Shrimp and grits is one of those dishes that always hits the spot. Creamy, buttery grits with sharp cheddar cheese lay the perfect foundation for juicy shrimp simmered in a rich, flavorful sauce. A little Cajun seasoning, a pop of garlic, and the sweetness of bell peppers bring it all together—it’s pure comfort.
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This is a dish I turn to any time of day. It’s hearty enough for dinner, cozy enough for brunch, and honestly, so good I could eat it anytime. Whether I’m making it for friends or just treating myself, shrimp and grits never disappoints. One bite, and you’ll see why this Southern classic has been around for generations.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shrimp and Grits
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how this dish comes together in just a few steps, and the result is always rich, creamy, and packed with flavor. Here’s how I make it:
Cook the Grits
In a large saucepan, bring the chicken broth, stone-ground grits, and salt to a boil. Stir occasionally to keep them from sticking. Once boiling, reduce the heat to a simmer and let them cook for about 15 minutes, stirring now and then until they’re thick and creamy.
Make Them Extra Creamy
When the grits are done, take them off the heat and stir in the cheddar cheese, butter, and heavy cream. Mix until smooth and melty, then taste and add a little more salt if needed. Cover them to keep warm while you cook the shrimp.
Sauté the Vegetables
In a skillet, melt the butter over medium heat. Add the diced bell pepper, green onions, and garlic, cooking for about two minutes until the peppers soften and everything smells amazing.
Build the Sauce
Stir in the diced tomatoes (with their juices), Cajun seasoning, and chicken broth. Let it all simmer for about five minutes to bring the flavors together.
Cook the Shrimp
Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally. They’re ready when they turn pink and opaque. Season with salt to taste.
Serve and Enjoy
Spoon the warm, cheesy grits into bowls and top with the shrimp mixture. Sprinkle with fresh cilantro and serve with lemon wedges and hot sauce if you like a little extra kick.
Shrimp and Grits
Add Preferred SourceIngredients
For the grits:
- 4 cups chicken broth
- 1 ½ cups corn grits preferably stone-ground
- ¾ teaspoon salt plus more as needed
- 1 cup sharp cheddar cheese
- 2 tablespoons unsalted butter
- ⅓ cup heavy cream
For the shrimp:
- 1 tablespoon butter
- 1 cup green bell pepper diced
- 4 green onions sliced
- 3 cloves garlic minced
- 2 cups diced tomatoes
- 1 teaspoon Cajun seasoning
- ½ cup chicken broth
- 1 pound shrimp peeled and deveined
- 1 – 3 dashes hot sauce such as Tabasco (optional)
- Lemon wedges and cilantro for serving (optional)
Instructions
- In a large saucepan, combine broth, corn grits, and salt. Bring to a boil over high heat, stirring occasionally. Once boiling, bring down to a simmer and cook for 15 minutes, or until creamy and cooked through.4 cups chicken broth, 1 ½ cups corn grits, ¾ teaspoon salt
- Once the grits are done, remove them from the heat and stir in the cheddar cheese, butter, and heavy cream until smooth and melted. Taste and adjust seasoning with salt if needed. Cover to keep warm.1 cup sharp cheddar cheese, 2 tablespoons unsalted butter, ⅓ cup heavy cream
- In a skillet, melt the butter. Add the bell pepper, green onions, and garlic, cooking for 2 minutes until the pepper is tender.1 tablespoon butter, 1 cup green bell pepper, 4 green onions, 3 cloves garlic
- Stir in diced tomatoes with their juices, Cajun seasoning, and chicken broth. Cook for 5 minutes.2 cups diced tomatoes, 1 teaspoon Cajun seasoning, ½ cup chicken broth
- Add the shrimp, and cook for 3-4 minutes, stirring occasionally, until the shrimp are cooked through. Season with salt to taste.1 pound shrimp
- Spoon the grits into bowls, top with the shrimp mixture, and sprinkle with cilantro.
