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Creamy Shrimp and Grits with cheesy yellow grits and a lightly spicy cream sauce. Ready in about 30 minutes total and weeknight-friendly. I include tips for cooking shrimp perfectly for juicy results and cooking grits until smooth. I finish with butter for an extra rich sauce.
I love shrimp and grits but I have never made it before. I tried this recipe… AMAZING!!! I made it for dinner last night and still had some leftovers so i took it to work for lunch. Zapped it in the microwave and it was still delicious! Definitely going to make it again.
– Valerie
I spent years frequenting Hilton Head, South Carolina visiting my mother in law. It was kind of a luxury having a relative that lived smack dab in the middle of “low country.”
It’s a magical place with equally magical food like the freshest of fresh Shrimp Cocktail, if you ever have the chance to visit you must go. One of my favorite southern foods to eat every time I visited was Shrimp and Grits, a southern staple. And everywhere you order it, it’s just a little bit different. Each restaurant has their own variations of the dish, their own secret recipe that has its own magical flavor that you just can’t get enough of.
Ingredients for Shrimp and Grits
- Grits – I use yellow cornmeal stone-ground grits. You can also use white grits or quick cooking grits but follow the instructions on the package for instant grits if you use them.
- Bacon – Thick cut bacon is my favorite for this recipe. I use the bacon fat instead of olive oil for added richness.
- Fresh Shrimp – Medium shrimp or large shrimp work best, buy peeled and deveined shrimp to save time. If using frozen shrimp, be sure it’s thawed before you begin the cooking process.
- Chicken Stock – I use homemade chicken stock but you can use your favorite store brand. Chicken Broth, Seafood stock or vegetable broth are great substitutions.
- Heavy Cream – To make the gravy creamy, I like to use heavy cream but half and half, whole milk or a dairy alternative work as great substitutions.
- Seasoning – Garlic, cayenne pepper, hot sauce, kosher salt and black pepper add spice and great flavor. You can use this cajun seasoning blend for more spice, if desired.
For the full ingredient list and instructions, see the recipe card below.
Ingredient Substitutions and Variations
No bacon? Use butter and a touch of smoked paprika or a few drops of liquid smoke.
Cheese: sharp cheddar for smoked gouda (buttery), pepper jack (spicier), or parmesan (saltier, nuttier).
Protein twist: stir in andouille or smoked sausage (brown before shrimp for Cajun flavor).
Heat control: swap cayenne for hot sauce; start small and build.
Grits style: stone-ground grits give more texture and longer cooking time; quick grits are mush faster to cook and smoother in texture; avoid instant grits for best flavor.
Stock vs dairy: use more stock for lighter grits; add a splash of cream at the end for extra richness.
How to Make Shrimp and Grits
Cheesy Shrimp and Grits couldn’t be easier to make. I like to make the creamy grits first so they’re perfect and smooth. They take a few minutes of your attention at the beginning but the result is a velvety smooth bowl of heaven. Don’t.Stop.Stirring. Just don’t…until they’re done.
- Make the grits first in a medium saucepan and keep warm.
- Cook the bacon in a large skillet until crisp over medium-high heat. Transfer to a paper towel using a slotted spoon and set aside.
- Add the shrimp to the skillet in a single layer with the bacon fat over medium heat, cook 1-2 minutes on each side and then transfer to a platter. Keep warm.
- Add the onions to the skillet and cook until softened. Stir in the garlic and cook 1 minute.
- Sprinkle with cornstarch and stir to coat. Cook for an additional minute.
- Whisk in the chicken stock and cook until slightly thickened.
- Stir in the cream, cayenne, butter, hot sauce, salt and pepper. Continue cooking until the sauce has thickened.
- Return the shrimp to the pan and cook until done. Stir in the chopped bacon, green onions and parsley.
- Divide the grits among the serving bowls and top with the shrimp mixture.
I like to squeeze a bit of lemon juice over my shrimp and grits before serving for a pop of fresh flavor.
Alternative Method: Rice Cooker Grits
Hands-off, ultra-creamy grits – great for busy nights.
- You’ll need: 1 cup grits (yellow or stone-ground), 4 cups low-sodium chicken broth (or water), ½ tsp kosher salt, 2 Tbsp butter, 1–1½ cups shredded sharp cheddar (or your cheese of choice).
- Rinse grits in a fine sieve until water runs mostly clear.
- Add to rice cooker: grits, broth/water, salt. Stir.
- Cook on Porridge/Slow/White Rice (model-dependent) until thick and tender, 45–60 minutes. Stir once midway if your cooker allows.
- Finish off heat: stir in butter and cheese until melted and silky. Adjust salt to taste and loosen with a splash of hot broth or milk if needed.
Note: Add dairy after cooking to prevent scorching or curdling in the cooker.
What are Shrimp and Grits?
A classic Southern dish you can make at home in minutes, Shrimp and Grits is a creamy, comforting bowl of happy. Cheesy grits are topped with a healthy helping of tender shrimp swimming in a slightly spicy cream sauce that will keep you digging in for more.
Everyone has their own take on Shrimp and Grits. Even me, I love my grits extra creamy and loaded with cheese, hence, Cheesy Shrimp and Grits. A lot of places skip the cheese and you can too, but try it with the cheese and I promise you you’ll love it.
The Shrimp and Grits sauce is slightly creamy but not overly thick. It’s the perfect blanket for your shrimp, not too heavy, not too light. Just right. And I used yellow cornmeal grits, you can use stone ground white grits if you prefer but I love the vibrant yellow color it adds to the dish.
