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:
Everyone in our family of 4 loved this! I was thrilled because it is VERY difficult to find a dish that both boys like, and this was a hit. Thank you!
So glad you liked it!
So delicious and pretty easy!! Definitely gonna be on rotation here
So glad you liked it! Thanks for taking the time to leave a review and comment :-)
Can I use heavy cream in place of whole milk?
I think it would be a little too rich to substitute it 1:1, as there is already all the cheese and butter. I would maybe do half the amount of heavy cream, and sub the rest with more chicken broth or even just water.
Love this recipe. How many servings in this recipe. I have a bunch to feed.
The servings are in the recipe card – this recipe serves 4. Though if you’re serving with other things on the side, it could certainly be stretched. Hope that helps and have fun!
Delicious and easy! I used some stone ground yellow grits from SC and royal red jumbo shrimp. The shrimp can really stand up to the bacon and grits here. The only thing I deviated from was the cheese in the grits. I don’t care for cheese in my grits, just butter. But thank you for sharing this terrific recipe. I was looking for one that isn’t tomato based and this was yummy!
So glad you liked it! And I’m glad you were able to leave the cheese out to accommodate your tastes – I love grits with or without cheese! Thanks for sharing this tip.
Easy to put together and tasty!
So glad you liked it!
Delicious and easy to make. Great directions.
So glad you liked it!
Fast, simple, and delicious, What’s not to love. I didn’t change a thing. Thank you.
So glad you liked it!
I’ve used this exact receipe a number of times. It turns out great every time I make it. It is definitely comfort food and the whole family loves it.
So glad you liked it!
Too much commentary! Get to the recipe first and add the commentary. Waste of time!
Whoopsie! Looks like you missed the “jump to recipe” button at the top of the post. Next time, go ahead and click that and it will take you right down to the recipe card.
There’s a reason (actually, many) why we (food bloggers) write content before providing the recipe card as a way to be able to share recipes for free for anyone. I actually wrote a whole post on it as well as did a TV interview about this topic! Feel free to look at it if you’re interested in learning more about it. https://www.bowlofdelicious.com/why-are-food-blog-posts-so-long/
I work very hard on my posts (which are, again, free to access) to provide as much information as I can so that home cooks will be successful no matter their skill level – aside from any pragmatic reasons for writing this content, it’s hurtful to hear that hard work referred to as a “waste of time,” and I’d appreciate you not doing that in the future. Thanks!
Bravo for you and thank you for the commentary. I appreciated all of the advice and the fact that this recipe is free. I have never made shrimp and grits so all of your comments were beneficial. Thank you again.
So glad you liked it, and thank you :-)
Sorry you are treated like this by some. Thanks for all your hard work as some of us really appreciate you.
Classy reply!
Thanks so much! ❤️
Elizabeth: Don’t let that commenter’s disrespectful remark bother you. Anyone who regularly checks out recipes online knows to look for the “Jump to Recipe” link, and if they don’t, they can ask nicely for instruction.
I usually look at the recipe first, then check out everyone’s review to see if/how people may have modified the original recipe to accommodate their personal tastes, not having access to certain ingredients, dietary restrictions, etc. And if I want more background or explanation, the extra information you include provides that. Nothing you do is a “waste of time”. DON’T CHANGE A THING!
Thanks so much for saying this! Everyone always has opinions on things, and the internet unfortunately allows those with strong opinions to voice them in unkind and unhelpful ways. Part of the job, but I appreciate folks like you so much!
The down arrow button is free. So is the “Jump to Recipe” button at the top. Do not call someone’s hard work a “waste of time” because you could not take 4 seconds to scroll down or hit “jump to recipe”
Thank you for chiming in with this! :-)
Ever done the grits in a crockpot?
I have not! But let me send you over to Shannon over at Fit Slow Cooker Queen for this: https://fitslowcookerqueen.com/slow-cooker-grits/
An excellent recipe and easy to put together! The only addition I made was to add “Slap Yo Mama” seasoning to the shrimp and grits. Delicious!! Thank you
So glad you liked it!
This was a really GREAT recipe. It’s definitely one of my faves.
Thanks for putting it out there
So glad you liked it!
The only thing I did different was used some Ca Cest bon seasoning on the shrimp! My husband said he wants this every Friday night!
So glad you and your husband liked it!
Shrimp and grits is one of my absolute favorite meals. This recipe is so easy and delicious!
So glad you liked it!
If I’m making this for myself at work on a flat top grill, how do I save the bacon grease or what can I sub?
If the bacon grease is too difficult to save, you can just use another fat, butter will work well!
Can I use instant grits?
Yes, the texture isn’t quite as nice in my opinion and you’ll have to follow the instructions on the package to compensate for timing/liquid but they can be used if you want!
Great classic recipe – I love that you recommend stone ground grits. For me, the coarser, the better. But I use fresh shrimp, throw the shells and heads into a small pot of water and make a concentrated shrimp broth, which I mix extra low sodium CB.
At the end, it allows me to mix that slurry of broths and corn starch and thicken the pan juices so I have more jus or thin gravy for the dish and, maybe a biscuit. I could probably add flour to the pan after frying, but this is quicker and just as satisfying.
So glad you liked it! Love the idea of making your own shrimp stock. Thanks for sharing your suggestions!
SOUNDS EASY AND DELISH.. CAN’T WAIT FOR DINNER TONIGHT
Hope you loved it!
Too salty with bacon grease
This was likely not a result of the bacon grease (though that does add a little extra salt). More likely, the chicken broth or shrimp made it too salty. I recommend low sodium chicken broth. Most frozen shrimp from the grocery store is treated with some kind of sodium – be sure to check the ingredients. If it is, then use very little, if any, added salt. I’ve updated the recipe card with all of this advice, so thanks for bringing this issue up so I could improve the instructions!