Shrimp and Grits: An Amazing Ultimate Recipe You Need Tonight

Shrimp and Grits: An Amazing Ultimate Recipe You Need Tonight

Introduction

Imagine the warm, buttery steam rising from a shallow bowl as forkfuls reveal creamy, slightly toothsome grits cradling plump, garlicky shrimp seared to rosy perfection. The aroma of smoky bacon and paprika fills the kitchen; the first bite greets you with a silky mouthfeel, a gentle heat from cayenne, and the bright lift of fresh parsley. This is comfort with a Southern soul — indulgent, reassuring, and surprisingly quick to pull together.

This Shrimp and Grits recipe is perfect for a cozy weekend brunch, a weeknight dinner when you want something special without fuss, or a festive gathering when you want to impress friends and family. If you love hearty, savory dishes that feel homey but restaurant-worthy, you’ll want to try this tonight. For other gluten-free breakfast ideas to pair with a relaxed brunch spread, consider my spin on gluten-free banana pancakes as a sweet contrast.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty Level: Easy–Intermediate

Nutrition Highlights

Nutrition per serving (recipe yields 4 servings). These are approximate estimates derived from USDA FoodData Central values and typical portion sizes; guidelines from the USDA and Mayo Clinic informed safe-serving and storage recommendations.

• Calories: ~395 kcal
• Protein: ~28 g
• Carbohydrates: ~32 g
• Fat: ~15 g
• Saturated Fat: ~7 g
• Fiber: ~1.5–2 g
• Sodium: ~700–900 mg (varies with bacon, broth, and added salt)

Notes:

• Estimates include shrimp, stone-ground grits, bacon, olive oil, heavy cream, and cheddar cheese as listed below.
• If you swap water for low-sodium chicken broth or use turkey bacon and reduced-fat dairy, you can reduce sodium and total fat.
• For accuracy with personal dietary needs (especially sodium or saturated fat), consult the USDA FoodData Central or a registered dietitian.

Why You’ll Love It

This recipe marries rich, creamy grits with bright, savory shrimp for a contrast that keeps every bite interesting. The aromas — smoky bacon, seared shrimp, and buttered cornmeal — are instantly nostalgic and social; this is a dish that invites conversation around the table. It’s also wonderfully adaptable: scale up for a crowd, dial the heat to suit your family, or lighten it up for weeknight meals. Seasonal and festive, Shrimp and Grits works for lazy weekend mornings, intimate dinners, or as part of a Southern-themed holiday feast.

Method & Process

Ingredients

• 1 cup grits (preferably stone-ground)
• 4 cups water or chicken broth (use low-sodium broth to control salt)
• 2 cups shrimp, peeled and deveined (about 12 oz / 340 g)
• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1/4 cup heavy cream
• 1/4 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Optional ingredients and substitutions

• Use milk or half-and-half instead of heavy cream for a lighter finish.
• Substitute turkey bacon or omit bacon for a pescatarian version.
• Add a squeeze of lemon for brightness when serving.
• For a cheesy grits variant, stir in 2–3 tablespoons cream cheese or more cheddar.
• Grits are naturally gluten-free — use certified gluten-free grits if needed.

Step-by-step instructions

1. Prepare the grits: In a medium saucepan, bring 4 cups water or low-sodium chicken broth to a boil. Slowly whisk in 1 cup grits. Reduce heat to low, cover, and simmer, stirring occasionally, for 15–20 minutes until thick and tender. Tip: Stone-ground grits take longer than instant; check package directions and stir often to prevent lumps.
2. While grits cook, crisp the bacon: In a large skillet over medium heat, add chopped bacon and cook until crispy (about 6–8 minutes). Remove bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon bacon fat in the pan.
3. Sear the shrimp: Pat shrimp dry and toss with paprika, cayenne, black pepper, and a pinch of salt. Add 1 tablespoon olive oil to the skillet with bacon fat and heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Add minced garlic during the last 30 seconds. Remove shrimp and set aside.
4. Finish the grits: When grits are tender, stir in 1/4 cup heavy cream and 1/4 cup shredded cheddar cheese. Add back the crispy bacon (reserve a little for garnish). Stir until creamy and smooth. Taste and adjust seasoning.
5. Plate and serve: Spoon a generous portion of grits into shallow bowls, top with seared shrimp, spoon any pan juices over the shrimp, and garnish with chopped parsley and reserved bacon.
6. Final touches: If you want a saucier topping, deglaze the shrimp pan with 1/4 cup white wine or chicken broth and simmer 1–2 minutes, then spoon over the shrimp before plating.

Practical tips

• Don’t overcook shrimp — they become rubbery quickly. Remove as soon as they’re opaque.
• Stir grits frequently toward the end of cooking to prevent sticking or clumping.
• Taste and adjust salt after adding bacon and broth; both contribute sodium.
• For silky grits, finish with a pat of butter before serving.

Presentation Tips

• Classic plating: Spoon creamy grits into warmed shallow bowls, arrange shrimp on top, and sprinkle with parsley and reserved bacon for color and crunch.
• Make it brunch-friendly: Serve alongside a simple arugula salad and poached eggs for a luxurious brunch spread.
• Light accompaniments: A lemon wedge, pickled red onions, or a crisp green vegetable (like sautéed spinach) brightens the dish.
• Comfort pairings: Offer toasted crusty bread or buttery biscuits to mop up any sauce.
• For a casual gathering, serve family-style in a large shallow dish so guests can help themselves and add extra toppings.

