This easy Shrimp and Grits recipe is loaded with bold Southern flavor—smoky bacon, garlicky shrimp, and creamy, slow-cooked grits. It’s a comforting classic made simple enough for busy weeknights.
There are few dishes that scream Southern comfort quite like shrimp and grits. It’s rich, creamy, smoky, a little tangy, and downright soulful. And while there are tons of versions out there—some fancy, some not-so-much—this one right here is the one I keep coming back to.
It’s inspired by the iconic Crook’s Corner shrimp and grits from Chapel Hill, North Carolina. If you know, you know. That dish helped put shrimp and grits on the map beyond the Carolina coast. But as much as I love the classic, I wanted a version that didn’t require a culinary degree or half a day in the kitchen. So I simplified it a bit, trimmed the ingredient list, and kept all the flavor.
And it turns out, I may have gone too far—at least according to my friend Laura. She tried this recipe and said, “Stacey, you’ve ruined shrimp and grits for me. No restaurant version will ever compare.” I think that’s a compliment?
What Makes This Shrimp and Grits So Good
Let’s break it down: crispy bacon, sautéed green onions, garlic, tender shrimp, and a rich sauce that gets its depth from chicken broth, lemon juice, and a dash of hot sauce for just the right kick. And it all gets spooned over the dreamiest, creamiest grits—made right in your own kitchen.
The sauce is thickened with a touch of flour—nothing fussy—and comes together right in the skillet. So you’re not juggling a dozen pots and pans while trying to make dinner. And that’s the goal, right? Big flavor, little fuss.
Let’s Talk Grits: Types, Cook Times, and Why You’re Probably Undercooking Them
Now before we get into the recipe, we need to have a little chat about grits. Because if shrimp is the star, then the grits are the stage—and a bad stage can ruin the whole show.
There are a few different kinds of grits you’ll run across at the grocery store:
Instant Grits – These are the quickest but often the least flavorful. They’re super processed and cook in just a few minutes, but they don’t have that hearty, creamy texture we all love.
Quick Grits – Now hold on, before the grits snobs start hollerin’—let me say this: quick grits get a lot of hate, but if you cook them low and slow with enough liquid and a little patience, they can actually turn out pretty darn good. Are they as rich and deep-flavored as stone-ground? No. But for a busy weeknight? They’ll do just fine.
Regular or Old-Fashioned Grits – These take a bit longer to cook, usually around 20 to 30 minutes, but they have way more flavor and a better texture. Totally worth it when you’ve got the time.
Stone-Ground Grits – These are the real deal. Coarsely ground and full of flavor, they can take up to an hour to cook low and slow—but that’s what makes them special. They need a bit more babysitting, but the result is a bowl of grits that’s creamy, rich, and full of that deep corn flavor.
Now here’s the thing—most recipes don’t have you cook grits long enough. I said what I said. Just because the package says 20 minutes doesn’t mean they’re done. Grits should be silky, not gritty. Creamy, not runny. I let mine simmer low and slow, stirring often and adding more liquid if needed, until they’re just right. And trust me, your patience will be rewarded.
Should You Add Cheese to the Grits?
You sure can! A handful of sharp cheddar cheese or even a little gouda or gruyere stirred in at the end can add richness and depth to the grits. I’ve done it plenty of times, and it’s delicious.
But personally? When I’m making shrimp and grits, I usually skip the cheese. I like to keep the grits simple and let the flavor of the shrimp and sauce really shine. The balance between the creamy grits and that smoky, lemony shrimp mixture is just too good to mess with. Sometimes less really is more.
The Recipe: Shrimp and Grits, Southern Bite Style
You’ll start by crisping up some bacon—because of course you do. Then we use that flavorful bacon grease to cook down some green onions and garlic. The shrimp get seasoned with salt and pepper and tossed right into the skillet until they’re just starting to turn pink.
The magic happens when we whisk a little flour into chicken broth and add it to the pan. As it simmers, it thickens into this luscious, lemony sauce with just a kiss of heat from the hot sauce. It coats the shrimp perfectly and pulls the whole dish together.
Then it’s just a matter of spooning everything over those rich, buttery grits and topping it all with the crumbled bacon. It’s warm, comforting, and just feels like home on a plate.
Tips for Making the Best Shrimp and Grits
Use good-quality shrimp. Fresh is great if you can get it, but frozen and thawed shrimp works just fine. Just make sure they’re peeled and deveined so you’re not spending your evening elbow-deep in shells.
And before anybody comes for me—yes, I left the tails on the shrimp for the pictures. Was it practical? Absolutely not. But let’s be honest, they look way fancier that way. It’s like shrimp in their Sunday best. If you’re making this at home and don’t feel like wrestling with tails mid-bite, by all means, pop ’em off. The only thing I care about is that you enjoy every last creamy, smoky, shrimp-loaded bite.
