Southern Shrimp and Grits Recipe: Easy Authentic Dinner Perfection

The sizzle of shrimp hitting a hot skillet, the creamy comfort of grits melting in your mouth—Southern shrimp and grits is pure magic on a plate. I still remember the first time I tasted authentic Southern shrimp and grits at a tiny roadside diner in Charleston. The flavors were bold, buttery, and smoky, with just enough heat to make you reach for your sweet tea. It’s the kind of meal you crave when you need something hearty and satisfying, but with a little bit of Southern charm and soul thrown in.

This Southern shrimp and grits recipe isn’t just dinner; it’s a love letter to Southern cooking. I’ve tested it more times than I can count, tweaking the seasoning, playing with the grits texture, and making sure every bite is packed with flavor. You know, sometimes classic dishes need a little nudging to make them weeknight-friendly—so that’s exactly what I’ve done here. If you’re looking for an easy, authentic dinner perfection that brings folks together, this is it.

Whether you grew up down South or you’re just chasing the flavors of a Southern kitchen, this shrimp and grits recipe is designed for busy families, picky eaters, and anyone who wants a comforting meal without the fuss. It’s a celebration of simple ingredients, a little bit of patience, and a whole lot of flavor. As someone who’s spent years experimenting with Southern classics, I can promise—you’ll want to make this again and again.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes—perfect for those “what’s for dinner?” moments when you want something special but don’t have hours to spare.
• Simple Ingredients: Everything is easy to find (shrimp, grits, bacon, cheese, a few spices)—no need for a fancy grocery run.
• Perfect for Every Occasion: My family asks for this for birthdays, cozy Sunday dinners, and even when we have company over. It’s a true crowd-pleaser.
• Crowd-Pleaser: Kids love the creamy grits, adults dig the spicy shrimp—honestly, I’ve never met anyone who didn’t go back for seconds.
• Unbelievably Delicious: The grits are smooth and cheesy, the shrimp is smoky and juicy, and that splash of hot sauce brings it all together. It’s like restaurant-quality comfort food, right in your kitchen.

What sets this Southern shrimp and grits recipe apart from the rest is the balance—I use stone-ground grits for authentic texture, a splash of cream for richness, and a Cajun seasoning blend that gives just enough kick without overpowering. Plus, I cook the shrimp in bacon fat for that smoky flavor you just can’t fake. If you’ve ever had shrimp and grits that felt bland or mushy, trust me, this isn’t it.

This dish is more than a meal—it’s comfort food with a Southern soul. It’s got the kind of flavor that makes you savor every bite and maybe close your eyes for a minute just to let it linger. If you want to impress friends (without sweating over the stove all night), or just turn a regular evening into a celebration, this recipe is your ticket. There’s something about the creamy grits and spicy shrimp that feels like a warm hug after a long day. Honestly, this is my go-to when I want dinner perfection, Southern-style.

Ingredients Needed

This Southern shrimp and grits recipe relies on wholesome, classic ingredients. Most are pantry staples, and you can easily swap a few if needed. Here’s what you’ll need:

• For the Grits:
  • 1 cup (170g) stone-ground grits (for the best, authentic texture)
  • 4 cups (950ml) water or low-sodium chicken broth (adds extra flavor—use half milk for creamier grits)
  • 1 cup (240ml) whole milk (optional, for extra creaminess)
  • 2 tablespoons (28g) unsalted butter (richness)
  • 1 cup (100g) shredded sharp cheddar cheese (adds tang and creaminess)
  • Salt and black pepper to taste
• For the Shrimp:
  • 1 pound (450g) large raw shrimp, peeled and deveined (tail-on or off, your call)
  • 4 slices thick-cut bacon (for smoky flavor and cooking fat)
  • 2 tablespoons (30ml) bacon fat or unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/2 green bell pepper, diced (adds sweetness and color)
  • 1/2 teaspoon smoked paprika (depth and color)
  • 1/2 teaspoon Cajun seasoning (adjust for heat)
  • Pinch of cayenne pepper (optional, for extra kick)
  • 2 tablespoons (30ml) fresh lemon juice (brightens up the shrimp)
  • 2 tablespoons (8g) chopped fresh parsley (for garnish)
  • Salt and black pepper to taste
• Optional Toppings:
  • Chopped green onions (for freshness)
  • Extra hot sauce (I’m partial to Crystal or Tabasco—totally up to you!)

