Recipe

Creamy Shrimp and Grits

Southern-style shrimp and grits with creamy stone-ground grits, Cajun shrimp, and a buttery lemon-garlic pan sauce.

By Matt Campbell

•

4.8

A steaming bowl of creamy stone-ground grits topped with Cajun-spiced shrimp and a glossy buttery pan sauce, shot on a rustic wooden table in natural window light

Shrimp and grits is the kind of dish that looks like you planned your whole life around brunch, but secretly it is just two things done right: creamy grits and shrimp with a fast, buttery pan sauce. This version keeps it Southern-style and weeknight-friendly, with Cajun seasoning, garlic, a splash of broth, and lemon to wake everything up.

Two key moves make this one sing. First, cook the grits low and slow until they are velvety, then finish with butter and cheese if you want. Second, cook the shrimp hot and quick so they stay juicy, then build your sauce in the same pan so nothing gets left behind.

Shrimp sizzling in a cast iron skillet with Cajun spices and butter, captured mid-sear with light steam rising

Why It Works

Separate cook times, zero chaos: grits take time, shrimp take minutes. We treat them accordingly so nothing overcooks.
Stone-ground texture done right: creamy, not pasty, with enough body to hold a sauce.
Buttery pan sauce that tastes like effort: garlic, broth, lemon, and a little spice pull everything together fast.
Flexible finishes: go classic with sharp cheddar, or lean fancy with Parmesan. Add bacon if you are feeling bold.

Pairs Well With

Storage Tips

Shrimp and grits are best right after cooking, but leftovers can still be really good if you store them smart.

How to store

Separate if you can: put grits in one container and shrimp plus sauce in another. This keeps the shrimp from getting rubbery.
Refrigerate: up to 2 days.
Freezing: cooked shrimp can be frozen, but it is not ideal for texture. Grits can be frozen too, though they may turn a little grainy when thawed. If you freeze, use a tight container for up to 1 month.

Reheating

Grits: reheat in a saucepan over low heat with splashes of water, milk, or broth, stirring often until creamy again.
Shrimp: warm gently in a skillet just until heated through, 1 to 2 minutes. Do not boil the sauce.
Microwave option: microwave grits with a splash of liquid in 30-second bursts, stirring each time. Add shrimp at the end just to warm through.

Common Questions

How do I keep grits from turning gummy?

Gummy grits usually come from cooking too hot, not enough liquid, or holding them too long once they are done. Stirring early helps too, especially with stone-ground. For stone-ground, whisk the grits in slowly, then drop to a low simmer. Stir frequently for the first 5 minutes to prevent clumps, then stir every few minutes until tender. If they tighten up before they taste tender, add a splash of hot water or broth and keep going.

What is the best grind for shrimp and grits?

Stone-ground grits give you the best flavor and texture. They are coarser and take longer, usually 25 to 40 minutes depending on brand. If you only have regular grits, they will cook faster and be smoother. Quick grits work in a pinch, but the texture is softer and less hearty.

Can I make shrimp and grits ahead?

You can make the grits ahead and reheat with extra liquid. Cook the shrimp fresh if possible. It is only a few minutes and keeps them tender.

How do I reheat leftovers without overcooking the shrimp?

Reheat the grits first with added liquid until creamy, then warm the shrimp in the sauce separately over low heat for 1 to 2 minutes. Combine in the bowl at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid (for grits)
Whisk (to prevent lumps)
Large skillet, preferably cast iron or stainless (for shrimp and sauce)
Tongs or a spatula
Microplane or fine grater (optional, for Parmesan)
Measuring cups and spoons

The first time I tried to make shrimp and grits at home, I treated the shrimp like the main character and the grits like a side quest. Bad call. The shrimp were perfect for about thirty seconds, then the grits were still crunchy, and I was standing there like, cool, so I made spicy rubber and corn gravel.

Now I do it the sane way: start the grits, let them do their slow, cozy thing, then sear the shrimp at the last minute and build a quick pan sauce that tastes like you babysat it all day. It is relaxed cooking with a tiny bit of drama, which is exactly my favorite ratio.

