so insanely delicious!
I love the simplicity of this recipe. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor. When it comes to comfort food, I like mine to be simple.
This version of shrimp and grits keeps things simple. I used salt and pepper only for seasoning, with a garnish of green onions at the end. The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting.
First, let’s talk about the grits.
What kind of grits to use for Shrimp and Grits
I used stone-ground yellow grits to make these classic shrimp and grits. You can use white if you want, and they are more traditional… the only reason I used yellow is because it’s the only thing my grocery store had.
I DO recommend that you use stone ground, however, whether they are white or yellow. I used Bob’s Red Mill Yellow Corn Grits/Polenta. Make sure you don’t buy cornmeal by accident- it’s not the same!
Stone ground grits are classic. They are the steel cut oats of the grit world. The texture has some bite to it, and the flavor is, for lack of a better word, super “corny.”
They do, however, take longer to cook than quick cooking grits or instant grits. If you are pressed for time, you can certainly use one of these as a substitute.
How to save time cooking stone-ground grits
Here’s my time-saving trick for cooking up these delicious grits: you don’t have to whisk them continuously. Some traditional Southern cooks may be rolling in their graves right now. Many people think that you do have to whisk or stir them for almost the entire cooking time.
The thought is that the more you whisk the grits, the more starch is released, and the creamier the grits become. Kind of like when you cook risotto.
And while this may be true, I find that grits will get creamy no matter what, and it’s not worth the labor of constantly attending to them.
Instead, I whisk them every few minutes for about 10-15 minutes. Then, when they are creamy but still not quite done, I cover them and remove them from the heat to let them steam the rest of the way. It comes out perfect, with much less labor and boiling grits sputtering in your face!
This method also allows plenty of time to prepare the bacon, shrimp, and sauce portion of the shrimp and grits.
What kind of shrimp to use for Shrimp and Grits
While we’re on the subject of what’s worth the time and what’s not, I recommend buying already peeled and deveined shrimp.
I spent a good 20 minutes peeling and deveining the shrimp myself, and while I may have saved some money, I didn’t think the time spent peeling them was worth it.
You can save a bit of money buying shrimp with the peels on, but I don’t think it’s worth it. The grits are so cheap, so spend a little more money on some already peeled and deveined shrimp.
I DO recommend buying large or jumbo shrimp. They are easier to cook, and have a meatier texture that holds up well with the creamy soft grits. And I think the flavor is better, since they are harder to overcook.
How to make shrimp and grits
Cooking shrimp and grits is easy- just cook the grits and add some cheese. While they’re cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan!
- Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness.
- Then, cook up some bacon until it’s crispy, then remove it from the pan and chop it up when it’s cool.
- Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat. This will only take a few minutes, since shrimp is really fast to cook.
- Add some butter and chicken stock to the shrimp. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. SO GOOD!
- Stir in some shredded cheese into the grits. YUM. I used cheddar.
To serve, spoon some grits into a shallow bowl, and scoop some of the shrimp and some of the sauce on top. Then, sprinkle with the chopped bacon and some sliced green onions. It’s so simple and delicious!
FAQs and Variations
This is a dish best eaten immediately. But if you do have leftovers, they are salvageable! The grits may clump together, so I recommend reheating them on the stovetop with a little extra water or chicken stock to thin them out. Reheat the shrimp in the microwave for only a few seconds, so they don’t get rubbery/overcooked.
Absolutely! You can make it completely meat-free by sautéing the shrimp in olive oil or butter instead of bacon fat. You may want to season the grits and shrimp with a little extra salt, since bacon is salty. And you can always add some other meat, such as andouille sausage or chorizo.
This would be great with sautéed mushrooms or other veggies such as peppers and onions. I recommend cooking them in the bacon fat before adding the shrimp.
Yes! Use all chicken stock for the grits instead of milk, and omit the cheese.
You can make a thicker, more luxurious sauce by making a simple gravy. Remove the shrimp from the skillet and sprinkle in 2 tablespoons of flour into the leftover bacon fat along with a tablespoon of melted butter. Whisk together for a minute or so to make a roux. Then, add one cup of chicken stock and whisk together, continuing to cook until heating.
I love adding chili powder to the seasonings. You can add any other spices you love – cayenne or other hot pepper for heat, herbs, etc.
