Shrimp and Grits


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Shrimp and Grits go together like… well… shrimp and grits! Cheesy grits are topped with bacon, peppers, and juicy shrimp to create a favorite I can’t resist.

Much like my love for collard greens and a creamy mac and cheese recipe, this classic southern combo couldn’t be more comforting.

A bowl of shrimp and grits topped with crumbled bacon, juicy shrimp, peppers. and parsley.

Shrimp and Grits are SO Easy!

Along with Bang Bang Shrimp and Shrimp Linguine, this easy recipe is one of my favorites.

There’s something magical about the combo of buttery grits topped with juicy shrimp. This whole dish is really quick to make, while the grits are simmering I prep and fry the shrimp and it’s all ready to serve in no time at all!

What are Grits?

Grits are similar in texture to cream of wheat, but they are made from corn. They are super versatile, meaning you can add basically any mixin’s or spices to them that you’d like (sweet or savory)!

I use regular grits in this recipe but you can use quick cooking (a finer grind) or stone ground (a coarser grind that takes longer to cook.

Plump and juicy shrimp on a bed of cheesy grits with bacon and parsley.

How To Make Shrimp and Grits

Shrimp and grits is a simple dish to execute and the flavor is off the charts. Grits don’t get strained (similar to cream of wheat),  and depending on the grits you use, the cooking time will differ slightly (check your package to be sure)!

  1. Put grits on the stove top with broth.
  2. While the grits cook, fry bacon. Set aside.
  3. Fry shrimp and peppers in bacon grease with seasoning.
  4. Stir some sharp shredded cheddar cheese and butter into the grits

Voila!! Top the cheesy grits with shrimp/pepper/bacon deliciousness. Grits change in texture when they cool down, so make sure you enjoy it while it is hot!

TIP: If I am serving my family, I remove the tails for easy eating. For guests, I often leave the tails on for a pretty presentation, the choice is yours.

Shrimp and grits served in a white bowl

What To Serve With Shrimp and Grits

Shrimp and grits are pretty rich and filling, so if you’re pairing the meal with something keep it on the lighter side.

I love serving this easy shrimp and grits recipe alongside a simple tossed salad or even just with some dinner rolls to sop up the leftover butter from the shrimp. It is definitely a complete and filling meal on its own!

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5 from 11 votes
Review Recipe

Shrimp and Grits

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly Nilsson
Course Dinner
Cuisine American
This classic southern combo couldn’t be more comforting. Cheesy grits are topped with bacon, peppers, and juicy shrimp to create a mouthwatering dish you will not just have one bowl of!

Ingredients

  • 4 slices bacon chopped
  • 1/3 cup onion diced
  • 1/3 cup green bell pepper diced
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice fresh
  • 2 tablespoons parsley fresh, chopped
Cheese Grits
  • 2 cups chicken broth
  • 2 cups water
  • 1 1/2 cups cheddar cheese shredded
  • 1/4 cup butter
  • 1/2 teaspoon garlic powder
  • 1 cup grits

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Instructions

  1. Bring water, chicken broth and garlic powder to a boil in a medium pot. Add grits and cook for 18-20 minutes or thick and creamy (or follow times listed on your grits package). Remove from heat and stir in cheese and butter until melted.

  2. Meanwhile, chop bacon. Fry in a medium sized pan until crispy. Remove from pan leaving drippings in the pan (should be about 1 tablespoon).

  3. Saute onions in the bacon grease 3-4 minutes or until slightly softened. Add bell peppers and cook until tender, about 3 minutes more. Remove the peppers and onions from the pan and set aside.

  4. Toss the shrimp with garlic powder and Old Bay seasoning. Cook in the pan 2-3 minutes on each side. Add onion mixture back in along with lemon juice and parsley.

  5. Serve shrimp mixture overtop of grits. Garnish with crumbled bacon, parsley, and lemon wedges. 

Recipe Notes

If using quick cooking grits reduced cooking time to about 10 minutes or until creamy.
Nutrition Information
Calories: 427, Fat: 24g, Saturated Fat: 12g, Cholesterol: 250mg, Sodium: 1220mg, Potassium: 250mg, Carbohydrates: 23g, Protein: 27g, Vitamin A: 725%, Vitamin C: 18.6%, Calcium: 330%, Iron: 2.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword shrimp and grits

 

A bowl of shrimp and grits topped with crumbled bacon, juicy shrimp, peppers. and parsley.
A bowl of shrimp and grits topped with crumbled bacon, juicy shrimp, peppers. and parsley.
Top photo - Shrimp and grits served in a white bowl. Bottom photo - Plump and juicy shrimp on a bed of cheesy grits with bacon and parsley.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I made this dish for breakfast this morning along with a slices of garlic toast and my family loved it. Great flavors and excellent texture. I rate it 5 stars ⭐⭐⭐⭐⭐

    1. Hi Geraldine, for the full recipe you can scroll almost to the bottom of the post or click the jump to recipe button at the top! Enjoy.

    1. Hi Ollie, you will find the recipe towards the bottom of the post, or you can select jump to recipe at the top. Enjoy!

  2. My husband says that’s the best shrimp and grits, he has ever ate!! Thanks! Will be having them again. Bravo……

  3. A simple recipe that tastes so luxurious and high end. Grits are silky, buttery and cheesy. Flavor of the shrimp is perfect against the richness of the grits.

  4. Have not tried recipe yet, but could I put some cajun seasoning along with old bay? Fixed your Beef Stew, absolutely delicious!!

  5. Great recipe, can’t wait to try it!!! I noticed that you left the tails on the shrimp (in picture). May I ask why most recipes call for leaving them on? Except for shrimp cocktail or deep fried shrimp, I remove them as I don’t really like biting down on the shell.

  6. The best shrimp and grits I have ever eaten was at Matt the Millers. Unfortunately, I can not find the recipe any where. They make it with a creole sauce and wedges of cheesy grits. So good.