Shrimp and Grits
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Learn how to make restaurant-quality shrimp and grits at home with this easy Southern recipe. From perfectly cooked shrimp to creamy, cheesy grits, you’ll master the essential techniques—plus tips for building bold, savory flavor every step of the way.
Shrimp and grits is a beloved Southern dish that began as a humble, inexpensive meal for fishermen and their families. Traditionally a breakfast staple, it has evolved into a popular dinner dish that can be found in all types of restaurants, from casual seafood shacks to trendy hot spots. While the presence of shrimp and grits is a constant, recipes vary widely—some include sausage or bacon, while others feature different types of cheese or vegetables.
My shrimp and grits recipe incorporates bacon, which adds a delicious smoky flavor, and plenty of sauce for spooning over the grits. Though it might be sacrilege to some, I use quick-cooking grits to save time—they’re ready in just five minutes! If you have more time, feel free to use traditional stone-ground grits for a more authentic version of the dish.
“I made this for my husband’s birthday, and he said it was better than most restaurant dishes he’s tried! And he’s a shrimp and grits connoisseur.”
What You’ll Need To Make Shrimp and Grits


- Bacon: Adds smoky, savory flavor and crispy texture. Pop it in the freezer for 15 minutes to make it easier to chop.
- Shrimp: The key protein in the dish. For convenience, frozen shrimp are a great option—just thaw them in cold water before cooking. To boost flavor, save the shrimp peels, simmer them in the chicken broth for 15 minutes, then strain; this infuses the broth with a rich, briny taste that adds depth and complexity to the sauce.
- Cajun Seasoning: Enhance the shrimp with bold, savory heat.
- Unsalted Butter: Adds richness and helps sauté the vegetables.
- Scallions: Provide freshness, subtle onion flavor, and a finishing garnish.
- Celery, Red Bell Pepper, & Garlic: The flavorful base for the sauce.
- All-Purpose Flour: Thickens the sauce for a creamy consistency.
- Chicken Broth: Creates the sauce base with savory depth.
- Worcestershire & Hot Sauce: Add tangy, umami-rich flavor with a bit of heat.
- Milk, Quick-Cooking Grits, Cheddar Cheese & Salt: These four ingredients for quick grits make a creamy and flavorful base for the shrimp and sauce. (As an alternative, try serving the shrimp over polenta.)
- Jump to the printable recipe for precise measurements
Video Tutorial
Step-by-Step instructions
Start by heating a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until it becomes crisp, about 7 minutes.

Place the shrimp in the skillet and season with the Cajun seasoning and salt. Turn the heat up to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but still slightly undercooked, about 2 minutes. Take care not to overcook.

Move the shrimp and bacon mixture to a bowl and set aside. Return the skillet to the heat without washing it. Melt the butter in the skillet, then add the light green scallions, celery, bell pepper, and garlic.

Cook the vegetables, stirring occasionally, until they soften, about 4 minutes. Sprinkle in the flour and stir to combine. Adding the flour at this point helps thicken the sauce by forming a roux with the vegetables. It absorbs moisture, creating a smooth texture and preventing lumps when the liquid is added. It also allows enough time to cook off the raw flour taste.

Whisk in the chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat and simmer uncovered until slightly thickened, about 5 to 7 minutes. Set the skillet aside while you prepare the grits.

In a medium saucepan over medium heat, combine the milk and salt. Bring to a boil, then slowly pour in the grits while whisking constantly to prevent lumps.

Lower the heat and simmer, whisking frequently, until the grits are thick and creamy, about 5 minutes. Stir constantly to avoid sputtering. Remove the pan from the heat and mix in the cheese until fully melted and smooth. Keep warm until ready to serve.

Return the vegetable and sauce mixture to the stove and bring it to a simmer over medium heat. Add the shrimp and bacon, along with any accumulated juices, and stir well. Cook until the shrimp are fully cooked, just a few minutes. Season with salt and pepper to taste, and sprinkle a small handful of dark green scallions over the shrimp.

Spoon the grits into serving bowls, then top with the shrimp and sauce. Serve immediately, passing hot sauce on the side if desired.

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Shrimp and Grits Recipe
This easy, restaurant-quality shrimp and grits recipe has it all: smoky bacon, perfectly seasoned shrimp, creamy, cheesy grits, and plenty of gravy—a timeless Southern classic.
Ingredients
For the Shrimp
- 4 slices bacon, cut into ½-in dice
- 1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen
- 1 teaspoon Cajun seasoning, such as Emeril's
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 bunch scallions, thinly sliced, light and dark green parts divided
- 1 large stalk celery, finely diced
- 1 small red bell pepper, finely diced
- 2 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon hot sauce, such as Tabasco
For the Grits
- 4 cups whole or 2% milk
- ¾ teaspoon salt
- 1 cup quick-cooking grits
- ¾ cup (2 oz) shredded Cheddar cheese
Instructions
- Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash).
- Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits.
- For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
- Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them).
- Divide the grits among serving bowls. Spoon the shrimp and sauce over the grits and serve. Pass the hot sauce, if desired.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 731
- Fat: 34 g
- Saturated fat: 16 g
- Carbohydrates: 59 g
- Sugar: 17 g
- Fiber: 3 g
- Protein: 46 g
- Sodium: 1625 mg
- Cholesterol: 291 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
There is a YouTube series I enjoy called “Lost in the Pond”. It’s made by a British man who has been living in the US for several years and has become a citizen. He talks about the differences between American and British culture, pokes gentle fun at cultural foibles and eccentricities, etc. Anyway, three days ago, he made your recipe for shrimp and grits! I was very excited when he said he’d gotten the recipe from “Once Upon a Chef with Jenn Segal”. It’s great to see your site getting some love and I thought you’d like to know about it. (Spoiler – he liked it!)
Wow, that’s a nice surprise – thanks for letting me know – I’ll watch it!!