Cheesy Shrimp and Grits

Shrimp and grits is one of those dishes I used to think was only for fancy restaurants. Something about it felt too complicated for a weeknight dinner at home. But once I actually made it, I realized how wrong I was. It’s just creamy grits topped with garlicky shrimp and bacon. Pretty simple when you break it down like that.

The secret is having everything ready to go before you start cooking. I chop my bacon, peel my shrimp, and measure out all my ingredients while I’m already in the kitchen making lunch. That way, when dinnertime rolls around, it comes together in about thirty minutes. No rushing around trying to find the paprika while your grits are burning.

The best part? My kids actually eat this. They love the creamy, cheesy grits, and even my picky eater will pick off the shrimp and scallions if he’s not feeling them that day. My husband requests it at least twice a month now.

What Kind of Shrimp Should I Use?

For shrimp and grits, you’ll want to use large or jumbo shrimp since they hold up better to cooking and make for a more impressive presentation. Fresh shrimp is great if you can find it, but frozen shrimp works just as well – in fact, most “fresh” shrimp at the grocery store has been previously frozen anyway. Just make sure to thaw frozen shrimp in the fridge overnight or under cold running water before cooking. Whether you buy them peeled and deveined or do it yourself is up to you, but having them ready to go will save you time when you’re putting this dish together.

Options for Substitutions

This classic Southern dish has some room for swaps if you need to work with what you’ve got:

• Grits: Grits are really the star here, so I wouldn’t swap them out. Stone-ground grits give the best texture, but quick grits work fine too – just adjust your cooking time according to the package.
• Cheddar cheese: Feel free to use other cheeses like Gouda, Gruyere, or Monterey Jack. Sharp white cheddar is also a great choice if you want a stronger cheese flavor.
• Cream: Heavy cream gives the richest result, but half-and-half or whole milk will work if that’s what you have. The grits might be slightly less creamy, but they’ll still taste great.
• Bacon: You can use pancetta or even smoked sausage like andouille for a different spin. If you skip the bacon entirely, add a bit more butter for cooking the shrimp.
• Shrimp: Large or jumbo shrimp work best here. In a pinch, you could use crawfish tails or even chunks of firm white fish, though cooking times may vary slightly.
• Scallions: Regular yellow or white onion works fine – just use about half a medium onion, diced. Shallots are another good option.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with shrimp and grits is overcooking the shrimp, which turns them rubbery and tough – since shrimp cook incredibly fast, pull them off the heat as soon as they turn pink and curl into a C shape, usually within 2-3 minutes total.

Another common error is adding the cheese to boiling hot grits, which can make them grainy and separated instead of creamy, so turn off the heat and let the grits cool for a minute before stirring in your cheddar.

Don’t skip stirring your grits every few minutes while they simmer, as this prevents lumps from forming and keeps them smooth and creamy throughout.

Finally, make sure your bacon fat is hot but not smoking before adding the shrimp – if it’s too cool, the shrimp will steam instead of getting that nice sear, and if it’s too hot, the garlic will burn and taste bitter.

What to Serve With Shrimp and Grits?

Since shrimp and grits is already pretty hearty on its own, I like to keep the sides simple and fresh. A crisp green salad with a tangy vinaigrette cuts through the richness of the creamy grits and helps balance out the meal. Sautéed greens like collards, spinach, or kale with a bit of garlic are another great option that add some color to your plate. If you want something a little more filling, cornbread or buttermilk biscuits are perfect for soaking up any extra sauce left in your bowl.

Storage Instructions

Store: Keep your leftover shrimp and grits in separate airtight containers in the fridge for up to 3 days. The grits tend to thicken up quite a bit as they cool, so storing them separately from the shrimp makes reheating much easier.

Freeze: The grits freeze really well on their own for up to 2 months in a freezer-safe container. I don’t recommend freezing the shrimp though, since they can get rubbery when reheated after being frozen in the sauce.

Reheat: Warm the grits in a saucepan over medium-low heat, adding a splash of water or cream to loosen them back up while stirring. Heat the shrimp separately in a skillet over medium heat for just a few minutes until warmed through, being careful not to overcook them or they’ll get tough.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 95-110 g
• Fat: 120-135 g
• Carbohydrates: 120-135 g

Ingredients

For the grits:

• 1 cup grits (I always use Bob’s Red Mill Corn Grits for the best texture)
• 4 cups water
• 3/4 tsp salt
• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 cup cream
• 1.25 cups cheddar (freshly grated from a block for extra creaminess)

For the shrimp:

• 4 oz bacon (chopped into 1/2-inch pieces before frying)
• 1 lb shrimp (peeled and deveined, tails removed)
• 4 scallions, thinly sliced
• 1 tbsp garlic (freshly minced for best flavor)
• 2 tsp lemon juice
• 4 dashes tabasco
• 1/4 tsp cayenne pepper
• 1/2 tsp smoked paprika

Step 1: Start the Grits Base

• 4 cups water
• 3/4 tsp salt
• 1 cup grits

Bring 4 cups of water and salt to a boil in a medium saucepan over medium-high heat.

