This Easy Shrimp and Grits recipe delivers classic Southern comfort in under 30 minutes. Juicy shrimp in a smoky, savory sauce are served over creamy, cheesy grits for a satisfying meal. It’s surprisingly simple to make and perfect for any night of the week.
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Why You’ll Love This Easy Shrimp and Grits
- Quick & Simple: Ready in under 30 minutes with straightforward steps.
- Perfect Flavor Balance: Rich, smoky, and creamy with a hint of spice.
- Satisfying & Light: Feels indulgent without being overly heavy.
- Highly Versatile: Easy to customize with your favorite add-ins.
Ingredients & Tools
For the Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups water or chicken broth
- 1 cup whole milk or heavy cream
- 4 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- To taste salt and black pepper
For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 cup chicken broth
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 2 scallions, thinly sliced
Tools: A medium saucepan, a large skillet (cast iron works great), a whisk, and a wooden spoon.
Notes: Stone-ground grits offer superior texture and flavor. Fresh lemon juice brightens the shrimp sauce.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 42 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- What kind of grits should I use? Stone-ground grits are the gold standard here—they have more texture and corn flavor than quick or instant varieties. If you can’t find them, old-fashioned grits will work, but avoid instant as they can become gluey.
- Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry with paper towels before seasoning so they sear nicely instead of steaming.
- Is the Cajun seasoning too spicy? It adds flavor more than intense heat, but you can control the kick. Use a mild Cajun blend or make your own with paprika, garlic powder, onion powder, oregano, and a pinch of cayenne if you’re sensitive to spice.
- What’s the best bacon for this? Thick-cut bacon is ideal because it renders more fat to cook the onions and garlic in, and it gives you those lovely, meaty bits. Smoked bacon adds a wonderful depth, but any good-quality bacon will work.
How to Make Easy Shrimp and Grits
Step 1: Start your grits. In a medium saucepan, bring the 4 cups of water or chicken broth to a boil. Slowly whisk in the 1 cup of grits—this prevents lumps from forming. Reduce the heat to low, cover, and let them simmer gently. You’ll need to stir them every 4-5 minutes to keep them from sticking to the bottom of the pot. They’ll take about 15-20 minutes to become tender and creamy.
Step 2: Cook the bacon. While the grits are working, place your chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that beautiful, flavorful bacon grease in the skillet.
Step 3: Sauté the aromatics. Add the chopped onion to the bacon grease in the skillet. Cook over medium heat for about 4-5 minutes, until the onion has softened and become translucent. Now, stir in the minced garlic and cook for just another 30 seconds to a minute—you’ll smell its amazing aroma, but be careful not to let it burn or it will turn bitter.
Step 4: Cook the shrimp. Pat your shrimp dry and toss them with the Cajun seasoning. Increase the heat under the skillet to medium-high. Add the shrimp in a single layer and cook for about 1-2 minutes per side. You’re looking for them to turn pink and opaque—they cook incredibly fast, so don’t walk away! Once cooked, remove the shrimp from the skillet and set them aside on a plate.
Step 5: Create the sauce. With the skillet still over medium-high heat, pour in the 1/2 cup of chicken broth. Use your wooden spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavor! Let the broth simmer and reduce for about 2-3 minutes until it thickens slightly. Remove the skillet from the heat and stir in the lemon juice, most of the cooked bacon (save a little for garnish!), and the chopped parsley.
Step 6: Finish the grits. By now, your grits should be tender. Stir in the 1 cup of milk or cream, the 4 tablespoons of butter, and the 1/2 cup of shredded cheddar cheese. Keep stirring until the butter and cheese have melted completely and the grits are luxuriously smooth. Season generously with salt and black pepper to your taste.
Step 7: Bring it all together. Return the cooked shrimp to the skillet with the sauce, gently tossing to coat them and warm them through. To serve, divide the creamy grits among four bowls. Top generously with the saucy shrimp and all the goodness from the pan. Garnish with the remaining bacon, sliced scallions, and an extra sprinkle of parsley.
