Name: Savory Southern Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup stone-ground grits; 2 cups chicken broth; 1 cup water; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 cup sharp cheddar cheese, shredded; 4 slices bacon; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon Cajun seasoning; 1/2 teaspoon paprika; Salt and black pepper, to taste; Chopped parsley, for garnish

I’ve always believed comfort food should feel like a warm hug—and nothing embodies that quite like a steaming bowl of shrimp and grits. This Southern classic is the kind of dish that turns an ordinary night into something memorable. Whether it’s the creamy, buttery grits or the rich, savory shrimp sauce kissed with smoky bacon and a little heat, this dish never fails to bring smiles around the table.

I grew up watching my grandmother whip up shrimp and grits on Sunday mornings. Now, I’ve taken that soulful foundation and added a little flair of my own. The beauty of this dish lies in its balance—sweet shrimp, robust seasonings, and velvety grits all working in harmony. If you’ve never made this dish before, don’t worry—I’ll walk you through everything, step by step. This version is bold, satisfying, and deeply rooted in Southern tradition.

Why You’ll Love This Savory Southern Shrimp and Grits

Deeply flavorful – The combo of bacon, garlic, shrimp, and Cajun seasoning is mouthwatering.
Comforting and filling – The creamy grits are rich and soul-warming.
Quick to prepare – Perfect for weeknights but elegant enough for guests.
Customizable – From spice levels to add-ins like sausage or cheese, you can tweak it to your taste.
A Southern staple – It brings authentic regional charm straight to your kitchen.

What Kind of Grits Should I Use for Savory Southern Shrimp and Grits?

The grits you choose truly shape the texture and taste of the final dish. I recommend using stone-ground grits if you can find them—they have a coarser texture and a slightly nutty, earthy flavor that plays beautifully with the shrimp and sauce. They take a bit longer to cook, but the creaminess and depth they bring are unmatched.

If you’re short on time, quick grits are a solid alternative. Just make sure to cook them in a mixture of water and milk or broth for added flavor. Avoid instant grits if possible—they tend to be too mushy and lack the richness we want here. And if you love experimenting, white corn grits are a nice variation from the traditional yellow ones, offering a slightly more delicate flavor.

Options for Substitutions

Shrimp and grits is a versatile canvas, and you can easily tailor it based on dietary needs or pantry availability:

Shrimp → Substitute with scallops or even sautéed mushrooms for a vegetarian version.
Bacon → Try smoked turkey bacon, pancetta, or go meatless and add smoked paprika for depth.
Grits → Polenta works in a pinch, or even mashed cauliflower if you’re going low-carb.
Butter and cheese → Use plant-based butter and non-dairy cheese to make it dairy-free.
Heavy cream in grits → Swap with coconut milk or oat milk for a creamy alternative.
Seasoning → Cajun seasoning adds punch, but Old Bay or Creole spice blends are excellent too.

Ingredients for This Savory Southern Shrimp and Grits

Each ingredient in this dish plays a key role in delivering comfort, depth, and Southern soul. Here’s what you’ll need and why it matters:

Shrimp – The star of the dish. Go for large, raw shrimp—peeled and deveined—for the best texture and flavor.
Stone-ground grits – They create the creamy, slightly coarse base that soaks up the sauce beautifully.
Chicken broth – Adds savory depth to the grits. You can use water, but broth makes a big difference in flavor.
Heavy cream – Gives the grits a luscious, velvety finish.
Butter – For richness in both the grits and the shrimp sauté.
Cheddar cheese – Sharp cheddar melts into the grits, adding bold flavor and extra creaminess.
Bacon – Smoky, crispy bits of bacon elevate the dish and infuse the shrimp with savory notes.
Garlic – Adds a punch of aromatic flavor that complements both shrimp and grits.
Onion – Provides sweetness and depth to the shrimp topping.
Cajun seasoning – Brings a spicy, smoky edge that defines the Southern character of the dish.
Paprika – Enhances color and adds a warm, slightly sweet undertone.
Salt and black pepper – Essential for seasoning the grits and shrimp perfectly.
Parsley – A fresh, bright finish that balances the richness of the dish.

