Spicy Shrimp and Grits Casserole with Gouda Cheese

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.

Spicy Shrimp and Grits Casserole with Gouda Cheese

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Spicy Shrimp and Grits Casserole with Gouda Cheese is the ultimate Southern comfort food, transformed into a simple, make-ahead dish perfect for busy weeknights or weekend gatherings. Creamy grits, rich Gouda cheese, and just the right amount of heat come together to create a truly irresistible meal.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 tablespoons butter - plus more for baking dish
• 1 bunch scallions - white and light-green part only, chopped
• 1/2 large red bell pepper - chopped
• 1 jalapeño pepper - seeded if desired, finely chopped
• 2 cloves garlic - minced
• 1 can (10-ounce) diced tomatoes with green chiles - drained
• 2 cups chicken broth
• 2/3 cup quick-cooking grits - not instant
• Salt and freshly ground black pepper - to taste
• 1 pound large shrimp - 16-20 count, peeled, deveined and cooked
• 2 slices bacon - cooked and crumbled
• 1 large egg - beaten
• 1 1/4 cups shredded Gouda cheese - divided

Instructions

Step-By-Step Instructions

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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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