Shrimp & Grits is a Southern staple that delivers big, bold flavor in every bite. Creamy, cheesy grits, crispy bacon, and tender shrimp come together in a simple dish that’s perfect for breakfast, a comforting weeknight dinner, or just when you are craving a taste of home.
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This regional classic started as a hearty breakfast dish in South Carolina’s Lowcountry and grew into a beloved Southern staple that you’ll find from Chapel Hill in North Carolina to New Orleans, Louisiana. I had to include them in my American Eats series representing some of the most iconic dishes from my country.
Shrimp & grits might be served a little differently, depending on where you are from in the South, but they are always packed with bold flavors. My version uses cheddar cheese, Parmesan cheese, and a little butter to give the cheese grits a silky, creamy texture that melts in your mouth. The shrimp mixture, cooked in smoky bacon fat, adds deep, savory flavor.
If you love shrimp, you’ll want to try my Sheet Pan Shrimp Fajitas, Fried Shrimp Po Boy Sandwich, Shrimp Etouffee, Creamy Garlic Shrimp Pasta, and Easy Grilled Shrimp Skewers next!
Why We Love This Recipe
- Shrimp & Grits combines creamy grits, tender shrimp, and crispy bacon for a Southern staple bursting with bold flavor.
- This easy shrimp recipe comes together quickly in a large skillet over medium-high heat, making it perfect for a comforting weeknight dinner or a weekend brunch.
- Using stone-ground grits instead of instant grits creates a creamy texture with extra flavor, while a dash of hot sauce takes this iconic dish to the next level.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Stock – Adds extra flavor to the grits instead of just using water.
- Whole Milk – Helps create creamy grits with a rich, smooth texture.
- White Stone Ground Grits – The best grits for this dish, giving a hearty texture and authentic Southern flavor. Quick grits can work in a pinch but won’t have the same depth.
- Kosher Salt – Enhances the flavor of the grits and shrimp mixture without overpowering.
- Cheddar Cheese – Melts into the grits for a cheesy, savory bite. Sharp cheddar adds bold flavor, but white cheddar is a great substitute.
- Parmesan Cheese – Brings a nutty, salty richness to the cheese grits.
- Salted Butter – Helps create creamy grits while adding extra flavor.
- Black Pepper – Adds a little kick and enhances the overall seasoning of the dish.
- Tabasco Sauce – A splash of heat that brightens up the creamy texture of the grits.
- Bacon – Cooked until crispy and used to flavor the shrimp mixture with its smoky bacon fat. Thick-cut bacon gives the best texture.
- Shrimp – Fresh shrimp, peeled and deveined, are best for tender, juicy bites but I also use thawed previously frozen shrimp all the time. Medium shrimp or large shrimp both work, depending on preference.
- All-Purpose Flour – Helps create a light coating on the shrimp for a little crispiness in the shrimp mixture.
- Mushrooms – Add depth and a savory bite to balance the creamy grits and seasoned shrimp.
- Garlic – A key ingredient for an extra layer of bold, savory flavor. Garlic powder can work in a pinch.
- Lemon Juice – Brightens up the shrimp mixture with a touch of fresh acidity.
- Green Onions – Adds a fresh, slightly sharp contrast to the rich cheese grits and shrimp mixture.
How to Make Shrimp & Grits
- Cook grits. Bring chicken stock and whole milk to a boil in a medium saucepan over medium-high heat. Whisk in white stone ground grits and kosher salt, then reduce to medium-low heat and simmer, stirring occasionally, until thick and creamy.
- Melt cheese. Remove from heat and stir in cheddar cheese, Parmesan cheese, salted butter, black pepper, and Tabasco sauce until melted and smooth. Taste and adjust seasoning as needed.
- Cook bacon. In a large skillet over medium-low heat, cook bacon until crispy. Remove with a slotted spoon and drain on a paper towel, leaving the bacon fat in the skillet.
- Coat shrimp. Toss fresh shrimp with all-purpose flour, shaking off excess, to create a light coating that helps with browning.
- Sauté shrimp. Increase to medium-high heat and cook shrimp in the hot bacon grease until pink and tender. Stir occasionally to cook evenly.
- Add vegetables. Stir in mushrooms and reserved crispy bacon, cooking for another minute to build flavor.
- Finish shrimp mixture. Add garlic, lemon juice, Tabasco sauce, and half of the green onions, stirring to combine.
PRO TIP: Shrimp cookies very quickly and can become tough when overcooked. Cook just until it turns pink and opaque all the way through.
- Assemble dish. Spoon creamy grits into a shallow bowl and top with the shrimp mixture. Sprinkle with remaining green onions and fresh parsley for extra flavor. Serve immediately with hot sauce on the side.
Recipe FAQ’s
Yes, but stone-ground grits have a richer, creamier texture and more flavor. Quick grits work for a faster option, but I would personally avoid instant grits, which lack the same depth.
Yes, the cheese grits can be made in advance and stored in an airtight container in the fridge. Reheat with a splash of chicken stock or whole milk to help bring back the creamy texture.
Store shrimp and cheese grits separately in airtight containers. The grits will firm up in the fridge, but they soften easily when reheated with a bit of liquid.
