The Best Shrimp and Grits

When it comes to Southern comfort food, nothing beats a big bowl of The Best Shrimp and Grits. This dish is the perfect combination of creamy, cheesy grits and savory, perfectly seasoned shrimp, all tied together with a rich, smoky sauce. Whether you’re craving something cozy for dinner or looking to impress guests with a classic Southern meal, this recipe is sure to deliver.

What makes this version stand out? First, the grits are slow-cooked to silky perfection, blended with sharp cheddar and a touch of butter for extra richness. Then, the shrimp are sautéed in bacon drippings, adding layers of bold, smoky flavor. Plus, with a hint of Cajun seasoning and just the right balance of spice, every bite is packed with big, bold taste.

Even better, this one-pan dish comes together in about 30 minutes, making it an easy choice for both weeknight dinners and special occasions. So, if you’re ready to bring a taste of the South to your kitchen, let’s get cooking! This is the only shrimp and grits recipe you’ll ever need!

Recipe Yield: 4 servings

INGREDIENTS

For the Grits:

1 cup stone-ground grits
4 cups chicken broth (or water for a lighter flavor)
1 cup sharp cheddar, shredded (or a mix of cheddar & parmesan for depth)
3 tbsp butter
1/2 cup heavy cream
Salt, to taste
Black pepper, to taste

For the Shrimp & Sauce:

1 lb shrimp, peeled & deveined (large or jumbo for the best texture)
4 slices bacon, chopped
2 tbsp butter
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup chicken broth
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
1/2 cup bell pepper, diced (red or green for a pop of color, optional)
1 tbsp Worcestershire sauce
2 tbsp green onions, chopped (plus extra for garnish)
1 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Cook the grits: In a saucepan, bring the chicken broth to a boil. Slowly whisk in the grits, reduce heat to low, and cook until thick and creamy, stirring occasionally (about 20 minutes). Stir in the cheddar, butter, heavy cream, salt, and black pepper. Cover and set aside.

2. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the skillet.

3. Sauté the vegetables: Add butter to the same skillet, then toss in the onion and bell pepper (if using). Sauté for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

4. Cook the shrimp: Add the shrimp to the skillet, sprinkle with Cajun seasoning, smoked paprika, and cayenne. Cook for 2 minutes per side until pink, opaque, and fully cooked.

5. Make the sauce: Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the skillet. Simmer for 2-3 minutes until slightly thickened. Stir in the crispy bacon, green onions, and parsley.

6. Assemble and serve: Spoon the creamy grits into bowls, then top with the shrimp mixture and a drizzle of the savory sauce. Garnish with extra green onions and parsley. Serve immediately!

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose the Right Grits – For the creamiest texture, always use stone-ground grits instead of instant. They take a little longer to cook but create rich, velvety grits that soak up all the flavors.
• Season Every Layer – To get restaurant-quality shrimp and grits, make sure to season the grits, shrimp, and sauce at every step. A little Cajun seasoning, salt, and black pepper go a long way in boosting flavor.
• Cook Shrimp Last – Shrimp cook quickly and can become tough if overdone. Sauté them just until they turn pink, opaque, and fully cooked, about 2-3 minutes per side, then immediately remove from heat to keep them tender and juicy.