The grits and shrimp recipe comes from Southern cooking. It’s not just food, it’s the kind of meal that stops a conversation mid-sentence.
Most people get it wrong the first time. The grits go gluey, the shrimp turn chewy, the sauce tastes flat. What should be a rich, smoky, creamy bowl ends up disappointing.
This recipe fixes all of that.
What is Shrimp and Grits?
Creamy, slow-cooked corn grits sit at the bottom of the bowl.
On top goes a heap of seasoned shrimp, crispy bacon, and a rich pan sauce that ties it all together. What makes it special is how well those two things work together.
The grits are soft, buttery, and just thick enough to hold everything up.
The shrimp – a good source of protien, brings a savory, slightly smoky punch. And that sauce? It soaks right into the grits, making every bite better than the last.
It started as a fisherman’s breakfast along the South Carolina coast, as it’s very quick and filling
Ingredients
Below are the ingredients to look for before you start cooking.
For the Grits:
- 1 cup stone-ground white or yellow grits
- 2 cups low-sodium chicken stock
- 2 cups milk or water
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, freshly grated
- ½ teaspoon kosher salt
For the Shrimp and Sauce:
- 1 pound large shrimp (16/20 or 21/25 count), peeled and deveined
- 4 strips thick-cut bacon, chopped
- 3 cloves garlic, minced
- 3 green onions, sliced
- 1 cup low-sodium chicken stock
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- Salt and pepper to taste
For Garnish:
- Sliced green onions
- Fresh parsley, chopped
Ingredient Notes:
Stone-ground grits: These take longer to cook than quick grits (30 minutes versus 5), but the payoff is real. Stone-ground grits have a coarser texture that stays slightly toothsome even after absorbing the butter and cheese, and the flavor is noticeably more corn-forward. Quick grits work in a pinch, but they tend to go paste-like fast.
Shrimp size (16/20 or 21/25 count): The count refers to how many shrimp per pound. Larger shrimp in this range give you enough mass to sear properly without overcooking before the sauce comes together. Smaller shrimp (31/40 and up) cook through in seconds and are easy to overdo in a hot skillet. If you only find 26/30, that works fine. Go bigger rather than smaller.
Thick-cut bacon: Thin bacon renders down to almost nothing and gets lost in the sauce. Thick-cut holds its texture and gives you something to actually bite into alongside the shrimp.
Best Shrimp and Grits Recipe: Step-by-Step
Preparation Time: 15 mins l Cooking Time: 30 mins l Total Time: 45 mins l Servings: 4 servings
This whole dish comes together in about 45 minutes. Start the grits first and let them do their thing while you prep everything else.
Step 1: Start the Grits
Bring chicken stock and milk to a gentle boil in a medium saucepan over medium-high heat. Add salt.
Slowly pour the grits in a thin, steady stream while whisking constantly. Reduce the heat to low and simmer for 30 to 35 minutes, stirring every few minutes.
If the grits look too thick before they’re fully tender, add small splashes of warm stock or water to loosen them up.
The other thing that makes grits gluey is rushing the cook time. Thirty minutes feels long, but pulling them at 15 leaves the starch under-developed. That’s what creates that thick, paste-like texture. Low heat and patience are the fix.
Step 2: Finish the Grits
Once the grits are soft with no gritty bite left, pull them off the heat. Stir in the butter first, then fold in the freshly grated cheddar until fully melted.
Taste before adding extra salt. Cover and keep warm while you work on the shrimp.
Step 3: Cook the Bacon and Prepare the Shrimp
Place a large skillet over medium heat and cook the chopped bacon until crispy. Remove with a slotted spoon and set aside.
Leave two tablespoons of bacon fat in the pan.
While the bacon drains, pat the shrimp completely dry with a paper towel and season lightly with salt and pepper.
Wet shrimp steam instead of sear, and steamed shrimp go rubbery fast. Dry them thoroughly.
Step 4: Sauté the Garlic and Sear the Shrimp
Raise the heat to medium-high. Add the minced garlic to the bacon fat and cook for 30 seconds until fragrant.
Add the shrimp in a single layer and cook for about one minute per side.
Look for a soft pink color and a gentle “C” curl. Pull them out of the pan immediately and set aside; even 30 extra seconds will make them rubbery.
Step 5: Build the Sauce and Bring it All Together
Pour chicken stock into the same hot skillet and scrape up all the browned bits from the bottom.
Don’t skip this step. Those browned bits are where most of the flavor in the sauce comes from. A clean pan makes a thin sauce.
Let it reduce for two to three minutes over medium heat.
Add lemon juice, hot sauce, green onions, and crispy bacon. Return the shrimp to the pan and toss everything together for 30 seconds just to warm through.
Step 6: Plate and Serve
Spoon a generous portion of hot cheesy grits into a shallow bowl.
Ladle the shrimp and sauce over the top. Garnish with sliced green onions and fresh parsley, and serve the dish immediately.
Also read: Shrimp Burrito Recipes for Seafood Lovers
Storage and Reheating
Store the grits and shrimp separately. Grits firm up significantly once cold, and shrimp stored in sauce continue to cook slightly from residual heat, so keeping them apart preserves both.
Grits
Transfer to an airtight container and refrigerate for up to 4 days. They will set into a solid block in the fridge. That’s normal.
To reheat, put them in a small saucepan over low heat with a splash of chicken stock or milk. Start with 2 to 3 tablespoons per cup of grits.
Stir constantly as they warm up.
They’ll loosen back into a creamy consistency within a few minutes. Add more liquid as needed, a little at a time.
Do not microwave grits without liquid. They’ll heat unevenly and go grainy.
Shrimp
Refrigerate in an airtight container for up to 2 days.
Reheat gently in a skillet over low heat for about 60 to 90 seconds, just until warmed through. High heat will make them rubbery.
Freezing
The grits freeze well for up to 2 months.
Portion them into freezer-safe containers before freezing and reheat the same way, with added liquid and low heat.
The shrimp do not freeze well once cooked. The texture suffers noticeably after thawing.
Ending Note!
Shrimp and grits don’t have to be complicated.
Creamy stone-ground grits, smoky bacon, tender shrimp, and a simple pan sauce, that’s really all it takes to get a bowl worth sitting down for.
Just remember the basics.
Give the grits enough time to cook properly, sear the shrimp fast, pull them off the heat early, and scrape up those browned bits when you build the sauce.
Give this recipe a try tonight.
Frequently Asked Questions (FAQ’s)
1. What Kind of Grits are Best for Shrimp and Grits?
Stone-ground grits are the best choice. They have the most flavor and the best texture. Quick-cook grits work as a backup.
2. Can I Make Shrimp and Grits without Bacon?
Yes. Use two tablespoons of butter or olive oil in place of the bacon fat. Andouille sausage is a good smoky substitute if you want to keep that flavor.
3. How Do I Keep My Grits from Getting Lumpy?
Pour the grits into the boiling liquid slowly and whisk constantly for the first two minutes. If lumps form anyway, whisk vigorously and add a splash of hot water.