Other Southern Comfort Food Recipes
Other Easy Shrimp Recipes:
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
Easy Classic Shrimp and Grits
Ingredients
- 2 1/2 cups chicken stock/broth divided
- 2 cups whole milk
- 4 tablespoons butter divided
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese shredded
- 4 strips bacon (or 2-3 thick-cut slices)
- 1 lb. jumbo shrimp peeled and deveined
- kosher salt to taste
- black pepper to taste
- thinly sliced green onions for garnish (optional)
Instructions
- Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat – they will finish softening up while they sit.
- Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
- Drain all but 2 tablespoons of the bacon grease from the skillet.
- Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other spices you want to add (optional). Cook in the bacon grease until only just cooked- about 2 minutes per side.
- Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
- Stir in the cheese to the grits (1 cup) until melted.
- Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using. Serve immediately.
Video
Notes
- Money Saving Tip: Buy frozen shrimp and defrost them yourself. Most “fresh” shrimp you buy at the store has actually been previously frozen, but is marked up anyway.
- This recipe is best served right away, since shrimp get rubbery from reheating and grits turn more solid after they cool. If you have leftovers, the grits can be reheated on the stovetop with some extra water to break them up, whisking them as they reheat. Heat the shrimp only for a few seconds in the microwave- as little as possible. Or, enjoy the leftover grits plain and add the cold cooked leftover shrimp to a salad to prevent overcooking.
- You can use water instead of chicken broth to cook the grits.
- To save time, you can use quick cooking grits instead of stone-ground (but the texture will be different).
- I used yellow grits, since it’s all I could find. You can use white if you want to!
- Spice it up! Add other seasonings, herbs, or hot pepper to the shrimp with the salt and pepper. You can also serve it with hot sauce.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Ms Charlie Martin, Executive Director
I am a dialysis patient and must keep track of potassium and phosphates. Never tried Shrimp and grits cook or to eat but got really bored with what I could eat so decided to try last night. I always love my grits and eggs … SO I had jumbo frozen shrimp …. Had low sodium bacon. Cooked the 1/4 cup grits with cup sodium free chicken broth Thawed Six shrimp added it to the pan after I poured off the base online chopped up some scallions quickly sautéed shrimp and scallion in butter and lemon. Added some new Orleans salt free seasoning. OMG what a delightful meal and keeping within my dialysis diet.
Elizabeth Lindemann
So glad you liked it! And so happy to hear it worked for your dietary needs!
DJ
Have the link saved on my phone. We eat this at least once a month. I use a little old bay to season the shrimp.
Delicious!
Elizabeth Lindemann
So glad you liked it! Love the idea of adding old bay to this.
Ash
While I made a few modifications to this recipe, it did live up to its title, in that it was easy. First I sub’d milk for heavy whipping cream and chicken stick for vegetable stock. I added all ingredients, less shrimp and cheddar cheese up front, since I would not be using bacon (I am pescatarian). I used more than a pinch of salt to season because we all know that salt means flavor and being a Louisiana native, I know a thing or two about that. I seasoned the grits with salt, pepper, Tony’s creole seasoning, garlic powder and onion powder and cooked according to instruction. I seasoned my shrimp with salt and pepper then cooked them on broil in the oven for 8 minutes for a perfect texture. Finally, I mixed the cheese into the grits, placed in a large shallow bowl and topped with shrimp and a poached egg. Delicious! Thank you for this easy version for shrimp and grits for when you’re short on time!
Elizabeth Lindemann
So glad you liked it! I agree grits usually need more than a pinch of salt and I usually err on the side of more here – the only reason why I said that is because the recipe calls for chicken broth, which can vary greatly in sodium. I used better than bouillon once for this and didn’t add any extra salt to the grits! Love the idea of broiling the shrimp, thanks for sharing, and the poached egg! YUM!
Oneika
I was looking for a quick and easy meal other than a pasta dish. This was my first time making Shrimp & Grits and I am super pleased with my attempt!!! This recipe was easy and tasty!! My whole family loved this dish!! I can’t wait to make it again!
Elizabeth Lindemann
So glad you liked it!
Liana
Delicious! I made my own homemade old bay seasoning for the shrimp. My only other variation was to pull out the shrimp right after cooking and add slices of Cajun sausage links to the pan. Once the sausages were cooked through, I drained some of the grease, added back in the shrimp and finished off the recipe. I served with sautéed, fresh garlic green beans. So good!!
Elizabeth Lindemann
So glad you liked it! Thanks for sharing your tips!
Cherilyn
This was really delicious and easy to make! The only change I made was seasoning the shrimp with creole seasoning. This will always be my go-to shrimp and grits recipe!