Ingredient Tips: I swear by stone-ground grits—they’re creamier and have a bit of bite compared to instant. If you can’t find them, quick grits will work, but adjust cooking time. For shrimp, wild-caught Gulf shrimp have the best flavor, but any large raw shrimp is fine. If you’re dairy-free, skip the cheese or swap in a vegan alternative. Bacon is classic, but smoked sausage or turkey bacon works in a pinch. If you need gluten-free, double-check your Cajun seasoning label!

Substitutions: Use almond milk for dairy-free grits, or swap cheddar for pepper jack for extra spice. Don’t have bell pepper? Toss in a handful of diced tomatoes for some juicy sweetness. The recipe is flexible—just don’t skimp on the shrimp!

Equipment Needed

• Large saucepan or Dutch oven: For cooking the grits—heavy-bottomed works best to prevent scorching.
• Cast iron skillet or sauté pan: For searing the shrimp and bacon. Cast iron gives the best crust, but any sturdy skillet will do.
• Wooden spoon or silicone spatula: For stirring grits and scraping the skillet.
• Sharp chef’s knife and cutting board: To prep your veggies and shrimp.
• Measuring cups and spoons: For accuracy (trust me, grits are fussy about liquid ratios).
• Fine mesh strainer: Optional, for rinsing grits or draining shrimp.

If you don’t have a cast iron skillet, a stainless steel pan works fine—just keep an eye on your heat. I’ve burned a batch of grits or two in thin pots, so if you use one, stir often. For budget-friendly gear, check thrift shops for heavy pans. And a quick tip: Keep your wooden spoons in good shape by oiling them every few months—mine have lasted years!

Preparation Method

1. Prep the Ingredients: Peel and devein the shrimp if needed. Dice the onion and bell pepper. Mince the garlic. Shred the cheese. Get everything measured out—you’ll thank yourself later.
2. Cook the Grits:
   • In a large saucepan, bring 4 cups (950ml) water (or half water, half milk) to a gentle boil.
   • Slowly whisk in 1 cup (170g) stone-ground grits. Reduce heat to low and simmer, whisking frequently, for 20-25 minutes (instant grits only need 5-7 minutes).
   • The mixture should thicken and become creamy—if it’s too thick, add a splash more milk or water.
   • Stir in 2 tablespoons (28g) butter, 1 cup (100g) shredded cheddar, salt, and pepper. Taste and adjust seasoning. Cover and keep warm on very low heat.
3. Crisp the Bacon:
   • While grits are cooking, heat a cast iron skillet over medium heat. Add 4 slices bacon and cook until crispy, about 5-7 minutes.
   • Remove bacon, drain on paper towels, and crumble. Reserve 2 tablespoons of bacon fat in the skillet.
4. Sauté the Veggies:
   • Add diced onion and bell pepper to the skillet with bacon fat. Cook, stirring often, until softened and lightly browned, about 4-5 minutes.
   • Add minced garlic, smoked paprika, Cajun seasoning, and cayenne (if using). Stir for 30 seconds until fragrant.
5. Cook the Shrimp:
   • Pat shrimp dry and season with a pinch of salt and pepper.
   • Add shrimp to the skillet. Cook for 1-2 minutes per side, until just pink and opaque. Don’t overcook—shrimp go tough fast!
   • Pour in fresh lemon juice and half the chopped parsley. Stir to coat. Remove from heat.
6. Assemble and Serve:
   • Spoon hot, creamy grits into shallow bowls.
   • Top with sautéed shrimp and veggies, crumbled bacon, and extra parsley.
   • Garnish with green onions and a dash of hot sauce if you like a little heat.

Troubleshooting: If your grits are lumpy, whisk vigorously and add a splash of liquid. Shrimp overcooked? Serve immediately next time—the skillet stays hot longer than you’d think. If everything smells smoky and savory, you’re on the right track!

Personal tip: I prep all veggies while the grits cook, so everything stays warm and comes together fast. And don’t forget—a little patience with grits pays off big time in flavor!

