Southern Shrimp and Grits Recipe: Easy Authentic Dinner in 30 Minutes

The sizzle of plump shrimp hitting a hot skillet, mingling with smoky bacon and a hint of spice—oh man, that’s pure Southern comfort right there! I’ll never forget the first time I tasted authentic Southern shrimp and grits at a little roadside spot in Charleston. The creamy, buttery grits were like a warm hug, and the shrimp—perfectly seasoned—were so juicy, I swear I could hear angels. This dish has been a mainstay on my dinner table ever since, especially when I want something quick, hearty, and packed with flavor.

Southern shrimp and grits isn’t just food—it’s a tradition, a little taste of the South that somehow makes any night feel special. I started making this recipe for my family during busy weeknights, and it’s honestly saved me more times than I can count. It’s ready in about 30 minutes, which is a miracle when you’re juggling homework, emails, and hungry kids. You’ll love how the creamy grits soak up every drop of that buttery, savory sauce. And if you’re craving something that’s as comforting as it is impressive, this shrimp and grits recipe checks every box. Whether you’re a seasoned cook or just dipping your toes into Southern recipes, you’ll find this shrimp and grits dinner to be surprisingly easy and totally addictive.

As someone who’s cooked this dish at least a dozen times (sometimes with a glass of sweet tea in hand), I can promise you it’s a reliable favorite—perfect for high-protein diets, picky eaters, or anyone who loves down-home flavor. Once you try this Southern shrimp and grits recipe, I bet it’ll become your go-to for quick, comforting dinners.

Why You’ll Love This Recipe

• Quick & Easy: You can whip up this Southern shrimp and grits recipe in just 30 minutes, making it ideal for busy weeknights or when you want comfort food fast.
• Simple Ingredients: No need for fancy shopping—most of these ingredients are pantry staples, and you probably already have them on hand.
• Perfect for Dinner Parties: This dish is elegant enough for guests but still laid-back and unfussy. You get restaurant-quality results at home, minus the hefty bill!
• Crowd-Pleaser: Shrimp and grits is always a hit. My kids ask for seconds, my friends rave about it, and honestly, leftovers disappear by morning.
• Unbelievably Delicious: Creamy, cheesy grits paired with spicy, garlicky shrimp and smoky bacon—every bite is a little celebration.

What sets this Southern shrimp and grits recipe apart is the attention to texture and flavor. I blend the grits until silky-smooth and always cook the shrimp just until pink, so they’re never rubbery. A dash of Cajun seasoning adds just enough kick, and the bacon? Well, that’s the secret weapon for smoky depth. I’ve tested tons of variations, but this simple method just works—no fancy tricks, just reliable results.

This recipe isn’t just good—it’s the kind that makes you pause between bites and just savor the moment. Whether you’re looking to impress guests or just treat yourself, these shrimp and grits bring Southern hospitality right to your kitchen. It’s comfort food that warms you to your toes, and it’s so easy, you’ll wonder why you didn’t make it sooner.

Ingredients Needed

This Southern shrimp and grits recipe is all about real, honest ingredients that work together to create something magical. You don’t need much—just a handful of easy-to-find staples. Here’s what you’ll need:

• For the Grits:
  • 1 cup stone-ground grits (about 150g; I use Bob’s Red Mill for great texture)
  • 4 cups water (960ml; or use half water and half chicken broth for extra flavor)
  • 1 cup whole milk (240ml; adds creaminess)
  • 2 tablespoons unsalted butter (28g; plus more for serving)
  • 1 cup shredded sharp cheddar cheese (115g; freshly grated is best)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
• For the Shrimp:
  • 1 pound large shrimp (450g; peeled and deveined)
  • 4 slices thick-cut bacon (about 100g; chopped)
  • 2 tablespoons unsalted butter (28g)
  • 2 cloves garlic (minced)
  • 1 small onion (finely diced)
  • 1/2 cup green onions (sliced; both white and green parts)
  • 1 teaspoon Cajun seasoning (or Old Bay; adjust for heat)
  • 1/2 teaspoon smoked paprika (adds depth)
  • 1/4 teaspoon crushed red pepper flakes (optional for spice)
  • Salt & pepper (to taste)
  • Juice of half a lemon (optional; brightens the dish)
  • Fresh parsley (chopped, for garnish)

Ingredient Notes & Substitutions:

• Grits: Stone-ground grits are best for texture. Quick grits work if you’re in a hurry, but the flavor won’t be as rich.
• Shrimp: Frozen shrimp is fine—just thaw and pat dry. Wild-caught shrimp have the best flavor.
• Cajun Seasoning: Use your favorite blend. If you need less heat, skip the red pepper flakes.
• Dairy-Free: Swap milk and cheese for unsweetened almond milk and dairy-free cheddar.
• Bacon: Turkey bacon works if you’re watching cholesterol. For pescatarian, leave it out and add a drop of liquid smoke.
• Cheese: Feel free to mix in a little goat cheese or pepper jack for a kick.

