The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy garlic butter shrimp and crispy beef bacon, this Southern classic comes together in just 35 minutes for the ultimate comfort food dinner.
Why This Shrimp and Grits Recipe Works
There is something about a steaming bowl of shrimp and grits that feels like a warm hug from the South. This recipe layers buttery, cheesy grits with garlicky, Cajun-spiced shrimp and finishes everything with crispy beef bacon for a dish that is rich, comforting, and genuinely restaurant-worthy. If you have ever wondered how to make shrimp and grits with beef bacon, this is the version you will want to bookmark.
What makes this recipe stand out is the balance. The grits are slow-cooked with both broth and milk so they turn out velvety rather than gluey, the shrimp get a quick sear in garlic butter so they stay tender and juicy, and the beef bacon adds a smoky, savory crunch that ties the whole bowl together. It is the kind of comfort food that works just as well for a lazy Sunday brunch as it does for a cozy weeknight dinner.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan helps the grits cook evenly without scorching, and a good cast iron or stainless skillet gives the shrimp that perfect golden sear. Using real stone ground grits instead of the instant kind also makes a noticeable difference in texture and flavor.
The Secret to Perfect Creamy Grits
The biggest mistake people make with shrimp and grits is rushing the grits. Low and slow is the rule here. Cooking them gently in a mix of chicken broth and whole milk gives you a creamier, more flavorful base than water alone, and stirring often prevents lumps from forming.
Once the grits are tender, stirring in freshly shredded sharp cheddar cheese is what takes this dish from good to unforgettable. Pre-shredded cheese can sometimes turn grainy, so a block of cheese grated at home melts much more smoothly.
Chef's Tip: Keep your grits covered and warm while you cook the shrimp, but stir in a splash of milk right before serving if they have thickened too much. Grits firm up fast as they sit.
Shrimp Over Grits, Done Right
The shrimp are the star of the show, and they cook in just minutes. Patting them dry before seasoning helps them sear instead of steam, which means better color and better flavor. A generous dusting of Cajun seasoning gives the shrimp that classic Southern kick, while a quick splash of lemon juice at the end brightens everything up.
This is also where the beef bacon and shrimp comfort food angle really shines. Rendering the beef bacon first and cooking the shrimp in that same skillet means the shrimp pick up all that smoky flavor left behind, no extra step required.
If you love a little extra freshness, shrimp and grits with tomatoes is a popular variation, and this recipe leans into that by stirring in a handful of diced fresh tomatoes right at the end for a juicy, slightly tangy contrast to the richness of the grits and bacon.
Ready to make it? Here is the full step-by-step recipe:
The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy garlic butter shrimp and crispy beef bacon, this Southern classic comes together in just 35 minutes for the ultimate comfort food dinner.
Ingredients
- 1 lb shrimp, peeled and deveined, tails removed
- 6 slices beef bacon, chopped into small pieces
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium
- 2 cups whole milk, or half and half for extra creaminess
- 1 cup sharp cheddar cheese, freshly shredded
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes, fresh, seeded
- 1 tbsp lemon juice, freshly squeezed
- 1 1/2 tsp Cajun seasoning, plus more to taste
- 2 green onions, thinly sliced, for garnish
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, freshly ground
Instruction
Bring chicken broth and milk to a gentle boil in a medium saucepan over medium-high heat.
Whisk in the grits, reduce heat to low, and cook for 18 to 20 minutes, stirring often, until thick and creamy.
Stir in shredded cheddar and 1 tablespoon of butter until melted and smooth. Season with salt and pepper, then cover and keep warm.
While the grits cook, add chopped beef bacon to a large skillet over medium heat and cook until crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Pat the shrimp dry and season with Cajun seasoning.
Add the remaining 2 tablespoons of butter to the same skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until just pink and opaque.
Add the minced garlic and diced tomatoes to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Squeeze fresh lemon juice over the shrimp and toss everything together to coat.
Spoon the warm cheesy grits into bowls and top with the garlic butter shrimp and pan sauce.
Scatter the crispy beef bacon and sliced green onions over the top before serving immediately.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Slotted spoon
- Wooden spoon
Notes
What Goes Good With Shrimp and Grits
This dish is hearty enough to stand on its own, but a few simple sides round out the meal beautifully:
- A simple green salad with a light vinaigrette to cut through the richness
- Buttery cornbread or biscuits for soaking up extra sauce
- Sauteed collard greens or roasted asparagus for a vegetable side
- A crisp glass of white wine or sweet tea for a true Southern touch
Storing and Reheating Leftovers
If you happen to have extra, store the shrimp and grits in separate airtight containers in the fridge for up to three days. The grits will firm up as they cool, which is completely normal. To bring them back to life, reheat them on the stovetop over low heat with a splash of milk or broth, stirring until creamy again.
The shrimp are best warmed gently in a skillet over low heat for just a minute or two. Microwaving works in a pinch, but the stovetop helps the shrimp keep their tender texture rather than turning tough.
Chef's Tip: Avoid reheating shrimp in the microwave on high power. A gentle reheat preserves the juicy texture far better than a quick blast of heat.
Final Thoughts
Whether you call it shrimp n grits or shrimp over grits, this recipe delivers everything you want in a true comfort food classic. Creamy, cheesy, smoky, and just a little spicy, it is a dish that always feels special no matter how often you make it. Once you try this version with crispy beef bacon, you may never go back to the classic pork version again.
