Easy Classic Shrimp and Grits
This Classic Shrimp and Grits recipe is easy, simple, and the ULTIMATE Southern comfort food. This traditional low country recipe features bacon and is served with a simple sauce. It uses stone-ground grits with cheese (but it’s easy to adapt to have no bacon for a pescatarian option, or other flavors and ingredients, like peppers and onions, etc.). And the whole thing only takes 30 minutes to make!
Shrimp and grits is a Southern staple. It originated in the Low Country of the South Carolina coast, during the season when shrimp were plentiful. It’s traditionally a breakfast or brunch 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. This is where I first tasted the dish, when I lived in New Orleans.
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. You can make these how you want – I’ve provided options for adding different types of flavors, using other ingredients, and how to lighten it up a bit.
Hope you enjoy this recipe for one of the best dishes on the planet!
Ingredients and Substitutions
- Grits – try to use stone-ground grits. If you can’t find them, polenta is the same thing! Using instant or quick grits is fine, but the texture will be different.
- Milk
- Chicken broth – water can be used instead if you want, or vegetable broth.
- Butter
- Sharp cheddar cheese – or another cheese of choice. Or omit for a lighter version.
- Bacon
- Shrimp – preferably jumbo size.
- Green onions – for garnishing at the end
- Salt and pepper – and any other seasonings you want!
What kind of grits to use for Shrimp and Grits
I used Bob’s Red Mill Yellow Corn Grits/Polenta. Make sure you don’t buy cornmeal by accident- it’s not the same! Polenta and grits are one in the same. Polenta is typically used in Italian recipes, Grits for American. Grits are often white, Polenta is yellow. Either will work!
I yellow grits to make these 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.
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 make Quick Cheesy Grits for Shrimp and Grits
Here’s my time-saving trick for cooking up these delicious grits: you don’t have to whisk them continuously. 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.
How to cook shrimp for shrimp and grits
First, cook up the bacon until it’s crispy, then remove from the skillet. You’ll crumble them after they cool a bit. Remove all but 2 tablespoons of the bacon grease from the skillet. Add the shrimp after patting dry and seasoning with salt and pepper. Cook in the bacon grease, then when they’re JUST done (don’t overcook them!), stir in a little butter and chicken broth until a nice sauce forms.
You can use other seasonings on the shrimp. I sometimes add chili powder. You can also sauté peppers and onions in the bacon grease before adding the shrimp. This is a good chance to experiment with different flavors and use things that you prefer!
To serve, pile the shrimp and sauce on top of the cheesy grits, top with the crumbled bacon. Garnish with green onions and serve.
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.
The History of Shrimp and Grits
Like so many Southern recipes, the origins of Shrimp and Grits can be traced back to the enslaved African Americans of the region. It was originally a lighter dish involving peppers and onions in a simple sauce, without any added bacon, cream, and cheese. Like so many foods, the dish has evolved over time and passed through many hands, as well as other regions. This is a great article that covers a more in-depth history of shrimp and grits.
(And a quick shoutout to Michele, a reader who chimed in with this history in the comments! Thank you!)
If you want a lighter version…
This recipe for shrimp and grits is admittedly on the richer side – a result of the aforementioned evolution over time! If you want to lighten it up a bit, replace some or all of the whole milk with more chicken broth (or water, or vegetable or seafood stock) when cooking the grits, and omit the cheese. You can stir in a couple pats of butter if you want a bit of richness in the grits.
Also, instead of sautéing bacon as a starting point, sauté some peppers, onions, and maybe some sliced mushrooms in butter or oil, along with some spices (Cajun seasoning would be great here!), then add the shrimp and cook, serving the shrimp and veggie mixture over the grits.
Other Southern Comfort Food Recipes
Other Easy Shrimp Recipes:
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Easy Classic Shrimp and Grits
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Ingredients
- 2 1/2 cups chicken broth preferably low sodium, divided
- 2 cups whole milk
- 4 tablespoons butter divided
- 3/4 cup grits I used Bob's Red Mill, see notes
- 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 (if your shrimp is treated already with sodium – check the ingredients! – then only use a little bit, if any, of added salt), 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. Taste and add salt if necessary.
- Stir in the cheese to the grits (1 cup) until melted. Taste and add salt if necessary.
- 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.
Notes
- A note on grits: I use Bob’s Red Mill grits / polenta, which are widely available around the country. These tend to cook faster than other stone-ground grits, especially artisan or smaller brands typically sold in Charleston and that area. They may take longer to cook because they tend to be coarser. So keep in mind, you may need to adjust timing depending on what brand of grits you’re using!
- Grits and polenta are one in the same – Grits is the American word, Polenta is Italian. Polenta is usually yellow, grits are usually white (and have a sweeter flavor). Use either one!
- 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.
Video
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It 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:
Made this recipe and it was great. Super flavors ( added Emeril’s & Tumeric for color).
Subbed Mexican blend cheese for Cheddar & veggie broth for chicken broth.
Two thumbs up.
So glad you liked it!
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.
So glad you liked it! And so happy to hear it worked for your dietary needs!
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!
So glad you liked it! Love the idea of adding old bay to this.
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!
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!
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!
So glad you liked it!
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!!
So glad you liked it! Thanks for sharing your tips!
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!
So glad you liked it!
Is there a good milk substitute for this? Coconut or oat?
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!
Very easy instructions. Added a little red pepper and different cheese for the 1 cup
So glad you liked it!
Loved it. I’m not usually a fan of grits but these were delicious. Will definitely make this recipe again.
So glad you liked it!
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
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/
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!
So glad you liked it!
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.
So glad you liked it!
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.
Thanks for your suggestions! Sounds delicious.
Execellent!
So glad you liked it!
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.
So glad you liked it!
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.
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!!
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
So glad you liked it!
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!
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!
made it twice now love it.
So glad you liked it!
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;)
So glad you liked it!
Delicious! My first time making shrimp and grits and it was sooo good!
So glad you liked it!