Easy Shrimp And Grits Casserole

Finding a dish that feels special enough for weekend brunch but doesn’t keep you chained to the stove all morning can be tough. You want something that’ll impress your family or guests, but you also don’t want to spend hours babysitting multiple pots and pans while everyone else is relaxing.

That’s exactly why this shrimp and grits casserole has become one of my favorite recipes to make. It takes all the comforting flavors of classic Southern shrimp and grits and bakes them together in one dish, which means less hands-on cooking time and way easier cleanup. Plus, you can prep most of it ahead of time, pop it in the oven, and actually enjoy your morning instead of stressing in the kitchen.

What Kind of Shrimp Should I Use?

For this casserole, medium to large shrimp work best since they hold up well during baking and won’t get lost in all those creamy grits. You can use fresh or frozen shrimp – just make sure to thaw frozen shrimp completely and pat them dry before cooking. I recommend buying shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on or off is totally up to you (I usually remove them for a casserole like this). If you’re at the seafood counter and unsure what size to grab, look for shrimp labeled 31-40 count per pound, which gives you a nice meaty bite in every forkful.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Shrimp: You can use frozen shrimp instead of fresh – just thaw them completely and pat dry before cooking. Chicken or andouille sausage also work well if you want to skip the seafood.
• Bacon: Turkey bacon or pancetta make good substitutes. If you want to skip the bacon entirely, add a teaspoon of smoked paprika to get that smoky flavor.
• Gouda: Sharp cheddar, white cheddar, or even pepper jack cheese work great here. Just stick with a good melting cheese for the best texture.
• Grits: Don’t substitute the grits – they’re essential to this dish. Regular or stone-ground grits both work, though stone-ground will give you a heartier texture.
• Red bell pepper: Any color bell pepper works fine. You can also use a poblano pepper for a milder, earthier flavor.
• Chicken broth: Vegetable broth or seafood stock are both good options. If using seafood stock, you might want to cut it with a bit of water since it can be pretty strong.
• Scallions: Regular yellow or white onion can replace scallions – use about half a medium onion, diced.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this casserole is overcooking the shrimp twice – since they’ll cook again in the oven, that initial 10-15 second boil should just turn them pink, not fully cooked through.

Don’t skip the 15-minute cooling period after cooking the grits, because adding the egg mixture to hot grits will scramble the egg instead of creating a smooth, creamy texture.

Another common error is using instant grits instead of regular stone-ground grits, which will give you a mushy casserole rather than one with a nice, hearty texture.

Make sure to temper your egg by mixing it with cornstarch first before adding it to the grits, and stir constantly while incorporating it to prevent any lumps from forming.

What to Serve With Shrimp and Grits Casserole?

Since this casserole is already pretty hearty with the shrimp, grits, and cheese, I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette helps cut through the richness of the dish, or you could go with some sautéed greens like collards or spinach with a squeeze of lemon. Cornbread or buttermilk biscuits are always a good call if you want something to soak up the sauce, and they fit right in with the Southern vibe of the meal. For a complete spread, add some sliced fresh tomatoes or a cucumber salad on the side to balance everything out.

Storage Instructions

Store: Keep any leftover casserole in an airtight container in the fridge for up to 3 days. The grits will firm up a bit as they cool, but that’s totally normal. Just know that shrimp can get a little rubbery when reheated, so it’s best enjoyed within the first couple days.

Freeze: I don’t recommend freezing this casserole since shrimp and grits don’t hold up well in the freezer. The texture of both the shrimp and the creamy grits can get pretty weird after thawing, so it’s better to just make what you’ll eat within a few days.

Reheat: Warm individual portions in the microwave for about 2 minutes, stirring halfway through. You can also reheat the whole casserole in a 350°F oven covered with foil for about 20 minutes. Add a splash of chicken broth or milk if it seems dry to bring back some of that creamy texture.

