I still remember my first attempt at shrimp and grits—a kitchen disaster that left me with rubbery shrimp and lumpy grits. After years of testing, I’ve finally perfected this Southern classic that balances creamy, cheesy grits with perfectly cooked shrimp. This foolproof recipe delivers rich comfort in just 30 minutes, making it perfect for busy weeknights when you need something special without the stress.
Why You’ll Love My Foolproof Shrimp and Grits Recipe
- Perfectly Creamy Grits Every Time – My fail-proof technique guarantees silky, lump-free grits that cradle the shrimp beautifully
- No More Rubbery Shrimp – Quick cooking and precise timing ensure your shrimp stay tender and juicy
- Incredible Flavor Balance – The combination of smoky bacon, sharp cheddar, and savory broth creates layers of flavor in every bite
- Weeknight Friendly – This impressive dish comes together in about 30 minutes with minimal hands-on attention
Ingredients
- 2 1/2 cups chicken broth (preferably low sodium, divided)
- 2 cups whole milk
- 4 tablespoons butter (divided)
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese (shredded)
- 4 strips smoked beef bacon ((or 2-3 thick-cut slices))
- 1 lb. jumbo shrimp (peeled and deveined)
- kosher salt (to taste)
- black pepper (to taste)
- thinly sliced green onions (for garnish (optional))
Instructions
- Prepare the liquid base. Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat – they will finish softening up while they sit.
- Crisp the bacon. Cook the 4 smoked beef bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
- Prepare the skillet. Drain all but 2 tablespoons of the butter from the skillet.
- Cook the shrimp. Rinse the shrimp with cold water and pat dry. Season with salt and pepper (if your shrimp is treated already with sodium – check the ingredients! – then only use a little bit, if any, of added salt), and any other spices you want to add (optional). Cook in the butter until only just cooked- about 2 minutes per side.
- Create the sauce. Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated. Taste and add salt if necessary.
- Finish the grits. Stir in the cheese to the grits (1 cup) until melted. Taste and add salt if necessary.
- Assemble and serve. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the smoked beef bacon pieces and sliced green onions, if using. Serve immediately.
Pro Tips for the Creamiest Shrimp and Grits
The secret to truly exceptional shrimp and grits lies in the texture of your grits. Stone-ground grits offer superior texture and flavor compared to quick or instant varieties, but they do require a bit more attention.
The perfect liquid ratio is crucial. My recipe calls for a 5:1 ratio of liquid to grits (4½ cups total liquid to ¾ cup grits), which creates that restaurant-quality creaminess without being soupy. The combination of milk and broth adds both richness and depth of flavor that water alone can’t provide. For another creamy and delightful meal, consider our vibrant beet pasta with creamy ricotta.
When adding your grits to the simmering liquid, whisk vigorously for the first minute to prevent clumping. After that, you only need to whisk every few minutes. Look for visual cues that they’re done: the grits should be tender when tasted, and when you draw a spoon through them, they should slowly flow back together but still hold their shape.
One last tip: letting the grits rest covered off-heat allows them to continue softening while retaining heat. This hands-off finishing time is perfect for cooking your shrimp without stressing about multitasking.
Mastering Your Shrimp: No More Rubber!
The most common mistake with shrimp is overcooking, which turns them from succulent to rubbery in seconds. When selecting shrimp, jumbo size (16-20 count per pound) works best for this dish, giving you a substantial bite that stands up to the hearty grits. For a different but equally delicious take on seafood, try making ultimate crispy homemade shrimp tempura.
Frozen shrimp are actually often fresher than “fresh” shrimp at the seafood counter, which have likely been previously frozen anyway. To thaw safely, place them in a colander under cool running water for about 5 minutes, or transfer from freezer to refrigerator the night before.
The key visual cue for perfectly cooked shrimp is their shape. They should just curl into a loose “C” shape. If they’ve tightened into an “O” shape, they’re overcooked. Color-wise, look for them to turn from translucent gray to opaque pink with bright red edges.
Cooking the shrimp in the rendered bacon fat adds incredible flavor, while the quick broth sauce keeps them moist. Remember that residual heat continues cooking shrimp after you remove them from the heat, so it’s better to slightly undercook than overcook. For another quick and spicy shrimp dish, explore our sensational sriracha shrimp recipe.
