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Shrimp and Grits
5 from 4 votes

Shrimp and Grits

This Shrimp and Grits is the ultimate Southern comfort dish—creamy, buttery grits loaded with sharp cheddar, topped with smoky, juicy shrimp, crispy bacon, and a rich, flavorful pan sauce. The grits are perfectly smooth, the shrimp are boldly seasoned, and everything comes together in just 35 minutes. Whether you’re making it for brunch or a cozy dinner, this is a meal that never disappoints!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 641 kcal
Course: Lunch, Dinner, Brunch
Cuisine: American

Ingredients

For the Grits:
  • 4 cups chicken broth low sodium or no sodium added
  • 1 cup grits stone-ground
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup heavy cream
  • 1 cup cheddar cheese shredded, sharp
  • 2 tablespoons butter
For the Shrimp:
  • 1 pound Shrimp peeled and deveined, large
  • 4 lices Bacon chopped
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional, for heat
  • ½ teaspoon thyme dried
  • ½ cup chicken broth low sodium
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley for garnish, chopped

Instructions

    Cup of Yum
  1. In a medium saucepan, bring water or chicken broth to a boil. Stir in the grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once the grits are tender, stir in the garlic powder, heavy cream, cheddar cheese, and butter until creamy. Keep warm.
  2. In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
  4. Stir in the garlic, smoked paprika, cayenne pepper (if using), and thyme. Cook until fragrant, about 30 seconds.
  5. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and create a flavorful sauce. Simmer for 1-2 minutes to thicken slightly.
  6. Spoon the creamy grits onto plates or shallow bowls. Top with the shrimp and sauce, then sprinkle the reserved bacon and parsley over the top.

Notes

  • Stone-ground grits are worth it. They take longer to cook but deliver superior texture and flavor compared to instant or quick grits. 
  • Use chicken broth instead of water. This simple swap infuses the grits with extra flavor right from the start, making them richer and more savory. 
  • Freshly grated cheese melts best. Pre-shredded cheese contains anti-caking agents that stop it from melting smoothly. Grate it fresh for the creamiest grits!
  • Shrimp cook fast—don’t walk away! They only need 2-3 minutes per side. Overcooked shrimp turn rubbery, so pull them off the heat as soon as they turn pink and opaque. If they curl into a tight O shape, they’ve gone too far.
  • Deglaze the pan for extra flavor. The browned bits at the bottom of the skillet = pure flavor gold. A splash of chicken broth and lemon juice lifts them into a rich, buttery sauce that ties the dish together.
  • Grits thicken as they sit. If they get too thick before serving, just stir in a splash of warm broth or cream to loosen them up. If they’ve been sitting for a while, whisk vigorously to bring back their creamy texture.
  • Best served fresh! Shrimp and Grits is at its peak right off the stove. If reheating, warm the grits with a splash of liquid over low heat, stirring until smooth again. For the shrimp, reheat gently in a pan with a bit of butter to keep them from drying out.

Nutrition Information

Serving 1serving Calories 641kcal (32%) Carbohydrates 41g (14%) Protein 35g (70%) Fat 38g (58%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 11g (55%) Trans Fat 0.3g (15%) Cholesterol 234mg (78%) Sodium 1645mg (69%) Potassium 578mg (12%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1715IU (34%) Vitamin C 8mg (9%) Calcium 309mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 641

% Daily Value*

Serving 1serving
Calories 641kcal 32%
Carbohydrates 41g 14%
Protein 35g 70%
Fat 38g 58%
Saturated Fat 19g 95%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.3g 15%
Cholesterol 234mg 78%
Sodium 1645mg 69%
Potassium 578mg 12%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1715IU 34%
Vitamin C 8mg 9%
Calcium 309mg 31%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.