Creamy Shrimp and Grits: Southern Comfort in Every Bite

Creamy Shrimp and Grits is one of those iconic comfort dishes that feels both rustic and luxurious at the same time. Originating from the coastal regions of the American South, this dish has evolved from humble fisherman’s fare into a restaurant favorite served across the country. The magic lies in its simplicity: velvety, buttery grits topped with juicy, flavorful shrimp cooked in a rich, savory sauce.

This creamy shrimp and grits recipe delivers bold flavor with approachable techniques, making it perfect for both weeknight dinners and special occasions. With tender shrimp, smoky bacon, aromatic garlic, and cheesy grits, every bite is deeply satisfying. Whether you’re new to Southern cooking or already a fan, this recipe will quickly become a staple in your kitchen.

In this guide, you’ll learn everything you need to make the best homemade shrimp and grits — including tips for achieving ultra-creamy texture, flavor variations, and serving ideas.

Why You’ll Love This Creamy Shrimp and Grits Recipe

There are countless reasons why this dish has stood the test of time:

• Rich, creamy texture with perfectly cooked shrimp
• Balanced flavors with savory, smoky, and buttery notes
• Quick enough for weeknights but elegant for entertaining
• Customizable with different cheeses, proteins, or spice levels
• Classic comfort food that feels gourmet

The combination of creamy grits and juicy shrimp creates a contrast that is both comforting and indulgent.

Ingredients

For the Creamy Grits

• 1 cup stone-ground grits
• 4 cups chicken broth (or water)
• 1 cup whole milk or heavy cream
• 3 tablespoons butter
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup heavy cream
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons chopped parsley (for garnish)
• 2 green onions, sliced

Instructions

Step 1: Cook the Grits

1. Bring chicken broth to a boil in a medium saucepan.
2. Slowly whisk in the grits to prevent lumps.
3. Reduce heat to low and simmer, stirring frequently, for about 20–25 minutes until thick and tender.
4. Stir in milk, butter, cheese, salt, and pepper.
5. Continue stirring until creamy and smooth. Keep warm.

Step 2: Cook the Bacon

6. In a large skillet over medium heat, cook chopped bacon until crispy.
7. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.

Step 3: Sauté the Shrimp

8. Season shrimp with salt, pepper, and smoked paprika.
9. Add butter to the skillet with bacon drippings.
10. Add garlic and sauté for about 30 seconds until fragrant.
11. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove temporarily.

Step 4: Make the Sauce

12. Pour chicken broth into the skillet, scraping up browned bits from the pan.
13. Add heavy cream, lemon juice, and cayenne pepper.
14. Simmer for 2–3 minutes until slightly thickened.
15. Return shrimp to the skillet and toss to coat in the sauce.

Step 5: Assemble the Dish

16. Spoon creamy grits into bowls or plates.
17. Top with shrimp and sauce.
18. Sprinkle bacon, parsley, and green onions over the top.
19. Serve immediately while hot.

Tips for Perfect Shrimp and Grits

1. Use Stone-Ground Grits

Stone-ground grits have superior flavor and texture compared to instant varieties. They take longer to cook but are worth the effort.

2. Don’t Overcook the Shrimp

Shrimp cook very quickly. Overcooking leads to rubbery texture, so remove them as soon as they turn pink and opaque.

3. Stir the Grits Often

Frequent stirring prevents lumps and ensures a silky consistency.

4. Add Cheese Off Heat

This prevents the cheese from becoming grainy and keeps the grits smooth.

5. Balance the Flavors

A squeeze of lemon brightens the dish and balances the richness of butter and cream.

Flavor Variations

One of the best things about homemade shrimp and grits is how customizable it is.

Spicy Cajun Version

Add Cajun seasoning, hot sauce, and diced peppers for extra heat.

Garlic Parmesan Grits

Swap cheddar for Parmesan for a more savory flavor profile.

Tomato-Based Sauce

Add diced tomatoes or tomato paste for a Creole-style twist.

Sausage and Shrimp

Include sliced smoked sausage for additional protein and smoky flavor.

Herb Butter Shrimp

Finish with fresh thyme or basil for a bright herbal note.

What to Serve with Shrimp and Grits

While this dish is hearty enough to stand alone, you can pair it with:

• Roasted vegetables
• Southern-style greens
• Garlic bread or cornbread
• Fresh salad with vinaigrette
• Grilled asparagus

For drinks, iced tea, lemonade, or a crisp white wine complement the richness beautifully.

Cultural Background of Shrimp and Grits

Shrimp and grits originated in the coastal Carolinas as a simple breakfast dish for fishermen. Fresh shrimp were plentiful, and grits were an inexpensive staple made from ground corn. Over time, chefs elevated the dish by adding butter, cream, cheese, and sauces, transforming it into the beloved Southern comfort food known today.

Now it appears on restaurant menus worldwide, but homemade versions often remain the most satisfying.

Storage and Reheating Tips

Storing

• Store leftover shrimp and grits separately in airtight containers.
• Refrigerate up to 3 days.

Reheating

• Reheat grits with a splash of milk or broth to restore creaminess.
• Warm shrimp gently in a skillet to avoid overcooking.

Freezing is not recommended for best texture, especially for the grits.

Common Mistakes to Avoid

• Using instant grits (less flavor and texture)
• Overcooking shrimp
• Not seasoning enough
• Letting grits sit too long without stirring
• Skipping acid like lemon juice

Avoiding these mistakes ensures restaurant-quality results at home.

Why This Recipe Works

This creamy shrimp and grits recipe balances fat, salt, acidity, and texture perfectly:

• Butter and cream provide richness
• Lemon juice adds brightness
• Bacon contributes smoky depth
• Cheese enhances umami flavor
• Shrimp deliver sweet, tender protein

The combination creates a layered dish that tastes complex but is surprisingly easy to prepare.

Serving Occasion Ideas

This dish works for many occasions:

• Weekend brunch
• Family dinners
• Holiday meals
• Date nights
• Comfort food cravings
• Dinner parties

Its versatility makes it a reliable crowd-pleaser.

Final Thoughts

Creamy Shrimp and Grits is more than just a meal — it’s an experience of Southern comfort, rich flavors, and satisfying textures. The creamy base, savory shrimp, and smoky toppings create a dish that feels indulgent yet approachable.

Once you try this homemade shrimp and grits recipe, it may quickly become one of your favorite comfort foods. With its balance of richness and freshness, it’s easy to see why this classic has remained popular for generations.

Creamy Shrimp and Grits

A rich and comforting Southern dish featuring creamy cheesy grits topped with juicy shrimp in a savory bacon garlic sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American, Southern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Grits

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup milk or cream
• 3 tbsp butter
• 1 cup cheddar cheese shredded

Shrimp

• 1 lb large shrimp peeled and deveined
• 4 slices bacon chopped
• 3 cloves garlic minced
• 0.5 cup chicken broth
• 0.25 cup heavy cream

Equipment

• Saucepan
• Large skillet
• Whisk
• Wooden spoon

Method

 

1. Cook grits in broth until tender, then stir in milk, butter, and cheese until creamy.
2. Cook bacon in skillet until crispy and set aside.
3. Sauté garlic and shrimp in bacon drippings and butter until shrimp are pink.
4. Add broth and cream to create sauce, then return shrimp to pan.
5. Serve shrimp over warm grits and garnish with bacon and herbs.

Notes

Use stone-ground grits for best texture and flavor.