Essential Equipment for Amazing Shrimp and Grits
A successful shrimp and grits experience depends on having the right tools. Here’s what you’ll need:
Must-Haves:
- Medium-sized, heavy-bottomed pot – Helps distribute heat evenly for lump-free grits
- Wire whisk – Essential for breaking up clumps in your grits
- Cast iron or non-stick skillet – Cast iron is ideal for searing shrimp and building flavor with bacon fat
- Measuring cups and spoons – For accurate liquid-to-grits ratio
Nice-to-Haves:
- Microplane grater – For freshly grating cheese (pre-shredded works but doesn’t melt as smoothly)
- Fish spatula – The thin edge makes flipping delicate shrimp easier
- Kitchen timer – Helps prevent overcooked shrimp and monitor grits cooking time
The heavy-bottomed pot is particularly important for grits, as it prevents hot spots that can cause sticking and burning. If you don’t have cast iron, any heavy skillet with good heat retention will work for the shrimp.
Shrimp and Grits Substitutions & Variations
| Ingredient/Component | Substitution Option(s) | Notes for Success |
|---|---|---|
| Chicken Broth | Seafood stock, vegetable broth, water | Seafood stock intensifies the shrimp flavor; if using water, add ½ teaspoon chicken bouillon for depth |
| Sharp Cheddar Cheese | Gruyère, Parmesan, white cheddar, goat cheese | White cheddar offers similar tang with refined look; goat cheese adds creaminess with less melting |
| Smoked Beef Bacon | Pork bacon, turkey bacon, pancetta, plant-based bacon, omission | Pork bacon renders more fat; if omitting, add 1 extra tablespoon butter and ¼ teaspoon smoked paprika |
| Spice Level | Pinch of cayenne pepper, hot sauce, red pepper flakes | Add cayenne to grits for even heat distribution; hot sauce on finished dish for adjustable heat |
| Lighter Version | Reduced butter (2 Tbsp), 2% milk, omit bacon | Maintain creaminess by not reducing liquid; add extra cheese to compensate for richness |
| Scaling | Halving/Doubling | Halving works in same pot sizes; for doubling, use larger pot for grits and cook shrimp in batches |
Remember that making these recipes your own is part of the joy of cooking! The foundation stays the same, but these variations let you adapt to your pantry and preferences without sacrificing the soul of the dish.
What to Serve with Shrimp and Grits
While shrimp and grits can certainly stand alone as a complete meal, I love to round out the table with a few simple sides that complement without competing:
Vegetable Sides:
- Simple sautéed greens like collards or kale with a splash of vinegar
- Roasted asparagus with lemon zest (can roast while preparing the main dish)
- A bright side salad with vinaigrette to cut through the richness
Bread Options:
- Warm cornbread or corn muffins
- Flaky buttermilk biscuits
- Crusty French bread for soaking up extra sauce
Beverage Pairings:
- Sweet tea (the authentic Southern choice!)
- Crisp white wine like Sauvignon Blanc or unoaked Chardonnay
- Sparkling water with lemon for a refreshing non-alcoholic option
For busy weeknights, I often just add a simple green vegetable and call it complete. The beauty of shrimp and grits is that it offers protein, starch, and sauce all in one dish, making additional sides completely optional.
Make Ahead & Storage Tips
Shrimp and grits is best enjoyed fresh, but with a few strategies, you can prep ahead to make weeknight cooking even faster:
Make Ahead Options:
- Cook the grits up to 2 days ahead, storing them in an airtight container in the refrigerator. Add a splash of milk or broth when reheating to restore creaminess.
- Clean and season the shrimp up to 24 hours ahead, keeping them covered in the refrigerator.
- Cook and chop the bacon up to 3 days ahead, storing in the refrigerator.
Storage Guidelines:
- Leftover shrimp and grits will keep for up to 2 days in the refrigerator in an airtight container.
- Store the shrimp and sauce separately from the grits for best texture upon reheating.
Reheating Instructions:
- For grits: Reheat on the stovetop over medium-low heat with a splash of milk, whisking frequently to bring back their creamy consistency. Microwave on 50% power, stirring every 30 seconds until heated through.
- For shrimp: Gently warm in a skillet over medium-low heat just until heated through, about 1-2 minutes. Avoid microwave reheating which will toughen the shrimp.
The sauce actually develops more flavor overnight, so don’t hesitate to enjoy leftovers—just be careful not to overcook the shrimp when reheating.
Common Grits Mistakes and How to Fix Them
Even experienced cooks sometimes struggle with grits. Here’s how to troubleshoot common issues:
Too Thin/Watery:
- If your grits seem too thin near the end of cooking, leave them uncovered and simmer a few minutes longer to evaporate excess liquid.