Cooking Tips & Techniques

Let’s face it, shrimp and grits can go wrong fast, but after a dozen trial runs, here’s what I’ve learned:

• Use stone-ground grits: They take longer, but the texture is unbeatable. Instant grits are fine in a rush, but you’ll miss some of that Southern soul.
• Don’t walk away from the grits: Stir every few minutes, and scrape the bottom—grits love to stick and burn.
• Season as you go: Taste the grits before adding cheese, then after. The flavor changes, and salt brings out the nuttiness.
• Cook shrimp hot and fast: Overcooked shrimp are rubbery and sad. As soon as they curl and turn pink, get them out of the pan.
• Bacon fat is your best friend: It gives the shrimp a smoky, savory edge that butter alone can’t match.
• Multitasking strategy: Start grits first, prep everything while they cook, fry bacon, then finish shrimp. It all comes together warm and fresh.
• Consistency is key: Grits should be creamy, not soupy. If grits seize up, a splash of milk and a good stir brings them back.
• Common mistakes: Don’t skip seasoning—grits can taste bland without enough salt or cheese. And don’t let shrimp sit in the pan too long. I’ve done both, and the difference is night and day.

Honestly, my first few batches were either too watery or way too thick. Now, I always keep a little liquid handy and adjust as needed. These small tweaks make all the difference—so don’t stress if it’s not perfect the first time!

Variations & Adaptations

Southern shrimp and grits is wonderfully flexible. Here are some tasty twists I’ve tried:

• Low-Carb Variation: Swap grits for riced cauliflower. Cook it with a splash of cream and cheese for similar texture. It’s not exactly the same, but pretty darn close for keto eaters.
• Spicy Cajun Style: Add extra Cajun seasoning and a handful of diced tomatoes to the shrimp mixture. I love tossing in a little Andouille sausage for smoky heat.
• Dairy-Free Option: Use olive oil instead of butter and skip the cheese. Sub with nutritional yeast for a hint of cheesy flavor.
• Vegetarian Version: Replace shrimp with sautéed mushrooms and smoked paprika. Use veggie broth for the grits and skip the bacon.
• Seasonal Twist: In summer, add fresh corn kernels to the grits or a handful of diced zucchini to the shrimp mix for extra sweetness and crunch.

I once made a version with chipotle powder and roasted red peppers—wow, talk about smoky and vibrant! If you have allergies, use turkey bacon or skip entirely, and always check your seasoning blends for gluten. The best part? You can truly make this Southern shrimp and grits recipe your own.

Serving & Storage Suggestions

Serve Southern shrimp and grits hot, straight from the stove, for the best experience. I like to use wide, shallow bowls—they show off the layers and keep the grits creamy longer. For a little flair, sprinkle chopped green onions, parsley, or extra bacon on top.

This dish pairs perfectly with a crisp green salad, roasted asparagus, or a side of cornbread. A tall glass of sweet tea or a cold IPA rounds out the meal beautifully. If you want to make it extra fancy, add a wedge of lemon or a drizzle of hot sauce right before serving.

Storage: Leftovers keep in the fridge for up to 3 days. Store shrimp and grits separately if you can—grits thicken as they chill. Reheat grits gently on the stovetop with a splash of milk, stirring until creamy. Shrimp can be warmed in a skillet over low heat; avoid microwaving, as this can make them tough.

Flavor Note: Grits soak up flavors overnight, so leftovers are often richer and creamier. I sometimes add a splash of broth when reheating for extra depth. Don’t freeze cooked shrimp—they get rubbery fast. Grits, however, freeze well for up to a month.

Nutritional Information & Benefits

Here’s what you’re getting in a generous serving (about 1/4 of the recipe):

• Calories: ~450
• Protein: 28g (thanks to shrimp and cheese)
• Carbs: 35g
• Fat: 22g

Shrimp is a lean, high-protein seafood, loaded with B vitamins and minerals. Grits are gluten-free and provide steady energy. Bacon and cheese add flavor, but you can lighten things up with turkey bacon or a little less cheese. If you’re watching sodium, use low-salt broth and seasonings. Allergens include dairy and shellfish, so swap as needed.

From a wellness perspective, I love that this recipe is filling without being heavy. The protein keeps you satisfied, and you can tweak the fat and carbs to fit your needs. It’s comfort food that doesn’t leave you sluggish—just happy and full!

Conclusion

This Southern shrimp and grits recipe is the kind of dinner you look forward to all day. It’s easy, authentic, and downright delicious—just the way Southern comfort food should be. Whether you’re new to shrimp and grits or you grew up with it, this version is simple enough for a weeknight but special enough for guests.