Every ingredient here is chosen for a reason. The grits are the creamy base, soaking up every drop of buttery shrimp sauce. The Cajun spices add warmth, and the bacon brings that smoky backbone. You can definitely play around with brands and flavors—just don’t skip the butter. Trust me, that’s the secret to Southern comfort.

Equipment Needed

• Medium Saucepan: For cooking the grits. I use a heavy-bottomed pan to prevent sticking.
• Large Skillet: Preferably non-stick or cast iron. Cast iron gives you the best sear on the shrimp and bacon.
• Wooden Spoon: For stirring grits—less scraping, more creamy texture.
• Whisk: Helps break up clumps in the grits. Don’t skip this!
• Sharp Knife & Cutting Board: For dicing onions, slicing bacon, and prepping shrimp.
• Measuring Cups & Spoons: Accuracy matters for those grits.
• Colander: To drain and rinse shrimp, especially if using frozen.
• Serving Bowls: Deep bowls keep the grits warm and the sauce contained.

If you don’t have a cast iron skillet, a good nonstick pan works just fine. I’ve used both, and while cast iron gives that extra smoky flavor, nonstick pans make cleanup way easier. For budget-friendly options, look for heavy-bottomed saucepans—they last longer and help keep your grits from burning. I always keep my wooden spoons seasoned with a little oil to prevent cracking (learned that the hard way!).

Preparation Method

Ready to make Southern shrimp and grits for dinner? Here’s the step-by-step—no fancy techniques, just real home cooking.

1. Prepare the Grits:
   • In a medium saucepan, bring 4 cups water (960ml) and 1 cup milk (240ml) to a gentle boil. Add 1/2 teaspoon salt.
   • Gradually whisk in 1 cup stone-ground grits (150g).
   • Reduce heat to low and simmer, stirring frequently, for 15-20 minutes. The grits should thicken and become creamy (if they look dry, add more milk, 1/4 cup at a time).
   • Add 2 tablespoons butter (28g) and 1 cup shredded cheddar (115g). Stir until smooth and cheesy.
   • Season with black pepper and taste for salt. Cover and keep warm on very low heat.
2. Prep the Shrimp:
   • While grits cook, pat shrimp dry with paper towels (this helps them sear, not steam).
   • Toss shrimp with 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper.
3. Cook the Bacon:
   • Heat a large skillet over medium heat. Add chopped bacon and cook until crispy (6-8 minutes).
   • Remove bacon with a slotted spoon; drain on paper towels. Leave 2 tablespoons bacon fat in the pan (for flavor!).
4. Sauté Aromatics:
   • Add 2 tablespoons butter to the skillet. Toss in diced onion and minced garlic. Sauté until soft and fragrant (3-4 minutes).
5. Cook the Shrimp:
   • Add shrimp in a single layer. Cook for 2 minutes per side, just until pink and opaque (don’t overcook—they’ll get rubbery!).
   • Squeeze lemon juice over shrimp and toss in half the green onions.
6. Make the Sauce:
   • Deglaze the pan with 1/4 cup water or chicken broth (60ml), scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.
   • Return crisp bacon to the pan, stir to combine.
7. Assemble:
   • Spoon hot, creamy grits into bowls. Top with shrimp, bacon, and pan sauce.
   • Sprinkle with remaining green onions and chopped parsley.
   • Add an extra pat of butter if you’re feeling indulgent!

Prep Notes: If the grits start to clump, whisk vigorously and add a splash of milk. If the shrimp releases too much liquid, crank up the heat and let it reduce for flavor. Taste as you go—seasoning makes all the difference. I like to do a quick cleanup while the grits simmer, so everything’s ready when it’s time to eat.

