Shrimp and Grits

Spicy shrimp are served over cheesy grits in this classic Shrimp and Grits recipe. It’s easy and comforting and has the perfect amount of spice.

If you want even more spicy shrimp, make sure you try this Cajun Shrimp. It’s super easy and fast!

I’m always combing the archives here at Taste and Tell, and making recipes over and over again. I always want to make sure I can fully recommend every recipe.

But there are some recipes that I find myself never mentioning. And those always warrant a change.

The original recipe I had posted here was a shrimp and grits casserole. And while that casserole was good, it was just a recipe I never really wanted to repeat. And that doesn’t work for me.

So I went in and made a proper shrimp and grits recipe. This recipe here – it will get made over and over again in my kitchen.

Not only is this a fairly quick recipe to make, it also has so much flavor. While a lot of shrimp and grits recipes leave the shrimp simply seasoned, I love a good dose of cajun seasoning to add flavor and spice.

Ingredient Overview

• Milk & Broth: For maximum flavor, use a mixture of chicken broth and milk to cook the grits.
• Grits: White grits are the most traditional grits. I can’t find anything but quick cooking grits easily near home, so I usually end up ordering these white grits online.
• Cheese: I like to use a mixture of cheddar and smoked gouda.
• Shrimp: You want bigger shrimp for this recipe. I get them peeled and deveined. I left the tails on, but it is much easier to eat if you remove the tails, as well.
• Seasoning: I like to season the shrimp with cajun seasoning. My homemade cajun seasoning blend is my favorite, but you can also use a store bought blend. The spice level on different brands can vary, so keep that in mind when seasoning the shrimp.
• Bacon: If you can get a good quality thick cut bacon, it’s totally worth it. But even regular sliced bacon will work.
• Seasoning: For the shrimp, you’ll cook in some onions, garlic, and lemon juice to help flavor the shrimp.
• Liquid: You want a little bit of “sauce” to serve with the shrimp over the grits. I use a little bit of chicken broth and a little bit of heavy whipping cream.

How to Make Shrimp and Grits

STEP 1: You want to cook the grits first, since they will take the longest to make. Combine the broth, milk, and butter in a saucepan, and bring it to a boil. Whisk in the grits and the salt.

STEP 2: Continue to simmer on low with the lid on the pan until the grits are tender. You want to make sure you stir every now and again to make sure the grits don’t stick. Once the grits are tender, stir in both cheeses. Keep the grits warm.

STEP 3: Sprinkle the shrimp evenly with the cajun seasoning. Set them aside. This all cooks quickly, so you want them ready.

STEP 4: In a large skillet, cook the bacon until crisp. Remove it from the pan to a paper towel lined plate, leaving the bacon grease in the pan.

STEP 5: Add the onion to the pan, and cook, stirring often, until the onion is soft. Stir in the garlic just until fragrant.

STEP 6: Add the broth to the skillet and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. This adds flavor.

STEP 7: Place the shrimp in the pan in a single layer. Let it cook until pink on one side, then flip the shrimp and cook the second side. Add the lemon juice to the skillet.

STEP 8: Stir in the cream and the cooked bacon. Serve the shrimp with the broth over the cheesy grits.

Tips and Tricks

• This doesn’t make a ton of the broth, so feel free to add some more chicken broth or cream if you want more.
• I like to serve this topped with fresh parsley to add some freshness.
• Make sure all of your ingredients are ready to go when you start. It all comes together pretty fast, and is much easier to make when you prep ahead of time.
• The grits can be kept warm for a bit of time before serving. If they get too thick, add some extra hot liquid (either the broth or the milk) until you reach your desired consistency.

Change it Up

• Instead of bacon, use andouille sausage. Just slice it up and brown it in the pan, then add it to the shrimp at the end.
• While the cheesy grits are super delicious, you can always cut the cheese. Or change up what kind of cheese you add.
• I like to use cajun seasoning for the shrimp, but you could also use old bay seasoning, or just season with salt and pepper if you don’t want any spice at all.
• Add in some veggies. Bell peppers and tomatoes are both very traditional in some areas.
• While I have only had this as dinner, in many places, shrimp and grits is served as breakfast/brunch with a fried egg on top. So feel free to try that version, as well!

More Shrimp Recipes

Bang Bang Shrimp
Coconut Shrimp Tacos with Mango Salsa
Spicy Shrimp Bowls

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Shrimp and Grits

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: American

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Spicy shrimp are served over cheesy grits in this classic Shrimp and Grits recipe. It’s easy and comforting and has the perfect amount of spice.

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Ingredients

Grits

• ▢ 1 1/2 cups chicken broth
• ▢ 1 1/2 cups milk
• ▢ 3 tablespoons butter
• ▢ Pinch of salt
• ▢ 3/4 cup grits (not quick cooking)
• ▢ 1/2 cup shredded cheddar cheese
• ▢ 1/2 cup shredded smoked gouda

Shrimp

• ▢ 1 pound shrimp peeled and deveined
• ▢ 2 teaspoons cajun seasoning
• ▢ 4 slices bacon chopped
• ▢ 1/2 small onion diced
• ▢ 2 cloves garlic minced
• ▢ 1/2 cup chicken broth
• ▢ Juice of 1 lemon
• ▢ 1/4 cup heavy cream

Instructions

Make the Grits

• In a medium saucepan, combine the broth, milk, and butter. Bring to a boil, then whisk in the grits and the salt. Lower the temperature to low, put the lid on the pot, and cook until the grits are tender, 20-25 minutes, stirring several times to make sure they don’t stick.
  1 1/2 cups chicken broth, 1 1/2 cups milk, 3 tablespoons butter, Pinch of salt, 3/4 cup grits
• When the grits are done, stir in the cheddar cheese and the gouda. Keep warm.
  1/2 cup shredded cheddar cheese, 1/2 cup shredded smoked gouda

Make the Shrimp

• Sprinkle the cajun seasoning over the shrimp and turn to coat. Set aside.
  1 pound shrimp, 2 teaspoons cajun seasoning
• Heat a large skillet over medium-high heat and add the bacon. Cook until crisp. Remove with a slotted. Spoon to a paper towel lined plate.
  4 slices bacon
• To the hot bacon grease, add the onion. Cook until soft, then stir in the garlic and cook an additional 30 seconds.
  1/2 small onion, 2 cloves garlic
• Stir the chicken broth into the skillet. Let it cook for a couple of minutes, scraping any browned bits from the bottom of the pan.
  1/2 cup chicken broth
• Add the shrimp in a single layer to the skillet. Cook until the shrimp is pink on the bottom, about 2-3 minutes, then flip and cook the second side.
• When the shrimp is cooked, add the lemon juice, then the cream. Stir the bacon back into the shrimp mixture.
  Juice of 1 lemon, 1/4 cup heavy cream
• To serve, add some of the grits to a a plate or shallow bowl. Top with some of the shrimp and some of the liquid from the shrimp. Top with parsley, if desired.

Recipe Notes:

White grits are the most traditional. They are harder to find where I live, so I order these grits online.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 658kcal (33%), Carbohydrates: 30g (10%), Protein: 32g (64%), Fat: 38g (58%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 223mg (74%), Sodium: 1245mg (54%), Potassium: 262mg (7%), Fiber: 1g (4%), Sugar: 6g (7%)

Keywords: shrimp and grits