Southern Shrimp and Grits Recipe: Easy Homemade Dinner in 30 Minutes

Introduction

The sizzle of shrimp hitting a hot skillet, the creamy swirl of stone-ground grits—just thinking about Southern shrimp and grits makes my mouth water. I’ll never forget the first time I tasted this classic dish in Charleston: smoky bacon mingling with tender shrimp, all spooned over a bed of rich, buttery grits. It was simple, soulful, and a little bit magical. Honestly, it’s the kind of dinner that turns an ordinary night into something special.

I first started making shrimp and grits at home after a trip through the Lowcountry, and it quickly became my go-to comfort food. My version of authentic Southern shrimp and grits is all about bold flavor, creamy textures, and a quick prep—because, let’s face it, most of us don’t have all day to spend in the kitchen! Whether you’re cooking for family, friends, or just yourself, this dish brings restaurant-quality flavors to your own dinner table in just 30 minutes. No need for fancy ingredients or complicated techniques.

If you’re looking for a weeknight meal that feels like a treat, or a dinner that impresses guests without breaking a sweat, you’ll love this Southern shrimp and grits recipe. I’ve tested it dozens of times, tweaking the seasoning and cooking times until everything was just right. As a food blogger who grew up with Southern flavors, I know how much this dish means to folks—and I want you to enjoy every spoonful. Trust me, once you try this easy homemade dinner, you’ll never settle for bland takeout again!

Why You’ll Love This Recipe

• Quick & Easy: This Southern shrimp and grits recipe comes together in about 30 minutes, start to finish. Perfect for those busy evenings when you still crave something special.
• Simple Ingredients: You probably have most of what you need right in your kitchen—no wild goose chase for hard-to-find items. I’m talking pantry staples, fresh shrimp, and good-old grits.
• Perfect for Dinner Parties or Cozy Nights In: Whether you’re hosting a crowd or just treating yourself, shrimp and grits are always a hit. The flavors are comforting yet impressive.
• Crowd-Pleaser: Kids and adults devour this dish—seriously, I’ve never had leftovers when I serve it!
• Unbelievably Delicious: The combination of smoky bacon, sweet shrimp, and creamy, cheesy grits is pure Southern comfort. Every bite is packed with flavor.

What sets my shrimp and grits apart? I blend classic technique with a few smart shortcuts: using quick-cooking grits for speed, but finishing them with a splash of cream and sharp cheddar for richness. The shrimp get tossed with Cajun spices and cooked in bacon drippings—trust me, this makes all the difference. I also add a hint of lemon juice for brightness, and just the right amount of garlic to keep things savory.

This is the kind of recipe you make when you want dinner to feel special without extra fuss. It’s soul food that works for any night of the week. There’s something about shrimp and grits that just feels like home—warm, satisfying, and always comforting. Every time I cook this for family or friends, I get requests for the recipe. It’s truly one of my most-loved dishes, and I’m excited to share all my tips with you!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are easy to find at any grocery store, and you can swap a few things if needed. Here’s what you’ll need:

• For the Grits:
  • 1 cup (180g) stone-ground grits (quick-cooking or regular)
  • 4 cups (960ml) water or low-sodium chicken broth (broth adds extra flavor)
  • 1 cup (240ml) whole milk (for creaminess)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter (softened)
  • 1/2 cup (60g) shredded sharp cheddar cheese (adds richness)
  • 1/4 cup (60ml) heavy cream (optional, but makes grits extra smooth)
• For the Shrimp:
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon Cajun or Creole seasoning (I like Tony Chachere’s or Zatarain’s)
  • 1/4 teaspoon smoked paprika (for depth)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)
• For the Sauce & Topping:
  • 4 slices thick-cut bacon, chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely diced (yellow or sweet onion works best)
  • 1/2 cup (120ml) low-sodium chicken broth (for deglazing)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • 2 green onions, sliced thin (for garnish)

Ingredient Tips: Use wild-caught shrimp if you can—they have firmer texture and better flavor. For grits, stone-ground are best, but quick-cooking work in a pinch (I like Bob’s Red Mill or Charleston Favorites). Sharp cheddar adds a punch, but you can use mild if that’s all you have. If you’re out of bacon, try diced ham or turkey bacon. For dairy-free, swap milk and cream with oat or almond milk—though honestly, the real deal is worth it.