And don’t worry if your grits get a little thick; just stir in more milk. The sauce should be buttery but not greasy—if it looks oily, add a splash of broth and whisk gently.

Cooking Tips & Techniques

When you’ve made this Southern shrimp and grits recipe as many times as I have, you pick up a few tricks (and learn from a few flops!).

• Don’t Rush the Grits: Low and slow makes them creamy. If you crank the heat, they burn—and you get bitter, lumpy grits (been there, sadly).
• Dry Shrimp is Happy Shrimp: Patting the shrimp dry means you get a good sear. Wet shrimp just steam and turn mushy.
• Balance Your Seasoning: Cajun blends can be salty. Taste before adding extra salt, and remember bacon brings its own punch.
• Timing Matters: Start your grits first, then prep everything else. Shrimp cooks fast—if you wait, they’ll get rubbery.
• Multitask Like a Pro: While the grits simmer, chop your onions and bacon. Clean as you go so you’re not stuck with a pile of dishes later.
• Fixing Mistakes: If your sauce breaks (looks oily), whisk in a tablespoon of cold butter off the heat. It’ll smooth right out.
• Consistency Counts: Grate your own cheese for grits. Pre-shredded cheese has anti-caking agents and doesn’t melt as smoothly.

I’ve had nights where I overcooked the shrimp (they turned tough—ugh). Now I always set a timer and watch for that telltale pink color. And if you’re worried about the grits sticking, just keep stirring. Honestly, a little patience goes a long way with this recipe.

Variations & Adaptations

Southern shrimp and grits is endlessly customizable. Here are some ways to switch things up:

• Low-Carb: Swap the grits for cauliflower rice or mashed cauliflower. The sauce and shrimp stay the same—still packed with flavor.
• Dairy-Free: Use unsweetened almond or oat milk for the grits, and substitute vegan cheese.
• Extra Veggies: Stir in sautéed bell peppers, spinach, or corn to the shrimp mix for added color and nutrients.
• Spicy Twist: Add diced jalapeño or a dash of hot sauce to the shrimp for more heat.
• Gluten-Free: Confirm your Cajun seasoning and bacon are gluten-free (most are, but always double-check labels).
• Smoky Sausage: Replace bacon with sliced andouille sausage for deeper flavor.

I’ve made this recipe with turkey bacon and vegan cheese for my sister (she’s dairy-sensitive), and it was still gobbled up in minutes. For a summer dinner, I sometimes toss in fresh corn kernels and garden tomatoes. The base recipe is solid, but don’t be afraid to make it your own—this is Southern comfort, not a science project!

Serving & Storage Suggestions

Southern shrimp and grits is best served right away—hot and creamy. Here’s how I like to present and keep it fresh:

• Serving Temperature: Serve piping hot in deep bowls. The sauce stays cozy, and the grits don’t dry out.
• Garnish: A sprinkle of fresh parsley and green onions adds color and crunch. If you’re feeling fancy, a lemon wedge on the side is a nice touch.
• Complementary Dishes: Pair with sautéed greens, a crisp salad, or cornbread. Sweet tea or cold beer rounds it out (trust me!).
• Storage: Refrigerate leftovers in airtight containers for up to 2 days. Grits will firm up, but a splash of milk brings them back to life.
• Freezing: Grits freeze okay, but shrimp gets rubbery—so I recommend enjoying fresh.
• Reheating: Warm grits gently over low heat with a little milk. Shrimp and sauce can be reheated in a skillet just until warmed through.
• Flavor Over Time: The smoky, cheesy flavors deepen overnight. If you’re lucky enough to have leftovers, breakfast shrimp and grits are a whole vibe!

Nutritional Information & Benefits

This dish is a solid choice for those looking for high-protein, filling dinners. Here’s the breakdown (approximate per serving):

• Calories: 450-500
• Protein: 25-30g (thanks to shrimp, cheese, and milk)
• Carbohydrates: 30-40g (mainly from grits)
• Fat: 18-22g

Health Benefits: Shrimp is naturally high in lean protein and low in calories. Grits, when made with whole milk and cheese, offer calcium and energy for busy nights. Bacon brings flavor, but you can use turkey bacon for fewer calories. For gluten-free diets, double-check your grits and seasoning.

Be aware of shellfish and dairy allergens—this is not a nut-free or vegan dish in its classic form. My personal wellness take? This recipe is pure comfort, but still balanced enough for regular meals. I love that you can make it lighter or heartier depending on what you need.