- Serve with hot sauce and lemon wedges, if desired.1 – 3 dashes hot sauce, Lemon wedges and cilantro
Video
Notes
- Frozen shrimp: You can use frozen shrimp! Just make sure to thaw them first. Let them sit in a bowl of cold water for about 15 minutes, then drain and pat dry before cooking.
- Use stone-ground grits: They take longer to cook but have the best texture and flavor. If you’re short on time, quick-cooking grits work too, but avoid instant ones—they don’t have the same richness.
- Season as you go: The grits, shrimp, and sauce all need their own seasoning. Taste along the way to make sure everything is balanced.
- Too thick or thin: If your grits are too thick, stir in more chicken broth or heavy cream. If they’re too thin, let them cook a little longer, stirring until they reach the right consistency.
- Don’t overcook the shrimp: Shrimp cook fast—three to four minutes is usually enough. If they curl up tightly and turn rubbery, they’ve gone too far.
- Extra heat: A few dashes of hot sauce or a pinch of cayenne pepper can kick up the spice level.
- Make it even richer: Stir in a little extra butter or heavy cream at the end for an ultra-creamy finish.
Storage and Reheating Instructions
- Fridge: Shrimp and grits should be stored separately for the best texture. Keep the shrimp mixture in an airtight container and the grits in another. Both will stay fresh in the fridge for up to 3 days.
- Reheat: When reheating, warm the grits in a saucepan over low heat, stirring in a splash of chicken broth or milk to bring back their creamy texture. The shrimp can be gently reheated in a skillet over medium-low heat until warmed through. Avoid microwaving shrimp too long—it can turn rubbery fast.
Nutrition
Recipe Notes and Tips
I’ve made shrimp and grits plenty of times, and a few simple tricks can make all the difference.
- Frozen shrimp: You can use frozen shrimp! Just make sure to thaw them first. Let them sit in a bowl of cold water for about 15 minutes, then drain and pat dry before cooking.
- Use stone-ground grits: They take longer to cook but have the best texture and flavor. If you’re short on time, quick-cooking grits work too, but avoid instant ones—they don’t have the same richness.
- Season as you go: The grits, shrimp, and sauce all need their own seasoning. Taste along the way to make sure everything is balanced.
- Too thick or thin: If your grits are too thick, stir in more chicken broth or heavy cream. If they’re too thin, let them cook a little longer, stirring until they reach the right consistency.
- Don’t overcook the shrimp: Shrimp cook fast—three to four minutes is usually enough. If they curl up tightly and turn rubbery, they’ve gone too far.
- Extra heat: A few dashes of hot sauce or a pinch of cayenne pepper can kick up the spice level.
- Make it even richer: Stir in a little extra butter or heavy cream at the end for an ultra-creamy finish.
How to Store Leftover Shrimp and Grits
If you have leftovers, they’re easy to store and reheat. Shrimp and grits should be stored separately for the best texture.
Keep the shrimp mixture in an airtight container and the grits in another. Both will stay fresh in the fridge for up to 3 days.
When reheating, warm the grits in a saucepan over low heat, stirring in a splash of chicken broth or milk to bring back their creamy texture. The shrimp can be gently reheated in a skillet over medium-low heat until warmed through.
Avoid microwaving shrimp too long—it can turn rubbery fast.
What to Serve With Shrimp and Grits
Shrimp and grits is already a hearty dish, but a few sides can make it even better. A simple salad with a tangy dressing balances out the richness, while cornbread or biscuits are perfect for soaking up every last drop of sauce.
If you’re serving this for brunch, a side of crispy bacon or andouille sausage adds even more flavor. And of course, you can’t go wrong with a tall glass of sweet tea to wash it all down.
More Recipes You Will Love
I’m always looking for comforting, flavor-packed meals, and if you love shrimp and grits, you’ll probably enjoy these too:
