Easy Shrimp and Grits - Bowl of Delicious (2024)

This Classic Shrimp and Grits recipe is SO easy, SO simple, and the ULTIMATE Southern comfort food. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone-ground grits with cheese (but it’s easy to adapt to have no bacon, or other flavors and ingredients). And the whole thing only takes 30 minutes to make!

Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. It’s traditionally a breakfast dish, but I love it for a quick dinner.

Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole/cajun spin.

In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end.

The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. It’s so insanely delicious!

I love the simplicity of this recipe. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor. When it comes to comfort food, I like mine to be simple.

This version of shrimp and grits keeps things simple. I used salt and pepper only for seasoning, with a garnish of green onions at the end. The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting.

First, let’s talk about the grits.

What kind of grits to use for Shrimp and Grits

I used stone-ground yellow grits to make these classic shrimp and grits. You can use white if you want, and they are more traditional… the only reason I used yellow is because it’s the only thing my grocery store had.

I DO recommend that you use stone ground, however, whether they are white or yellow. I used Bob’s Red Mill Yellow Corn Grits/Polenta. Make sure you don’t buy cornmeal by accident- it’s not the same!

Stone ground grits are classic. They are the steel cut oats of the grit world. The texture has some bite to it, and the flavor is, for lack of a better word, super “corny.”

They do, however, take longer to cook than quick cooking grits or instant grits. If you are pressed for time, you can certainly use one of these as a substitute.

How to save time cooking stone-ground grits

Here’s my time-saving trick for cooking up these delicious grits:you don’t have to whisk them continuously. Some traditional Southern cooks may be rolling in their graves right now. Many people think that you do have to whisk or stir them for almost the entire cooking time.

The thought is that the more you whisk the grits, the more starch is released, and the creamier the grits become. Kind of like when you cook risotto.

And while this may be true, I find that grits will get creamy no matter what, and it’s not worth the labor of constantly attending to them.

Instead, I whisk them every few minutes for about 10-15 minutes. Then, when they are creamy but still not quite done, I cover them and remove them from the heat to let them steam the rest of the way. It comes out perfect, with much less labor and boiling grits sputtering in your face!

This method also allows plenty of time to prepare the bacon, shrimp, and sauce portion of the shrimp and grits.

See Also

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What kind of shrimp to use for Shrimp and Grits

While we’re on the subject of what’s worth the time and what’s not, I recommend buying already peeled and deveined shrimp.

I spent a good 20 minutes peeling and deveining the shrimp myself, and while I may have saved some money, I didn’t think the time spent peeling them was worth it.

You can save a bit of money buying shrimp with the peels on, but I don’t think it’s worth it. The grits are so cheap, so spend a little more money on some already peeled and deveined shrimp.

I DO recommend buying large or jumbo shrimp. They are easier to cook, and have a meatier texture that holds up well with the creamy soft grits. And I think the flavor is better, since they are harder to overcook.

How to make shrimp and grits

Cooking shrimp and grits is easy- just cook the grits and add some cheese. While they’re cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan!

1. Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness.
2. Then, cook up some bacon until it’s crispy, then remove it from the pan and chop it up when it’s cool.
3. Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat. This will only take a few minutes, since shrimp is really fast to cook.
4. Add some butter and chicken stock to the shrimp. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. SO GOOD!
5. Stir in some shredded cheese into the grits. YUM. I used cheddar.

To serve, spoon some grits into a shallow bowl, and scoop some of the shrimp and some of the sauce on top. Then, sprinkle with the chopped bacon and some sliced green onions. It’s so simple and delicious!

FAQs and Variations

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