Substitutions: Use vegetable broth for a pescatarian version. For gluten-free, double-check seasoning blends. Swap in diced bell pepper for onion if you want a sweeter twist. No Cajun spice? Mix paprika, garlic powder, onion powder, and cayenne—works just fine!

Equipment Needed

• Medium Saucepan: For cooking the grits. If you have a heavy-bottomed pot, even better—less sticking!
• Large Skillet: Cast iron is classic for Southern shrimp and grits, but stainless steel or nonstick works too.
• Wooden Spoon or Silicone Spatula: Perfect for stirring grits and scraping up all those tasty bits from the pan.
• Sharp Knife & Cutting Board: For prepping bacon, onions, and herbs.
• Measuring Cups and Spoons: Accurate measurements make a difference (especially for grits).
• Colander: For rinsing shrimp if needed.

I’ve made this recipe using every skillet I own—cast iron gives the best sear, but don’t sweat it if you only have nonstick. For the saucepan, choose one with a heavy base to help prevent burning the grits. If you’re short on specialized tools, a regular frying pan and a sturdy spoon work just fine. Always wash your cast iron with just hot water and a scrubber—never soap, it ruins the seasoning! For budget-friendly options, check thrift stores for solid cast iron pans (they last forever, seriously).

Preparation Method

1. Prep the Shrimp (5 minutes): Pat shrimp dry with paper towels. Toss with Cajun seasoning, smoked paprika, black pepper, garlic powder, and lemon juice. Set aside to marinate while you prepare the grits. (Note: Dry shrimp sear better!)
2. Cook the Bacon (5 minutes): Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 4-5 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pan.
3. Start the Grits (5 minutes): In a medium saucepan, bring water (or chicken broth), milk, and salt to a gentle boil. Slowly whisk in the grits, stirring constantly to prevent lumps. Reduce heat to low. Cover and cook, stirring occasionally, until thickened (about 10-15 minutes for quick grits, 20-25 for stone-ground).
4. Make the Shrimp Sauce (5 minutes): To the skillet with bacon drippings, add butter and olive oil. Toss in diced onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds—don’t let it brown.
5. Cook the Shrimp (3-5 minutes): Increase skillet heat to medium-high. Add shrimp to the pan in a single layer. Sear undisturbed for about 1-2 minutes, then flip and cook until pink and opaque (another 1-2 minutes). Remove shrimp to a plate—don’t overcook!
6. Deglaze the Pan (2 minutes): Pour broth into the skillet, scraping up any browned bits. Let simmer for 2 minutes. Return shrimp and bacon to the pan, tossing gently to coat everything in the sauce. Taste and adjust salt if needed.
7. Finish the Grits (2 minutes): Once grits are thick and creamy, stir in butter, cheddar cheese, and heavy cream. Mix until smooth and cheesy. (Warning: Grits thicken as they sit, so add more milk to loosen if needed.)
8. Assemble and Serve (3 minutes): Spoon a generous portion of creamy grits into bowls. Top with shrimp, bacon, and a drizzle of pan sauce. Sprinkle with parsley and green onions for color and freshness.

Preparation Notes: If your grits start to clump, just add a bit more hot milk and whisk vigorously. For extra flavor, finish grits with a dash of hot sauce. If shrimp release a lot of liquid, crank up the heat so they sear, not steam. The sauce should be glossy, not watery—let it reduce if needed. Sensory cue: shrimp should be bright pink, grits creamy and smooth, sauce fragrant with garlic and onion.

Personal Tip: I always prep garnishes while the grits cook so everything comes together fast. If you’re serving a crowd, keep grits warm on low and cook shrimp in batches for the best texture.

