Savor the South: Mastering Classic Shrimp and Grits

This Southern Shrimp and Grits recipe is pure comfort food: tender jumbo shrimp cooked in smoky bacon drippings and served over rich, creamy grits loaded with sharp cheddar cheese and butter. Finish everything with crisp bacon and sliced green onions, and you’ve got a classic Southern-inspired meal that’s simple enough to make at home.

The best part?

You don’t need a huge ingredient list to make really good shrimp and grits.

We’re keeping this version simple and letting the main ingredients do the work.

The grits cook in a combination of chicken broth and whole milk until they’re soft and creamy. Sharp cheddar and butter make them even richer. Meanwhile, bacon gets crisp in a skillet, and we use a little of that bacon grease to cook the shrimp.

Then the shrimp get finished with butter and chicken broth, creating a simple savory skillet liquid that gets spooned right over those cheesy grits.

Smoky bacon, plump shrimp, creamy grits, melted cheddar, and plenty of butter?

Yes, please.

Why You’ll Love This Southern Shrimp and Grits Recipe

There are plenty of complicated shrimp and grits recipes out there, but this one doesn’t need to be.

You’ll love it because it’s:

• Rich and creamy
• Made with jumbo shrimp
• Loaded with sharp cheddar cheese
• Cooked with smoky bacon
• Full of buttery flavor
• Made with simple grocery store ingredients
• Easy enough for a weeknight
• Comforting enough for Sunday breakfast or dinner
• Ready without making a complicated sauce
• Easy to customize with additional seasoning

It’s also one of those dishes that works at just about any time of day.

Breakfast?

Absolutely.

Brunch?

Definitely.

Dinner?

That’s probably when I’m eating it.

What Are Shrimp and Grits?

At its simplest, shrimp and grits combines cooked grits with seasoned shrimp.

But those two ingredients are just the beginning.

Different versions can include bacon, sausage, peppers, onions, cheese, cream, gravy, Cajun or Creole seasoning, hot sauce, lemon, or any number of other ingredients.

For my version, we’re keeping the focus on cheesy grits, jumbo shrimp, and bacon.

The grits are cooked with chicken broth, whole milk, and butter before sharp cheddar cheese is stirred in.

The shrimp are cooked in bacon fat and finished with a little chicken broth and butter.

That skillet liquid gets spooned over the grits along with the shrimp, and everything gets topped with chopped bacon and green onions.

It’s simple Southern comfort food that’s packed with flavor.

A Little History Behind Shrimp and Grits

Shrimp and grits has deep roots in the coastal South, particularly in the Lowcountry of South Carolina and Georgia.

The dish is strongly connected to the foodways of the Gullah Geechee people, whose culinary traditions were shaped by West and Central African knowledge and ingredients alongside the foods available in the American South.

Historically, combinations of shrimp and ground corn were eaten as relatively simple meals in coastal communities. Shrimp and grits later spread far beyond the Lowcountry and evolved into the restaurant-style dish now found throughout the South.

Today you’ll find countless variations.

Some are extremely simple.

Others include elaborate sauces, andouille sausage, bell peppers, Creole seasoning, or other additions.

There isn’t just one way to make shrimp and grits, and this recipe is my easy, cheesy, bacon-filled version.

Ingredients You’ll Need

Jumbo Shrimp

You’ll need 1 pound jumbo shrimp, peeled and deveined.

Larger shrimp are especially nice for shrimp and grits because they stay plump and give you substantial pieces of shrimp in every serving.

You can buy shrimp already peeled and deveined to save prep time.

Before seasoning them, pat the raw shrimp dry with paper towels.

Removing excess surface moisture helps them cook rather than steam when they hit the skillet.

Bacon

You’ll need 4 strips of bacon.

Bacon does double duty in this recipe.

First, we’re going to cook it until crisp and use the chopped bacon as a garnish.

But we’re also saving 2 tablespoons of bacon grease to cook the shrimp.

That gives the shrimp a wonderful smoky, savory flavor without requiring a long list of seasonings.

Chicken Broth

You’ll need 2½ cups chicken broth, divided.

Two cups go into the grits.

The remaining ½ cup gets added to the skillet with the shrimp and butter.

Chicken stock can also work if that’s what you have.

Whole Milk

You’ll need 2 cups whole milk.

Cooking the grits in both chicken broth and whole milk gives you much more flavor and creaminess than using plain water.

You don’t need heavy cream to make creamy grits.

Whole milk, butter, and cheese give us plenty of richness.

