Southern Classic Shrimp and Grits

This hearty Southern shrimp and grits has been my weekend comfort food staple since I discovered it at a small coastal restaurant in Charleston. The combination of buttery, creamy grits with savory shrimp and smoky bacon creates a perfect balance of flavors that brings true Southern comfort to your table.

I first made this dish for my husband on our anniversary after we returned from a trip to the South. The way his eyes lit up with the first bite told me this would become our special tradition, and now we make it together at least once a month.

Ingredients

• Stone ground grits bring authentic texture and flavor that quick grits cannot match
• Water or milk combination creates the perfect cooking liquid
• Salt enhances the natural corn flavor of the grits
• Unsalted butter adds richness and silky texture
• Sharp cheddar cheese optional but adds wonderful depth and creaminess

• Large shrimp provide the perfect meaty bite and juicy texture
• Salt and black pepper form the foundation of seasoning
• Paprika adds color and mild smoky flavor
• Cayenne pepper gives a gentle heat that wakes up the palate
• Lemon juice brightens everything and balances the richness

• Bacon provides a smoky foundation and essential fat for cooking
• Onion creates sweetness and depth when cooked in bacon fat
• Garlic adds aromatic complexity that complements the shrimp
• Chicken stock creates body and brings all flavors together
• Butter finishes the sauce with silky richness
• Fresh parsley adds color and fresh herbal notes

Step-by-Step Instructions

Cook the Grits

Begin by bringing your water to a rolling boil in a medium saucepan. Add salt, then slowly pour in the grits while stirring constantly to prevent lumps. Reduce the heat immediately to low and maintain a gentle simmer. The key is patience here, stirring frequently for 20 to 25 minutes until they reach a thick, creamy consistency. The grits will transform before your eyes from grainy to smooth. Finish with butter and cheese, stirring until completely melted and incorporated.

Season the Shrimp

While the grits cook, prepare your shrimp by patting them dry with paper towels. This ensures they'll sear properly rather than steam. Combine salt, black pepper, paprika, and cayenne in a small bowl, then sprinkle evenly over the shrimp. Drizzle with fresh lemon juice and toss gently to coat each shrimp evenly. Let them sit for 5 minutes to absorb the flavors while you prepare the bacon.

Cook the Bacon

Place chopped bacon in a cold large skillet, then turn the heat to medium. Starting with a cold pan allows the fat to render slowly, creating crispy bacon and plenty of flavorful drippings. Cook until the bacon pieces are golden brown and crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving all that liquid gold bacon fat in the pan.

Sauté the Aromatics

With the skillet still hot from cooking the bacon, add your finely chopped onion directly to the bacon fat. Cook over medium heat, stirring occasionally, until they become translucent and start to develop golden edges, about 3 minutes. Add the minced garlic and cook for just 30 seconds more, stirring constantly to prevent burning. The kitchen will fill with an irresistible aroma at this stage.

Cook the Shrimp

Add your seasoned shrimp to the skillet in a single layer, being careful not to overcrowd the pan. Let them cook undisturbed for about 2 minutes until they start to turn pink and opaque from the bottom. Flip each shrimp and cook for another 2 minutes. Properly cooked shrimp will form a slight C shape rather than a tight curl, which indicates overcooking.

Create the Sauce

Pour chicken stock into the skillet, using a wooden spoon to scrape up all the flavorful bits from the bottom of the pan. Let the liquid come to a simmer and reduce slightly for 2 to 3 minutes, concentrating the flavors. Stir in the butter and watch as it melts into the sauce, creating a silky emulsion. Add half the chopped parsley and stir to incorporate.

Serve with Style

Divide the warm, creamy grits among serving bowls, creating a bed for the shrimp. Spoon the shrimp and plenty of sauce over the grits. Garnish each bowl with the reserved crispy bacon pieces and remaining fresh parsley. Serve immediately while everything is hot for the best eating experience.

Save

The first time I made this dish, I used smoked paprika instead of regular on a whim, and it created such a beautiful depth of flavor that I never went back. My grandmother always said the secret to good Southern cooking is patience and love, and nowhere is that more true than with properly cooked grits.

Make Ahead Options

Shrimp and grits is best enjoyed immediately after cooking, but you can prepare elements ahead of time to make the final cooking process quicker. The grits can be made up to 2 days in advance and stored in the refrigerator. When ready to serve, reheat them gently on the stovetop with a splash of milk or water to loosen them back to their creamy consistency. Stir frequently during reheating to prevent sticking or burning. The shrimp seasoning can be mixed ahead of time, but I recommend cooking the shrimp just before serving for the best texture and flavor.

Regional Variations

This classic Southern dish has many regional interpretations across the coastal South. Charleston style typically includes bacon and a light sauce as in this recipe. New Orleans versions often incorporate andouille sausage and a darker roux based sauce with Cajun seasonings. Some Georgia coastal preparations include fresh corn kernels in the grits for added sweetness and texture. In North Carolina, you might find cheese grits dominating, while in Gulf Coast versions, the sauce often includes diced fresh tomatoes. Each variation reflects local influences and available ingredients, making shrimp and grits a fascinating study in Southern regional cuisine.

Perfect Pairings

Shrimp and grits stands beautifully on its own, but for a complete Southern experience, consider some complementary sides. A simple green salad with a light vinaigrette provides a fresh contrast to the rich main dish. For brunch presentations, add poached eggs on top for an extra layer of decadence. Beverage pairings that work wonderfully include sweet tea for an authentic Southern meal, a crisp Sauvignon Blanc if serving wine, or even a light lager beer. For dessert, keep it simple with something light and not too sweet, like a lemon pound cake or fresh berries with whipped cream.

Save

Recipe FAQs

→ Can I make shrimp and grits ahead of time?

You can prepare the components separately up to a day ahead. Cook the grits, cool, and refrigerate, then reheat with a splash of milk or water while stirring constantly. Season and cook the shrimp and sauce just before serving for the best texture and flavor.

→ What are the best grits to use for this dish?

Stone-ground grits provide the best texture and flavor, but regular grits work well too. Avoid instant grits as they lack the proper consistency and rich corn flavor that makes this dish special.

→ How can I make this dish dairy-free?

Substitute the butter with olive oil or a plant-based butter alternative. Replace the cheese with nutritional yeast for a cheesy flavor, and use coconut milk or another dairy-free alternative when cooking the grits for creaminess.

→ What sides pair well with shrimp and grits?

This dish works well with simple sides like a fresh green salad, sautéed greens such as collards or kale, roasted asparagus, or sliced tomatoes. A light side complements the richness of the main dish.

→ Can I substitute the bacon in this dish?

You can substitute bacon with andouille sausage for a different flavor profile, or use smoked turkey for a lighter option. For a vegetarian base (though the dish would still contain shrimp), use smoked paprika and butter or olive oil to create depth of flavor.

→ What type of shrimp works best for this dish?

Medium to large shrimp (16-20 count per pound) work best as they cook quickly while remaining tender. Both wild-caught or sustainably farmed shrimp are good choices. Always ensure they're properly deveined for the best eating experience.