Storage & Freshness Guide
- Fridge: Store shrimp and grits separately in airtight containers for up to 2 days.
- Freezer: Not recommended; grits and shrimp texture suffer upon thawing.
- Reviving: Reheat grits with a splash of milk or broth; warm shrimp gently in a skillet.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the grits and shrimp beautifully, balancing the meal.
- Sautéed garlicky green beans or asparagus — A simple, vibrant green vegetable adds color and a different texture, making the plate feel more complete and nutritious.
- Buttery cornbread muffins — For the ultimate Southern experience, a warm, slightly sweet cornbread muffin is perfect for sopping up any extra sauce left in the bowl.
Drinks
- A crisp, cold Chardonnay or Sauvignon Blanc — The acidity and citrus notes in a good white wine complement the lemon and rich sauce without overpowering the delicate shrimp.
- A classic Sweet Tea — You can’t go wrong with this Southern staple. Its sweetness is a lovely counterpoint to the savory, smoky, and slightly spicy flavors in the dish.
- A light American lager or pale ale — A clean, crisp beer helps cleanse the palate between bites and doesn’t compete with the complex flavors of the meal.
Something Sweet
- Individual peach cobblers — Warm, bubbly peaches with a buttery biscuit topping continue the Southern theme and provide a wonderfully homey finish.
- Lemon bars — The bright, tangy lemon curd and shortbread crust offer a refreshing contrast that feels light after a rich main course.
- Bourbon pecan pie — For a truly decadent end to the meal, the deep, toasty flavors of pecan pie with a hint of bourbon are a match made in heaven.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Cook them just until they turn pink and opaque, then get them out of the pan. They’ll warm through again when you add them back to the sauce.
- Using instant grits. They lack the texture and corn flavor of traditional grits and can become a gloopy, unappealing mess. The extra 15 minutes for stone-ground or old-fashioned grits is 100% worth it for that creamy, dreamy result.
- Not seasoning the grits enough. Grits need a good amount of salt to truly shine. Taste them after adding the butter and cheese and don’t be shy—season in layers until they taste great on their own.
- Skipping the step of deglazing the pan. Those browned bits left after cooking the shrimp and aromatics are packed with flavor. When you add the broth and scrape them up, you’re creating the foundation for an incredible sauce. Don’t let that flavor go to waste!
Expert Tips
- Tip: For ultra-creamy grits, use a combination of water and milk or cream. The water helps the grits cook fully, while the dairy added at the end makes them incredibly rich and smooth. Stirring frequently is the secret to preventing lumps.
- Tip: Get your mise en place ready. Since the shrimp cook so quickly, have all your ingredients for the shrimp portion—onion, garlic, seasoning, broth, lemon—measured and within arm’s reach before you start cooking. It makes the process seamless and stress-free.
- Tip: Let the grits rest for a few minutes off the heat before serving. This allows them to thicken up to the perfect spoonable consistency. If they get too thick upon standing, you can always stir in a splash of warm milk or broth to loosen them.
- Tip: For a richer, more restaurant-style sauce, finish it with a tablespoon of cold butter off the heat. Swirl it in just before serving—this technique, called mounting with butter, gives the sauce a beautiful sheen and a velvety texture.
FAQs
Can I make this recipe ahead of time?
You can prep components ahead to save time. Cook the grits and store them separately in the fridge; they will thicken significantly, so you’ll need to reheat them slowly with a little extra liquid (milk or water) to bring them back to a creamy state. You can also chop the bacon, onion, and garlic a day in advance. However, I’d recommend cooking the shrimp fresh, just before serving, as they are best when not reheated.
What can I use instead of bacon?