Sharp Cheddar Cheese

You’ll need 1 cup shredded sharp cheddar cheese.

Sharp cheddar gives the grits a noticeable cheesy flavor without needing an enormous amount of cheese.

If possible, shred your own cheese from a block.

Freshly shredded cheese generally melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.

Butter

You’ll need 4 tablespoons butter, divided.

Three tablespoons go into the grits.

The remaining tablespoon goes into the skillet with the shrimp and chicken broth.

Yes, there’s bacon grease and butter.

We’re making Southern shrimp and grits.

This isn’t the moment to be shy.

Grits

You’ll need ¾ cup grits.

The exact cooking time can vary depending on the type and brand of grits you’re using, so check the package as well as watching the texture.

For this recipe, we’re cooking until the grits become soft and creamy.

Salt and Black Pepper

Season with salt and black pepper to taste.

Remember that chicken broth, bacon, butter, and cheddar can all contribute saltiness.

I recommend tasting before getting too aggressive with additional salt.

Green Onions

Chopped green onions are optional but highly recommended for garnish.

They add fresh flavor and a little color that cuts through the richness of the cheese grits and bacon.

What Type of Grits Should I Use?

Walk into the grocery store and you may see several types of grits.

And yes, it can get confusing.

Stone-Ground Grits

Stone-ground grits are less processed and generally have a more pronounced corn flavor and coarser texture.

They usually take longer to cook.

If you’re using stone-ground grits, follow the package instructions for timing because they may require considerably longer than 10–15 minutes.

Quick Grits

Quick grits have been processed to reduce cooking time.

They’re convenient and can work well for a fast shrimp and grits recipe.

Instant Grits

Instant grits are the most processed and cook extremely quickly.

I wouldn’t choose individual instant-grit packets for this recipe if you want that rich, creamy homemade texture.

The biggest rule is simple: cook your particular grits until they’re tender.

Don’t force stone-ground grits into a quick-grits cooking time.

White Grits vs. Yellow Grits

Either can work.

White grits are made from white corn, while yellow grits are made from yellow corn.

There can be subtle differences in flavor depending on the variety and how they’re processed, but both can make delicious cheese grits.

Use whichever you prefer and can easily find.

Tools for this recipe

Cheese Grater

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Glass Measuring Cups Set

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measuring cups

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How to Make Southern Shrimp and Grits

Step 1: Start the Grits

In a medium saucepan, combine:

• 2 cups chicken broth
• 2 cups whole milk
• 3 tablespoons butter
• A pinch of salt

Bring the mixture to a gentle boil.

Keep an eye on it.

Milk can boil over surprisingly quickly, and nobody wants to start dinner by scrubbing burnt milk off the stove.

Step 2: Gradually Add the Grits

Slowly pour ¾ cup grits into the liquid while continuously whisking.

Don’t dump the entire amount in at once.

Gradually adding the grits while whisking helps prevent lumps.

Reduce the heat as needed to maintain a gentle simmer.

Cook for approximately 10–15 minutes, whisking every few minutes, or until the grits are soft and creamy.

Again, if you’re using stone-ground grits or another variety with a longer package cooking time, continue cooking until they’re actually tender.

Texture matters more than the clock.

How Do You Keep Grits From Getting Lumpy?

Whisk while you’re adding them to the hot liquid.

That’s the easiest way.

Sprinkle the grits in gradually rather than dumping them into the saucepan in one big pile.

Then continue whisking as the mixture comes back to a simmer.

As the grits cook and thicken, give them another good whisk every few minutes.

Step 3: Let the Grits Rest

Once the grits are soft and creamy, remove the saucepan from the heat.

Cover and set aside.

They’ll continue softening slightly while you prepare the bacon and shrimp.

If they become thicker than you’d like while sitting, don’t panic.

You can loosen them with a splash of warm milk or chicken broth before serving.

Step 4: Cook the Bacon

Place 4 strips of bacon in a large nonstick or cast iron skillet.

Cook until crisp.

Transfer the cooked bacon to a paper towel-lined plate.

Once it’s cool enough to handle, chop it into small pieces.

Don’t throw away all those pan drippings.

Reserve approximately 2 tablespoons bacon grease in the skillet.

That’s where we’re cooking the shrimp.

Why Cook Shrimp in Bacon Grease?

Flavor.

Bacon fat gives the shrimp an immediate smoky, savory flavor.

And since we’re already cooking bacon for the finished dish, it makes sense to use those pan drippings rather than dirtying another pan or adding olive oil.

It’s one of those small things that makes a simple recipe taste much more interesting.

