If there’s one dish that truly embodies the heart and soul of Southern comfort food, it’s Southern Shrimp Grits. Creamy, cheesy, and loaded with perfectly seasoned shrimp and smoky bacon, every spoonful is rich with bold flavors and inviting textures. Whether you’re craving a cozy weeknight dinner or something special for your next brunch, this classic balances a bit of heat with warmth, making it a family favorite that never fails to impress.
Ingredients You’ll Need
The best part about Southern Shrimp Grits is how a handful of simple but powerful ingredients come together to create something magical. Each one brings its own unique character, from luscious grits to plump Gulf shrimp and vibrant veggies—no substitutions capture their magic quite the same.
- Chicken broth: Builds the foundation of flavor in the grits, making them richer than water alone.
- Stone-ground grits: The star ingredient for creamy, hearty texture and authentic Southern character.
- Butter: Adds silky richness and that irresistible melt-in-your-mouth finish.
- Sharp cheddar cheese: Brings a tangy depth and bold cheesy goodness to the grits.
- Milk or cream: Rounds out the grits with extra creaminess and softness.
- Large shrimp, peeled and deveined: Juicy and tender, these soak up those Cajun spices beautifully.
- Cajun seasoning: Packs in smoky, spicy zest that ties everything together.
- Smoked paprika: Adds an earthy hint of smoke that elevates both shrimp and veggies.
- Olive oil: Used for sautéing and keeps the shrimp and veggies deliciously succulent.
- Bacon, chopped: Infuses the dish with savory depth and provides a satisfying crunch.
- Onion, finely diced: The aromatic backbone, giving sweetness and subtle bite.
- Red bell pepper, diced: For gorgeous pops of color and a hint of sweetness.
- Garlic, minced: Intensifies the overall aroma with a hint of sharpness.
- Red pepper flakes: Optional, but brings a lively kick if you love a little burn.
- Fresh parsley, chopped: Brightens each bite with its fresh, herbal notes.
- Salt and black pepper: For perfect seasoning—don’t skip tasting and adjusting!
- Lemon wedges: A squeeze right at the end lifts up all the flavors beautifully.
How to Make Southern Shrimp Grits
Step 1: Cook the Grits
Pour your chicken broth into a medium saucepan and bring it to a gentle boil. Stir in the stone-ground grits, whisking to avoid lumps, then turn the heat to low. Let them simmer and thicken, stirring often to prevent sticking. When the grits are creamy and almost done, blend in the butter, sharp cheddar, and milk or cream. Take a taste and season with salt and pepper until they’re tempting enough to eat right from the pot.
Step 2: Crisp the Bacon
Heat a large skillet over medium and cook the chopped bacon until it’s perfectly golden and crispy. Scoop it out with a slotted spoon and keep it aside for later—don’t drain those delicious bacon drippings, as you’ll use them as a flavor base for the veggies and shrimp.
Step 3: Sauté the Veggies
Add a drizzle of olive oil to the bacon drippings, then toss in the diced onion and red bell pepper. Let them sauté for 3 to 4 minutes, just until softened and fragrant. Next, stir in the minced garlic and red pepper flakes, letting everything cook for about a minute so the flavors meld beautifully.
Step 4: Cook the Shrimp
Meanwhile, toss your shrimp with Cajun seasoning, smoked paprika, and a pinch of salt, coating well. Slide the shrimp into the skillet with the veggies, spreading them out so each one gets contact with the hot pan. Let them cook for 2 to 3 minutes on each side, just until they turn pink and curl—avoid overcooking, as you want juicy, tender bites.
Step 5: Finish and Serve
Sprinkle the crisped bacon back into the skillet, along with freshly-chopped parsley. Give everything a good toss, and taste for seasoning, adding extra salt, pepper, or a splash of hot sauce if you like it spicy. Spoon the hot, cheesy grits into bowls, top generously with the shrimp mixture, and serve lemon wedges alongside for that final bright squeeze.