Once boiling, slowly whisk in the grits in a steady stream to prevent lumps from forming.

Reduce heat to low, cover the pot, and let simmer for about 20 minutes, stirring occasionally to prevent sticking.

I always use Bob’s Red Mill Corn Grits because they have the best texture and cook evenly.

Step 2: Render Bacon and Prepare Shrimp

• 4 oz bacon
• 1 lb shrimp
• 1/4 tsp cayenne pepper
• 1 tbsp garlic
• 4 scallions

While the grits simmer, chop the bacon into 1/2-inch pieces and cook in a large skillet over medium heat for about 10 minutes until crisp, stirring occasionally.

Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.

Pat the shrimp dry with paper towels and season lightly with salt and cayenne pepper.

Mince the garlic and slice the scallions, keeping them separate for now.

Step 3: Cook the Shrimp

• shrimp from Step 2
• cooked bacon from Step 2
• 1 tbsp garlic
• 4 scallions
• 2 tsp lemon juice
• 4 dashes tabasco
• 1/2 tsp smoked paprika

Return the skillet with bacon fat to medium-high heat and add the shrimp in a single layer.

Cook for about 60 seconds on the first side without moving them, then flip each shrimp.

Add the minced garlic, cooked bacon from Step 2, scallions, lemon juice, tabasco, and smoked paprika to the pan.

Cook for another 1-2 minutes until the shrimp are just cooked through and pink (they should be opaque but still tender).

Step 4: Finish the Grits with Cream and Cheese

• cooked grits from Step 1
• 4 tbsp butter
• 1/2 cup cream
• 1.25 cups cheddar

Check the cooked grits from Step 1—they should be creamy and tender.

Remove from heat and stir in the butter, cream, and freshly grated cheddar cheese until fully incorporated and smooth.

I like using Kerrygold unsalted butter for its rich flavor, and freshly grated cheddar from a block gives much better creaminess than pre-shredded cheese.

Taste and adjust salt if needed.

Step 5: Plate and Serve

• finished grits from Step 4
• cooked shrimp and sauce from Step 3

Spoon the creamy grits into serving bowls, creating a slight well in the center.

Top each portion with the shrimp and sauce from Step 3, making sure to include all the flavorful pan juices.

Serve immediately while everything is still hot.

Cheesy Shrimp and Grits

Delicious Cheesy Shrimp and Grits recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 2100 kcal

Ingredients

  

For the grits

• 1 cup grits (I always use Bob's Red Mill Corn Grits for the best texture)
• 4 cups water
• 3/4 tsp salt
• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 cup cream
• 1.25 cups cheddar (freshly grated from a block for extra creaminess)

For the shrimp

• 4 oz bacon (chopped into 1/2-inch pieces before frying)
• 1 lb shrimp (peeled and deveined, tails removed)
• 4 scallions, thinly sliced
• 1 tbsp garlic (freshly minced for best flavor)
• 2 tsp lemon juice
• 4 dashes tabasco
• 1/4 tsp cayenne pepper
• 1/2 tsp smoked paprika

Instructions

 

• Bring 4 cups of water and salt to a boil in a medium saucepan over medium-high heat. Once boiling, slowly whisk in the grits in a steady stream to prevent lumps from forming. Reduce heat to low, cover the pot, and let simmer for about 20 minutes, stirring occasionally to prevent sticking. I always use Bob's Red Mill Corn Grits because they have the best texture and cook evenly.
• While the grits simmer, chop the bacon into 1/2-inch pieces and cook in a large skillet over medium heat for about 10 minutes until crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan. Pat the shrimp dry with paper towels and season lightly with salt and cayenne pepper. Mince the garlic and slice the scallions, keeping them separate for now.
• Return the skillet with bacon fat to medium-high heat and add the shrimp in a single layer. Cook for about 60 seconds on the first side without moving them, then flip each shrimp. Add the minced garlic, cooked bacon from Step 2, scallions, lemon juice, tabasco, and smoked paprika to the pan. Cook for another 1-2 minutes until the shrimp are just cooked through and pink (they should be opaque but still tender).
• Check the cooked grits from Step 1—they should be creamy and tender. Remove from heat and stir in the butter, cream, and freshly grated cheddar cheese until fully incorporated and smooth. I like using Kerrygold unsalted butter for its rich flavor, and freshly grated cheddar from a block gives much better creaminess than pre-shredded cheese. Taste and adjust salt if needed.
• Spoon the creamy grits into serving bowls, creating a slight well in the center. Top each portion with the shrimp and sauce from Step 3, making sure to include all the flavorful pan juices. Serve immediately while everything is still hot.