A bubbling shrimp and grits casserole fresh from the oven is pure Southern comfort with a little extra flair. Creamy grits, juicy shrimp, melted Gouda, and a gentle kick of spice come together in one cozy, oven baked dish that feels just as perfect for a busy weeknight as it does for sharing with friends.
Shrimp and grits began as a simple coastal favorite, built around a smooth corn based porridge similar to polenta. With roots often traced back to Charleston, South Carolina, this beloved dish became so iconic that it was even named the official state food in the nineteen seventies, growing from a humble fisherman’s breakfast into a meal enjoyed any time of day.
This casserole version keeps all the heart of the original while making it even easier to serve. It brings that classic combination of rich grits and savory shrimp together in a way that is warm, filling, and perfect for feeding a hungry table.
For anyone who once thought grits were plain or uninspiring, this recipe is a pleasant surprise. When cooked into creamy, cheesy perfection, they become something truly special, especially when paired with tender shrimp and bold flavors.
What started as a simple curiosity for many people often turns into a lifelong love. One taste of this shrimp and grits casserole, and it is easy to see why this Southern favorite continues to win hearts with its comforting, satisfying charm.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
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2 tablespoons butter - plus more for baking dish
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1 bunch scallions - white and light-green part only, chopped
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1/2 large red bell pepper - chopped
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1 jalapeño pepper - seeded if desired, finely chopped
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2 cloves garlic - minced
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1 can (10-ounce) diced tomatoes with green chiles - drained
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2 cups chicken broth
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2/3 cup quick-cooking grits - not instant
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Salt and freshly ground black pepper - to taste
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1 pound large shrimp - 16-20 count, peeled, deveined and cooked
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2 slices bacon - cooked and crumbled
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1 large egg - beaten
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1 1/4 cups shredded Gouda cheese - divided
Instructions
- Preheat oven to 375°F. Lightly grease a 1½–2 quart baking dish and set aside.
- Cook the shrimp: Place a colander in the sink. Bring a large, heavy saucepan of well-salted water (about 2 teaspoons salt) to a boil. Turn off the heat, add the shrimp, and cook for 10–15 seconds, just until they turn pink, stirring once or twice. Immediately drain and cool under cold running water or in an ice bath. Drain well and pat dry.
- In a heavy saucepan, cook the bacon over medium heat until browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Keep heat at medium and add butter to the bacon drippings. Once melted, add scallions, red bell pepper, and jalapeño. Cook for 4–5 minutes, until softened.
- Stir in garlic, diced tomatoes with chiles, and chicken broth (or fish stock). Bring to a boil. Slowly stir in the grits and return to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 5–7 minutes, until thickened. Remove from heat and let cool for 15 minutes. Season with salt and black pepper to taste.
- Whisk the cornstarch into the egg, then stir it into the grits until fully incorporated.
- Gently fold in the shrimp, bacon, and 1 cup of cheese. Transfer the mixture to the prepared baking dish, making sure the top has more grits than shrimp. Sprinkle with the remaining ½ cup cheese.
- Bake for 30–35 minutes, or until heated through and bubbling. The casserole should be set around the edges and reach an internal temperature of 165°F. Let stand 5–10 minutes before serving.
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Notes
THE SHRIMP:
- It’s important to always use wild-caught U. S. Gulf shrimp. They are much more resilient to being heated again in a casserole, unlike farmed shrimp which WILL become rubbery.
THE GRITS:
- If using stone-ground grits, cook them separately with the 2 cups chicken broth (or as needed), following the package directions. Then, add the vegetable combination and the remaining ingredients.
- Quick-cooking grits (not instant) also work because of the other textures.
- I don’t recommend instant for this dish. They cook too fast and can turn mushy quickly.
MAKE AHEAD:
- Can be assembled 24 hours in advance. Baking time may be longer if the casserole is super cold from the refrigerator.
FREEZER-FRIENDLY:
- Cool, wrap securely and freeze.
- Thaw at least 24 hours in the refrigerator.
- Let the casserole sit at room temperature for 30 minutes or so before placing it in the oven.
- Increase baking time if the casserole is super cold.
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