Easy Shrimp and Grits is the kind of dinner that feels special without requiring complicated cooking. Creamy, buttery grits are topped with juicy shrimp cooked with bacon, onion, garlic, and a simple pan sauce. A little sharp cheddar makes the grits rich and savory, while lemon and fresh parsley keep the finished dish from feeling too heavy.
This version comes together in about 35 minutes, making it practical for a weeknight dinner but good enough for a weekend meal or casual gathering. The shrimp cook quickly, and the grits can simmer while you prepare the topping.
Serve it hot in shallow bowls so every bite gets some creamy grits, shrimp, bacon, and sauce. If you like Southern-inspired comfort food with plenty of savory flavor, this is a recipe to keep in your dinner rotation.
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Quick Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Course | Dinner |
| Cooking Method | Stovetop |
Why You’ll Want to Make This
- Ready in about 35 minutes with simple stovetop cooking.
- Creamy, cheesy grits make a rich base for the shrimp.
- Bacon adds smoky flavor without requiring a separate sauce.
- Garlic, lemon, and parsley balance the richness of the dish.
- Easy enough for weeknight dinner but attractive enough to serve to guests.
- The shrimp cook quickly, so you can have dinner on the table without a long prep time.
Ingredients
For the Grits
- 1 cup stone-ground or regular yellow grits
- 4 cups chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Ingredient Notes
Shrimp: Large shrimp work well because they stay juicy while developing a little color in the skillet. Fresh or thawed frozen shrimp can both be used. If using frozen shrimp, thaw them completely and pat them dry before cooking.
Grits: Regular yellow grits work well for this recipe. Stone-ground grits give the dish a more textured, hearty finish but may require additional cooking time depending on the package.
Chicken broth: Cooking the grits in broth instead of only water gives them a deeper savory flavor. Low-sodium broth is useful because the bacon and cheese already add salt.
Cheddar: Sharp cheddar adds more flavor than mild cheddar. Shred it yourself if possible because freshly shredded cheese melts smoothly into the hot grits.
Bacon: Bacon provides smoky, salty flavor and leaves behind flavorful drippings for cooking the onion and shrimp.
Smoked paprika: This gives the shrimp a subtle smoky flavor that works especially well with the bacon.
Cayenne: Use a small amount for gentle heat or increase it if you prefer a spicier dish.
Lemon juice: A little fresh lemon juice brightens the buttery shrimp and balances the creamy grits.
How to Make Shrimp and Grits
1. Start the grits
Add the chicken broth, milk, and 1/2 teaspoon salt to a medium saucepan. Bring the mixture to a gentle boil over medium-high heat.
Slowly whisk in the grits to prevent lumps.
Reduce the heat to low. Cover partially and cook according to the grits’ package directions, stirring every few minutes. Regular grits usually take around 15–20 minutes, while some stone-ground grits may take longer.
The grits are ready when they are creamy and tender rather than gritty.
2. Finish the creamy grits
Remove the saucepan from the heat.
Stir in 2 tablespoons butter, the shredded cheddar, and 1/4 teaspoon black pepper.
Taste and adjust the salt if needed.
Keep the grits covered over very low heat while you cook the shrimp. If they become too thick, stir in 1–2 tablespoons of warm milk at a time until they reach a spoonable, creamy consistency.
3. Cook the bacon
While the grits cook, place a large skillet over medium heat.
Add the chopped bacon and cook for about 5–6 minutes, stirring occasionally, until browned and crisp around the edges.
Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
4. Cook the onion and garlic
Add the diced onion to the skillet.
Cook for 2–3 minutes over medium heat, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
5. Season and cook the shrimp
Pat the shrimp dry if they are still moist. Season them with smoked paprika, cayenne, salt, and black pepper.
Add the shrimp to the skillet in a single layer.
Cook for about 1–2 minutes on the first side, then flip and cook for another 1–2 minutes.
The shrimp should be opaque and pink with lightly browned edges. Avoid cooking them much longer than necessary because overcooked shrimp can become rubbery.
6. Add butter, lemon, and bacon
Reduce the heat to low.
Add 1 tablespoon butter and the cooked bacon to the skillet. Stir gently until the butter melts and coats the shrimp.
Add the fresh lemon juice and chopped parsley.
Taste the pan sauce and add a little more cayenne, black pepper, or lemon juice if desired.
7. Assemble and serve
Spoon the hot cheddar grits into four shallow bowls.
Divide the shrimp and bacon mixture over the grits, making sure to spoon some of the buttery pan juices over each serving.
Finish with a little extra chopped parsley and serve immediately.
Recipe Tips
- Pat the shrimp dry before seasoning. Excess moisture can make them steam instead of getting lightly browned.
- Don’t overcook the shrimp. As soon as they turn opaque and pink and curl slightly, they are ready.
- Stir the grits regularly. This helps prevent sticking and keeps the texture smooth.
- Keep the grits loose and creamy. They thicken as they sit, so add a splash of warm milk if needed before serving.
- Use freshly shredded cheddar. It melts more smoothly into hot grits.
- Keep some bacon drippings in the skillet. They add flavor to the onions and shrimp.
