Southern Shrimp & Grits
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Authentic Southern Shrimp and Grits doesn’t get any better than this! Made with plump shrimp, cheesy grits, crisp bacon, and hearty bell pepper, this dish is the ultimate comfort food of the South. Perfect as a star breakfast item or a satisfying dinner, you can enjoy this culinary gem any time of day!
A Wholesome Shrimp & Grits Recipe
Shrimp and grits were a staple in my Southern childhood, always reminding me of my mom stirring a pot of creamy grits while bacon sizzled nearby.
The secret to the best Southern-style shrimp and grits? Cooking the shrimp and veggies in the bacon fat pan drippings, which infuses every spoonful with smoky, savory depth. I love using stone-ground grits for their hearty texture, simmered until smooth, and finished with sharp cheddar for rich, cheesy, buttery grits.
Tender shrimp cozying up to crispy bacon, with a dash of fresh herbs to keep things classy—this Southern staple is basically a hug on a plate. Every bite balances creamy, salty, and savory flavors. Mmm.
This dish feels indulgent but is surprisingly easy to make. Whether you’re channeling the Lowcountry charm of South Carolina or the bold flavors of New Orleans, these shrimp and grits come together with just a few key ingredients. Serve it hot, and you’ve got a Southern delicacy that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
For the Grits:
- Stone-ground grits
- Water
- Salt
- Butter
- Shredded sharp cheddar cheese
For the Shrimp:
- Bacon
- Onion
- Bell pepper (green or red)
- Garlic
- Shrimp (peeled & deveined)
- Smoked paprika
- Cajun seasoning
- Salt & pepper
- Lemon juice
- Green onions or parsley
Can I use frozen shrimp in this recipe?
Yes! Frozen can work here, just make sure it’s fully thawed and any excess water is drained thoroughly. This will help prevent the dish from becoming watery and ensure the texture and flavor turn out just right.
How to Make Southern Shrimp and Grits
- Start by bringing 4 cups of water and salt to a boil in a medium saucepan. Slowly stir in grits, reduce heat to low, and simmer covered. Stir occasionally for 15-20 minutes, until thick and creamy.
2. Next, stir in the butter and cheese once the mixture is cooked. Keep warm on low while preparing the shrimp.
3. In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the bacon grease, sauté onion and bell pepper for 4–5 minutes, until softened. Add garlic and cook for 30 seconds.
4. Add the peeled & deveined shrimp to the skillet. Season with paprika, Cajun seasoning, salt, and pepper. Cook 2–3 minutes per side, until pink and opaque.
5. Squeeze in lemon juice and stir in cooked bacon.
6. Spoon grits into shallow bowls. Top with shrimp, veggies, and pan juices. Garnish with green onions or parsley for a pop of freshness.
Top Tip for Making Grits
The key is patience—letting the grits develop their velvety texture and allowing the shrimp to soak up all the garlic, butter, and spices.
Serving Suggestions
Turn this classic Southern shrimp and grits into a full-on Southern meal with a side of my Fresh Green Beans or Collard Greens With Hot Pepper Sauce for some greens.
This dish would also taste fantastic with my Hush Puppies Recipe as an appetizer or side dish.
Storage
If you have leftover shrimp and grits, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove with a splash of water to prevent the grits from drying out.
Southern Shrimp & Grits
These Southern shrimp and grits feature creamy, cheesy grits smothered in plump, tender shrimp and crispy bacon. It's classic Southern comfort food at its finest.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup shredded sharp cheddar
For the Shrimp:
- 4-5 strips bacon, uncooked & chopped
- 1 small onion, finely diced
- 1 small bell pepper (green or red), diced
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined (small or medium work fine) *Frozen can work here, just make sure it's thawed and water is drained*
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Cajun seasoning
- Salt and pepper to taste
- Juice of 1/2 lemon
- Chopped green onions or parsley for garnish
Instructions
- Bring 4 cups water and salt to a boil in a medium pot. Slowly stir in grits, reduce heat to low, and simmer covered. Stir occasionally for 15-20 minutes, until thick and creamy.
- Stir in butter and cheese once cooked. Keep warm on low while preparing the shrimp.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the bacon drippings, sauté onion and bell pepper for 4–5 minutes, until softened. Add garlic and cook for 30 seconds.
- Add shrimp to the skillet. Season with paprika, Cajun seasoning, salt, and pepper. Cook 2–3 minutes per side, until pink and opaque.
- Squeeze in lemon juice and stir in cooked bacon.
- Spoon grits into shallow bowls. Top with shrimp, veggies, and pan juices. Garnish with green onions or parsley for a pop of freshness.