How to Serve Southern Shrimp Grits
Garnishes
Don’t underestimate how much a good garnish can elevate your Southern Shrimp Grits. A sprinkle of fresh parsley adds color and freshness, while chopped green onions or a dash of extra smoked paprika amp up the presentation. Lemon wedges on the side let everyone brighten up their bowl just how they like it.
Side Dishes
While Southern Shrimp Grits can easily stand alone as a show-stopping main course, a few simple sides round out the meal beautifully. Try serving it with sautéed greens like collards or Swiss chard, fluffy buttermilk biscuits, or even a crisp, tangy slaw to balance the richness of the grits and shrimp.
Creative Ways to Present
If you want to make these grits party-ready, try serving them in small bowls or cups for a fun appetizer, or shape the grits into cakes and top each one with a few shrimp and a dab of sauce. You can riff on tradition by adding roasted corn or swapping shrimp for half smoky andouille sausage for a true “surf-and-turf” Southern Shrimp Grits twist.
Make Ahead and Storage
Storing Leftovers
Just in case you have any leftovers, let them cool completely before transferring to airtight containers. Store the grits and shrimp separately if possible to maintain the best texture. They’ll keep well in the refrigerator for up to 2 days.
Freezing
While grits freeze surprisingly well, shrimp tend to lose some tenderness after a stint in the freezer. For best results, freeze leftover grits in a freezer-safe bag or container for up to 2 months, but enjoy the shrimp fresh whenever possible.
Reheating
To reheat, warm the grits gently on the stovetop or in the microwave, whisking in a splash of milk or broth to restore their creamy consistency. Shrimp are best reheated gently in a skillet over low heat, just until warmed through, to keep them juicy and tender.
FAQs
Can I make Southern Shrimp Grits less spicy?
Absolutely! Simply reduce or omit the red pepper flakes and use a mild Cajun seasoning. The dish will still be bursting with flavor, just without as much heat.
What’s the difference between stone-ground grits and instant grits?
Stone-ground grits have a heartier, creamier texture and a true corn flavor that makes Southern Shrimp Grits so special. Instant grits can be used in a pinch, but the final dish will lack that authentic Southern character.
Can I substitute the shrimp with another protein?
Yes! Try chunks of andouille sausage, pan-seared scallops, or even sauteed mushrooms if you want a vegetarian take. Just be sure to adjust the cooking time as needed for your protein of choice.
How do I keep my shrimp from turning rubbery?
The key is not to overcook them. Shrimp cook quickly—usually just a couple minutes per side. As soon as they turn pink and opaque, pull them from the heat to keep them juicy and tender in your Southern Shrimp Grits.
Is there a way to make this dairy-free?
Yes, you can swap the butter with a plant-based alternative and use dairy-free cheese and milk in your grits. The flavor and texture will still be creamy, so no one will feel like they’re missing out.
Final Thoughts
Give yourself the treat of a cozy, flavor-packed meal with Southern Shrimp Grits—this is one of those dishes you’ll come back to again and again. Now that you know all the tips, tricks, and creative tweaks, gather your ingredients and let each spoonful transport you to the warmth of the Southern kitchen. Your friends and family will definitely thank you!
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Southern Shrimp Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
Enjoy a taste of the South with this flavorful Southern Shrimp Grits recipe. Creamy cheddar cheese grits topped with Cajun-seasoned shrimp, bacon, and a medley of vegetables, this dish is a perfect blend of savory and spicy flavors.
Ingredients
Grits:
- 4 cups chicken broth
- 1 cup stone-ground grits
- 2 tablespoons butter
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk or cream
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
Additional:
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Grits: In a medium saucepan, bring chicken broth to a boil. Stir in grits, reduce heat to low, and cook until thick and creamy. Add butter, cheddar cheese, and milk; season with salt and pepper.
- Shrimp: Cook bacon until crisp; set aside. Sauté onion, bell pepper, garlic, and red pepper flakes. Season shrimp and cook until pink. Stir in bacon, parsley, and adjust seasoning.
- Serve shrimp mixture over hot cheese grits with lemon wedges.
Notes
- For extra spice, add more red pepper flakes or hot sauce.
- Substitute andouille sausage for half the shrimp for a surf-and-turf variation.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 240 mg