Savory Southern Shrimp and Grits Recipe2

Step 1: Prepare the Grits

In a large saucepan, bring chicken broth to a gentle boil. Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring often, until the grits are tender and thick—this can take about 20–25 minutes for stone-ground. Once they’ve reached that creamy consistency, stir in butter, heavy cream, and cheddar cheese. Season with salt and black pepper to taste. Cover and keep warm.

Step 2: Cook the Bacon

While the grits are simmering, cook bacon slices in a large skillet over medium heat until crispy. Remove the bacon and set it on paper towels to drain. Reserve about 1–2 tablespoons of the rendered fat in the skillet to flavor the shrimp.

Step 3: Sauté the Vegetables

To the same skillet with the bacon fat, add the chopped onion and cook until soft and slightly golden. Stir in minced garlic and cook for another 30 seconds, just until fragrant.

Step 4: Season and Cook the Shrimp

Add the shrimp to the skillet with the sautéed aromatics. Sprinkle with Cajun seasoning, a dash of paprika, and black pepper. Cook for 2–3 minutes on each side, or until the shrimp are pink and opaque. Stir in the crumbled bacon just before removing from heat.

Step 5: Assemble and Garnish

Spoon the creamy grits into bowls and top generously with the shrimp mixture. Make sure you scoop up some of that delicious sauce. Garnish with chopped parsley and a final twist of black pepper for a fresh finish.

How Long to Cook the Savory Southern Shrimp and Grits

Timing is everything with this dish to ensure creamy grits and perfectly tender shrimp:

Grits (stone-ground): 20–25 minutes on low heat, stirred often for smoothness.
Bacon: 7–8 minutes for crispy texture.
Onions and garlic: 3–5 minutes until softened and aromatic.
Shrimp: 4–6 minutes total, flipping halfway through, until they’re pink and opaque.

Altogether, you’re looking at about 35–40 minutes from start to finish. It’s not a quick microwave meal, but it’s certainly weeknight-doable and 100% worth the time.

Tips for Perfect Shrimp and Grits

Whisk your grits as you add them – This prevents lumps and gives a smoother finish.
Use broth instead of water – Infuses the grits with more savory depth.
Stir grits frequently – Especially toward the end of cooking, to keep them from sticking or clumping.
Don’t overcook the shrimp – They turn rubbery fast. Pull them the moment they turn pink and curl.
Add cream and cheese at the end – This keeps the richness bold and prevents separating.
Layer flavors – Bacon drippings, garlic, onion, and spice build the shrimp’s sauce into something magical.
Taste as you go – Always adjust salt, seasoning, or cheese to suit your preferences.
Serve hot and fresh – Shrimp and grits are best right after cooking, when everything is creamy and warm.

Watch Out for These Mistakes While Cooking

Even a comfort classic like shrimp and grits can go sideways if you’re not careful. Here are the pitfalls to dodge:

Using instant grits – They cook fast but turn out gluey and bland. Stone-ground or at least quick-cooking grits give you that creamy, hearty texture.
Skipping the whisk – Adding grits to hot liquid without whisking leads to clumps you’ll regret.
Overcooking shrimp – They cook fast. The moment they turn opaque and curl, they’re done.
Using low-fat dairy – Full-fat cream and cheese are what give this dish its indulgent texture and richness. Low-fat swaps will taste noticeably flatter.
Neglecting seasoning – This dish comes alive with the right balance of salt, pepper, and Cajun spice. Taste and adjust!
Not saving bacon fat – That flavorful fat is gold for sautéing your aromatics and seasoning your shrimp.
Cooking everything at once – Start your grits first. They take longer and benefit from slow simmering.
Letting grits sit uncovered – They’ll form a crust on top. Keep them covered and stir occasionally if you’re not serving immediately.

