Easy Classic Shrimp and Grits Recipe

There’s something about a bowl of shrimp and grits that just feels like a hug from the inside. It’s warm, comforting, and deeply satisfying. I used to think this Southern classic was a restaurant-only treat, something too complicated for a regular weeknight.

I was so wrong. The truth is, a truly delicious version can be on your table in about thirty minutes. This recipe is my go-to for when I want something that feels special without any fuss. It’s all about simple ingredients coming together in the most magical way.

The star here is the smoky bacon, which gives the shrimp an incredible depth of flavor. You cook the grits in a mix of broth and milk until they’re creamy, then stir in sharp cheddar cheese. The whole thing is pure, uncomplicated comfort.

This dish has roots in the Lowcountry, where it started as a humble breakfast for fishermen. Today, it’s beloved everywhere, perfect for dinner any night of the week. Let’s make it together.

What You’ll Need for Grits and Shrimp

Gathering your ingredients first makes the whole process smooth. The beauty of this recipe lies in its simplicity, so each component really shines. Here is what you’ll need to get started.

• Stone-ground grits: These are the heart of the dish. Stone-ground grits have a wonderful texture and a richer corn flavor than quick-cooking kinds. They are worth seeking out.
• Chicken broth and whole milk: Cooking the grits in this combination, rather than just water, builds a savory, creamy base from the very beginning.
• Sharp cheddar cheese: Stirred in at the end, it adds a tangy richness that makes the grits irresistible. A good white cheddar works beautifully too.
• Bacon: This is your flavor powerhouse. You’ll cook the shrimp in the rendered fat, which infuses every bite with a smoky, salty essence.
• Jumbo shrimp, peeled and deveined: I buy them this way to save time. Larger shrimp are harder to overcook and give you a nice, meaty bite.
• Butter, salt, and pepper: The essentials for seasoning and adding a final touch of richness to the sauce.
• Green onions: A fresh, crisp garnish that adds a pop of color and a mild onion flavor to finish the dish.

Choosing Your Grits and Shrimp

Let’s talk about the two key ingredients for a minute. Getting these right makes a noticeable difference in your final dish. It is the difference between good and unforgettable.

For grits, look for the words “stone-ground” on the package. Think of them as the steel-cut oats of the grit world. They have more texture and a deeper, corny taste. They do take a few minutes longer to cook, but the payoff is huge.

Do not accidentally grab cornmeal. The texture will not be right. I often use Bob’s Red Mill brand, which is reliably good and easy to find. If you are in a real pinch, quick grits will work, but the texture will be softer.

For the shrimp, save yourself a mess and buy them already peeled and deveined. I learned this the hard way after spending twenty minutes at the sink. Your time is valuable. I prefer large or jumbo shrimp because they are more forgiving. They are less likely to become rubbery during cooking.

Ingredients Needed for the Recipe

• 2 1/2 cups chicken broth, divided (low-sodium is best)
• 2 cups whole milk
• 4 tablespoons butter, divided
• 3/4 cup stone-ground grits (yellow or white)
• 1 cup shredded sharp cheddar cheese
• 4 strips of bacon
• 1 lb. jumbo shrimp, peeled and deveined
• Kosher salt and black pepper, to taste
• Thinly sliced green onions, for garnish

How to make Easy Classic Shrimp and Grits?

The magic happens in two pans, almost simultaneously. You will start the grits first, as they need a little more time to become perfectly creamy. Then, while they simmer, you can cook the bacon and shrimp. It all comes together fast.

Step 1 – Start the Creamy Grits

In a medium pot, combine 2 cups of the chicken broth, all of the milk, and 3 tablespoons of the butter. Add a small pinch of salt. Bring this mixture to a gentle boil over medium heat. You want to see bubbles just breaking the surface.

Slowly whisk in the stone-ground grits. Reduce the heat to a low simmer. Now, here is my little secret. You do not need to stand there whisking constantly. Just give them a good whisk every few minutes for about 10 to 15 minutes.

