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This classic southern style Shrimp and Grits recipe can only be described as OMG deliciousness! With perfectly cooked cheesy grits topped with tasty shrimp seared in bacon fat and then sautéed together with some fresh herbs, garlic, and lemon to finish. It’s an incredible and easy dinner that your whole family will love!
Easy Shrimp And Grits Recipe
I love southern food! It’s comforting, layered in flavor, and almost always super easy to make. From Dirty Rice to Corn Casserole the recipes are not difficult but oh so tasty. It’s a style of cooking that I find myself drawn to and shrimp and grits is a classic southern recipe that fits that bill. So I thought it was finally time to share my love of this dish with you!
Most people associate shrimp and grits with New Orleans, where it is popular, but its roots are actually in the Lowcountry of coastal South Carolina and Georgia where fresh shrimp is plentiful. Which makes sense given that this delicious dish is focused around shrimp!
It’s creamy stone-ground white grits combined with lots of butter and cheese that is then topped with perfectly sautéed shrimp tossed together with crispy bacon, fresh herbs, garlic, and lemon. The flavor combination is amazing and with each bite, you get a layer of creamy corn goodness along with some tender shrimp and crisp bacon. Trust me you are going to go crazy for this dish.
And even better, it’s totally gluten-free and you can make this simple meal in about 40 minutes or less. I typically like to serve shrimp and grits with some broccoli as my veg or a simple Cucumber Tomato Salad to lighten things up a bit. But it’s a versatile dish that pairs well with anything.
Why You’ll Love This Shrimp And Grits Recipe
- Simple Recipe! You don’t need a long list of ingredients to make this tasty dish that you can whip together in about 40 minutes with very little effort.
- Iconic Southern Classic! It doesn’t get much more southern than some cheesy grits! Now top those yummy grits with some shrimp and bacon and you’ve got this delicious classic southern dish.
- Family Favorite! Just like my Baked Mac and Cheese, comforting shrimp and grits is a quick and easy meal that your whole family will love.
Ingredients You’ll Need
- White Grits – I used stone-ground white corn grits and suggest you do too. You will normally find them in the cereal aisle in the grocery store.
- Butter – Always use unsalted butter in cooking to control the level of salt unless a recipe states otherwise.
- Sharp Cheddar Cheese – I opted to use sharp white cheddar to give the grits a nice cheesy bite.
- Bacon – Adds a nice crunch and layer of savory flavor to the dish that contrasts well with the cheese and shrimp.
- Shrimp – You will need large shrimp that have been peeled and deveined, but feel free to use any type of shrimp.
- Lemon Juice – Always use fresh lemon juice. Lemon juice from concentrate is often way too acidic and bitter.
- Parsley – Adds a lovely touch of fresh herby flavor.
- Green Onions – Also called scallions, have a mild onion flavor that compliments the shrimp.
- Garlic – For the best flavor, always use freshly minced garlic over jarred.
- Seasoning – Used to season the dish and bring out all the flavors.
This delicious southern class is quite easy to make. The grits themselves do take a minute to cook, but that’s no problem because you can get to cooking the bacon and shrimp as the grits do their thing! This means that you can have ready to eat homemade shrimp and grits in under 40 minutes!
Make The Grits
To start, you’ll need to get your grits going! Bring the water to a boil in a medium saucepan, then reduce to medium heat to a simmer. Next, add ½ teaspoon of salt along with the grits and stir well. Now, cook the grits for about 20 to 25 minutes while stirring occasionally with a whisk to prevent any lumps from forming. You can also use chicken broth if you prefer in place of the water to cook the grits. But if you do this don’t add the additional salt.
When the grits are done all the water should be absorbed. Then remove the pot from the heat and stir in the butter and cheese. You need to do this when the grits are still hot so that they fully melt and mix in evenly.
Cook The Bacon
Next, let’s cook the bacon, which does two things. It gives us some crispy bacon to top the cheesy grits and it gives us some delicious fat to sear the shrimp! So add the bacon to a large skillet, fry it until it’s perfectly crisp, and then place it on a plate lined with paper towels to drain. Now, pat the bacon with the paper towels to remove any excess fat, and then chop the bacon into pieces.
Cook The Shrimp
Once the bacon is done, use the same pan to sear the shrimp, which will add lots of yummy savory flavor. But first, before you cook the shrimp, you need to pat them dry with paper towels to remove any excess moisture, which helps them to sear better. Then add the shrimp to the skillet and cook them over medium-high heat for about 1 to 2 minutes per side or until they turn pink. And do your best to keep an eye on the shrimp so you don’t overcook them.