Elizabeth Lindemann
So glad you liked it!
Abby
Is there a good milk substitute for this? Coconut or oat?
Elizabeth Lindemann
Oat milk is always my go to for a regular milk substitute because it has a very similar taste. That’s what I would recommend!
Jack Miles
Very easy instructions. Added a little red pepper and different cheese for the 1 cup
Elizabeth Lindemann
So glad you liked it!
Alicia
Loved it. I’m not usually a fan of grits but these were delicious. Will definitely make this recipe again.
Elizabeth Lindemann
So glad you liked it!
Cheryl Esposito
I’ve never had this before, but always wanted to try it! I noticed some other recipes calling for garlic, but I love your recipe without it. What is traditional? I’m leaning towards leaving it out. I’m Italian and garlic is is almost everything I make, lol.
Thanks!
Cheryl E
Elizabeth Lindemann
I’m actually not a huge fan of garlic in some situations, so that’s why I left it out. Here’s another recipe that would be great for cross-reference! No garlic in that one either but different seasonings used. https://blackpeoplesrecipes.com/black-folks-shrimp-and-grits/
Pedinurse0704
Simply, yet delicious! I used Old Bay seasoning and garlic powder to season my shrimp. Cheated and bought bacon pieces instead of frying bacon, therefore I used butter in my pan to sauté my shrimp in and it turned out amazing! My kids were looking for seconds!
Elizabeth Lindemann
So glad you liked it!
Kendra
This recipe was so easy to make. I added sauteed red onions and green bell peppers along with making a gravy which ended up being a delicious addition to the meal.
Elizabeth Lindemann
So glad you liked it!
Robin Lewis
1/1/22 New Years Day Brunch.
My Variation: Shrimp=added more seasonings: old bay, garlic powder & black pepper.
Grits=to reduce the salt content, cooked with (low salt) chicken stock. Added Sharp cheddar cheese & 2 % milk to thin to desired consistency. Added more onions & mushrooms. If you chose to Prepare by the recipe or with my variation..be prepared, your Taste Buds will be Happy.
Elizabeth Lindemann
Thanks for your suggestions! Sounds delicious.
Jen
Execellent!
Elizabeth Lindemann
So glad you liked it!
Debra B
Made this tonight. Used quick cooking grits, sautéed onions and garlic with the bacon. Added jalapeño pimento cheese and cheddar to the grits. I marinated the shrimp in No-Salt Cajun seasoning before adding to the pan. Delicious.
Elizabeth Lindemann
So glad you liked it!
Angela Quinty
My 85yo mom with dementia does not eat ANYTHING but vanilla ice cream and PB&J. Ever. No matter how much I beg or bribe.
She ate this. A WHOLE BOWL. I am in shock. I knew it would be delicious, I knew the rest of the family would love it, but her?
Y’all…it’s THAT good.
Elizabeth Lindemann
Well this is the best comment ever and you made me cry just a little. SO happy to hear that this recipe was a success with your mom!!
SL Pennington
Your organization of the steps is great 👍
We totally enjoyed. I chopped half of a med onion and browned b4 cooking the shrimp since I happened to not have any scallions. Thanks for a delicious keeper!
P.S. I consider myself a shrimp and grits afficionado…I try it everywhere!
S. L. Pennington
Elizabeth Lindemann
So glad you liked it!
Michelle Gardner
Wow! This recipe is a keeper! I don’t like peppers (or they don’t like me…) so I have generally passed on shrimp and grits. But I was lured in by cheese grits and the fact that this chef did not require a substitution. THANK YOU FOR LURING ME! Obviously, everything is better with bacon, but sautéing the shrimp in the bacon fat – and following with a simple butter sauce – provides tons of flavor. Loved it!
Elizabeth Lindemann
So happy you liked it! I agree about peppers – I like them OK but they tend to overpower sometimes and drown out other flavors. What I like about this recipe is that it’s simple and basic so it’s easy to add ingredients like peppers if you want them or just leave them out!
Nancy Civetta
made it twice now love it.
Elizabeth Lindemann
So glad you liked it!
Pat
This was delicious! I used stoned ground grits which were so creamy, seasoned the shrimp with creole seasoning and used the juices from sautéing the shrimp with flour to make a gravy as mentioned as an option. It plated beautifully with the bacon, and parsley (no green onions;)
Elizabeth Lindemann
So glad you liked it!
T
Delicious! My first time making shrimp and grits and it was sooo good!
Elizabeth Lindemann
So glad you liked it!