Shrimp and Grits is a beloved Southern dish that combines succulent shrimp with creamy, buttery grits to create a meal that is both comforting and full of flavor. Originally a simple breakfast enjoyed by coastal fishermen, this iconic recipe has evolved into a restaurant favorite found throughout the United States. With its rich textures, savory ingredients, and satisfying taste, Shrimp and Grits remains a timeless comfort food that can be enjoyed for breakfast, brunch, lunch, or dinner.
The star of the dish is the shrimp. Fresh shrimp are typically seasoned and sautéed until perfectly tender, creating a flavorful protein that pairs beautifully with the creamy grits. Garlic, onions, and a touch of smoked paprika often enhance the shrimp, adding depth and a subtle smoky flavor. Many variations also include bacon, which contributes a rich, savory element that complements the sweetness of the seafood.
Equally important are the grits. Made from ground corn slowly cooked with water, milk, or broth, grits become smooth, creamy, and incredibly comforting. Butter and cheese are frequently added to create a rich texture and enhance the flavor. Sharp cheddar cheese is a popular choice, giving the grits a savory richness that perfectly balances the shrimp.
One of the reasons Shrimp and Grits is so popular is its versatility. Traditional recipes keep the ingredients simple, while modern versions incorporate additions such as tomatoes, mushrooms, bell peppers, or spicy sausage. A splash of lemon juice or hot sauce can brighten the flavors and add a bit of heat, making the dish customizable to individual tastes.
Beyond its incredible flavor, Shrimp and Grits offers a satisfying combination of protein and carbohydrates that makes it both hearty and filling. The creamy grits provide comfort and warmth, while the shrimp add a light, fresh element that prevents the dish from feeling overly heavy.
This recipe is also surprisingly easy to prepare. While the grits slowly cook to creamy perfection, the shrimp can be prepared in just a few minutes, making it possible to create a restaurant-quality meal in less than an hour.
Shrimp and Grits is more than just a meal- it’s a celebration of Southern culinary tradition. The combination of creamy grits, tender shrimp, and savory seasonings creates a dish that is rich in flavor and history. Whether you’re discovering it for the first time or revisiting a longtime favorite, Shrimp and Grits is a recipe that delivers comfort and satisfaction in every bite.
Ingredients
- 1 cup quick-cooking grits
- 4 cups water or low-sodium chicken broth
- 1 cup milk
- 2 tablespoons unsalted butter plus more for serving
- 1 cup shredded sharp cheddar cheese optional
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper divided
- 1 1/2 pounds large shrimp peeled and deveined
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 slices bacon chopped
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon lemon juice optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a medium saucepan, bring the water or broth, milk, and 1/2 teaspoon salt to a boil. Slowly whisk in the grits, reduce the heat to low, and cook, stirring often, until thick and creamy, about 15 to 20 minutes.
- Stir in the butter and cheddar cheese, if using. Cover and keep warm over very low heat, adding a splash of milk if needed to loosen the texture.
- In a bowl, season the shrimp with smoked paprika, garlic powder, and 1/4 teaspoon black pepper.
- Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, then transfer to a plate, leaving the drippings in the skillet.
- Add the onion to the skillet and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds more.
- Add the shrimp and cook until pink and opaque, 2 to 3 minutes per side, depending on size.
- Stir in the lemon juice, remaining black pepper, and cooked bacon. Taste and adjust seasoning with salt if needed.
- Spoon the grits into bowls, top with the shrimp mixture, and garnish with chopped parsley. Serve immediately.
Nutrition
I followed the recipe exactly, but my grits came out gluey. What went wrong? 🤔
I don’t know what all the fuss is about. The grits turned out mushy and the shrimp were overcooked. Not a fan.
This recipe was a hit at my dinner party! Everyone loved it! 😍
So glad to hear it was a hit! Never thought grits could impress so much! 😁
I dunno, grits and shrimp? Sounds kinda weird to me, but whatever works for you!
I added some hot sauce to mine and it was perfect! Spice it up! 🌶️
Grits? More like blahs! This recipe ain’t for me. Sorry, it just didn’t work out. ☹️
I had to improvise because I ran out of shrimp, so I used chicken. Not the same, but still good!
Wow, who knew grits could taste this amazing? My husband loved it. Will definitely make again!
Isn’t shrimp supposed to be pink already? I think my shrimp turned out weird. Not trying this again.
Shrimp do turn pink when cooked! Maybe you didn’t cook them long enough? I’ve made this recipe and it was great!
OMG, so much flavor! I added some hot sauce on top. YUM!