Conclusion

If you’re craving a dinner that’s quick, comforting, and undeniably Southern, this shrimp and grits recipe is the one to try. The creamy grits, smoky bacon, and perfectly seasoned shrimp come together for a meal that feels like a celebration—even if it’s just Tuesday night. I make this recipe whenever I need a taste of home or want to impress my family without breaking a sweat.

Feel free to put your own spin on it—add veggies, spice it up, or swap in your favorite cheese. Cooking should be fun, not stressful, and this dish is forgiving (even if your grits get a little lumpy!).

I’d love to hear how your Southern shrimp and grits turn out! Drop a comment below, share your own twists, and let’s swap stories. Happy cooking—and may your dinner be filled with flavor and smiles!

FAQs

Can I use instant grits for this recipe?

You can, but the flavor and texture won’t be as rich as stone-ground grits. If you’re short on time, instant grits work—just adjust the liquid and cook time per package directions.

What if I don’t have Cajun seasoning?

No problem! Use Old Bay, Creole seasoning, or even a mix of paprika, garlic powder, and cayenne. Taste and adjust to your spice preference.

Can I make this recipe ahead of time?

Grits can be made a few hours ahead—just reheat with a splash of milk. Cook shrimp fresh for best texture, but you can prep the bacon and veggies early.

Is this dish gluten-free?

Yes, if you use certified gluten-free grits and check all your seasonings and bacon labels. Always double-check if you’re serving someone with allergies.

What’s the best way to reheat leftovers?

Warm grits in a saucepan over low heat with milk until creamy. Reheat shrimp in a skillet for a minute or two—don’t microwave, or they’ll get tough.

Southern Shrimp and Grits

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• Author: Sofia Garcia
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy, authentic Southern shrimp and grits recipe features creamy, cheesy grits topped with juicy, Cajun-spiced shrimp, smoky bacon, and a buttery pan sauce. Ready in just 30 minutes, it’s the ultimate comfort food for busy weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 1 cup stone-ground grits (about 150g)
• 4 cups water (or 2 cups water + 2 cups chicken broth)
• 1 cup whole milk
• 2 tablespoons unsalted butter, plus more for serving
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/2 cup green onions, sliced (white and green parts)
• 1 teaspoon Cajun seasoning (or Old Bay)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt & pepper, to taste
• Juice of half a lemon (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil. Add 1/2 teaspoon salt.
2. Gradually whisk in 1 cup stone-ground grits.
3. Reduce heat to low and simmer, stirring frequently, for 15-20 minutes until thick and creamy. Add more milk if needed.
4. Stir in 2 tablespoons butter and 1 cup shredded cheddar cheese until smooth. Season with black pepper and adjust salt to taste. Cover and keep warm.
5. Pat shrimp dry with paper towels. Toss with Cajun seasoning, smoked paprika, and a pinch of salt and pepper.
6. Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon and drain on paper towels, leaving 2 tablespoons bacon fat in the pan.
7. Add 2 tablespoons butter to the skillet. Sauté diced onion and minced garlic until soft and fragrant, about 3-4 minutes.
8. Add shrimp in a single layer. Cook for 2 minutes per side, just until pink and opaque.
9. Squeeze lemon juice over shrimp and toss in half the green onions.
10. Deglaze the pan with 1/4 cup water or chicken broth, scraping up browned bits. Simmer for 1-2 minutes until slightly reduced.
11. Return bacon to the pan and stir to combine.
12. Spoon hot grits into bowls. Top with shrimp, bacon, and pan sauce.
13. Sprinkle with remaining green onions and chopped parsley. Add an extra pat of butter if desired.

Notes

For best results, use stone-ground grits and wild-caught shrimp. Pat shrimp dry for a good sear. Taste and adjust seasoning, especially with Cajun blends and bacon. If grits get thick, stir in more milk. Grate your own cheese for creamier grits. Grits can be made ahead and reheated with milk; shrimp is best cooked fresh.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Southern

Nutrition

• Serving Size: 1 bowl (about 1/4 of recipe)
• Calories: 475
• Sugar: 4
• Sodium: 900
• Fat: 20
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 2
• Protein: 28

Keywords: shrimp and grits, Southern recipe, comfort food, easy dinner, Cajun shrimp, cheesy grits, quick dinner, high protein, gluten free, skillet recipe