Southern Style Shrimp and Grits
Creamy, cheesy stone-ground grits topped with smoky bacon, garlic shrimp, and a buttery pan gravy. This Southern style shrimp and grits recipe is comfort food at its finest, ready in under an hour.
A Bowl of Southern Comfort: Shrimp and Grits Done Right
There is something about a steaming bowl of creamy grits crowned with plump, smoky shrimp that feels like a warm hug from the Lowcountry. This Southern Style Shrimp and Grits recipe leans into everything that makes a great seafood and grits dish work: buttery, cheese laced grits and a quick pan gravy built from bacon drippings, garlic, and a bright splash of lemon. It is the kind of seafood dish with grits you will want on repeat all year long, whether it is a lazy Sunday brunch or a quick weeknight dinner.
What sets this Southern style shrimp and grits apart from a basic version is the bacon. Rendering the bacon first gives you a smoky, salty fat to sear the shrimp in, and that same fat becomes the base for a simple roux gravy that ties the whole bowl together. No heavy cream needed, just good technique and a few pantry staples.
Quality ingredients make a real difference in this seafood grits recipe. A heavy bottomed saucepan keeps the grits from scorching while they slowly soften, a well seasoned cast iron skillet helps build deep flavor in the shrimp and bacon, and stone-ground grits, rather than the instant kind, give you that signature creamy yet slightly toothy texture Southern cooks have prized for generations.
The Secret to Perfectly Creamy Grits
The grits are the foundation of this whole dish, so they deserve a little patience. Cooking them low and slow in a mix of chicken broth and whole milk, rather than plain water, builds savory depth from the very first bite. Stirring in sharp cheddar at the end melts into pockets of gooey richness throughout the bowl.
- Use stone-ground grits for the best texture, they hold up beautifully under a saucy topping.
- Stir often during the last 10 minutes so the bottom does not catch and scorch.
- Loosen leftover grits with a splash of warm milk before serving since they thicken as they cool.
Chef's Tip: If your grits seem too thick before the shrimp are ready, whisk in a little extra warm broth a tablespoon at a time. They should be pourable but still hold their shape on a spoon.
Building the Shrimp and Bacon Gravy
Once the grits are simmering away, all the action happens in the skillet. Crisping the bacon first does double duty: it gives you crunchy bits for garnish and leaves behind flavorful drippings for searing the shrimp. Cajun seasoning and smoked paprika coat the shrimp before they hit the hot pan, so every bite gets a little kick.
After the shrimp are seared, the onion, bell pepper, and garlic soften right in those same drippings. A light dusting of flour and a splash of broth turn that base into a silky, clingy gravy, the kind that makes this feel like a true Southern style shrimp and grits rather than just shrimp served over a side of grits.
Chef's Tip: Do not overcook the shrimp in the first sear. They only need a minute or two per side since they will finish cooking gently when they go back into the gravy.
Ready to bring it all together? Here is the full step-by-step recipe for this seafood loaded grits dish:
Southern Style Shrimp and Grits
Creamy, cheesy stone-ground grits topped with smoky bacon, garlic shrimp, and a buttery pan gravy. This Southern style shrimp and grits recipe is comfort food at its finest, ready in under an hour.
Ingredients
- 1 cup stone-ground grits, not instant
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 4 tbsp unsalted butter, divided
- 4 thick-cut bacon, slices, chopped
- 1 lb large shrimp, peeled, deveined, tails off
- 1 tbsp all-purpose flour, for the gravy
- 1/2 yellow onion, small, diced
- 1/2 green bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 tsp cajun seasoning, plus more to taste
- 1/2 tsp smoked paprika
- 1 tbsp fresh lemon juice, about half a lemon
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 2 green onions, thinly sliced, for garnish
Instruction
In a heavy bottomed saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.
Slowly whisk in the grits, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, stirring every few minutes, until thick and creamy.
Remove the grits from the heat and stir in the cheddar cheese, 2 tablespoons of butter, and a pinch of salt. Cover and keep warm.
While the grits cook, heat a large skillet over medium heat and cook the chopped bacon until crisp, about 6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
Pat the shrimp dry and toss with the cajun seasoning, smoked paprika, salt, and black pepper.
Sear the shrimp in the bacon drippings for 1 to 2 minutes per side, just until pink and opaque. Remove and set aside with the bacon.
Add the remaining 2 tablespoons of butter to the skillet along with the onion and bell pepper. Cook for 3 to 4 minutes until softened, then stir in the garlic and cook 30 seconds more.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Pour in 1/2 cup of the remaining chicken broth, whisking to dissolve any browned bits, and simmer until slightly thickened, about 2 minutes.
Return the shrimp and bacon to the skillet along with the lemon juice. Toss gently to coat and warm through for 1 to 2 minutes.
Spoon the warm grits into bowls, top generously with the shrimp mixture and pan gravy, and garnish with sliced green onions before serving.
Equipment
- Heavy bottomed saucepan
- Large cast iron skillet
- Whisk
- Wooden spoon
- Tongs
Notes
Fun Variations to Try
Once you have the base recipe down, this dish is easy to riff on:
- Fish Shrimp and Grits: Swap half the shrimp for chunks of flaky white fish like cod for a heartier seafood and grits combo.
- Shrimp 'n' Grits Pie: Spoon the finished grits into a buttered pie dish, top with the shrimp and gravy, and finish with a sprinkle of extra cheddar before a quick broil for a fun, shareable baked version.
- Extra Loaded Grits: Stir andouille sausage or a handful of corn kernels into the gravy for an even more loaded bowl.
This recipe is wonderfully flexible, which is part of why versions of seafood grits recipe Southern cooking have stuck around for so long. It welcomes whatever seafood or vegetables you have on hand without losing its comforting core.
Serving and Storing Tips
Serve this shrimp and grits hot, straight from the stove, with extra green onions and a wedge of lemon on the side. It pairs beautifully with a simple green salad or a slice of crusty bread to soak up any extra gravy.
For leftovers, store the grits and the shrimp mixture in separate airtight containers in the refrigerator for up to three days. Reheat the grits on the stove with a splash of milk to bring back their creamy texture, and warm the shrimp gently over low heat so they do not turn rubbery. This dish does not freeze particularly well due to the dairy in the grits and the delicate texture of the shrimp, so it is best enjoyed fresh or within a few days.