This was sooo good! The flavors really popped. I added some hot sauce and it was perfect. 5 stars!
This is the best shrimp and grits recipe I’ve tried! The smoked paprika adds a great flavor. Will definitely make this again!
I think my shrimp were too chewy. Should I have cooked them less? 🤷♂️
I thought shrimp were always chewy if you didn’t cook them enough? 🤷♀️ But it could be what type you got. Some are just like that.
Yeah, overcooking shrimp makes them tough. Maybe try cooking for just 1-2 mins per side next time! 🦐
Soo good! Reminds me of my grandmother’s cooking! 😍
Why do we need to add cheese? Isn’t it supposed to be healthy? I skipped it and it tastes fine.
Cheese adds richness, but if you like it without, that’s cool! Everyone’s taste is different.
But, like, isn’t cheese unhealthy? I dunno, I thought grits were supposed to be simple and healthy. 🤷♂️
I made this, but I didn’t have cheddar. Used colby jack instead, still turned out yummy!
Colby jack is a great substitute! Glad it turned out yummy for you. 😋
Why didn’t you just get cheddar? Colby jack ain’t the same! 🤷♂️
I found it too salty for my taste. Maybe less salt next time? Also, what’s wrong with using instant grits?
Not bad, but took forever to cook. Who has time for this? #kitchennightmare
Shrimp and grits? Yuck! Don’t see the appeal. 😂
Okay, but the bacon makes it. Can’t skimp on that! 🥓
Couldn’t find quick-cooking grits, so I used regular and cooked longer. Overall delicious, but the texture was thicker/chewier than expected. Still worth it.
Instructions were clear, but my grits got thick in a weird way like paste. I whisked while adding, but maybe my heat was too high. Still tasty once loosened with milk.
Wait… do you cook the bacon twice? I maybe missed a step because my bacon got soggy after mixing with everything. Tasted okay, just not crisp.
Not sure about shrimp with grits—sounds like a fancy restaurant gimmick. But honestly? The flavor balance works. I was skeptical and got surprised.
The shrimp cooked way too fast for me (tiny shrimp). 2–3 minutes per side was basically overcooked—next time I’ll do like 1 minute and call it.
Pretty solid. My grits took closer to 25 minutes though, and I had to add more milk than suggested to loosen. Shrimp cooked fast—watch them!
Good call on the grits time. I’ve had quick grits run anywhere from 15–25 mins depending on heat and whether the liquid is simmering hard.
Totally agree—shrimp really do overcook fast. I usually take them off the heat as soon as they turn pink just to be safe.
I was skeptical about smoked paprika with shrimp, but wow. It tastes like a restaurant dish. Next time I’ll add a little extra lemon.
Confession: I used pre-cooked shrimp and microwaved it a little… yeah, I know. It still tasted decent but the texture was meh. The grits were the star. This recipe deserves better shrimp handling.
I don’t get the grits hype. Mine tasted kinda plain until I added more pepper and salt. The shrimp part was good though.
Grits were kinda clumpy for me even though I whisked slowly. Maybe my brand is different? Flavor was great, but texture wasn’t restaurant-level.
Shrimp and bacon together? That’s a lot of work for dinner 😅 Also I don’t think I had “large” shrimp so mine cooked faster than 2–3 minutes a side. Still tasty, just should watch closely.
Not sure about 4 cups liquid with 1 cup grits—seems a little too much for quick-cooking. I ended up cooking longer and it was thicker by the end, but I was worried at first.
I like the concept, but my grits got kinda lumpy even though I whisked slowly. Next time I’ll probably use more stirring and maybe a touch less heat. Flavor was still good though.
This is delicious but I somehow got clumpy grits even though I whisked. Could be my heat or I used cold milk? Still edible, just not restaurant-smooth.
Yesss! Lemon juice was optional but I added it and it brightened everything. Also, chopping parsley on top makes it look way more legit than I expected.
This recipe slaps 😅. I followed it exactly and the shrimp were perfect. Loved the parsley on top. Definitely saving.
The instructions are clear and it came together fast. I used broth and skipped the cheddar (still good). Also, parsley on top is underrated—freshness really helps with the richness.
This is good, but 4 cups broth + 1 cup milk with quick grits feels a bit heavy. Mine thickened too fast, so I had to add more milk. Maybe I under-stirred?
I felt the same at first—4 cups broth + 1 cup milk is definitely on the heavier side. I now whisk in the grits slower and keep stirring more like every 30 seconds, and it fixes the “thick too fast” thing for me.
Maybe under-stirred, yeah. Quick grits can go from perfect to gluey fast. Try lowering heat sooner and stir consistently right after adding them.
