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This shrimp and grits recipe goes together like… well… shrimp and grits!
In this flavor packed recipe, cheesy buttery grits are topped with bacon, peppers, and juicy shrimp for one of my all time favorite comfort foods!
Perfect Shrimp and Grits Every Single Time
I have a deep love for Southern food like collard greens and succotash, and a bowl of shrimp and grits definitely tops my list.
- Comforting and delicious, this recipe is tested and perfected for delicious results.
- It’s a satisfying meal ready in about 30 minutes – perfect for busy weeknights.
- This recipe is easy to make and tastes restaurant worthy!
What are Grits?
Made from corn, grits are similar in texture to creamy polenta and they can be served any time of day and enjoy them 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). Depending on the grind, grits can need more or less time so check your package.
How To Make Shrimp and Grits
Shrimp and grits is a simple dish to prepare, and it’s the ultimate in comfort food. Depending on the type of grits you use, the cooking time can vary (check your package to be sure).
- Cook Grits: Cook the grits in broth & water (per the full recipe below).
- Crisp Bacon: While the grits cook, fry bacon. Set aside to drain on paper towels.
- Cook Shrimp: Fry shrimp and peppers in bacon grease with seasoning.
- Finish & Serve: Stir sharp shredded cheddar cheese & butter into the grits.
Voila!! Spoon the shrimp mixture over the cheesy grits.
Feeling Fancy?
If serving shrimp and grits to guests, I like to leave the tails on for a pretty presentation. If I am serving my family, I buy shrimp without the tails for easy eating; the choice is yours.
Serving Suggestions & Leftovers
Shrimp and grits are rich and filling, so if you’re adding a side, keep it light. I like to garnish them with green onions or fresh parsley.
Serve this easy shrimp and grits recipe alongside a simple tossed salad or even just with some cornbread or dinner rolls to sop up the leftover butter from the shrimp.
Keep leftovers in the refrigerator for up to 4 days, storing the shrimp and grits separately. Grits will thicken as they cool, so add additional broth or a splash of heavy cream when reheating.
More Easy Shrimp Recipes
Did your family love these Shrimp and Grits? Be sure to leave a rating and a comment below!
Shrimp and Grits
Equipment
Ingredients
- 4 slices bacon chopped
- ⅓ cup diced onion
- ⅓ cup diced green bell pepper or red bell pepper
- 1 pound medium shrimp peeled and deveined
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Cheese Grits
- 2 cups chicken broth
- 2 cups water
- ½ teaspoon garlic powder
- 1 cup grits *
- 1 ½ cups shredded cheddar cheese
- ¼ cup butter
Instructions
- To make the grits, in a medium saucepan, add chicken broth, water, and garlic powder and bring to a boil over high heat. While whisking, slowly add the grits. Reduce the heat to a simmer and cook uncovered for 18-20 minutes or thick and creamy (or follow the cooking times listed on your package). Remove from heat and stir in cheese, butter, and salt to taste.
- While the grits are cooking, chop the bacon and add to a large skillet. Cook over medium-high heat until crispy. Remove the bacon from the skillet, reserving 1 tablespoon of drippings in the pan.
- Reduce the heat to medium and add the onions to the bacon grease. Cook until slightly softened, stirring occasionally, about 3 to 4 minutes. Add the bell peppers and cook until tender, about 3 minutes more. Transfer the peppers and onions to a bowl and set aside.
- Season the shrimp with garlic powder, Old Bay seasoning, ½ teaspoon salt & ¼ teaspoon pepper. Turn the heat up to medium-high and let heat for 1 minute. You can add 1 tablespoon of oil if needed.
- Add the shrimp to the skillet and cook for 3 to 4 minutes or until pink and opaque, stirring occasionally. Add the onion mixture, lemon juice, and parsley and stir to combine.
- Spoon the grits into a bowl and top with shrimp, spooning any sauce from the pan overtop. Garnish with crumbled bacon, parsley, and lemon wedges.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Side Dish
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My husband is a picky eater, so I was a little scared trying this receipy on him.
He loved it so much he asked for seconds.
That is so great, Carol! I am glad he enjoyed it.
Being vegetarian, how is this without bacon?
It changes the flavor but still delicious.
This was AMAZING. Made it on a whim – Loved the flavor and ease. I did a bit of prep ahead and made the sauce and just had to make the polenta and then just had to cook the shrimp towards the end of the polenta cooking time.