- Add lemon at the end. Fresh lemon juice brightens the rich butter and cheese.
- Serve immediately. Shrimp and grits are at their best while the grits are hot and creamy.
Variations & Substitutions
Use Andouille Sausage
Replace half or all of the bacon with sliced andouille sausage for a spicier, meatier version.
Make It Extra Spicy
Increase the cayenne pepper or add 1/4 teaspoon of crushed red pepper flakes with the garlic.
Try Monterey Jack
Replace the cheddar with Monterey Jack for a milder, extra-melty cheese flavor.
Use Vegetable Broth
For the grits, vegetable broth can replace chicken broth. The flavor will be slightly different but still works well with the shrimp.
Add Bell Pepper
Cook 1/2 cup finely diced red or green bell pepper with the onion for extra sweetness and color.
Make the Grits Without Cheese
For a simpler version, leave out the cheddar and add an extra tablespoon of butter. The grits will still be creamy and savory.
What to Serve With Shrimp and Grits
Simple green salad: A crisp salad with a light lemon vinaigrette adds freshness to the rich shrimp and grits.
Roasted asparagus: The slightly crisp edges and earthy flavor pair nicely with the creamy grits.
Sautéed greens: Collard greens, kale, or spinach make an easy vegetable side.
Cornbread: Serve a small piece of warm cornbread alongside the bowls for an extra Southern-inspired dinner.
Roasted vegetables: Broccoli, green beans, or Brussels sprouts add texture and make the meal more substantial.
Make-Ahead, Storage & Reheating
Can You Make It Ahead?
The grits can be made a few hours ahead and refrigerated. When reheating, add a splash of milk or broth and stir over low heat until creamy again.
The shrimp are best cooked just before serving because they can become firm when reheated.
How to Store Leftovers
Store the cooked grits and shrimp separately in airtight containers in the refrigerator for up to 3 days.
How to Reheat the Grits
Place the grits in a saucepan over low heat. Add a few tablespoons of milk or broth and stir frequently until hot and creamy.
How to Reheat the Shrimp
Warm the shrimp gently in a skillet over low to medium-low heat just until heated through. Avoid prolonged cooking.
Can You Freeze It?
The grits can be frozen, although their texture may become slightly grainier after thawing. Shrimp are generally better enjoyed fresh rather than frozen after cooking.
Easy Shrimp and Grits
Cuisine: Southern/AmericanDifficulty: Easy4
servings10
minutes25
minutes520
kcal35
minutesCreamy cheddar grits topped with juicy shrimp, crispy bacon, and a buttery lemon pan sauce — a Southern-inspired comfort dinner ready in 35 minutes.
Ingredients
1 cup stone-ground or regular yellow grits
4 cups chicken broth
1 cup whole milk
2 tablespoons unsalted butter
1 cup sharp cheddar cheese, freshly shredded
½ teaspoon kosher salt
¼ teaspoon black pepper
1 pound large shrimp, peeled and deveined
4 slices bacon, chopped
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon unsalted butter
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper, or more to taste
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
¼ teaspoon kosher salt
¼ teaspoon black pepper
Directions
- Bring chicken broth, milk, and salt to a gentle boil. Slowly whisk in the grits, reduce heat to low, and cook 15-20 minutes, stirring occasionally, until creamy.
- Remove from heat and stir in butter, cheddar, and black pepper. Keep covered over low heat, adding warm milk if needed to loosen.
- Cook chopped bacon in a skillet over medium heat for 5-6 minutes until crisp. Transfer to a plate, leaving 1 tablespoon of drippings in the skillet.
- Add diced onion to the skillet and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Season shrimp with smoked paprika, cayenne, salt, and pepper. Cook in the skillet 1-2 minutes per side until opaque and pink.
- Reduce heat to low. Add butter and cooked bacon, stirring until melted. Add lemon juice and parsley.
- Spoon grits into bowls, top with shrimp and bacon mixture, spoon pan juices over top, and garnish with extra parsley. Serve immediately.
FAQs
Can I use frozen shrimp for Shrimp and Grits?
Yes. Thaw the shrimp completely, remove the shells and veins if needed, then pat them dry before seasoning and cooking.
What type of grits should I use?
Regular yellow grits work well for a quicker version. Stone-ground grits provide a more textured result but may require more cooking time.
How do I keep grits from becoming too thick?
Grits naturally thicken as they cool. Stir in warm milk or broth a tablespoon or two at a time until they return to a creamy consistency.
Can I make Shrimp and Grits spicy?
Yes. Add more cayenne pepper, crushed red pepper flakes, or a little hot sauce to the shrimp.
Can I make the grits ahead of time?
Yes. Prepare them ahead and refrigerate them. Reheat gently with milk or broth while stirring until smooth.
Why are my shrimp rubbery?
They were likely cooked too long. Large shrimp generally need only a few minutes in a hot skillet. Remove them as soon as they become opaque and pink.
Can I use another cheese?
Yes. Monterey Jack, Colby Jack, or a mild cheddar can replace sharp cheddar.
What can I serve with Shrimp and Grits?
A simple green salad, roasted asparagus, sautéed greens, cornbread, or roasted vegetables all pair well with the creamy grits and savory shrimp.
