There is something comforting about a big bowl of Southern Shrimp and Grits. Creamy, buttery, grits topped with succulent shrimp, smoky bacon, and savory seasonings create the kind of meal that feels both cozy and special at the very same time. One bite, and it is easy to understand why this humble Southern favorite has found its way from coastal fishing communities onto restaurant menus all across the country.

The beauty of shrimp and grits is that it never tries too hard. The ingredients are simple. The flavors are rich and satisfying. And while it may sound like a dish reserved for experienced cooks, it is surprisingly easy to make right at home. With a few helpful tips and a little patience, you can serve up a Southern classic that tastes like pure comfort in every bite.

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Southern  Shrimp and Grits

A Dish with Deep Southern Roots

Shrimp and grits began along the South Carolina Low Country coast, where local fishermen prepared simple breakfasts using fresh shrimp and stone-ground grits. Back then, the dish was plain and practical. It was hearty and filling, made with ingredients easy to find near the water.

Over the years, shrimp and grits slowly evolved into one of the South’s most beloved comfort foods. Cooks started adding bacon, sausage, butter, cheese, garlic, and rich seasonings, transforming this modest breakfast into the flavorful dish we know today.

Why People Love It

It is hard not to love the combination of creamy grits and savory shrimp. The textures work beautifully together. The flavors feel rich without being complicated. And even though shrimp and grits look impressive enough for guests, it is still budget-friendly and easy enough for a cozy family supper.

Another reason this dish remains so popular is its versatility. Serve it for breakfast, brunch, lunch, or dinner. Dress it up for company or keep it simple for a quiet weeknight meal.

What You Need to Make Southern Shrimp and Grits

Shrimp

Medium or large shrimp work best for shrimp and grits because they stay juicy and tender while cooking quickly. Fresh shrimp are wonderful if you can find them, but frozen shrimp are often the better value and can taste just as delicious.

Save time in the kitchen. When possible, buy shrimp that are already peeled and deveined. Tail-on shrimp look beautiful for presentation, but tail-off shrimp are easier to eat.

Grits

Stone-ground grits give the best flavor and texture, though they take longer to cook. Quick grits are perfectly fine for busy days and still produce creamy, satisfying results. Instant grits, however, tend to lack the rich texture that makes this dish so comforting.

Slow cooking allows the grits to become smooth, creamy, and full of flavor. It is worth the extra few minutes.

Flavor Builders

This dish gets much of its rich Southern flavor from a few simple ingredients:

• Bacon or smoked sausage
• Butter
• Onion and garlic
• Chicken broth or milk
• Sharp cheddar cheese or smoked Gouda
• Cajun seasoning or your favorite Southern spice blend

Each ingredient helps build layers of savory goodness that make shrimp and grits unforgettable.

Tips for Buying Shrimp

When shopping for shrimp, you may notice labels like small, medium, large, or jumbo. For shrimp and grits, I prefer large shrimp. They cook quickly while still giving you a hearty bite.

Fresh vs. Frozen Shrimp

Fresh shrimp is king here. Anytime you can get fresh shrimp, use fresh shrimp. However, frozen shrimp are often frozen shortly after being caught, making them a dependable choice for many home cooks. Thaw shrimp overnight in the refrigerator or place them in a bowl of cold water for quicker thawing.

Wild-Caught vs. Farm-Raised

Wild-caught shrimp often have a slightly cleaner, sweeter flavor, but good-quality farm-raised shrimp can also work beautifully in this recipe.

Signs of Fresh Shrimp

Fresh shrimp should smell clean and mild, never overly fishy. The flesh should look firm and slightly translucent.

For a complete guide to buying, cleaning, sizing, and preparing shrimp, be sure to visit my Southern Fried Shrimp post, packed with helpful tips, shrimp size charts, and easy kitchen advice.

How to Make Creamy Southern Grits

The secret to wonderful grits is patience. Slow simmering creates the creamy texture everyone loves.

Tips for Perfect Grits Every Time

• Use broth, milk, or a combination of both for extra flavor.
• Stir often to prevent lumps from forming.
• Keep the heat low and gentle.
• Add cheese near the end of cooking for the smoothest texture.
• Finish with butter for extra richness.

Common Mistakes to Avoid

Cooking Too Fast

High heat can cause grits to become lumpy or stick to the pan.

Too Little Liquid

Grits naturally absorb liquid as they cook. If they become too thick, simply stir in a little more broth or milk.

Get the Seasoning Correct Early

Season your grits correctly at the beginning. It is hard to season grits for flavor after they are cooked. I prefer to use broth when cooking grits in order to ensure great flavor. If you use salt-seasoned water, stir to dissolve the salt, then taste. It should be easy to drink like a broth.

Wait until the grits are fully cooked before adjusting salt and seasonings.

How to Make Southern Shrimp and Grits

Step 1: Cook the Grits

Bring broth, milk, or water to a gentle simmer. Slowly whisk in the grits and cook low and slow until creamy and tender.

Step 2: Cook the Bacon and Aromatics

Cook bacon until crisp, then sauté the onion and garlic in the rendered fat. This step builds a rich, savory base for the shrimp.

Step 3: Cook the Shrimp

Season the shrimp lightly and cook just until pink and opaque. Shrimp cook very quickly, usually only a few minutes per side. Overcooking can make them rubbery.

Step 4: Bring Everything Together

Spoon the creamy grits into bowls, then top with the shrimp mixture. Finish with crumbled bacon, sliced green onions, and parsley, and for extra flavor and color, add a sprinkle of sheese on top.

