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This Shrimp and Grits Recipe has juicy Cajun-seasoned shrimp in a buttery, savory pan sauce with a hint of smoky flavor. Everything is served over creamy cheddar grits and topped with crispy bacon.
This southern shrimp and grits recipe works well for a comforting Sunday dinner, weekend brunch, or a weeknight meal. I use my homemade Cajun seasoning for the shrimp. Serve it with my Hush Puppies Recipe, or try my Keto Shrimp and Grits for a low-carb version.
Why You’ll Love This Recipe
- Plenty of buttery sauce: There’s enough to spoon over the shrimp and grits, so every bite is rich and flavorful.
- Savory flavor without too much heat: Bacon drippings, Cajun seasoning, and a splash of lemon give the sauce a bright, smoky flavor without making it spicy.
- Everything finishes together: Start the grits first, then prepare the shrimp and sauce while they simmer. Dinner is ready in less than an hour.
Ingredients Needed
The exact amounts are in the recipe card below.
For the Cheese Grits
- Stone-ground grits: I like their hearty texture and corn flavor. White or yellow grits both work.
- Chicken broth: I use Better Than Bouillon Roasted Chicken Base mixed with water. You can also use prepared chicken broth too. I prefer this over water for more flavorful grits.
- Whole milk and heavy cream: The milk cooks with the grits, while the cream makes them extra rich at the end.
- Unsalted butter and sharp cheddar cheese: Make the grits buttery and cheesy. I recommend shredding the cheese yourself so it melts smoothly.
- Black pepper and sea salt: Season to taste.
For the Shrimp and Sauce
- Bacon: I use regular-cut bacon and keep all the drippings for cooking the shrimp and vegetables. Thick-cut bacon works too, but it may produce more drippings. If you’re using it, keep up to 3 tablespoons and remove the rest.
- Large shrimp: Use raw, peeled and deveined shrimp. I prefer 16/20 count or 13/15 count. Leaving the tail on is optional – it looks pretty to have the tail on, but then they need to be removed while eating so choose what works best for you.
- Cajun seasoning and black pepper: Season the shrimp and give the sauce a little heat. I use my Cajun seasoning.
- Unsalted butter: Gives the pan sauce its rich, buttery finish.
- Yellow onion, bell pepper, and garlic: I prefer green bell peppers for their savory flavor, but red peppers work too.
- Chicken broth and Worcestershire sauce: Make the base of the pan sauce.
- Cornstarch and water: Lightly thicken the sauce without turning it into gravy.
- Fresh lemon juice: Balances the richness of the butter and bacon.
- Sea salt and green onions: Season to taste and finish with sliced green onions.
How to Make Shrimp and Grits
Start the grits first since they take longer to cook. While they’re simmering, you can make the shrimp and sauce in one skillet.
Start the Cheese Grits
Once you’ve whisked the grits into the simmering liquid, cover the pot and let them cook on low. I only check and stir them once or twice while they cook. They’re ready when tender, with no hard or gritty center.
I use the same method in my Cheese Grits Recipe, where I share more tips for getting the texture just right.
Cook the Bacon and Sear the Shrimp
Cook the bacon until crispy, then remove it from the skillet. Keep all the drippings if using regular-cut bacon, or up to 3 tablespoons if using thick-cut.
Give the Cajun-seasoned shrimp a quick sear on one side. They’ll still be undercooked, which is what you want since they’ll finish cooking in the sauce.
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Make the Buttery Pan Sauce
Let the onions and peppers soften before adding the garlic and remaining Cajun seasoning. As you add the broth, scrape up the browned bits left behind by the bacon and shrimp. They give the sauce even more flavor.
The cornstarch slurry lightly thickens the sauce, but it should still be thinner than gravy. You want it to flow into the creamy grits rather than sit on top.
Finish the Shrimp and Grits
Return the shrimp to the skillet and let them finish cooking in the sauce. Stir in the remaining butter, lemon juice, and some of the crispy bacon.
Once the grits are tender, remove them from the heat. Stir in the cream and butter, gently scraping the bottom of the saucepan to loosen any grits that have lightly stuck. Add the cheddar, then spoon the grits into bowls and top with the shrimp, sauce, remaining bacon, and green onions.
Pro Tips for the Best Shrimp and Grits
- Have everything ready before cooking the shrimp: The shrimp and sauce cook faster than the grits. I like to have my vegetables chopped, shrimp seasoned, and cheese shredded before I start cooking the bacon.
- Give the shrimp room: If your skillet is crowded, sear them in batches so they brown instead of steaming.
- Keep the grits creamy: They thicken as they sit. Stir in a splash of warm broth or milk if needed before serving.
- Taste before adding salt: Bacon, chicken broth, and Cajun seasoning can all contain salt, so taste the finished sauce before adding more.
Recipe Variations
- Quick-cooking grits: These work if you want to save time. Follow the package directions since the cooking time and liquid amounts are different. I still recommend using chicken broth instead of water.
- Without bacon: Use 2 tablespoons of butter and 1 tablespoon of neutral cooking oil instead of the bacon drippings. The sauce will be less smoky but still flavorful.
- Different cheese: Try Gouda or Gruyère instead of sharp cheddar.
- Different bell peppers: Use green, red, or a combination of both.
- Extra heat: Add a few dashes of hot sauce to the finished shrimp.
What to Serve With Shrimp and Grits
Shrimp and grits is filling enough on its own, but I love adding a Southern side when I’m making it for Sunday dinner or serving guests for brunch.
- Hush Puppies: Crispy on the outside, tender inside, and great with the buttery sauce.
- Crockpot Collard Greens: A savory side that goes well with the cheesy grits.
- Sautéed Green Beans: A simple vegetable side if you want something a little lighter.