No, I don’t recommend freezing either the shrimp or the grits. This dish is best made fresh every time.
Tips for Success
- Cooking grits low and slow with whole milk and chicken stock keeps them smooth and creamy. Stir occasionally to prevent sticking.
- Shrimp cook fast, turning pink and opaque in minutes. Overcooking makes them rubbery, so remove them from heat as soon as they’re done.
- Crispy bacon adds smoky, savory flavor, so cook thick-cut bacon until nicely browned for the best texture in the shrimp mixture.
- You can adjust seasoning to taste, adding Cajun or Creole seasoning, black pepper, or more hot sauce to bring out the bold flavors of this Southern staple.
What to Serve with Shrimp & Grits
A side of sautéed collard greens or tender roasted green beans brings a fresh, vibrant contrast to the creamy grits and savory shrimp mixture.
For an extra Southern touch, serve it with flaky buttermilk biscuits or cornbread to soak up every last drop of flavor.
A light, crisp salad with fresh tomatoes and a lemony dressing balances out the richness, making this meal feel complete.
Substitutions and Variations
- Different types of cheese can change the flavor of the cheese grits. White cheddar, gouda, or cream cheese create a rich, creamy texture with extra depth.
- Swap the bacon for andouille sausage to add a smoky, spicy kick to the shrimp mixture. Cook it in olive oil if skipping the bacon fat.
- Add fresh tomatoes or red bell pepper to the shrimp mixture for a pop of color and a touch of natural sweetness.
- Make it extra creamy by using heavy cream in place of some of the whole milk in the grits. This creates a smooth, velvety texture for an indulgent dish.
More Satisfying Cooked Breakfast Recipes to Try
- The Ultimate Frittata Breakfast
- Cheesy Breakfast Sliders
- Breakfast Hashbrown Casserole
- Make-Ahead Breakfast Sandwiches
- Pumpkin Pancakes with Creamy Cinnamon Syrup
- Air Fryer Sausage Links
- My Favorite Breakfast Burrito Recipe
- Huevos Rancheros
Shrimp & Grits
Ingredients
Cheesy Grits
- 2 ½ cups chicken broth or water
- 2 cups whole milk
- 1 cup white stone ground grits (not instant)
- 1 teaspoon kosher salt
- ¾ cup grated sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 Tablespoons salted butter
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Tabasco sauce
Shrimp
- 3-6 slices bacon chopped
- 1 pound shrimp peeled and deveined
- 2 Tablespoons all-purpose flour
- 1 ¼ cups sliced mushrooms
- 1 clove garlic minced
- 2 teaspoons lemon juice
- ½ teaspoon Tabasco sauce
- ¼ cup chopped green onions
Instructions
- Bring chicken broth and milk to a boil in a medium saucepan over high heat. Whisk in the grits and salt, then reduce the heat to low and cook for 35 to 40 minutes, stirring occasionally until thickened.2 ½ cups chicken broth, 2 cups whole milk, 1 cup white stone ground grits, 1 teaspoon kosher salt
- Remove the grits from the heat and stir in the cheddar and Parmesan cheese, butter, pepper, and Tabasco sauce. Taste and adjust seasoning as needed.¾ cup grated sharp cheddar cheese, ¼ cup grated Parmesan cheese, 3 Tablespoons salted butter, ½ teaspoon freshly ground black pepper, ½ teaspoon Tabasco sauce
- In a large skillet, cook the bacon over medium-low heat, stirring occasionally until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate, reserving the bacon drippings in the pan (you should have 1 ½ tablespoons – if not, add some peanut oil).3-6 slices bacon
- Toss the shrimp with the flour to lightly coat, removing any excess flour. Add the shrimp to the hot bacon grease and cook just until they turn pink, about 1 minute, stirring to cook evenly.1 pound shrimp, 2 Tablespoons all-purpose flour
- Add the mushrooms and reserved bacon. Cook for 1 minute. Add garlic, lemon juice, Tabasco sauce, and half of the green onions. Plate by spooning about 1 cup of the grits onto each plate or shallow bowl and topping the grits with some of the shrimp, then sprinkling with the remaining green onions and parsley.1 ¼ cups sliced mushrooms, 1 clove garlic, 2 teaspoons lemon juice, ½ teaspoon Tabasco sauce, ¼ cup chopped green onions
Notes
- Cheesy Grits: You can increase the amount of cheese up to 2 cups total if you want even cheesier grits. You can also try using other cheeses like white cheddar or gouda for a different flavor.
Storage & Make Ahead
- Store: Keep shrimp and cheese grits in separate airtight containers in the fridge. Shrimp stays fresh for up to three days, while grits are best within two days.
- Freeze: The shrimp mixture freezes well for up to two months, but grits can become grainy when frozen. For the best texture, make fresh grits when ready to serve.
- Reheat: Warm shrimp in a sauté pan over medium-low heat with a splash of chicken stock. Reheat cheese grits in a saucepan with a little whole milk, stirring until creamy.
- Make Ahead: Cook grits and shrimp mixture separately, then store them in airtight containers. Reheat with extra liquid to restore creaminess before serving.
i SIMPLY LOVED her coney island hotdog!