Step 5: Prepare the Shrimp

Pat 1 pound peeled and deveined jumbo shrimp dry with paper towels.

Season with salt and black pepper to taste.

You can add additional spices if you’d like, but they’re optional.

The bacon grease, butter, chicken broth, and cheddar already bring plenty of flavor to this recipe.

Do You Need to Rinse Raw Shrimp?

No.

There’s no need to rinse raw shrimp under running water before cooking.

Instead, pat the shrimp dry with clean paper towels.

This avoids splashing raw seafood juices around your sink and surrounding kitchen surfaces and gives you a drier surface for better cooking.

Step 6: Cook the Shrimp

Heat the reserved bacon grease in the skillet over medium to medium-high heat.

Once hot, arrange the shrimp in a single layer.

Cook for approximately 2 minutes on the first side.

Flip and cook for approximately another 1–2 minutes, depending on their size.

Shrimp cook very quickly.

You want them opaque, pink, and plump.

Don’t continue cooking them unnecessarily.

How Do You Know When Shrimp Are Done?

Perfectly cooked shrimp should be opaque and firm but still tender.

They’ll curl as they cook.

One of the biggest mistakes people make with shrimp is simply cooking them for too long.

Jumbo shrimp may need slightly more time than smaller shrimp, but we’re still talking about minutes—not a long simmer.

As soon as they’re cooked through, move on to the next step.

Step 7: Make the Simple Skillet Sauce

Add the remaining:

• 1 tablespoon butter
• ½ cup chicken broth

to the skillet with the shrimp.

Stir gently until the butter melts and the broth is hot.

As you stir, scrape up some of those flavorful pan drippings.

We’re not making a thick gravy or heavy cream sauce.

This is just enough savory, buttery liquid to spoon over the grits with the shrimp.

Step 8: Add the Cheese to the Grits

Uncover your warm grits.

Add 1 cup shredded sharp cheddar cheese.

Stir until the cheese has completely melted and the grits are smooth and creamy.

Taste.

Add additional salt and black pepper if needed.

Remember that the bacon and shrimp mixture will add additional salty, savory flavor when everything comes together.

What Makes Grits Creamy?

There isn’t one secret ingredient.

It’s a combination of things.

For this recipe, we’re using:

• Chicken broth
• Whole milk
• Butter
• Sharp cheddar cheese
• Gentle cooking
• Regular whisking

And most importantly, we’re giving the grits enough time to become tender.

Undercooked grits aren’t creamy grits.

What If My Grits Get Too Thick?

Grits naturally thicken as they sit.

If yours become too thick before you’re ready to serve, add a splash of warm chicken broth or milk.

Stir well.

Add only a little liquid at a time until you reach the consistency you want.

What If My Grits Are Too Thin?

Keep cooking them gently.

Grits thicken as the ground corn absorbs liquid.

Don’t immediately add more dry grits to the pot unless you’re following instructions appropriate for your particular type of grits.

Give them time first.

Step 9: Assemble the Shrimp and Grits

Spoon a generous portion of cheesy grits into each bowl.

Arrange the tender shrimp over the top.

Make sure you spoon some of that buttery skillet liquid over everything too.

Don’t leave the good stuff behind in the pan.

Finish each bowl with:

• Chopped crisp bacon
• Sliced green onions
• Freshly cracked black pepper, if desired

Serve immediately while the grits are hot and creamy.

Can I Add Cajun Seasoning?

Absolutely.

If you want more spice, Cajun seasoning is an easy addition.

Season the shrimp before adding them to the skillet.

Just be aware that many Cajun seasoning blends contain quite a bit of salt.

Since bacon, chicken broth, and cheddar are already salty, taste and season carefully.

Can I Use Creole Seasoning?

Yes.

Creole seasoning is another easy way to add more spice and complexity to the shrimp.

The exact flavor and salt level varies considerably by brand, so start with a small amount.

Can I Add Cayenne Pepper?

If you want some heat without using a full seasoning blend, add a pinch of cayenne pepper to the shrimp.

A little goes a long way.

Can I Add Hot Sauce?

Absolutely.

I actually prefer serving hot sauce at the table.

That lets everyone control how spicy their own bowl becomes.

A few drops over creamy cheese grits and smoky shrimp can be delicious.

What About Lemon Juice?

A squeeze of fresh lemon juice over the finished shrimp can add brightness and a little acidity.

It’s optional and not necessary for the recipe, but it’s an easy addition if you prefer a fresher finish.

Can I Add Worcestershire Sauce?

