Shrimp and Grits
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This shrimp and grits recipe pairs Cajun-spiced shrimp and smoky bacon with creamy, cheesy grits and plenty of savory sauce.
Shrimp and grits is a Southern favorite that started as a simple breakfast dish and has since become a dinnertime staple well beyond the South. There are countless ways to make it, but the combination of savory, well-seasoned shrimp and creamy grits is hard to beat. In my shrimp and grits recipe, smoky bacon and Cajun seasoning give the dish plenty of flavor and a little kick. The grits are cooked in milk and finished with cheddar, so they’re extra creamy and cheesy. And though traditional stone-ground grits are wonderful, I use quick-cooking grits here so the whole dish is on the table in under an hour.
“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: Brings smoky, savory flavor and crispy texture. Pro Tip: Pop it in the freezer for 15 minutes to make chopping easier.
- Shrimp: The main protein here. Frozen shrimp work great—just thaw in cold water before using. For extra flavor, simmer the peels in the chicken broth for 15 minutes, then strain; it adds a briny depth to the sauce.
- Cajun Seasoning: Gives the shrimp bold, savory heat.
- Butter: Adds richness and helps sauté the veggies.
- Scallions: Offer a fresh, mild 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 a sauce base with savory depth.
- Worcestershire & Hot Sauce: Add tangy, savory flavor and a touch of heat.
- Milk, Quick-Cooking Grits, Cheddar Cheese & Salt: These come together to make a super creamy, flavorful base for the shrimp and sauce. (If you prefer, you can serve the shrimp over polenta.)
- Jump to the printable recipe for precise measurements
How To Make Shrimp And Grits
Cook the Bacon: In a large skillet, cook the bacon until crisp.
Add the shrimp: Add the shrimp right to the pan with the bacon, then season with Cajun seasoning and salt. Cook until the shrimp are mostly pink but still slightly undercooked. Cooking the shrimp just shy of done keeps them tender; shrimp cook fast and get rubbery quickly if overdone.
Sauté the veggies: Transfer the shrimp and bacon to a bowl and set aside. No need to wash the skillet—you want that flavor so just return it to the heat and melt the butter. Add the light green scallions, celery, bell pepper, and garlic and cook until softened.
Add the flour: Sprinkle in the flour and stir to combine. This step thickens the sauce and helps keep it smooth.
Step 5: Add broth and simmer. Whisk in the chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then lower the heat and simmer until slightly thickened. Set the pan aside while you make the grits.
Cook the grits: Bring the milk and salt to a boil. Slowly whisk in grits in a steady stream to disperse them evenly and prevent lumps. Simmer, whisking often, until the grits are thick and creamy, then mix in the cheese until smooth. Keep warm until ready to serve.
Finish cooking the shrimp: When you’re ready to serve, bring the veggies and sauce to a simmer and then stir in the shrimp and bacon. Cook for a few minutes, just until the shrimp are cooked through and then stir in dark green scallions.
Plate and serve: Spoon the grits into bowls, top with shrimp and sauce, and serve right away. Pass hot sauce at the table, if you’d like. Enjoy!
Video Tutorial
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Shrimp and Grits Recipe
Ingredients
For the Shrimp
- 4 slices bacon, cut into ½-in (13-mm) dice
- 1½ lb jumbo shrimp (21 to 25/lb), 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
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.
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Delicious and easy! Just the right amount of spice and my family loved it!
Absolutely delicious. Substituted gluten free flour and chicken broth for the regular as I have Celiac’s but both my husband and I loved it. Tasted even better the next day!
This was great, my husband is gluten free so I used gluten free flour for the sauce and it came out great. Another keeper!
Would like to add a tomato flavor also. Would you suggest tomato paste, petite diced tomato ?
Hi Jim, I’d go with the diced tomatoes. Enjoy!
Grits not readily available here in UK., can I simply use Polenta instead?
Yes, definitely!
I bought some yellow grits and it had a recipe for this dish. So i googled for some recipes and I found a few but choose this one. I made it and it turned out great! The flavor and texture was out of this world. I made it because I was curious, the combination didn’t sound appealing but I was wrong! The wife and I enjoyed every bit.
Very good recipe!
Made this last night. So good!!!!!!!!!!
Outstanding, milk sensitive for the grits I used 2 cups of water, 2 cups of milk. Otherwise followed exactly.
I had two helpings and I don’t even like shrimp!
Can I use vegetable broth, instead of chicken broth?
Sure!
We have made this several times. Quick and easy. First time made the grits with milk, as listed. Seemed to cause some tummy issues. Next time made the grits with water (Quaker brand lists water anyway) and no issues. Have since found out I am for sure lactose sensitive. Cheese is ok though. A good work around if people cannot tolerate much dairy.
Lactose free milk is a good substitute. I use the store brand to save money. If you just can’t stomach it…..no pun intended, the Lactaid pills work like a dream for allowing the intolerant to tolerate dairy again.