Shrimp and Grits Recipe (Southern Classic)

Shrimp and grits is a quintessential Southern dish that has gained popularity across the country for its comforting, hearty flavors and satisfying combination of textures. This classic recipe features creamy, buttery grits topped with succulent shrimp cooked in a savory sauce of bacon, garlic, and spices. The dish is a perfect balance of richness and freshness, with the briny sweetness of shrimp complementing the creamy, savory base of the grits. Traditionally a breakfast dish in the Lowcountry region of South Carolina and Georgia, shrimp and grits has become a beloved staple for brunch, lunch, or dinner.

The key to perfect shrimp and grits lies in mastering the cooking techniques for both components. The grits should be creamy and smooth, achieved by slowly simmering them in water or broth while stirring constantly. The shrimp should be cooked just until pink and opaque, preserving their tender texture and natural sweetness. The sauce, often made with bacon drippings, garlic, and lemon, adds a burst of flavor that ties the whole dish together. With the right ingredients and careful preparation, you can create an authentic Southern shrimp and grits experience in your own kitchen.

What you’ll need

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices thick-cut bacon
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

How to make shrimp and grits

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits, reduce heat to low, and cover.
3. Simmer the grits for 20-25 minutes, stirring frequently to prevent sticking, until they are creamy and tender.
4. While the grits are cooking, cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes.
5. Remove the bacon from the skillet, reserving the drippings, and crumble the bacon into small pieces.
6. Add 1 tablespoon of olive oil to the bacon drippings in the skillet and increase the heat to medium-high.
7. Add the shrimp in a single layer and season with cayenne pepper, paprika, salt, and pepper.
8. Sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and just cooked through.
9. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
10. Pour in 1/4 cup of chicken broth and 2 tablespoons of lemon juice, stirring to combine and scrape up any browned bits from the bottom of the skillet.
11. Reduce the heat to low and return the bacon to the skillet, stirring to coat the shrimp in the sauce.
12. Once the grits are done, stir in 1 cup of whole milk, 4 tablespoons of butter, salt, and pepper until smooth and creamy.

How to know when it’s done

The shrimp should be cooked just until they turn pink and opaque, which usually takes 2-3 minutes per side over medium-high heat. Overcooking shrimp can make them tough and rubbery, so it’s important to watch them closely. The internal temperature of the shrimp should reach 145°F (63°C) for safe consumption.

The grits should be creamy and smooth, with no gritty texture remaining. This requires slow simmering and frequent stirring for 20-25 minutes. If the grits become too thick before they are fully cooked, add additional water or milk in small increments until the desired consistency is reached. The final texture should be soft and spoonable, with a rich, buttery flavor.

Tips for the best shrimp and grits

For the best texture, use stone-ground grits instead of instant or quick-cooking varieties. Stone-ground grits have a coarser texture and take longer to cook, but they provide superior flavor and creaminess. If you can’t find stone-ground grits, look for coarse grits as an alternative.

To enhance the flavor of the dish, consider adding other ingredients to the shrimp sauce such as diced tomatoes, chopped bell peppers, or a splash of Worcestershire sauce. You can also experiment with different herbs like thyme or oregano. For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes.

Variations & other methods

For a vegetarian version, substitute the bacon with 1/4 cup of olive oil and sauté mushrooms, onions, and bell peppers to create a flavorful base. Use vegetable broth instead of chicken broth and add nutritional yeast for a cheesy flavor.

For a seafood twist, add scallops or crawfish tails to the shrimp mixture. You can also incorporate crab meat or lobster for a more luxurious version. Adjust the cooking time based on the seafood you choose, ensuring everything is cooked through but not overdone.

What to serve with it

Serve the shrimp and grits in shallow bowls, with the creamy grits forming a bed for the shrimp and sauce. Garnish with freshly chopped parsley and a lemon wedge for an extra burst of freshness. For an elegant presentation, serve with a side of collard greens or a simple arugula salad dressed with lemon vinaigrette.

This dish pairs well with a variety of beverages. Consider serving it with a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir. For a non-alcoholic option, a chilled glass of iced tea or lemonade complements the flavors beautifully.

Storing & reheating

Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a small amount of milk or water to restore the creamy texture of the grits. Avoid reheating at high temperatures as this can make the shrimp tough.

For longer storage, the cooked shrimp and sauce can be frozen for up to 3 months. The grits do not freeze well due to their high starch content, so it’s best to freeze the shrimp and sauce separately. When ready to serve, thaw in the refrigerator overnight and reheat while making fresh grits.

Common mistakes to avoid

One common mistake is overcooking the shrimp, which can make them rubbery and unappetizing. To avoid this, cook the shrimp just until they turn pink and opaque, and remove them from the heat immediately. It’s better to slightly undercook than overcook, as the shrimp will continue to cook from residual heat.

Another mistake is not stirring the grits frequently enough, which can cause them to stick to the bottom of the pan and burn. Stir the grits often, especially in the first 10 minutes of cooking, to prevent lumps from forming. If lumps do form, whisk the grits vigorously to break them up.

Frequently asked questions

More shrimp guides

• How to Cook Shrimp (Perfectly Every Time)
• How Long to Boil Shrimp (Timing Chart)
• How to Cook Frozen Shrimp (No Thawing)
• How to Devein Shrimp (Fast & Easy)
• How to Tell if Shrimp Is Cooked
• How Long Does Shrimp Last in the Fridge?