Cooking Tips & Techniques

Let me share some tricks I’ve picked up after making Southern shrimp and grits more times than I can count:

• Don’t Overcook the Shrimp: Shrimp go from juicy to rubbery in a flash. Once they turn pink and curl up, they’re done—usually less than 2 minutes per side.
• Keep Grits Creamy: Stir often and add extra milk if needed. Grits love to thicken up, so have some liquid on hand to loosen them.
• Use Real Bacon: The smoky flavor from bacon drippings is essential for authentic Southern shrimp and grits. Turkey bacon works, but it’s just not the same.
• Layer Flavors: Sautéing onion and garlic in the bacon fat makes the sauce rich and savory. Don’t skip this step!
• Season Early and Often: Season shrimp before cooking, and taste the sauce before serving. A squeeze of lemon at the end livens everything up.
• Troubleshooting: If your grits have lumps, whisk hard and add a splash of warm milk. If the sauce is too salty, add a bit more broth or lemon juice.

I’ll admit, I’ve burned grits a few times by forgetting to stir—so set a timer! Also, once I tried cooking shrimp straight from frozen (don’t do it; they’re watery and bland). Multi-task by prepping garnishes while things cook. If you want restaurant-level results, use wild Gulf shrimp and stone-ground grits. Honestly, practice makes perfect—after a few tries, you’ll have your own rhythm for this dish.

Consistency is key. Make sure grits are smooth, and shrimp are seared, not steamed. Taste as you go—and trust your instincts. Southern shrimp and grits is forgiving, so tweak it until you love it!

Variations & Adaptations

Here’s how you can switch things up to suit your taste, dietary needs, or what’s in your fridge:

• Gluten-Free Option: The recipe is naturally gluten-free, but always check Cajun seasoning blends for hidden wheat. Swap in gluten-free broth if you’re sensitive.
• Dairy-Free Version: Use unsweetened oat or almond milk and dairy-free cheese in the grits. Skip the cream, or use coconut cream for extra richness (it’s surprisingly good!).
• Vegetarian Twist: Replace shrimp with sautéed mushrooms and smoked paprika for a “shrimp-like” flavor. Use veggie broth and skip the bacon, or use tempeh bacon for smokiness.
• Spicy Cajun Grits: Stir hot sauce or diced jalapeños into the grits for an extra kick. I love adding a splash of Tabasco for heat.
• Seasonal Swap: In summer, add fresh corn kernels to the sauce. In winter, toss in a handful of baby spinach for color and nutrients.
• Personal Favorite: Once, I stirred roasted red peppers into the grits and topped everything with crumbled feta—unexpected but so tasty!

You can cook shrimp on the grill for smoky flavor, or bake them in the oven if you’re feeding a crowd. For those with shellfish allergies, try diced chicken breast or sausage—still delicious. Customize the spice level, cheese choice, or even grits texture to make this dinner truly yours!

Serving & Storage Suggestions

Southern shrimp and grits are best served hot, right off the stove. Spoon the creamy grits into wide bowls so the sauce pools around the edges. Top with shrimp, crispy bacon, green onions, and parsley for a pop of color—honestly, it looks great on Pinterest!

Pair with a crisp green salad or steamed asparagus for a balanced meal. Sweet iced tea or a light white wine is a perfect match. If you want to go all out, bake some Southern cornbread on the side. The flavors deepen as the dish sits, so leftovers are even tastier the next day.

Storage: Refrigerate leftovers in separate airtight containers (grits in one, shrimp and sauce in another). They’ll keep for up to 3 days.

Reheating: Warm grits gently on the stovetop, adding a splash of milk to loosen. Shrimp can be reheated in a skillet with a little broth—avoid microwaving, as it can make them tough.

If freezing, store grits and shrimp separately for best texture. Defrost overnight in the fridge and reheat as above. Honestly, I rarely have leftovers—this dish disappears fast!

Nutritional Information & Benefits

Here’s a quick look at the nutrition per serving (about 1/4 of the recipe):

• Calories: ~480
• Protein: 28g
• Carbs: 35g
• Fat: 22g
• Fiber: 2g

Shrimp are a lean source of protein and packed with B vitamins, plus selenium and iodine. Grits provide slow-burning carbs for energy, and cheddar adds a calcium boost. Bacon and butter add richness—just enough for comfort, not overload. If you opt for low-fat dairy or skip the cream, you’ll shave off some calories. This recipe is naturally gluten-free, and can be adapted for dairy-free or low-carb diets. Allergens: shellfish, dairy (if used), and possibly wheat (check seasonings).