What are Grits?
Grits are a dish made from boiled cornmeal and are similar in texture to cream of wheat. Corn Grits are super versatile with a mild flavor so they are great with a variety of mix-ins either sweet or savory.
These cheesy grits are loaded with cheddar cheese for a sharp buttery flavor that goes well with the shrimp and gravy.
Storage & Reheating
Storage
- Refrigerator: Store leftover grits and shrimp separately in airtight containers up to 3 days.
- Freezer: Grits freeze well up to 2 months. Shrimp are best fresh; freezing can toughen the texture.
Reheat — Grits
- Microwave: 50% power in 60-second bursts, stirring between bursts. Add 2–4 Tbsp milk or stock per cup to restore creaminess.
- Stovetop: Low heat with a splash of milk/stock; whisk until smooth and steamy (do not boil).
Reheat — Shrimp & Sauce
- Stovetop: Warm gently over low heat just until heated through (1–2 minutes). If sauce thickened, loosen with stock or milk.
- Microwave: Avoid when possible; if needed, use 30-second bursts at low power to prevent overcooking.
Pro tip: Reheat grits first, then spoon freshly warmed shrimp and sauce on top so the shrimp don’t overcook.
What to Serve With Shrimp and Grits
A basic sauteed collard green recipe would go well with this easy Shrimp and Grits recipe but here are a few more of our favorites:
- Brown Butter Green Beans
- Homemade Hush Puppies Recipe
- Broccoli Salad with Bacon
- Parmesan Baked Asparagus
- Loaded Wedge Salad
The shrimp and gravy comes together in about 15 minutes making this an easy weeknight dinner that will transport your tastebuds on a mini vacation. I love them so much I even made a Shrimp and Grits Eggs Benedict!
And they go so well with a Blueberry Mint Julep to wash it all down. Then, maybe finish off the night with a slice of Kentucky Bourbon Butter Cake…but that’s just a suggestion.
I can guarantee you’ll want to add this to your weekly rotation! For more amazingly easy dinner recipes follow us on Instagram!
More Easy Shrimp Recipes
- Easy Baked Shrimp Scampi
- Creole Shrimp
- The very BEST Shrimp Ceviche
- Pasta Primavera with Shrimp
- Simple Shrimp Po Boy
- Easy Shrimp Fried Rice
- Easy Bang Bang Shrimp
Shrimp and Grits Recipe
Equipment
- 1 skillet
- 1 saucepan
Ingredients
GRITS:
- 2 cups low fat milk
- 2 cups water
- 1 teaspoon Kosher salt
- 1 cup yellow cornmeal grits
- 2 tablespoons salted butter
- 1 cup shredded white cheddar cheese
SHRIMP & SAUCE:
- 4 slices bacon, chopped
- 1 1/2 pounds shrimp, peeled & de-veined
- 1 1/2 cups chopped onion
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1 1/2 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon cayenne pepper
- 1 teaspoon hot sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
Instructions
For the Grits
- In a large pot over medium heat, add the milk, water and salt. Bring to a simmer. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.)
- Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the butter and cheese. Cover and set aside.
For the Shrimp
- In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
- Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side. Transfer the shrimp to a platter and keep warm.
- Add the onions to the skillet and cook until softened. Stir in the garlic and cook for 1 minute. Sprinkle the cornstarch over the onions/garlic and cook for an additional minute.
- Whisk in the chicken stock and cook until the sauce begins to thicken. Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more.
- Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp. Stir in the bacon, green onions and parsley.
How to Serve
- Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp. Repeat with remaining grits and shrimp. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, it’s the same classic Lowcountry dish. The shrimp mixture is served on a bed of creamy grits, hence both phrases are used.
Absolutely. Thaw overnight in the fridge (or under cold running water 15–20 minutes), then pat very dry before seasoning and cooking.
Cook over medium-high heat just until opaque and pink at the seams, about 1–2 minutes per side depending on size. Remove them early; carryover heat finishes the centers.
Stone-ground have a heartier texture and deeper corn flavor but take longer; quick grits are smoother and faster. Both work, adjust liquid and time accordingly.
Yes. Cook grits up to 2 days ahead; reheat gently with milk/stock to loosen. Cook shrimp à la minute for best texture.
“Lightly spicy.” Start with a pinch of cayenne or a few shakes of hot sauce; add more to taste at the end.
Delicious! I added about 1/2 cup of chopped sweet peppers and cut the cornstarch back to 2 TBLS. It was a big hit!!!
Thank you, Paige! I’m glad you liked it!
Really good. I reduced the cayenne to 1/2 teaspoons. Nice texture and flavor balance.
Thank you so much! I’m happy you liked it!
Words can’t say how fantastic this tastes! Thank you!
You’re so very welcome!
This was so good! A few changes we made…we cooked the grits for less time because of the ones we used. We left out the cayenne and hot sauce because I don’t like spice. We added more cheese to taste. We left out the parsley because I didn’t want spend more money. We cooked the shrimp for a bit longer.
thank you for your comment and noted substitutions! I’m so happy you enjoyed it!
I love shrimp and grits but I have never made it before. I tried this recipe… AMAZING!!! I made it for dinner last night and still had some leftovers so i took it to work for lunch. Zapped it in the microwave and it was still delicious! Definitely going to make it again.
I’m so glad you loved it! It is one of our all time favorites.
Great recipe!! I Will be making this for lunch tomorrow.
Thank you! Enjoy!