Don’t be afraid to customize! Use your favorite cheese, add more heat, or swap veggies. The recipe is flexible and forgiving. Honestly, I make this when I want to treat myself and my family to something memorable—without spending hours in the kitchen.

Give it a try, share your tweaks, and let me know how it turns out in the comments! If you love it, pin it or send it to a friend. Southern shrimp and grits might just become your new dinner perfection. Happy cooking, y’all!

Frequently Asked Questions

Can I use instant grits instead of stone-ground?

Yes, you can use instant grits in a pinch. Just reduce the cooking time to about 5-7 minutes and keep an eye on the texture. Stone-ground grits have a richer, more authentic taste, but instant works for busy nights.

How do I keep shrimp from getting rubbery?

Shrimp cook quickly—just 1-2 minutes per side. As soon as they turn pink and curl, pull them off the heat. Overcooked shrimp get tough fast, so watch closely!

What can I use instead of bacon?

Turkey bacon or smoked sausage are great alternatives. For a vegetarian version, skip bacon and add a splash of smoked paprika for flavor. You’ll still get that savory, smoky taste.

Is this recipe gluten-free?

Yes! Grits are naturally gluten-free. Just double-check your Cajun seasoning and other labels to make sure there’s no hidden gluten. This makes it a great option for gluten-sensitive folks.

Can I make this ahead of time?

You can cook the grits ahead and reheat with a splash of milk to loosen them up. Shrimp are best cooked fresh, but you can prep everything else earlier. Assemble just before serving for the best result.

Southern Shrimp and Grits

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• Author: Olivia Grace
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This easy, authentic Southern shrimp and grits recipe features creamy, cheesy grits topped with smoky, juicy shrimp cooked in bacon fat and Cajun spices. It’s a comforting, crowd-pleasing dinner perfect for busy weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken broth (or half water, half milk)
• 1 cup whole milk (optional)
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• Salt and black pepper to taste
• 1 pound large raw shrimp, peeled and deveined
• 4 slices thick-cut bacon
• 2 tablespoons bacon fat or unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/2 green bell pepper, diced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Cajun seasoning
• Pinch of cayenne pepper (optional)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• Chopped green onions (optional, for garnish)
• Extra hot sauce (optional, for garnish)

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Instructions

1. Peel and devein the shrimp if needed. Dice the onion and bell pepper. Mince the garlic. Shred the cheese. Measure out all ingredients.
2. In a large saucepan, bring 4 cups water (or half water, half milk) to a gentle boil.
3. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, whisking frequently, for 20-25 minutes (or 5-7 minutes for instant grits).
4. When grits are creamy and thickened, stir in butter, cheddar cheese, salt, and pepper. Taste and adjust seasoning. Cover and keep warm.
5. While grits cook, heat a cast iron skillet over medium heat. Add bacon and cook until crispy, about 5-7 minutes. Remove bacon, drain, and crumble. Reserve 2 tablespoons bacon fat in skillet.
6. Add diced onion and bell pepper to skillet with bacon fat. Cook, stirring often, until softened and lightly browned, about 4-5 minutes.
7. Add minced garlic, smoked paprika, Cajun seasoning, and cayenne (if using). Stir for 30 seconds until fragrant.
8. Pat shrimp dry and season with salt and pepper. Add shrimp to skillet and cook 1-2 minutes per side, until just pink and opaque.
9. Pour in lemon juice and half the parsley. Stir to coat and remove from heat.
10. Spoon hot, creamy grits into shallow bowls. Top with sautéed shrimp and veggies, crumbled bacon, and extra parsley.
11. Garnish with green onions and a dash of hot sauce if desired. Serve immediately.

Notes

Use stone-ground grits for best texture. Stir grits frequently to prevent burning. Cook shrimp hot and fast to avoid rubbery texture. Bacon fat adds smoky flavor, but butter can be substituted. For dairy-free, use olive oil and skip cheese. Grits thicken as they cool; add milk when reheating. Double-check Cajun seasoning for gluten if needed.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Southern

Nutrition

• Serving Size: About 1/4 of the recipe (1 generous bowl)
• Calories: 450
• Sugar: 4
• Sodium: 900
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 2
• Protein: 28

Keywords: shrimp and grits, southern recipe, comfort food, easy dinner, Cajun, gluten-free, bacon, cheesy grits, skillet shrimp, authentic