Shrimp and grits is one of the most beloved dishes in Southern cooking. Creamy, cheesy grits paired with juicy shrimp and crispy bacon create a comforting meal that’s packed with flavor and surprisingly easy to make at home.
This classic Southern recipe uses simple ingredients and straightforward techniques to deliver restaurant-quality results. It’s perfect for a hearty breakfast, brunch, or dinner and comes together in about 40 minutes.
1. Classic Shrimp and Grits Recipe (Yield: 4 Servings)
Ingredients
- 2 1/2 cups chicken broth, preferably low sodium, divided
- 2 cups whole milk
- 4 tablespoons butter, divided
- 3/4 cup stone-ground grits
- 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
Begin by preparing the grits. In a medium saucepan, combine 2 cups of the chicken broth and the whole milk. Add 2 tablespoons of butter and place the saucepan over medium-high heat. Bring the mixture to a gentle boil, stirring occasionally to prevent the milk from scorching.
Once the liquid begins to boil, slowly whisk in the stone-ground grits. Adding the grits gradually while whisking helps prevent lumps from forming. Reduce the heat to low and continue stirring for the first minute until the grits are evenly distributed.
Cover the saucepan partially and allow the grits to simmer gently. Stir every few minutes to prevent sticking. Stone-ground grits typically require 20 to 25 minutes to become tender and creamy. If the mixture becomes too thick before the grits are fully cooked, add a splash of the remaining chicken broth.
When the grits are smooth and tender, stir in the shredded cheddar cheese and the remaining tablespoon of butter reserved for the grits. Season lightly with salt and black pepper. Cover and keep warm while preparing the shrimp.
Place a large skillet over medium heat and add the bacon. Cook until crispy and golden brown, turning occasionally for even cooking. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
Once cool enough to handle, chop the bacon into small pieces.
Pat the shrimp dry with paper towels. Dry shrimp cook more evenly and develop better flavor. Season both sides lightly with kosher salt and black pepper.
Increase the heat under the skillet to medium-high. Add the shrimp to the bacon drippings in a single layer. Cook for about 1 to 2 minutes on the first side until they begin turning pink.
Flip the shrimp and cook for another 1 to 2 minutes. Add the remaining tablespoon of butter and the remaining 1/2 cup chicken broth. Stir gently as the butter melts and combines with the flavorful bacon drippings.
Continue cooking just until the shrimp are opaque and cooked through. Avoid overcooking, as shrimp can become rubbery very quickly. Remove the skillet from the heat as soon as the shrimp are done.
To serve, spoon a generous portion of warm cheesy grits into each serving bowl or plate. Top with the shrimp and drizzle some of the buttery pan sauce over the top. Sprinkle with the chopped bacon and sliced green onions if desired.
Serve immediately while the grits are creamy and the shrimp are hot.
2. Tips for Perfect Classic Shrimp and Grits
Use stone-ground grits instead of instant grits whenever possible. They take longer to cook but provide a richer flavor and creamier texture that makes a noticeable difference in the final dish.
Whisk the grits continuously when first adding them to the hot liquid. This simple step prevents lumps and helps create a smooth consistency from the beginning.
Cook the bacon until fully crisp before removing it from the skillet. The rendered bacon fat becomes an important flavor base for cooking the shrimp.
Pat the shrimp completely dry before seasoning. Excess moisture can prevent the shrimp from cooking evenly and developing good color in the skillet.
Remove the shrimp from the heat as soon as they turn opaque and curl into a loose “C” shape. Overcooked shrimp become tough and chewy, which can affect the overall quality of the dish.
3. Frequently Asked Questions
Can I use quick grits instead of stone-ground grits?
Yes. Quick grits can be substituted if you’re short on time. Follow the package instructions for cooking times, though the texture may not be quite as creamy as stone-ground grits.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque throughout. They should curl into a gentle “C” shape. If they curl into a tight circle, they are likely overcooked.
Can I make shrimp and grits ahead of time?
The grits can be made ahead and reheated with a little milk or broth. The shrimp are best cooked fresh just before serving to maintain their texture.
What can I serve with shrimp and grits?
This dish is filling on its own, but it pairs nicely with a simple green salad, roasted vegetables, or Southern-style biscuits.
Why are my grits too thick?
Stone-ground grits continue to absorb liquid as they sit. Stir in additional warm broth or milk a little at a time until the desired consistency is reached.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 510 |
| Protein | 33g |
| Carbohydrates | 28g |
| Fat | 29g |
| Saturated Fat | 14g |
| Cholesterol | 245mg |
| Sodium | 760mg |
| Fiber | 1g |
| Sugar | 5g |
| Calcium | 280mg |
Classic Southern shrimp and grits is a comforting dish that combines creamy cheese grits, savory bacon, and perfectly cooked shrimp in every bite. The combination of textures and flavors has made it a favorite throughout the South for generations.
Once you learn a few simple techniques, this recipe becomes easy enough for weeknight dinners while still feeling special enough for guests. Serve it fresh from the skillet and enjoy a true Southern comfort food classic.