I followed the grits directions but I think my milk boiled over twice 😅 Still turned out good though. Next time I’ll whisk slower and keep it at a gentle simmer.
Made this last night—so comforting. The smoked paprika on the shrimp is a game changer, and the bacon drippings really pull it together. I added a little extra cheese and it came out super creamy.
I’m skeptical about “quick-cooking” grits doing the heavy lifting, but wow—came out creamy. The smoked paprika + lemon is a nice touch.
I don’t usually do grits, but this won me over. The texture was creamy not grainy. My family asked for seconds (and my husband NEVER asks for seconds).
Pretty tasty, but I think 1 cup of milk might be a bit much with the broth. Mine got a little heavy. Still good though—especially with the bacon drippings.
I don’t cook with bacon drippings often so I was like… why not just drain it? But keeping it in the skillet made the onion taste way better. Will make again, maybe with turkey bacon.
Made this tonight—so creamy and smoky. I used broth and skipped the extra cheddar but it was still rich. The bacon drippings with the onion is a game changer.
This tasted like something my grandma would make… if she had a better spice rack. Not mad at it. 😄
Made this tonight—so comforting. The smoked paprika on the shrimp is a game changer, and the bacon drippings add that extra depth. I added a little extra lemon and it really brightened everything.
Absolutely loved this—creamy grits with the smoky shrimp and crispy bacon is such a solid combo. I added a little extra cheddar and it turned out perfect.
Not bad at all, but it was a bit salty for me. I think my bacon was saltier than average—so I’ll reduce the salt to the grits next time.
Super easy and hearty. I used chicken broth only (no water) and skipped the cheddar—still works and tastes clean.
Pretty good! I didn’t have quick-cooking grits so I had to cook longer and I added more liquid. Still turned out creamy. Next time I’ll probably add a touch more lemon—mine was a little muted.
Glad it still came out creamy! I totally relate on the lemon—mine feels way brighter when I add it at the end too. Next time try a tiny splash while tasting so it doesn’t get too sharp.
Interesting—when I don’t have quick grits, I kinda just switch to instant and call it a day 😅 Longer cooking makes sense though. Also smoked paprika + lemon juice sounds like it would slap.
I accidentally cooked the shrimp too long and they got a bit rubbery. But the bacon drippings for the onion were amazing—would try again carefully!
Made this for brunch and wow—super comforting. The smoked paprika on the shrimp is a game changer, and the bacon drippings make the onions taste like they have extra layers. Used sharp cheddar and it was perfect.
Made this for brunch and it was a hit. The grits were creamy without being gluey, and the smoked paprika on the shrimp is such a good touch.
1 teaspoon salt plus more… wow. I followed it exactly and it was a little salty for me, so I’d cut back in the grits and season at the end. Otherwise pretty solid recipe.
Totally agree—salt is one of those things that sneaks up on you. Next time I’ll start with less in the grits and only salt after tasting like you said.
Huh, I always use the full teaspoon and mine’s never salty. Maybe your broth/milk was already salted? Either way, your fix makes sense.
I used smoked paprika and garlic powder like it says, but I might have overcooked the shrimp. They turned a little rubbery. Flavor was great, timing needs attention.
Not bad, but too salty for me with the bacon + extra salt. I’d reduce the bacon a bit or use unsalted butter and go lighter on salt. My grits were also thick quicker than expected.
It’s okay. The shrimp seasoning feels a little heavy on paprika for my taste. Next time I’ll cut it in half and add more pepper maybe.
I did this recipe once and thought the same thing about the paprika. I swapped smoked paprika for regular and it was way better. Also, I forgot lemon and it still tasted good—so you’re not alone.
Totally agree—paprika can get overpowering fast. Cutting it in half sounds like the perfect fix, and extra pepper would balance it out nicely.
I don’t have smoked paprika so I subbed regular paprika and a pinch of chili powder. It was still good, but I can tell the flavor won’t be the same. Would make again, just with the right spices.
Not sure why people love grits so much. This was okay, but I didn’t get much flavor besides the bacon. Maybe I needed more salt? The shrimp seasoning felt kinda subtle.
Maybe try using chicken broth instead of water (and not low-sodium if you can). Also whisking the grits slower helps so they don’t get kind of gummy and dull.
I feel you—grits can be bland fast. I usually bump the salt a bit in the cooking liquid and also season the grits right before serving. Bacon flavor can totally take over if the shrimp seasoning is subtle.
Hey—can you sub frozen shrimp? Also, do I thaw first or cook straight from frozen? Sorry if that’s basic lol.