Some shrimp and grits recipes include Worcestershire sauce in the shrimp mixture.

You certainly can experiment with it, but you don’t need it here.

Bacon fat, chicken broth, butter, cheese, and shrimp already give us plenty of savory flavor.

Can I Add Andouille Sausage?

Yes, although you’ll be turning this into a heartier variation of the original recipe.

Brown sliced andouille sausage and serve it alongside the shrimp.

Because andouille and bacon are both smoky and salty, you may want to reduce the bacon if you’re using both.

Can I Add Bell Peppers?

Absolutely.

Diced red bell peppers or green bell peppers can be sautéed in the skillet after the bacon cooks.

You could also add onion.

That’s a great option if you want to build more vegetables and flavor into the shrimp mixture.

For this easy version, I keep the ingredient list much simpler.

Do I Need Heavy Cream?

No.

These grits get plenty creamy from whole milk, butter, and cheddar cheese.

Heavy cream would make them even richer, but I don’t think it’s necessary.

Can I Use Chicken Stock Instead of Chicken Broth?

Yes.

Chicken stock and chicken broth can both work.

Just pay attention to the salt level.

Some store-bought broths and stocks are much saltier than others.

Can I Use Water Instead?

You technically can cook grits in water, but you’ll lose flavor.

Chicken broth and whole milk are doing a lot of work here.

They season the ground corn from the inside as it cooks rather than relying on toppings to provide all the flavor later.

Can I Use Frozen Shrimp?

Yes.

Frozen shrimp are extremely convenient.

Thaw them completely before cooking and pat them thoroughly dry with paper towels.

Excess water on the shrimp can cool down the skillet and cause them to steam.

What Size Shrimp Is Best?

I like jumbo shrimp for this recipe.

Larger shrimp create a more substantial bite and are less likely to disappear underneath the grits.

But you can use other sizes.

Just adjust the cooking time.

Smaller shrimp will cook faster.

Can I Use Turkey Bacon?

Yes, but there’s one important difference.

Turkey bacon doesn’t render the same amount of fat as traditional pork bacon.

Since this recipe uses 2 tablespoons of bacon grease to cook the shrimp, you may need to add butter or a little olive oil to the skillet if you substitute turkey bacon.

Are Shrimp and Grits Breakfast or Dinner?

Both.

Historically, shrimp and grits have connections to breakfast in the coastal South, but today you’ll see the dish served for breakfast, brunch, lunch, and dinner.

That’s part of what I love about it.

There’s really no wrong time of day for cheesy grits and shrimp.

What to Serve With Southern Shrimp and Grits

Shrimp and grits are filling enough to serve as a meal on their own.

But if you’re serving a larger Southern-style dinner, try them with:

• Collard greens
• Green beans
• Roasted vegetables
• Cornbread
• Biscuits
• Side salad
• Fried green tomatoes

I especially like something green alongside the rich cheese grits and bacon.

Easy Southern Comfort Food for Dinner

Don’t let shrimp and grits intimidate you.

When you break the recipe into its individual parts, it’s incredibly manageable.

Make creamy grits.

Cook bacon.

Cook shrimp.

Add butter and broth.

Stir cheese into the grits.

Put everything in a bowl.

That’s dinner.

The biggest thing is timing.

Grits are best when they’re warm and creamy, and shrimp are best immediately after cooking.

Have everything else ready so you can assemble and serve as soon as the shrimp come out of the skillet.

Can I Make Shrimp and Grits Ahead?

Parts of the recipe can be prepared ahead, but I strongly prefer cooking the shrimp right before serving.

Shrimp are so quick to cook that there’s not much benefit to making them hours ahead and reheating them.

The grits can be reheated, although they’ll thicken considerably as they cool.

Add milk or chicken broth while gently reheating to bring back their creamy consistency.

You can cook and chop the bacon ahead of time.

How to Store Leftover Shrimp and Grits

Transfer leftovers to an airtight container and refrigerate promptly.

For the best results, store the shrimp separately from the grits if possible.

That allows you to reheat the grits thoroughly without repeatedly cooking the shrimp.

Enjoy refrigerated leftovers within 3–4 days.

How to Reheat Grits

Cold grits become very thick.

That’s normal.

Place them in a saucepan over low heat or in a microwave-safe bowl.

Add a splash of milk or chicken broth.

Heat gently, stirring periodically, until they loosen and become creamy again.

Add additional liquid as needed.

How to Reheat Shrimp Without Making Them Rubbery

Gently.

The shrimp are already cooked, so you’re only trying to warm them.