Creamy Shrimp and Grits

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Ingredients

For the grits

1 cup stone-ground grits (see note on coarseness)
4 cups water, chicken broth, or a mix (low-sodium is smart here)
1 cup whole milk (or half-and-half for extra richness)
1 tsp kosher salt, plus more to taste
2 tbsp unsalted butter (plus more to finish, optional)
1 cup shredded sharp cheddar (optional)
1/2 cup grated Parmesan (optional alternative to cheddar)
Freshly ground black pepper
Extra hot water or broth, as needed (stone-ground varies, and grits can get thirsty)

For the shrimp and pan sauce

1 lb large shrimp, peeled and deveined (tails on or off)
2 tsp Cajun seasoning (note: salt and heat vary by brand)
1 tbsp olive oil
3 tbsp unsalted butter, divided
3 cloves garlic, minced
1/3 cup chicken broth or seafood stock (low-sodium if your Cajun seasoning is salty)
1 tbsp lemon juice (plus wedges for serving)
1 tsp Worcestershire sauce (optional but great)
2 tbsp chopped scallions or parsley
Hot sauce, to serve

Optional add-ins

4 slices bacon, cooked and crumbled
Pinch of smoked paprika (especially good if you skip bacon)

Note on grits coarseness: Stone-ground grits vary by brand. Some are fairly coarse and can take 40 minutes, others are medium-coarse and finish closer to 25 minutes. Start tasting at 25 minutes and cook until tender, adding hot liquid as needed.

Quick spice note: If you want it mild, use a mild Cajun seasoning (or start with 1 teaspoon and add more at the end). If you want it hotter, add cayenne or hot sauce instead of piling on more salty seasoning.

Instructions

Cook the grits (cook time: 25 to 40 minutes)

In a medium saucepan, combine 4 cups water or broth and 1 cup milk with 1 teaspoon kosher salt. Heat over medium, stirring occasionally, until steaming and gently simmering (small bubbles, not a hard boil). This keeps the milk from scorching.
Slowly whisk in the stone-ground grits in a steady stream. Keep whisking for about 30 seconds to prevent clumps.
Reduce heat to low so the grits barely simmer. Cover partially and cook, stirring often, especially during the first 5 minutes. If the grits thicken before they taste tender, stir in a splash of hot water, broth, or milk and keep going.
Start tasting at 25 minutes. They are done when tender with a creamy texture, not crunchy.
Turn off the heat and stir in 2 tablespoons butter. Add cheese if using: cheddar for classic comfort, Parmesan for a sharper, saltier finish. Season with black pepper and more salt as needed. Keep warm on very low heat, adding a splash of liquid if they tighten up.

Cook the shrimp and sauce (cook time: 6 to 8 minutes)

Pat shrimp dry with paper towels. Toss with Cajun seasoning.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
Sear shrimp in a single layer, 1 to 2 minutes per side, until just opaque and pink. Look for a gentle C-shape curl, not a tight O-shape. Transfer shrimp to a plate. Do not overcook.
Reduce heat to medium. Add remaining 2 tablespoons butter, then stir in garlic for about 30 seconds until fragrant.
Pour in broth, lemon juice, and Worcestershire if using. Scrape up the browned bits and simmer 1 to 2 minutes until glossy. Taste before adding extra salt since Cajun seasoning and broth can both bring it.
Return shrimp to the pan and toss for 30 to 60 seconds, just to coat and warm through. Stir in scallions or parsley. Taste and adjust with lemon, salt, or a dash of hot sauce.

Assemble

Spoon creamy grits into bowls.
Top with shrimp and plenty of pan sauce.
Finish with bacon (if using), extra pepper, and lemon wedges.

Butter and cheese options: For ultra-rich grits, swap milk for half-and-half and finish with an extra tablespoon of butter. For cheese, cheddar is classic, Parmesan is punchy, and a mix of both is honestly the best of both worlds.

Nutrition information is estimated.

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