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 105-120 g
• Fat: 90-105 g
• Carbohydrates: 110-130 g

Ingredients

For the shrimp and bacon:

• 1.25 lbs shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 4 slices bacon (I use Wright’s Hickory Smoked for better depth)
• Salt to taste
• Black pepper to taste

For the grits base:

• 4 tbsp unsalted butter (I like Kerrygold for this)
• 1 bunch scallions
• 1 large red bell pepper (finely diced into 1/4-inch pieces)
• 1 large jalapeno (seeded and minced for controlled heat)
• 4 garlic cloves, minced
• 10 oz diced tomatoes (I prefer Rotel for extra kick)
• 2.5 cups chicken broth
• 1 cup grits (five-minute variety, not instant, for better texture)
• 1 large egg (slightly beaten to help bind the casserole)
• 1.5 tbsp cornstarch
• 2 cups gouda cheese (shredded fresh to ensure a smooth melt)
• 1.5 tsp dried parsley
• 1/4 tsp cayenne pepper

For the pan preparation:

• Cooking spray

Step 1: Prepare the Mise en Place and Preheat

• 1.25 lbs shrimp
• 1 large red bell pepper
• 1 large jalapeno
• 4 garlic cloves, minced
• 4 slices bacon
• 1 bunch scallions
• 2 cups gouda cheese
• Cooking spray

Preheat your oven to 375°F and lightly spray a 9×13-inch baking dish with cooking spray.

While the oven heats, prep all your ingredients: peel and devein the shrimp, then cut into 1/2-inch pieces; finely dice the red bell pepper into 1/4-inch pieces; seed and mince the jalapeno; mince the garlic cloves; chop the bacon into bite-sized pieces; and slice the scallions (keeping whites and greens separate).

Shred the gouda cheese fresh to ensure smooth melting.

Having everything prepped and ready will make the cooking process seamless and allow you to focus on timing.

Step 2: Cook the Bacon and Build the Aromatics Base

• 4 slices bacon
• 4 tbsp unsalted butter
• 1 large red bell pepper
• 1 large jalapeno
• 1 bunch scallions

In a large skillet over medium heat, cook the bacon pieces until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate, leaving the rendered fat in the pan.

Add the butter to the bacon fat and let it melt, then add the diced bell pepper, minced jalapeno, and the white parts of the scallions.

Sauté this mixture for 4-5 minutes until softened and fragrant, stirring occasionally.

This builds a flavorful foundation by combining rendered pork fat with butter and allowing the vegetables to release their aromatics.

Step 3: Build the Grits Base with Broth and Tomatoes

• 4 garlic cloves, minced
• 10 oz diced tomatoes
• 2.5 cups chicken broth
• 1 cup grits

Stir the minced garlic into the vegetable mixture and cook for 30 seconds until fragrant, then add the diced tomatoes with their juice and the chicken broth.

Increase heat to medium-high and bring the mixture to a boil.

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

Return to a gentle boil, then reduce heat to low and simmer for 5-7 minutes, stirring frequently to prevent sticking and scorching on the bottom.

I find that using five-minute grits rather than instant gives a much better texture and won’t turn into wallpaper paste if you’re not perfect with your stirring.

Step 4: Brief Shrimp and Prepare the Binder

• 1.25 lbs shrimp
• Salt
• 1.5 tbsp cornstarch
• 1 large egg

While the grits simmer, bring a pot of salted water to a boil over high heat.

Add the shrimp pieces and turn off the heat immediately, letting them sit for just 10-15 seconds—they’ll continue cooking from residual heat and stay tender.

Drain and rinse with cold water to stop the cooking process.

In a small bowl, whisk the cornstarch into the slightly beaten egg until completely smooth with no lumps; this will help bind the casserole and give it the right texture.

Timing is critical here: under-cooked shrimp will finish in the oven, but over-cooked shrimp becomes rubbery, so this brief blanch is key.

Step 5: Cool Grits and Build the Casserole Mix

• grits mixture from Step 3
• Salt to taste
• Black pepper to taste
• cornstarch-egg mixture from Step 4
• bacon from Step 2
• shrimp from Step 4
• 1 bunch scallions
• 1 cup gouda cheese
• 1.5 tsp dried parsley
• 1/4 tsp cayenne pepper

Remove the grits from heat and let cool for 15 minutes, stirring occasionally to help release steam and prevent a skin from forming on top.

Once cooled, season the grits with salt and black pepper to taste.

Stir in the cornstarch-egg mixture from Step 4, working quickly and stirring constantly so the egg sets gently throughout rather than forming clumps.

Fold in the cooked bacon, brief-cooked shrimp, the reserved green parts of the scallions, 1 cup of the shredded gouda, the dried parsley, and cayenne pepper until everything is evenly distributed throughout the grits.

Step 6: Assemble and Bake the Casserole

• grits mixture from Step 5
• 1/2 cup gouda cheese

Pour the grits mixture into the prepared baking dish, spreading it into an even layer.

Top with the remaining 1/2 cup of shredded gouda, distributing it evenly across the surface.