What to Serve With Savory Southern Shrimp and Grits?

You can dress it up or keep it simple, depending on the vibe. Here are some stellar sides and add-ons:

1. Buttermilk Biscuits

Flaky, buttery biscuits are perfect for sopping up that luscious shrimp sauce.

2. Collard Greens

Sautéed or slow-cooked, their earthy flavor pairs beautifully with creamy grits.

3. Fried Green Tomatoes

A crispy, tangy side that adds texture contrast and a touch of Southern flair.

4. Cornbread

Sweet or savory cornbread is a natural fit alongside shrimp and grits.

5. Roasted Asparagus

Adds freshness and a slight crunch to balance the richness of the dish.

6. Tomato Gravy

Spoon a little over the top of the shrimp and grits for a tangy, savory twist.

7. Garlic Sautéed Spinach

Quick and light—perfect if you’re looking for a healthier green side.

8. Sweet Tea or a Spicy Bloody Mary

Not food, but these drinks are classic and complementary.

Storage Instructions

Shrimp and grits are at their best fresh, but if you’ve got leftovers, don’t worry—they store well with a little care.

Refrigerate: Store leftovers in airtight containers. Keep the shrimp and grits in separate containers if possible. This keeps the textures intact. They’ll last up to 3 days in the fridge.
Reheat Grits: Reheat on the stovetop or microwave with a splash of milk, cream, or broth to loosen them up. Stir frequently to restore their creamy consistency.
Reheat Shrimp: Warm them gently in a skillet over low heat. Avoid the microwave—shrimp can get rubbery fast.
Freeze: Grits freeze okay, but shrimp do not freeze well after being cooked. If you freeze the grits, let them cool completely, then pack in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Keep in mind, values will vary based on exact portions and ingredients used, but here’s a ballpark for a serving (1/4 of the recipe):

Calories: ~520
Protein: 28g
Carbohydrates: 32g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 225mg
Sodium: 900mg
Fiber: 1g
Sugar: 2g

This dish is rich and satisfying—loaded with protein and good fats, but definitely a splurge meal. You can lighten it up by reducing cheese, butter, or using milk instead of cream in the grits.

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?

Absolutely! Just make sure they’re fully thawed and patted dry before cooking. Excess moisture can make the shrimp steam instead of sear.

2. Are grits gluten-free?

Yes—pure grits made from corn are naturally gluten-free. Always check packaging to ensure no cross-contamination if you’re gluten-sensitive.

3. What’s the difference between grits and polenta?

Both are made from ground corn, but grits use a finer grind and are typically made from white corn, while polenta uses yellow corn and has a coarser texture. You can substitute if needed, but the flavor and mouthfeel will vary slightly.

4. Can I make this ahead of time?

You can prep the grits ahead and reheat them with a little cream or milk. Cook the shrimp just before serving for best texture.

5. How spicy is this dish?

With Cajun seasoning and paprika, it has a little kick. You can easily tone it down or turn it up by adjusting the spice levels.

6. What cheese works best in the grits?

Sharp cheddar is classic, but you can use smoked gouda, parmesan, or even pepper jack for a twist.

7. Can I make this dish dairy-free?

Yes! Swap in plant-based butter, coconut cream, and vegan cheese to make the grits dairy-free. It still turns out rich and satisfying.

8. Is this good for brunch?

Oh yes—it’s a Southern brunch staple. Pair it with biscuits and Bloody Marys and you’ve got a spread worth celebrating.

Conclusion

Savory Southern Shrimp and Grits is more than just a meal—it’s an experience steeped in comfort and Southern charm. From the creamy, cheesy grits to the smoky, spicy shrimp, every bite is a celebration of bold flavor and soulful cooking. Whether you’re hosting a weekend brunch or just craving something warm and indulgent on a weeknight, this dish rises to the occasion.

It’s simple, satisfying, and endlessly customizable. I hope this recipe brings a little bit of the South into your home and leaves you feeling full—in both belly and spirit.