Now that you know a little about the history and charm behind this Southern favorite, it is time for the best part — making a warm, comforting bowl right in your own kitchen. This Southern Shrimp and Grits recipe combines creamy, buttery grits with tender shrimp, smoky bacon, and rich, savory flavor in every bite. It is hearty enough for supper, special enough for guests, and simple enough for even beginner cooks to make with confidence.

Print

Shrimp and Grits

The perfect marriage of coastal charm and Southern comfort. Tender, succulent shrimp are sautéed in a savory sauce enriched with garlic, smoky bacon, and a touch of spice. The shrimp rest atop a bed of creamy, old-fashioned grits, velvety smooth and infused with the richness of butter and cheese.

Course breakfast, brunch, lunch, dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 688kcal

Author Blissful Foods Plus

Equipment

• 1 large saucepan with lid
• 1 whisk
• 1 large skillet
• 1 slotted spoon

Ingredients

Grits

• 2 cups chicken broth
• 2 cups 2% milk
• ⅓ cup butter, cubed
• ¾ tsp salt
• ½ tsp black pepper
• ¾ cup uncooked old-fashion grits you can also use quick grits
• 1 cup sharp cheddar cheese, shredded or 1/2 cup sharp cheddar and 1.2 cup smoked Gouda

Shrimp

• 8 thick sliced bacon strips, chopped, cooked, and drained
• 4 tsps bacon drippings (reserved from cooked bacon)
• 1 lb fresh large shrimp (31-40 count per pound) peeled and deveined
• 3 cloves garlic, minced
• 1 tbsp Cajun or blackened seasoning or your favorite Southern seasoning
• 2 tsp fresh lemon juice
• 1 tbsp butter
• 4 ea. green onion, chopped

Instructions

Grits

• In a large lidded saucepan, bring the broth, milk, salt, and pepper to a boil. Slowly whisk in grits. Reduce heat to a medium low and cover. Cook for about 15-20 minutes, stirring occasionally until done. Stir in butter and whisk together followed by the cheese. Set aside and keep warm.

Shrimp

• In a large skillet, cook the bacon over medium heat until crisp. With a slotted spoon remove from pan and place on paper towels to drain. Using the reserved 4 teaspoons of hot bacon drippings, add the shrimp, garlic, and cajun seasoning and saute until the shrimp have turned pink, usually 2-3 minutes per side. Add 1 tbsp butter and 2 teaspoons of lemon juice over the shrimp stir, Add chopped cooked bacon, mixing well. Serve over hot grits. Sprinkle with chopped green onions. Serve immediately with hot toasty bread.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

1 serving = 1 cup of grits plus 1/2 cup of shrimp mixture.

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Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 35g | Protein: 41g | Saturated Fat: 22g | Cholesterol: 240mg | Sodium: 1826mg | Fiber: 2g | Sugar: 7g

One of the best things about Southern Shrimp and Grits is how easy it is to make the dish your own. Some families love it spicy and bold, while others prefer a more traditional Low Country style with simple, comforting flavors. Below are a few delicious variations and serving ideas to help you customize this Southern classic to fit your table perfectly.

Variations to Try

Cajun Shrimp and Grits

Add Cajun seasoning and a little extra heat for a bold, spicy version.

Cheesy Shrimp and Grits

Use sharp cheddar, smoked gouda, or pepper jack cheese for extra creamy richness.

Low Country Style

Keep things simple and traditional with bacon, shrimp, butter, and stone-ground grits.

Breakfast Shrimp and Grits

For a hearty Southern breakfast, top each bowl with a fried or poached egg.

What to Serve with Shrimp and Grits

Shrimp and grits can easily stand on their own, but a few simple sides make the meal feel even more complete.

• Crusty Bread  or Garlic Bread
• Fresh fruit
• A crisp green salad
• Sweet tea or homemade lemonade

Helpful Kitchen Tips for Shrimp and Grits Success

• Keep cooked grits warm over low heat, stirring occasionally to maintain their creamy texture.
• Use a large skillet so the shrimp cook evenly instead of steaming.
• Prep ingredients ahead of time since shrimp cook quickly once they hit the pan.
• Leftovers reheat best slowly over low heat with a splash of broth or milk.

Frequently Asked Questions

Can I use quick grits for this recipe?

Yes. Quick grits work well and save time, although stone-ground grits usually have better flavor and texture.

What type of shrimp works best when cooking shrimp and grits?

Medium or large shrimp are ideal because they stay tender and cook quickly.

Can shrimp and grits be reheated?

Absolutely. Reheat gently and add a little extra liquid to loosen the grits.

Can I freeze shrimp and grits?

Shrimp freeze fairly well, but grits can change texture after freezing. Fresh is usually best.

Are grits gluten-free?

Most plain grits are naturally gluten-free, but always check the packaging for possible cross-contamination.

Storage Tips

Place leftovers in an airtight container and refrigerate for up to 3 days. Grits naturally thicken as they cool, so do not be surprised if they seem very firm after refrigeration. Resolve this by adding a splash of milk, broth, or water when reheating to restore their creamy texture.

For best results, reheat slowly on the stovetop or in short intervals in the microwave, stirring often.

Final Thoughts

Southern Shrimp and Grits may sound fancy, but at heart, it is simple comfort food meant to be shared and enjoyed. Creamy grits, savory shrimp, smoky bacon, and rich Southern flavor come together in a dish that feels warm, welcoming, and wonderfully satisfying.

Do not feel intimidated if this is your first time making it. Once you see how quickly it comes together, you may find yourself craving it again and again. Whether you serve it for a cozy family supper, a relaxed weekend brunch, or a special gathering with friends, shrimp and grits always bring a little Southern comfort to the table.

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The post Shrimp and Grits: A True Southern Comfort Food Classic appeared first on Blissful Foods Plus.