Finish The Shrimp
To complete the shrimp, add the chopped bacon back into the skillet along with the lemon juice, parsley, green onions, and garlic. Now, saute everything together for 2 to 3 minutes to let the flavors meld. Then taste and season with salt and pepper to your taste.
Garnish And Serve
Finally, spoon the cooked creamy grits into your favorite bowl and then top with the shrimp mixture. Now, sprinkle with some more parsley and green onions to garnish, and serve immediately with a dash of cayenne pepper or some hot sauce if you like.
Can I Use Instant Grits
Yes, of course, you can. I don’t think they are nearly as good as using white stone ground grits, but in a pinch, they will work. You could also use yellow corn Italian polenta too if you can’t find grits or if that is what you have in your pantry.
What Kind Of Shrimp Should I Use?
I recommend using large shrimp that have been peeled and deveined for the yummiest results. However, any kind of shrimp will work from large or small to fresh or frozen. The most important part is that you cook them properly and in the bacon fat for the most flavor.
Expert Tips
- Stir the grits. You must stir the grits well with a whisk when you add them to the simmering water and during the cooking process to prevent lumps. If you don’t, I guarantee lumps will happen.
- Pat the shrimp dry. Make sure to pat the shrimp dry with a paper towel to remove any extra moisture before you sear them. This helps them to saute better and not steam in the pan.
- Don’t salt the shrimp. You do not need to sprinkle the shrimp with salt when they are cooking. The bacon fat is already salty and so are the shrimp themselves.
- Temp the shrimp for doneness. To make sure that the shrimp is fully cooked you can use an instant-read digital thermometer for food safety to ensure they have reached at least 120°F (49°C).
Storage
This dish is best eaten immediately after it’s made. However, leftovers will keep in the fridge for up to 2 days in an airtight container. But when you reheat them, you need to warm the shrimp separately from the grits because they have different cooking times. So the best way to do it is to warm the grits on the stove with a bit of water added and the shrimp in the microwave for just a few seconds.
Other Delicious Shrimp Recipes To Try
- Garlic Butter Shrimp
- Shrimp Fajitas
- Shrimp Ceviche
- Tomato Shrimp Pasta
- Shrimp Scampi
- Coconut Shrimp Curry
- Sheet Pan Garlic Butter Shrimp
- Asian Garlic Shrimp
Shrimp And Grits
Ingredients
- 4 cups water
- 1 cup stone-ground white grits
- ½ teaspoon salt
- 3 tablespoons butter unsalted
- 2 cups sharp white cheddar cheese shredded
- 6 slices bacon chopped
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- 4 green onions chopped
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- In a medium pot, bring water to a boil then reduce the heat to a simmer. Add the grits, ½ teaspoon of salt, and stir. Cook the grits for about 20 to 35 minutes, stirring gradually so you don't get any lumps. When cooked all the water should be absorbed.
- Remove the pot from heat and stir in the butter and cheese.
- Add the bacon to a large skillet and fry until crisp. Transfer cooked bacon to a paper towel lined plate. Pat the fat from the bacon with paper towels then chop the bacon.
- Pat dry the shrimp with paper towels and place in the skillet with the bacon fat. Cook for 1-2 minutes per side over medium-high heat until the shrimp turns pink. Do not over-cook.
- Add the lemon juice, chopped bacon, parsley, green onions, garlic to the skillet and sauté for 2 to 3 minutes. Season with salt and pepper as needed.
- Spoon cooked grits into serving bowl, then top with shrimp mixture on top. Serve immediately.
Tips & Notes:
- Stir the grits. You must stir the grits well with a whisk when you add them to the simmering water and during the cooking process to prevent lumps. If you don’t, I guarantee lumps will happen.
- Pat the shrimp dry. Make sure to pat the shrimp dry with a paper towel to remove any extra moisture before you sear them. This helps them to saute better and not steam in the pan.
- Don’t salt the shrimp. You do not need to sprinkle the shrimp with salt when they are cooking. The bacon fat is already salty and so are the shrimp themselves.
- Temp the shrimp for doneness. To make sure that the shrimp is fully cooked you can use an instant-read digital thermometer for food safety to ensure they have reached at least 120°F (49°C).
- Leftovers will keep in the fridge for up to 2 days in an airtight container.