- Homemade Cornbread: Perfect for soaking up any extra sauce.
FAQs
I recommend making this fresh. To save time, you can chop the vegetables, shred the cheese, and peel and devein the shrimp ahead of time. Keep everything refrigerated until you’re ready to cook.
Yes. Thaw the shrimp overnight in the refrigerator or under cold running water, then pat them dry before seasoning. Removing the extra moisture helps them sear instead of steam.
Storage & Reheating
- Store: Refrigerate leftovers in airtight containers for up to 3 days. I prefer to keep my shrimp and grits separate.
- Reheat the grits: Warm over low heat with a splash of milk or broth, stirring until creamy. You can also microwave them in short intervals, stirring between each.
- Reheat the shrimp: Warm gently until heated through so they don’t become rubbery.
- Freeze: I don’t recommend freezing this dish. The shrimp can become rubbery, and the cheese grits may turn grainy after thawing.
Shrimp and Grits Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
- Skillet
- Large Saucepan
Ingredients
For the Cheese Grits
- 1 cup Stone-ground grits, uncooked (white or yellow)
- 4 cups Chicken Broth, made with 4 cups water and 4 teaspoons Better Than Bouillon Roasted Chicken Base
- ½ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons butter, unsalted
- 1 cup sharp cheddar cheese, freshly shredded (4 oz)
- ½ teaspoon black pepper, freshly cracked
For the Shrimp and Sauce
- 6 slices Bacon, regular-cut (see notes for thick-cut)
- 1½ pounds Shrimp, raw, peeled and deveined (16/20 or 13/15 count)
- 4 teaspoons Cajun seasoning, divided, click for my recipe
- ¼ teaspoon Black Pepper
- 2 tablespoons Butter, unsalted, divided
- ¾ cup Yellow Onion, finely diced (about 1 small onion)
- ½ cup Bell Peppers, finely diced (about ½ medium pepper)
- 6 cloves Garlic, minced
- 1¼ cups Chicken Broth, made with 1¼ cups water and 1¼ teaspoons Better Than Bouillon Roasted Chicken Base
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon Water
- 1 tablespoon lemon juice, fresh
- Green onions, sliced, for garnish
Instructions
Prepare the Cheese Grits
- Start the grits: Add the chicken broth and milk to a medium saucepan and bring to a gentle simmer. You should see small bubbles around the edges and a few occasionally breaking the surface, not a rolling boil. Slowly whisk in the grits to prevent lumps.
- Cook until tender: Reduce the heat to low and cover. Keep the heat on low throughout cooking, checking and stirring once or twice to make sure the grits aren't sticking excessively. Cook for 20–25 minutes, or until tender with no hard or gritty center. If using a different brand of stone-ground grits, follow its recommended cooking time, which may be up to 40 minutes.
Prepare the Shrimp and Sauce
- Season the shrimp: While the grits cook, pat the shrimp dry with paper towels. Season with 3 teaspoons of Cajun seasoning and ¼ teaspoon black pepper.
- Cook the bacon: Add the bacon to a cold, large skillet. Cook over medium heat for 7–10 minutes, or until crispy. Transfer to a plate and set aside to cool before crumbling. If using regular-cut bacon, leave all the rendered drippings in the skillet. If using thick-cut bacon, reserve up to 3 tablespoons of drippings and remove any excess.
- Sear the shrimp: Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Sear on one side for 1–1½ minutes, then transfer to a plate while still undercooked. Work in batches if needed. The shrimp will finish cooking in the sauce.
- Sauté the vegetables: Reduce the heat to medium. Add 1 tablespoon of butter to the skillet, followed by the diced onion and bell pepper. Cook for 4–5 minutes, or until softened. Add the garlic and remaining 1 teaspoon of Cajun seasoning. Stir for 30–60 seconds, until fragrant.
- Make the pan sauce: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the skillet to loosen the browned bits. Bring to a gentle simmer and cook for 2–3 minutes.
- Thicken the sauce: Mix the cornstarch and water in a small bowl until smooth. Stir the slurry into the simmering sauce. Cook for 1–2 minutes, until lightly thickened. The sauce should still be thinner than gravy.
- Finish the shrimp: Return the shrimp to the skillet and cook for 1–3 minutes, or until opaque and just cooked through. Stir in the remaining 1 tablespoon of butter, fresh lemon juice, and half of the crumbled bacon. Taste and add sea salt if needed.
Finish the Grits and Serve
- Make the grits creamy: Once the grits are tender, remove the saucepan from the heat. Add the heavy cream and 2 tablespoons of butter, stirring and gently scraping the bottom of the saucepan to loosen any grits that have stuck. Fold in the shredded cheddar cheese until melted and smooth. Season with black pepper and sea salt to taste.
- Assemble and serve: Spoon the cheese grits into serving bowls. Top with the shrimp and vegetables, then drizzle the pan sauce over everything. Garnish with the remaining crumbled bacon and sliced green onions. Serve immediately.
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Recipe Notes
- Bacon: I use regular-cut bacon and keep all the rendered drippings in the skillet. If using thick-cut bacon, reserve up to 3 tablespoons of drippings and remove any excess.
- Grits: Stone-ground grits vary by brand and may need more cooking time. Cook until fully tender rather than relying only on the suggested time.
- Shrimp: The first sear is intentionally brief. The shrimp should still be undercooked when removed from the skillet because they’ll finish cooking in the sauce.
- Chicken broth: I use Better Than Bouillon Roasted Chicken Base, which is a concentrated paste, mixed with water at a ratio of 1 teaspoon per cup. You can also use your favorite prepared chicken broth.
- Serving: If the grits thicken before serving, stir in a splash of warm chicken broth or milk to loosen them.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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