Bake in the preheated 375°F oven for 30-35 minutes until the top is golden and bubbling at the edges, and the internal temperature reaches 165°F when checked with a meat thermometer in the center.

Let the casserole rest for 5-10 minutes before serving—this allows the proteins to set and makes plating cleaner and easier.

Easy Shrimp And Grits Casserole

Delicious Easy Shrimp And Grits Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 6 servings

Calories 1900 kcal

Ingredients

  

For the shrimp and bacon::

• 1.25 lbs shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 4 slices bacon (I use Wright's Hickory Smoked for better depth)
• Salt to taste
• Black pepper to taste

For the grits base::

• 4 tbsp unsalted butter (I like Kerrygold for this)
• 1 bunch scallions
• 1 large red bell pepper (finely diced into 1/4-inch pieces)
• 1 large jalapeno (seeded and minced for controlled heat)
• 4 garlic cloves, minced
• 10 oz diced tomatoes (I prefer Rotel for extra kick)
• 2.5 cups chicken broth
• 1 cup grits (five-minute variety, not instant, for better texture)
• 1 large egg (slightly beaten to help bind the casserole)
• 1.5 tbsp cornstarch
• 2 cups gouda cheese (shredded fresh to ensure a smooth melt)
• 1.5 tsp dried parsley
• 1/4 tsp cayenne pepper

For the pan preparation::

• Cooking spray

Instructions

 

• Preheat your oven to 375°F and lightly spray a 9x13-inch baking dish with cooking spray. While the oven heats, prep all your ingredients: peel and devein the shrimp, then cut into 1/2-inch pieces; finely dice the red bell pepper into 1/4-inch pieces; seed and mince the jalapeno; mince the garlic cloves; chop the bacon into bite-sized pieces; and slice the scallions (keeping whites and greens separate). Shred the gouda cheese fresh to ensure smooth melting. Having everything prepped and ready will make the cooking process seamless and allow you to focus on timing.
• In a large skillet over medium heat, cook the bacon pieces until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate, leaving the rendered fat in the pan. Add the butter to the bacon fat and let it melt, then add the diced bell pepper, minced jalapeno, and the white parts of the scallions. Sauté this mixture for 4-5 minutes until softened and fragrant, stirring occasionally. This builds a flavorful foundation by combining rendered pork fat with butter and allowing the vegetables to release their aromatics.
• Stir the minced garlic into the vegetable mixture and cook for 30 seconds until fragrant, then add the diced tomatoes with their juice and the chicken broth. Increase heat to medium-high and bring the mixture to a boil. Once boiling, slowly whisk in the grits in a steady stream, stirring constantly to prevent lumps from forming. Return to a gentle boil, then reduce heat to low and simmer for 5-7 minutes, stirring frequently to prevent sticking and scorching on the bottom. I find that using five-minute grits rather than instant gives a much better texture and won't turn into wallpaper paste if you're not perfect with your stirring.
• While the grits simmer, bring a pot of salted water to a boil over high heat. Add the shrimp pieces and turn off the heat immediately, letting them sit for just 10-15 seconds—they'll continue cooking from residual heat and stay tender. Drain and rinse with cold water to stop the cooking process. In a small bowl, whisk the cornstarch into the slightly beaten egg until completely smooth with no lumps; this will help bind the casserole and give it the right texture. Timing is critical here: under-cooked shrimp will finish in the oven, but over-cooked shrimp becomes rubbery, so this brief blanch is key.
• Remove the grits from heat and let cool for 15 minutes, stirring occasionally to help release steam and prevent a skin from forming on top. Once cooled, season the grits with salt and black pepper to taste. Stir in the cornstarch-egg mixture from Step 4, working quickly and stirring constantly so the egg sets gently throughout rather than forming clumps. Fold in the cooked bacon, brief-cooked shrimp, the reserved green parts of the scallions, 1 cup of the shredded gouda, the dried parsley, and cayenne pepper until everything is evenly distributed throughout the grits.
• Pour the grits mixture into the prepared baking dish, spreading it into an even layer. Top with the remaining 1/2 cup of shredded gouda, distributing it evenly across the surface. Bake in the preheated 375°F oven for 30-35 minutes until the top is golden and bubbling at the edges, and the internal temperature reaches 165°F when checked with a meat thermometer in the center. Let the casserole rest for 5-10 minutes before serving—this allows the proteins to set and makes plating cleaner and easier.