When the grits are creamy but still have a slight bite, turn off the heat. Cover the pot and let them sit. They will continue to soften and absorb liquid perfectly while you cook everything else.

Step 2 – Cook the Bacon

While the grits are simmering, place the bacon strips in a large skillet. I like using cast iron for this. Cook over medium heat until they are really crispy. This renders out the fat and gives you those perfect little crunchy bits for topping.

Transfer the cooked bacon to a plate lined with a paper towel. Once it is cool enough to handle, chop it into small pieces. Pour off all but about 2 tablespoons of the beautiful bacon grease from the skillet. Keep the skillet on the heat.

Step 3 – Cook the Shrimp

Pat your shrimp very dry with a paper towel. This helps them get a nice sear instead of steaming. Season them generously with salt and pepper. If your shrimp were treated with sodium, go a little lighter on the salt.

Place the shrimp in the skillet with the reserved bacon fat. Cook them for just about 2 minutes per side. They are done when they turn pink and opaque. Do not overcrowd the pan, and do not overcook them. Shrimp cook in a flash.

Step 4 – Make the Simple Sauce

With the shrimp still in the skillet, add the remaining 1/2 cup of chicken broth and the last tablespoon of butter. Give everything a good stir, scraping up any tasty browned bits from the bottom of the pan. That is pure flavor.

Let the butter melt and the broth warm through for just a minute. Then, turn off the heat. This buttery, bacony broth is your simple, incredible sauce. Taste it and add a touch more salt if it needs it.

Step 5 – Finish the Grits and Serve

Go back to your pot of grits. They should be perfectly tender now. Stir in the shredded cheddar cheese until it is completely melted and smooth. Give the grits a taste and adjust the seasoning with salt and pepper.

To serve, spoon a generous helping of the cheesy grits into a shallow bowl. Top with the shrimp and plenty of that delicious pan sauce. Finish it all with a sprinkle of the chopped bacon and some fresh green onions. Dive in right away.

My Favorite Simple Variations

This recipe is wonderfully adaptable. Once you have the basic method down, you can play with it based on what you have or what you are craving. Here are a few ways I like to change it up sometimes.

For a spicy kick, add a big pinch of chili powder or a dash of cayenne pepper to the shrimp when you season them. A few shakes of hot sauce at the end works great too. I love that little bit of heat against the creamy grits.

If you want to skip the bacon, you absolutely can. Just sauté the shrimp in a mix of butter and olive oil instead. You might want to add a tiny splash of liquid smoke to the grits, or just enjoy the cleaner, briny flavor of the shrimp.

To make it a bit more luxurious, you can turn the pan sauce into a quick gravy. Remove the cooked shrimp, sprinkle a tablespoon of flour into the fat, and cook for a minute. Then whisk in the chicken broth until it thickens before adding the shrimp back in.

Tips

• Do not stress over constantly stirring the grits. Whisking every few minutes is plenty. Letting them steam off the heat at the end finishes the job perfectly.
• Buying peeled and deveined shrimp is a complete time-saver. It is worth the small extra cost for the convenience and to keep your kitchen clean.
• Always pat your shrimp dry before cooking. Wet shrimp will not sear properly and can make your sauce watery.
• This dish is best enjoyed immediately. The grits will thicken as they sit, and shrimp can become rubbery if reheated.
• If you do have leftovers, reheat the grits on the stovetop with a splash of water or broth to loosen them. Microwave the shrimp for only 10-15 seconds just to take the chill off.
• Feel free to use all chicken broth for the grits if you do not have milk. The result will be less creamy but still very flavorful.

What to Serve Alongside

This dish is pretty substantial all on its own. But if you are looking to round out the meal, a simple vegetable side is the way to go. You want something that can cut through the richness a bit.

A bright, crisp salad with a lemony vinaigrette is a fantastic choice. The acidity cleanses the palate between bites. Garlicky sautéed greens, like spinach or kale, also work beautifully.

For a more Southern-style spread, you could add a side of stewed okra or some simple steamed green beans. Honestly, a slice of crusty bread to soak up every last drop of that sauce is never a bad idea either. Enjoy every bite.