Easy Shrimp and Grits Recipe

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I must admit, my introduction to shrimp and grits wasn’t love at first bite. Growing up in Ohio, grits were a sweet breakfast staple—loaded with butter and sugar. It wasn’t until my best friend, Dayana, who hails from Tallahassee, Florida, introduced me to the savory side of grits that my perspective began to shift.

Our teenage conversations were filled with dreams, fashion, and, of course, food. While I couldn’t fathom grits without sugar, Dayana swore by her family’s recipe: grits with salt, pepper, cheese, and shrimp. I was skeptical until a trip to New Orleans changed everything.

During a Mother’s Day getaway, I decided to step out of my comfort zone and tried cheese grits for the first time. The rich, savory flavor was a revelation. Later, at a quaint café in the French Quarter, I experienced shrimp and grits that were so delectable, they lingered in my memory for years.

Why You’ll Love This Easy Shrimp and Grits Recipe

This isn’t just shrimp and grits—it’s comfort in a bowl. Whether you’re a lifelong fan or giving this Southern classic a try for the first time, this version is flavorful, simple to make, and totally satisfying. Here’s why this recipe stands out:

• Creamy, cheesy grits – No bland, watery grits here. These are rich, buttery, and loaded with sharp cheddar for serious flavor.
  
• Seasoned shrimp done right – Tossed in smoked paprika and cooked in bacon drippings for extra depth. Every bite hits.
  
• Fast and foolproof – Done in under 30 minutes with ingredients you probably already have on hand.
  
• Bacon makes everything better – Crispy bacon adds smoky, salty goodness that pulls everything together.
  
• Weeknight or weekend-ready – It’s easy enough for a busy night but fancy enough to serve for brunch.
  
• Customizable – You can dial up the spice, add extra veggies, or even toss in sausage for a Lowcountry-style remix.
  

Whether you’re trying to impress or just craving something cozy, this easy shrimp and grits recipe delivers every time.

Key Ingredients You’ll Need

Let’s break down the star players in this dish. These aren’t just random ingredients—they each bring something special to the table (literally). If you keep these on hand, you’re halfway to a Southern comfort classic that never disappoints.

• Jumbo Shrimp
  Fresh or thawed frozen shrimp work beautifully here. Go for jumbo or large shrimp so they don’t get lost in the grits. A quick sear gives them a slightly crisp outside and juicy bite.
  ✨ Pro Tip: If you buy them peeled and deveined, you’ll save time (and your sanity).
  
• Quick or Stone-Ground Grits
  The foundation of this dish. Whether you go the traditional slow-cooked route or use quick grits, you’re building a creamy, cozy base that soaks up all that flavor.
  ✨ Pro Tip: Add chicken broth or milk while cooking for an even richer taste.
  
• Cheddar Cheese
  This adds the creamy, savory element that makes the grits next-level. A sharp white or yellow cheddar melts down into something magical.
  ✨ Pro Tip: Grate your own—pre-shredded cheese has coating that can mess with your melt.
  
• Bacon
  Adds depth, fat, and smokiness to balance out the shrimp. You’ll also use some of that rendered bacon fat to sauté the shrimp and aromatics.
  ✨ Pro Tip: Don’t skip this. Even a couple strips makes a big difference in flavor.
  
• Roasted Red Peppers
  These bring a hint of sweetness and color to the dish. You can use jarred for convenience or roast your own if you’re feeling fancy.
  ✨ Pro Tip: Dice them small so they melt right into the sauce.
  
• Butter & Garlic
  These are the unsung heroes. Garlic adds boldness while butter brings that luxurious, smooth finish to the whole plate.
  

Each ingredient in this Shrimp and Grits recipe was picked with purpose. The combo of creamy, cheesy grits with savory shrimp and smoky bacon is everything a comfort meal should be—simple, soulful, and satisfying.

Tips for Perfect Shrimp and Grits Every Time

If you want your shrimp and grits to taste like something straight out of a Southern kitchen, it’s all about technique and timing. This dish may be simple, but the little details take it from “just okay” to “can I have seconds… and thirds?” Here’s how to make it perfect every time:

• Season your grits well (don’t be shy!)
  Grits are like a blank canvas—they need a generous hand with salt, pepper, and maybe even a splash of hot sauce if you like a little kick. A bland base will drag the whole dish down, so taste as you go!
  
• Use broth or milk instead of just water
  Cooking grits in a mix of chicken broth, milk, or even half-and-half adds a creamy richness you just can’t get from water alone. It’s the easiest way to deepen the flavor without any extra effort.
  
• Don’t overcook the shrimp
  Shrimp cook fast—like, under five minutes fast. As soon as they turn pink and curl up, pull them from the heat. Overcooked shrimp become rubbery and tough, and nobody wants that.
  
• Cook your bacon first and save that grease
  Rendered bacon fat is liquid gold in this recipe. Use it to sauté your garlic, onions, or peppers for that extra smoky layer of flavor that makes your shrimp sing.
  
• Grate your own cheese for the creamiest grits
  Pre-shredded cheese has anti-caking agents that can make your grits clumpy or grainy. Freshly grated cheese melts smoother and just tastes better—trust.
  
• Serve immediately for best texture
  Shrimp and grits are not a “let it sit” kind of meal. Grits thicken as they cool, and shrimp can go rubbery. Plan to serve it right away for the best creamy texture and juiciest shrimp.
  

What’s the Difference Between Stone-Ground Grits and Instant Grits?

Let’s talk about grits for a sec—because not all grits are created equal. If you’ve ever wondered why some bowls of grits taste rich and hearty while others are just… meh, the type of grits you use makes all the difference.

Here’s the breakdown:

• Stone-Ground Grits
  These are the OG. Stone-ground grits are made by grinding whole dried corn between stone mills, which helps preserve more of the corn’s natural flavor and texture.
  
  • They take longer to cook (about 30–45 minutes), but the flavor payoff is worth it.
    
  • Expect a coarser texture with more body and bite.
    
  • You’ll usually find these in specialty grocery stores or online—not always at your local chain.
    
  • Perfect for when you want to impress or have time to cook low and slow.
    
• Instant Grits
  These are the quick fix for when time is not on your side.
  
  • They’re pre-cooked, dried, and ground into a fine powder, so they cook in just a few minutes.
    
  • Super convenient for busy mornings or weeknights.
    
  • Texture is much smoother, almost creamy—but they can be bland if not seasoned well.
    
  • Widely available in most grocery stores.
    

✨ Pro Tip: If you have the time, go with stone-ground. But if you’re just trying to survive the dinner hour and keep everyone fed and happy, instant grits dressed up with cheese and butter can totally hold their own.

Commonly Asked Questions

Similar Recipes

If you enjoy breakfast and brunch recipes like this, you will enjoy the ones below:

• Breakfast Crostini
• Homemade Honey Oat Bread
• Tex-Mex Inspired Breakfast Casserole
• Steak and Egg Huevos Rancheros
• Bacon Wrapped Breakfast Cups with Jimmy Dean ®

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