Bowl of creamy cheese grits topped with saucy shrimp and crispy bacon

Creamy cheese grits topped with saucy Cajun shrimp and bacon

Southern Shrimp and Grits

Name: Southern Shrimp and Grits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bowls
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup stone-ground grits (not instant); 4 slices thick-cut bacon, chopped; 1 cup shredded sharp cheddar cheese; 3 cloves garlic, minced; 3/4 cup chicken stock; 2 tablespoons butter; 2 cups whole milk; 2 scallions, sliced

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Servings

4 bowls

Difficulty

Medium

Cost

Moderate

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Recipe at a Glance

Velvety cheddar grits topped with plump shrimp sautéed with bacon, garlic, and a splash of chicken stock — a Southern classic done right.

Cuisine: American

Category: Main Course

Difficulty: Medium

Cost: $$

Dietary: Gluten-Free

Quick Summary

40 min total time|4 servings|Medium difficulty

Velvety cheddar grits topped with plump shrimp sautéed with bacon, garlic, and a splash of chicken stock — a Southern classic done right.

AmericanGluten-Free

Sarah Chen

February 17, 2026(Updated March 14, 2026)

Shrimp and grits is the crown jewel of Southern cooking — a dish that started as a humble fisherman's breakfast on the Carolina coast and evolved into a refined staple found on menus from fine dining restaurants to roadside diners. The combination of creamy, cheesy grits with garlicky, saucy shrimp is pure Southern comfort at its best.

This recipe does not cut corners. The grits are slow-cooked until they are silky smooth and enriched with sharp cheddar and butter. The shrimp are sautéed with bacon, garlic, and a splash of stock that creates a quick pan gravy you will want to lick from the plate. It is the kind of dish that turns first-timers into lifelong devotees.

Ingredients

1 pound large shrimp, peeled and deveined
1 cup stone-ground grits (not instant)
4 slices thick-cut bacon, chopped
1 cup shredded sharp cheddar cheese
3 cloves garlic, minced
3/4 cup chicken stock
2 tablespoons butter
2 cups whole milk
2 scallions, sliced

Instructions

1
Bring 2 cups water and 2 cups milk to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 20-25 minutes, stirring frequently, until thick and creamy.
2
Stir cheddar and butter into the grits until melted. Season with salt and pepper. Keep warm over very low heat, covered.
3
While grits cook, fry chopped bacon in a large skillet over medium heat until crispy, about 6 minutes. Remove bacon, leaving fat in the pan.
4
Season shrimp with salt, pepper, and a pinch of Cajun seasoning. Sauté in the bacon fat over medium-high heat for 2 minutes per side until pink. Transfer to a plate.
5
Add garlic to the same skillet and cook 30 seconds. Pour in chicken stock and scrape up browned bits. Simmer for 2 minutes until slightly reduced.
6
Return shrimp and bacon to the skillet and toss in the sauce. Spoon shrimp and sauce over bowls of grits. Garnish with sliced scallions.

Serving Suggestions

Ways to Serve This Dish

Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges

Substitutions

Stone-ground gritsPolenta or quick-cooking grits

Polenta gives a slightly different texture while quick grits save time

Sharp cheddarPepper Jack or Gouda

Pepper Jack adds a spicy kick while Gouda adds smokiness

Chicken stockDry white wine

Wine creates a brighter, more refined sauce

Tips & Storage

Pro Tips

Use stone-ground grits for the best flavor and texture. Instant grits will work in a pinch but lack the depth of stone-ground.
Stir the grits frequently to prevent sticking and lumps. A whisk works better than a spoon for this.
If the grits get too thick, add a splash of milk or water to loosen them.
A squeeze of lemon juice over the shrimp at the end adds brightness that ties everything together.

Storage

Store grits and shrimp separately in the refrigerator for up to 2 days. Grits solidify when cold but re-loosen when reheated.

Reheating

Reheat grits in a saucepan with added milk, stirring until smooth. Reheat shrimp gently in a skillet to avoid overcooking.

Nutrition Facts

Per serving (1 bowl) · 4 servings

Calories480

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein32g

Carbohydrates34g

Fat22g

Fiber2g

Sugar3g

Sodium680mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is the difference between grits and polenta?: Grits are made from white hominy corn and have a softer, creamier texture. Polenta is made from yellow cornmeal and has a firmer, more textured result. They can be used interchangeably in this recipe.
Can I make this with instant grits?: You can, but the texture and flavor will not be as good. Quick-cooking grits (5-minute variety) are a reasonable middle ground between instant and stone-ground.

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American recipes American Main Course easy Main Course recipes best Main Course recipes Gluten-Free recipes southern shrimp grits recipe Stovetop recipes

Tags

American Gluten-Free Stovetop Weeknight Dinner Date Night

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Bring 2 cups water and 2 cups milk to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 20-25 minutes, stirring frequently, until thick and creamy.
2
Stir cheddar and butter into the grits until melted. Season with salt and pepper. Keep warm over very low heat, covered.
3
While grits cook, fry chopped bacon in a large skillet over medium heat until crispy, about 6 minutes. Remove bacon, leaving fat in the pan.
4
Season shrimp with salt, pepper, and a pinch of Cajun seasoning. Sauté in the bacon fat over medium-high heat for 2 minutes per side until pink. Transfer to a plate.
5
Add garlic to the same skillet and cook 30 seconds. Pour in chicken stock and scrape up browned bits. Simmer for 2 minutes until slightly reduced.
6
Return shrimp and bacon to the skillet and toss in the sauce. Spoon shrimp and sauce over bowls of grits. Garnish with sliced scallions.

Tips & Storage

Pro Tips

Use stone-ground grits for the best flavor and texture. Instant grits will work in a pinch but lack the depth of stone-ground.
Stir the grits frequently to prevent sticking and lumps. A whisk works better than a spoon for this.
If the grits get too thick, add a splash of milk or water to loosen them.
A squeeze of lemon juice over the shrimp at the end adds brightness that ties everything together.

Storage

Store grits and shrimp separately in the refrigerator for up to 2 days. Grits solidify when cold but re-loosen when reheated.

Reheating

Reheat grits in a saucepan with added milk, stirring until smooth. Reheat shrimp gently in a skillet to avoid overcooking.

Frequently Asked Questions

What is the difference between grits and polenta?

Grits are made from white hominy corn and have a softer, creamier texture. Polenta is made from yellow cornmeal and has a firmer, more textured result. They can be used interchangeably in this recipe.

Can I make this with instant grits?

You can, but the texture and flavor will not be as good. Quick-cooking grits (5-minute variety) are a reasonable middle ground between instant and stone-ground.