(Inspired pairing ideas and other gluten-free brunch options are available in a complementary recipe for gluten-free pancakes.)

Shelf Life & Storage

• Room temperature: Do not leave cooked shrimp and grits at room temperature for more than 2 hours (USDA food safety guideline).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or milk to restore creaminess.
• Freezer: Cooked shrimp and grits don’t freeze perfectly together (texture of the cream and grits changes). If freezing, separate components:
  • Cooked shrimp: freeze up to 3 months in airtight containers.
  • Cooked grits: freeze up to 1–2 months; thaw in refrigerator and reheat slowly with added liquid.
• Label containers with dates and always reheat to 165°F (74°C) for safety.

Chef’s Advice

• Grits selection: Stone-ground grits give the best texture and flavor; quick grits are convenient but milder.
• Control texture: For creamier grits, use a ratio slightly richer than 1:4 (grits:liquid), or finish with cream/cheese and a knob of butter.
• Flavor layering: Crisping bacon first and leaving some fat in the pan adds depth; deglazing the pan after searing shrimp creates a quick sauce that elevates the topping.
• Doneness cues: Shrimp are done when tails curl into a loose C-shape and flesh is firm but springy — avoid a tight O-shape (overcooked).
• Adjust spice gradually: Cayenne packs a punch; start with less and add to taste.

Creative Twists

• Cajun Kick: Add 1–2 teaspoons of Cajun seasoning to the shrimp and a splash of hot sauce to the finishing sauce for bolder spice.
• Creamy Lemon-Herb: Swap cayenne for a pinch of nutmeg, finish grits with lemon zest and chives, and top shrimp with a lemon-butter drizzle.
• Vegetarian/Vegan Swap: Replace shrimp with roasted oyster mushrooms or smoked tofu; use olive oil or vegan butter and coconut cream (or unsweetened plant milk) and a vegan cheddar alternative.
• Bacon-Free Light Version: Use smoked paprika and a smoked turkey bacon alternative or omit bacon and add roasted tomatoes for smoky sweetness.
• Cheesy Gouda Grits: Substitute smoked gouda for cheddar and top with grilled Andouille sausage slices for a deeper-smoked profile.

Frequently Asked Questions

Q: Can I make this dish gluten-free?
A: Yes — grits are naturally gluten-free if processed in a gluten-free facility. Use certified gluten-free grits and check all packaged ingredients for cross-contamination labels.

Q: How do I prevent gritty or lumpy grits?
A: Whisk slowly when adding dry grits to boiling liquid, keep heat low while simmering, and stir frequently. If lumps form, whisk vigorously or use an immersion blender briefly.

Q: Can I prepare parts ahead for a dinner party?
A: Yes. Cook grits and keep warm on the stovetop with a bit of added liquid. Cook bacon and shrimp ahead, chill, and reheat gently; for best texture, reheat shrimp briefly in a hot skillet rather than microwaving.

Q: Is there a healthier version?
A: Use low-fat milk or half-and-half instead of heavy cream, swap bacon for smoked salmon or omit it, use olive oil instead of butter, and choose low-sodium broth.

Q: What’s a good wine or beverage pairing?
A: A crisp, unoaked white like Sauvignon Blanc or a light rosé complements the dish; for non-alcoholic options, a citrusy iced tea works beautifully.

Conclusion

I hope this Shrimp and Grits recipe inspires you to enjoy a little Southern comfort at home — rich, satisfying, and easier than it looks. If you’re curious about the dish’s cultural background and evolution, read the excellent overview in Shrimp and Grits: A History – The Local Palate. For a different take or to compare techniques and ingredient ratios, check the classic preparation at Shrimp and Grits Recipe.

If you make this, please share your photos and tweaks — I love seeing how readers personalize the dish. Enjoy!

Shrimp and Grits

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: recipesprintgmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

Print Recipe

Pin Recipe

Description

A creamy, savory dish that combines rich grits with perfectly seared shrimp, flavored with smoky bacon and spices.

---

Ingredients

Scale 1x2x3x

• 1 cup grits (preferably stone-ground)
• 4 cups water or low-sodium chicken broth
• 2 cups shrimp, peeled and deveined (about 12 oz / 340 g)
• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• ¼ cup heavy cream
• ¼ cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium saucepan, bring 4 cups of water or low-sodium chicken broth to a boil. Slowly whisk in 1 cup of grits, reduce heat to low, cover, and simmer for 15–20 minutes until thick and tender.
2. In a large skillet over medium heat, add the chopped bacon and cook until crispy (about 6–8 minutes). Remove bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon bacon fat in the pan.
3. Pat shrimp dry and toss with paprika, cayenne, black pepper, and a pinch of salt. Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Add garlic during the last 30 seconds, then remove shrimp and set aside.
4. When grits are tender, stir in ¼ cup of heavy cream and ¼ cup of shredded cheddar cheese. Add back the crispy bacon and stir until creamy and smooth.
5. Spoon a generous portion of grits into shallow bowls, top with seared shrimp, spoon any pan juices over the shrimp, and garnish with chopped parsley and reserved bacon.

Notes

For a lighter finish, use milk or half-and-half instead of heavy cream. Substitute turkey bacon or omit bacon for a pescatarian version.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 serving
• Calories: 395
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 130mg