Overheating leftover shrimp can make them tough and rubbery.

I prefer reheating the grits first and warming the shrimp separately just until heated through.

More Southern-Inspired Recipes From Krystel’s Cooking

If you love Southern shrimp and grits, try my Southern Style Dirty Rice next. It’s another hearty Southern-inspired dish that’s packed with savory flavor and makes a great addition to a comfort-food dinner.

My Easy Shrimp and Sausage Gumbo is another great choice when you’re craving shrimp with bold Southern flavor. It’s especially good when you want something warm and comforting.

For another easy Cajun-inspired dinner, try my Easy Slow Cooker Jambalaya. It’s a great option when you want those Louisiana-inspired flavors with more hands-off cooking.

My Easy Cajun Shrimp Boil is perfect when you want shrimp to be the star of the meal, especially for family gatherings and casual entertaining.

And if you’re looking for another rich, flavorful shrimp dinner, my Garlic Parmesan Roasted Shrimp is an easy option that requires very little prep.

Frequently Asked Questions

What are Southern shrimp and grits?

Shrimp and grits is a Southern dish combining cooked grits with shrimp. Modern versions often include ingredients such as bacon, cheese, sausage, peppers, or savory sauces.

What kind of shrimp should I use?

I recommend peeled and deveined jumbo shrimp.

Can I use frozen shrimp?

Yes. Thaw them completely and pat them dry before cooking.

Should I rinse shrimp before cooking?

No. There’s no need to rinse raw shrimp. Pat them dry with paper towels instead.

What kind of grits are best?

Stone-ground grits have excellent corn flavor, while quick grits are convenient. Use the variety you prefer and adjust the cooking time according to the package and texture.

Can I use instant grits?

You technically can, but I prefer regular quick or stone-ground grits for a better homemade texture.

Are white grits or yellow grits better?

Both work. The choice mostly comes down to preference and availability.

How do you make grits creamy?

Cook them with flavorful liquid, whisk regularly, give them enough time to soften, and finish them with butter and cheese.

Why are my grits lumpy?

The grits may have been added too quickly. Gradually whisk them into the hot liquid to help prevent lumps.

Why are my grits so thick?

Grits naturally thicken as they cool. Stir in a little warm milk or chicken broth until they reach your preferred consistency.

What cheese is best for shrimp and grits?

This recipe uses sharp cheddar cheese for plenty of flavor.

Can I use heavy cream?

You can, but it isn’t necessary. Whole milk, butter, and cheese already make these grits rich and creamy.

How long does shrimp take to cook?

Jumbo shrimp generally need only a few minutes. Cook for approximately 2 minutes on one side and another 1–2 minutes after flipping, adjusting as necessary for size.

Can I add Cajun seasoning?

Yes. Cajun or Creole seasoning is an easy way to make the shrimp spicier.

Can I add hot sauce?

Absolutely. Add it to your serving or put it on the table so everyone can season their own bowl.

What goes with shrimp and grits?

Collard greens, green beans, cornbread, biscuits, salads, and roasted vegetables are all great options.

Can shrimp and grits be made ahead?

You can prepare some components ahead, but shrimp are best cooked immediately before serving.

How do I store leftovers?

Refrigerate promptly in an airtight container and use within 3–4 days.

Final Thoughts

These Southern Shrimp and Grits are proof that you don’t need a long list of ingredients to make really good Southern comfort food.

The grits are rich and creamy from chicken broth, whole milk, butter, and sharp cheddar cheese.

The bacon gets cooked until crisp, and instead of wasting those flavorful pan drippings, we use the bacon grease to cook the jumbo shrimp.

Then butter and chicken broth go into the skillet to create just enough savory liquid to spoon over everything.

Put it all together and you get creamy cheese grits, tender shrimp, smoky bacon, buttery pan juices, and fresh green onions in every bowl.

And that’s really all I need.

You can absolutely dress shrimp and grits up with Cajun seasoning, Creole seasoning, hot sauce, peppers, sausage, or whatever else your taste buds are asking for.

But don’t feel like you have to.

Sometimes the classic combination of shrimp, creamy grits, bacon, butter, and cheese is more than enough.

Serve it for breakfast, brunch, or dinner.

I vote dinner.

Preferably with extra bacon on top.nd when the aroma fills your home, and the first bite takes you straight to the heart of South Carolina or New Orleans, share that moment. Share it with family, with friends, or simply savor it yourself. Because that’s the beauty of southern cooking—it’s all about bringing people together, one incredible meal at a time.