Southern Style Shrimp and Grits is a comforting and flavorful dish rooted in Southern cuisine, combining creamy, buttery grits with juicy, seasoned shrimp. Often served with a savory sauce made with bacon, garlic, and spices, this hearty meal is perfect for brunch or dinner and delivers a satisfying blend of textures and bold flavors.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined)grits (preferably stone-ground)chicken broth or watermilkcheddar cheese (optional)buttergarliconionbacon (or andouille sausage for a smoky twist)lemon juicepaprika or Cajun seasoningparsleysalt and pepper
directions
Cook grits according to package directions using a mix of chicken broth and milk for extra creaminess.
Once grits are thickened, stir in butter and optional cheddar cheese until melted and smooth. Season with salt and pepper.
In a skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving some drippings in the pan.
Sauté onion and garlic in the bacon drippings until soft and aromatic.
Add shrimp to the pan, seasoning with paprika or Cajun seasoning. Cook until pink and opaque, about 3–4 minutes.
Deglaze the pan with a splash of lemon juice to lift the flavor.
Return bacon to the skillet and toss everything together.
Spoon creamy grits into bowls and top with the shrimp mixture. Garnish with fresh parsley.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Add chopped green onions or bell peppers for extra crunch and color.
Use smoked sausage instead of bacon for a deeper flavor profile.
Top with a fried or poached egg for a brunch-style twist.
Add a dash of hot sauce or a sprinkle of red pepper flakes for heat.
Use gouda or pepper jack cheese for a different cheesy kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat grits on the stovetop with a splash of milk or broth to restore creaminess.Shrimp should be reheated gently to avoid overcooking, ideally in a skillet over low heat.
FAQs
Can I use instant grits?
Yes, but stone-ground or old-fashioned grits provide better texture and flavor.
Can I make it ahead of time?
You can prepare the grits and cook the shrimp separately, then combine and reheat when ready to serve.
Is it gluten-free?
Yes, as long as all ingredients (especially broth and seasonings) are certified gluten-free.
Can I make this dairy-free?
Yes, use dairy-free milk and omit the cheese or use a vegan alternative.
What shrimp size works best?
Medium to large shrimp are ideal for both flavor and texture.
What if I don’t eat pork?
Use turkey bacon, chicken sausage, or smoked tofu instead.
Can I freeze shrimp and grits?
Freezing is not recommended as the grits can become grainy and the shrimp rubbery when reheated.
How do I make it spicier?
Add cayenne pepper, hot sauce, or extra Cajun seasoning to taste.
Do I need to devein shrimp?
Yes, for the best texture and presentation, it’s recommended.
Can I use frozen shrimp?
Absolutely, just thaw and pat dry before cooking.
Conclusion
Southern Style Shrimp and Grits is a beloved classic that brings comfort, bold flavor, and a touch of Southern hospitality to the table. Perfect for casual dinners or weekend brunches, this dish is easy to customize and always crowd-pleasing. With creamy grits and succulent shrimp, it’s a hearty, satisfying meal that’s sure to impress.
Print
Southern Style Shrimp and Grits
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast / Brunch / Dinner
- Method: Boiling, Sautéing
- Cuisine: Southern American
- Diet: Low Salt
Description
Creamy, comforting Southern-style shrimp and grits with tender shrimp in a savory sauce, served over buttery cheese grits.
Ingredients
- 1 cup stone-ground grits
- 4 cups water (or chicken stock)
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- In a saucepan, bring water (or stock) to a boil. Slowly whisk in grits, reduce heat, and simmer until thickened, about 20–25 minutes, stirring occasionally.
- Stir in butter and cheddar cheese until melted and creamy. Season with salt and pepper. Keep warm.
- In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon fat in pan.
- Add diced onion and bell pepper to skillet. Cook until softened, about 4–5 minutes. Add garlic, paprika, cayenne (if using), salt and pepper; cook 1 minute more.
- Add shrimp to skillet in a single layer. Cook until pink and opaque, about 2 minutes per side.
- Stir in lemon juice, parsley, and cooked bacon. Taste and adjust seasoning as needed.
- Serve shrimp mixture spooned over warm cheesy grits. Garnish with extra parsley or lemon wedges if desired.
Notes
- For extra flavor, substitute half of the water with chicken stock when cooking grits.
- Feel free to swap cheddar for gouda or pepper jack for a spicy kick.
- Add sliced green onions on top for garnish.
- Leftovers keep well in fridge for 2–3 days—reheat gently with a splash of milk.
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg
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