I love shrimp and grits because they’re satisfying but not heavy—great for post-workout recovery or a cozy Sunday dinner. Moderation is key, as always, but this dish fits right into a balanced, feel-good routine!

Conclusion

Southern shrimp and grits is one of those recipes that truly feels like a hug in a bowl. It’s fast, easy, and full of flavor—perfect for busy weeknights or lazy weekend dinners. You can make it your own with endless variations, and it always brings a little Southern charm to the table.

Whether you’re cooking for yourself, your family, or a crowd, this recipe is worth trying at least once. Don’t be afraid to play with the ingredients or spice level. I love it because it’s simple, soulful, and never fails to impress—plus, the leftovers are just as good!

If you give it a try, let me know what you think! Drop a comment below, share your photos, or tell me how you customized it. I can’t wait to hear your Southern shrimp and grits stories. Happy cooking, y’all!

FAQs

Can I use frozen shrimp for this recipe?

Yes! Just thaw them completely and pat dry before seasoning. Frozen shrimp work well, but fresh will give a firmer texture.

What kind of grits should I use?

Stone-ground grits give the best texture, but quick-cooking grits save time. Both work—just adjust cooking time as needed.

How spicy is this Southern shrimp and grits recipe?

It’s mildly spicy from the Cajun seasoning. You can add more hot sauce or jalapeños if you like it hotter—or dial it back for a milder version.

Can I make this ahead of time?

Grits can be made ahead and reheated with a splash of milk. Shrimp are best cooked fresh, but you can prep the sauce and bacon early.

Is this recipe gluten-free?

Yes! All the main ingredients are gluten-free. Just double-check your Cajun seasoning and chicken broth to be sure.

Southern Shrimp and Grits

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• Author: Lauren Diaz
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This classic Southern shrimp and grits recipe features smoky bacon, tender shrimp tossed in Cajun spices, and creamy, cheesy grits. Ready in just 30 minutes, it’s a comforting, restaurant-quality dinner perfect for busy weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 1 cup stone-ground grits (quick-cooking or regular)
• 4 cups water or low-sodium chicken broth
• 1 cup whole milk
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter (softened)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional)
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon Cajun or Creole seasoning
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 4 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/2 cup low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 2 green onions, sliced thin

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Instructions

1. Pat shrimp dry with paper towels. Toss with Cajun seasoning, smoked paprika, black pepper, garlic powder, and lemon juice. Set aside to marinate.
2. Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 4-5 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pan.
3. In a medium saucepan, bring water (or chicken broth), milk, and salt to a gentle boil. Slowly whisk in the grits, stirring constantly to prevent lumps. Reduce heat to low. Cover and cook, stirring occasionally, until thickened (about 10-15 minutes for quick grits, 20-25 for stone-ground).
4. To the skillet with bacon drippings, add butter and olive oil. Add diced onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds.
5. Increase skillet heat to medium-high. Add shrimp to the pan in a single layer. Sear undisturbed for about 1-2 minutes, then flip and cook until pink and opaque (another 1-2 minutes). Remove shrimp to a plate.
6. Pour broth into the skillet, scraping up any browned bits. Let simmer for 2 minutes. Return shrimp and bacon to the pan, tossing gently to coat everything in the sauce. Taste and adjust salt if needed.
7. Once grits are thick and creamy, stir in butter, cheddar cheese, and heavy cream. Mix until smooth and cheesy. Add more milk to loosen if needed.
8. Spoon a generous portion of creamy grits into bowls. Top with shrimp, bacon, and a drizzle of pan sauce. Sprinkle with parsley and green onions for garnish.

Notes

Use wild-caught shrimp for best flavor and texture. Stone-ground grits are preferred, but quick-cooking grits work for speed. Stir grits often to prevent lumps and burning. For extra flavor, finish grits with a dash of hot sauce. If making ahead, store grits and shrimp separately and reheat gently. Double-check Cajun seasoning and broth for gluten if sensitive.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Southern

Nutrition

• Serving Size: 1/4 of recipe (about 1 generous bowl)
• Calories: 480
• Sugar: 4
• Sodium: 950
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 2
• Protein: 28

Keywords: shrimp and grits, southern recipe, comfort food, easy dinner, Cajun shrimp, quick grits, bacon, seafood, gluten-free, weeknight meal