Don’t overcook the shrimp. They go from tender to rubbery real fast. You want to pull them as soon as they start to curl and turn pink—usually just a few minutes.
Let your grits rest. After they’re cooked, turn off the heat, put a lid on the pot, and let them sit for a few minutes. This helps them finish thickening and makes them extra creamy.
Play with the heat. I love just a dash of hot sauce in the sauce, but if you like things a little spicier, go ahead and add more. Or stir in a pinch of cayenne or smoked paprika.
What to Serve with Shrimp and Grits
Honestly? This dish can stand on its own. But if you’re feeling fancy or feeding a crowd, I’ll sometimes add a simple green salad or some roasted veggies. A biscuit on the side never hurt anybody either.
And if you’re making this for brunch, a mimosa or Bloody Mary wouldn’t be out of place. Just saying.
Shrimp and grits is one of those dishes that feels like it should be complicated, but it doesn’t have to be. With a few simple ingredients and a little love, you can make a restaurant-worthy meal right in your own kitchen. And I promise—once you try this version, you may just find yourself in the same boat as my friend Laura. Restaurant shrimp and grits? Never heard of her.
Recipe Card
Shrimp and Grits
Ingredients
For the Grits
- 4 cups water
- 1 cup old fashioned grits (see blog post about different types of grits)
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
For the Shrimp
- 4 slices bacon (chopped)
- 5 green onions (thinly sliced)
- 4 cloves garlic (minced)
- 1 pound large shrimp* (peeled and deveined)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- juice of 1 lemon
- hot sauce
Instructions
Make the Grits
- In a large pot, bring the water to a boil and add the salt.
- Add the grits slowly, whisking constantly to prevent lumps. Reduce the heat to low and loosely cover. Simmer, stirring frequently, for 20 to 25 minutes or until desired tenderness and consistency.
- Cut cream cheese and butter into chunks and add into grits. Stir until melted and combined.
Make the Shrimp
- In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon to a plate lined with paper towels allowing the bacon grease to remain in the skillet. Spoon away all but about 2 tablespoons of the bacon grease (save the rest) and increase the heat to medium-high.
- Add the green onions to the pan. Cook for 3 to 4 minutes. Add the garlic and cook until fragrant–about 1 minute.
- Season the shrimp with the salt and pepper and add them to the pan. Add additional bacon grease, if needed. Cook until pink and just shy of done–about 3 minutes. Remove to the plate alongside the bacon.
- In a small bowl, whisk the flour into the broth and add it to the skillet. Whisk to combine, scraping the bottom of the pan. Reduce the heat to a simmer and cook until the sauce thickens. Add the lemon juice and a few good dashes of hot sauce. Add the shrimp back to the skillet and stir to combine. Add salt and pepper to taste.
- Serve immediately by spooning the shrimp and sauce over the hot grits. Top with the crispy bacon pieces and additional sliced green onion, if desired.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
T Sharp
Shrimp and grits is one of my dad’s favorite dish. While visiting him I found this recipe (I always search your site first) for dinner tonight. And it was delicious and your recipe was easy to follow. The only change made was cooked the grits in chicken broth, low sodium.
Thank you for all your hard work in creating this website and recipes. FYI…. I use several of your recipes each Thanksgiving 😊
I’m so glad to hear you enjoyed the shrimp and grits! Cooking the grits in chicken broth sounds like a great twist. Thanks for making my recipes a part of your family traditions, especially during Thanksgiving. I appreciate your support!
Gail Dutcher
So very good! Easy recipe to follow, not a ton of pots and pans. I made it for my son in law’s birthday dinner. He loved it!
I’m actually allergic to shell fish, so I could not taste it to see, but the family gave it 2 thumbs up! Appreciated the extra tips on the type of grits and how to cook the shrimp without overcooking them.
I’m so glad to hear that it was a hit at the birthday dinner! It’s great that your family enjoyed it, and I totally understand about the shellfish allergy. Thanks for the feedback on the tips too; I’m happy they were helpful!
Bkhuna
I have turned into a grit snob in my senior years going as far as traveling to Edisto Island, SC to stock up on stone ground grits made from heritage corn (Jimmy Red Corn, Guinea Flint, etc.). However, you’re shrimp and grits is wonderful because of what you don’t do. It unincumbered with a bunch of ingredients that don’t belong in it. As shrimp and grits has become popular, every body has tried to put their own riff on the dish which leads more often than not to something that no longer resembles what the dish started out as. This recipe is authentic. Sometimes less is more. Thank you.
Your version is very basic and to me, that makes it sublime. Thank you.
I totally get where you’re coming from! I’m really glad you enjoyed the simplicity of the recipe. Sometimes sticking to the basics really does make a dish shine. Appreciate your thoughts on it!