Andouille sausage is a fantastic and traditional substitute that adds a different kind of smokiness and spice. For a pork-free version, you can use chopped smoked turkey sausage or even a tablespoon of smoked paprika cooked in a neutral oil like avocado or canola to mimic that smoky depth. The key is to have some kind of fat to cook your aromatics in for maximum flavor.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Whisk this into the simmering sauce and let it cook for another minute—it should thicken up nicely. Alternatively, just let it simmer for a few more minutes uncovered; the excess liquid will evaporate.
Can I use pre-cooked shrimp?
I wouldn’t recommend it for this recipe. Pre-cooked shrimp are already fully cooked and can easily become tough and chewy when reheated in the sauce. Raw shrimp, cooked quickly from scratch, give you the best texture and allow them to absorb the flavors of the sauce perfectly.
How do I store and reheat leftovers?
Store the shrimp and grits in separate airtight containers in the refrigerator for up to 2 days. Reheat the grits gently in a saucepan over low heat, adding a splash of milk or broth and stirring frequently until warm. Reheat the shrimp and sauce in a skillet over low heat just until warmed through—be careful not to overcook the shrimp. The texture is best when freshly made, but leftovers are still delicious!
Easy Shrimp And Grits
Make classic Southern Easy Shrimp and Grits in just 30 minutes! Creamy cheese grits topped with juicy, smoky shrimp. Get the simple recipe here!
Ingredients
For the Grits:
-
1 cup stone-ground grits (not instant)
-
4 cups water or chicken broth
-
1 cup whole milk or heavy cream
-
4 tbsp unsalted butter
-
1/2 cup shredded sharp cheddar cheese
-
salt and black pepper (to taste)
For the Shrimp:
-
1 lb large raw shrimp (peeled and deveined)
-
4 slices thick-cut bacon (chopped)
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
1 tbsp Cajun seasoning
-
1/2 cup chicken broth
-
2 tbsp fresh lemon juice
-
2 tbsp chopped fresh parsley
-
2 scallions (thinly sliced)
Instructions
-
Start your grits. In a medium saucepan, bring the 4 cups of water or chicken broth to a boil. Slowly whisk in the 1 cup of grits—this prevents lumps from forming. Reduce the heat to low, cover, and let them simmer gently. You’ll need to stir them every 4-5 minutes to keep them from sticking to the bottom of the pot. They’ll take about 15-20 minutes to become tender and creamy.01
-
Cook the bacon. While the grits are working, place your chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that beautiful, flavorful bacon grease in the skillet.02
-
Sauté the aromatics. Add the chopped onion to the bacon grease in the skillet. Cook over medium heat for about 4-5 minutes, until the onion has softened and become translucent. Now, stir in the minced garlic and cook for just another 30 seconds to a minute—you’ll smell its amazing aroma, but be careful not to let it burn or it will turn bitter.03
-
Cook the shrimp. Pat your shrimp dry and toss them with the Cajun seasoning. Increase the heat under the skillet to medium-high. Add the shrimp in a single layer and cook for about 1-2 minutes per side. You’re looking for them to turn pink and opaque—they cook incredibly fast, so don’t walk away! Once cooked, remove the shrimp from the skillet and set them aside on a plate.04
-
Create the sauce. With the skillet still over medium-high heat, pour in the 1/2 cup of chicken broth. Use your wooden spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavor! Let the broth simmer and reduce for about 2-3 minutes until it thickens slightly. Remove the skillet from the heat and stir in the lemon juice, most of the cooked bacon (save a little for garnish!), and the chopped parsley.05
-
Finish the grits. By now, your grits should be tender. Stir in the 1 cup of milk or cream, the 4 tablespoons of butter, and the 1/2 cup of shredded cheddar cheese. Keep stirring until the butter and cheese have melted completely and the grits are luxuriously smooth. Season generously with salt and black pepper to your taste.06
-
Bring it all together. Return the cooked shrimp to the skillet with the sauce, gently tossing to coat them and warm them through. To serve, divide the creamy grits among four bowls. Top generously with the saucy shrimp and all the goodness from the pan. Garnish with the remaining bacon, sliced scallions, and an extra sprinkle of parsley.07
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