This Classic Shrimp and Grits recipe is everything a great Southern dish should be—simple, satisfying, and full of flavor. A true comfort food recipe, it pairs creamy, cheesy stone-ground grits with tender shrimp cooked in bacon fat and finished with a buttery sauce. Best of all, the entire meal comes together in just 30 minutes.
Shrimp and grits has deep roots in the Lowcountry region of South Carolina, where fresh shrimp were once abundant and the dish was traditionally enjoyed for breakfast. Over time, it has become a beloved staple throughout the South and is just as welcome on the dinner table as it is in the morning.
Different regions have put their own spin on this classic, from Creole-inspired versions in New Orleans to recipes packed with bold spices and vegetables. This rendition, however, embraces simplicity and lets a handful of quality ingredients do all the work.
The grits are slowly cooked with milk, butter, and chicken broth, creating a rich, velvety base. A generous addition of cheese melts into the mixture, adding even more creaminess and depth to every spoonful.
The shrimp are sautéed in flavorful bacon drippings before being tossed in a simple buttery sauce. Served over the cheesy grits and topped with crumbled bacon and fresh green onions, each bite delivers a delicious balance of savory, smoky, and creamy flavors.
While many shrimp and grits recipes include peppers, onions, or bold seasoning blends, this version keeps the focus on the essentials. A simple seasoning of salt and pepper allows the smoky bacon, buttery shrimp, and rich grits to shine. The result is an uncomplicated yet unforgettable dish that captures the heart of Southern comfort cooking.
Easy Classic Shrimp and Grits
This Classic Shrimp and Grits recipe is everything a great Southern dish should be—simple, satisfying, and full of flavor. A true comfort food recipe, it pairs creamy, cheesy stone-ground grits with tender shrimp cooked in bacon fat and finished with a buttery sauce. Best of all, the entire meal comes together in just 30 minutes.
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 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
- In a medium saucepan, combine 2 cups of the chicken broth, the milk, 3 tablespoons of butter, and a pinch of salt. Bring the mixture to a gentle boil over medium heat.
- Gradually whisk in the grits until fully incorporated. Reduce the heat and simmer for 10–15 minutes, whisking every few minutes, until the grits are soft and creamy. Cover the pot, remove it from the heat, and let the grits rest while you prepare the shrimp. They will continue to soften as they sit.
- Meanwhile, cook the bacon in a nonstick or cast iron skillet until crisp. Transfer it to a paper towel-lined plate to drain. Once cooled slightly, chop the bacon into small pieces.
- Carefully pour off all but 2 tablespoons of the bacon grease from the skillet.
- Rinse the shrimp under cold water and pat them dry. Season with salt and black pepper to taste. If your shrimp has been pre-treated with sodium, use less additional salt. Feel free to add any other seasonings you enjoy.
- Add the shrimp to the skillet and cook in the reserved bacon grease for about 2 minutes per side, or until just cooked through.
- Stir in the remaining tablespoon of butter along with the remaining 1/2 cup of chicken broth. Cook until the butter has melted and the broth is heated through. Taste and adjust the seasoning with additional salt if needed.
- Stir the cheese into the warm grits until completely melted and smooth. Taste and add more salt, if necessary.
- To serve, spoon the grits into bowls and top with the shrimp mixture. Be sure to drizzle some of the flavorful skillet liquid over the grits, then finish with the chopped bacon and sliced green onions, if using.
- Serve immediately.
Notes
- Money-Saving Tip: Frozen shrimp are often a more budget-friendly option. Simply thaw them yourself before cooking. In many cases, the "fresh" shrimp sold at grocery stores have previously been frozen and are sold at a higher price.
- Serving Suggestion: This dish is best enjoyed immediately after cooking. Shrimp can become rubbery when reheated, and grits tend to firm up as they cool.
- Leftovers: If you have leftover grits, reheat them gently on the stovetop with a splash of water, whisking frequently until smooth and creamy again. Reheat the shrimp very briefly in the microwave, using as little time as possible to avoid overcooking. Alternatively, enjoy the leftover grits on their own and use the chilled cooked shrimp in a salad.
- You can substitute water for the chicken broth when preparing the grits if preferred.
- Quick-cooking grits can be used instead of stone-ground grits to save time, though the texture will be slightly different.
- Both yellow and white grits work well in this recipe, so use whichever variety you have on hand.
- Flavor Tips: For extra heat and flavor, season the shrimp with additional spices, herbs, or chopped hot peppers. You can also serve the finished dish with your favorite hot sauce.
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