Recipe

Southern Shrimp and Grits

Creamy stone-ground grits topped with seared shrimp, bacon, and a bright, buttery pan sauce.

By Matt Campbell

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4.8

A cast iron skillet of Southern shrimp and grits with seared shrimp on top, crispy bacon pieces, sliced scallions, and a glossy buttery sauce pooling around creamy grits on a warm kitchen counter

Shrimp and grits is the kind of Southern comfort that feels fancy, but behaves like a weeknight meal if you treat it right. The trick is balance. You want cozy, creamy grits underneath and shrimp with crisp edges up top, then a quick pan sauce that wakes the whole thing up with lemon, garlic, and a little heat.

This version keeps ingredients easy to find and the steps low-drama. We cook the grits until they are spoonable and lush, then use the same pan for bacon and shrimp so nothing good gets left behind. If you have ever ordered shrimp and grits in a restaurant and wondered how it tastes so deep and bright at the same time, this is that feeling.

A small lineup of ingredients for shrimp and grits on a kitchen counter, including stone-ground grits, shrimp, bacon, cheddar, scallions, lemon, garlic, butter, and broth in simple bowls

Why It Works

Grits that stay creamy: A steady gentle simmer plus butter, milk, and cheddar gives you that rich spoonable texture without turning gluey.
Shrimp that actually sear: Pat them dry and cook in a hot pan in one layer. You get browned edges and tender centers.
A fast pan sauce with real punch: Bacon drippings, garlic, broth, and lemon deglaze the skillet and turn into a glossy sauce in minutes.
Southern flavor, not Southern stress: Everything is built in one flow so you are not juggling five burners at once.

Pairs Well With

Storage Tips

Best plan: Store the grits and shrimp separately if you can. Grits thicken a lot in the fridge, and shrimp can overcook when reheated.

Refrigerator

Grits: Cool, then store airtight for up to 4 days.
Shrimp and sauce: Store airtight for up to 2 days for best texture.

Reheating

Grits: Reheat in a saucepan over low heat with splashes of milk, broth, or water, stirring until creamy again. It will look wrong at first, then suddenly become smooth. Keep going.
Shrimp: Warm gently in a skillet over low heat just until heated through, 1 to 2 minutes. Or microwave in short bursts at 50% power to avoid rubber shrimp.

Freezing

Grits can freeze well, but the texture can vary a bit once thawed, especially with dairy and cheese mixed in. Freeze in portions up to 2 months. Thaw overnight and reheat slowly with extra liquid, stirring until smooth again. I do not recommend freezing cooked shrimp here.

Common Questions

Can I use quick grits?

You can, and it will still be tasty. The texture is just less plush than stone-ground. If you use quick grits, follow the package liquid ratio and start checking for doneness early, then finish with butter and cheese like the recipe says.

How long do stone-ground grits take?

True stone-ground grits usually take 45 to 60 minutes of gentle simmering to get fully tender (sometimes a little longer, depending on brand and grind). Cook them until they taste soft and creamy with no crunch, then finish with milk, butter, and cheese.

What is the best cheese for shrimp and grits?

Sharp cheddar is classic and bold. White cheddar, smoked gouda, or pepper jack also work. Keep it to a good melter and grate it yourself if possible so it melts smoothly.

How do I keep shrimp from getting tough?

Two rules: dry shrimp and short cook time. Sear 1 to 2 minutes per side depending on size, then pull them. They should be opaque and just barely firm. Remember they keep cooking a little in the hot sauce.

Can I make it without bacon?

Yes. Swap bacon for 2 tablespoons butter or a mix of butter and olive oil. To replace smokiness, add a tiny pinch of smoked paprika and taste from there.

Is shrimp and grits spicy?

It does not have to be. This recipe gives you a gentle kick from Cajun seasoning and optional hot sauce. You are in charge. Start mild, taste, then decide how much heat you want.

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)
Large skillet or cast iron skillet
Whisk (for lump-free grits)
Microplane or fine grater (for garlic, optional but nice)
Cutting board and knife
Tongs or a spatula

I love Southern food because it does not pretend to be delicate. It is honest, built on good technique and the belief that butter is a seasoning. The first time I really nailed shrimp and grits at home, it was not because I found some secret ingredient. It was because I slowed down for the grits, got the pan hot for the shrimp, and actually tasted the sauce before serving. That is the whole deal. Cozy base, crisp top, bright finish. If you catch yourself standing at the stove stealing shrimp straight from the skillet, you are doing it correctly.