- Add a tablespoon of cornmeal or instant grits for a quick thickener in emergency situations.
Too Thick/Stiff:
- Gradually whisk in additional warm liquid (milk, broth, or even water) until you reach your desired consistency.
- Remember grits continue to thicken as they sit, so it’s better to err slightly on the thinner side before taking them off heat.
Lumpy Grits:
- Prevention is best—whisk vigorously when first adding grits to liquid.
- If you have lumps, whisk energetically or use an immersion blender for a few seconds as a last resort.
Gritty Texture:
- This usually means they need more cooking time. Continue simmering until tender.
- Some stone-ground grits have more texture by nature—if you prefer ultra-smooth, you can soak them for an hour before cooking.
Quick Grits Option:
If you’re truly pressed for time, quick grits can substitute in this recipe. Reduce the liquid to 4 cups total and follow the package directions for cooking time (usually 5-7 minutes). The texture won’t be quite as luxurious as stone-ground, but they’ll still make for a delicious meal.
Frequently Asked Questions about Shrimp and Grits
Can I use instant grits for this recipe?
While instant grits will work in a pinch, they lack the texture and flavor of stone-ground varieties. If using instant, reduce the liquid by about 25% and follow package directions for cooking time.
How do I make the sauce thicker?
For a thicker sauce, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon cold water, then stirring it into the simmering sauce. Alternatively, simply let the sauce reduce a bit longer before adding the shrimp back in.
Can I make this dairy-free?
Yes! Replace milk with additional chicken broth or a non-dairy milk like unsweetened oat milk. Substitute the butter with olive oil or a dairy-free butter alternative, and either omit the cheese or use a dairy-free cheese alternative.
What kind of shrimp is best?
Jumbo shrimp (16-20 count per pound) work best for this dish. Look for wild-caught American shrimp when possible for the best flavor and sustainability. Both fresh and frozen work well, as many shrimp and grits recipes recommend.
Can I make this dish spicy?
Absolutely! Add cayenne pepper, red pepper flakes, or hot sauce to taste. For traditional Low Country style, add a dash of Old Bay seasoning to your shrimp.
Can I use yellow corn grits instead of white?
Yes! Yellow corn grits work perfectly fine and offer a slightly sweeter flavor with that golden color. The cooking method remains exactly the same.
How do I know when the grits are done cooking?
Taste them! Properly cooked grits should be tender but still have a slight texture. They shouldn’t taste raw or gritty.
Can I make this with pre-cooked shrimp?
While fresh is best, you can use pre-cooked shrimp in a pinch. Add them at the very end of cooking, just long enough to warm through (about 1 minute), to avoid overcooking.
Bringing Comfort to Your Table
There’s something magical about a bowl of shrimp and grits—the way the creamy, cheese-laden base cradles perfectly cooked shrimp and that smoky bacon flavor ties everything together. It’s Southern comfort in its finest form, and now you have all the secrets to make it perfectly every time.
This recipe has become my go-to for everything from quick weeknight dinners to impressive yet effortless entertaining. The beauty lies in its simplicity and flexibility—once you master the basic technique, you can adapt it to your family’s preferences or what’s in your pantry.
I’d love to hear how this recipe turns out for you! Did you try any variations? Share your results on Instagram with #AishaRecipes or leave a comment below with any questions. And if you’re looking for more comforting meals that won’t keep you in the kitchen all night, sign up for my weekly newsletter where I share my latest stress-free dinner ideas and time-saving tips.
Shrimp and Grits
Ingredients
Equipment
Method
- Bring 2 cups chicken broth, milk, 3 tablespoons butter, and salt to a gentle boil in a medium pot. Whisk in grits and simmer for 10-15 minutes until soft and creamy, then cover and set aside.
- Cook bacon strips in a skillet until crispy, then set aside on a paper towel-lined plate and chop once cool.
- Drain all but 2 tablespoons of butter from the skillet.
- Rinse and pat dry shrimp, season with salt and pepper, then cook in the skillet for about 2 minutes per side until just cooked.
- Add the remaining tablespoon of butter and 1/2 cup chicken broth to the shrimp, stirring until melted and heated. Taste and add salt if needed.
- Stir shredded cheddar cheese into the grits until melted. Taste and add salt if needed.
- Serve the shrimp mixture over the cheesy grits, spooning extra liquid from the skillet, and garnish with chopped bacon and green onions. Serve immediately.
