Shrimp and Grits Recipe

Shrimp and grits is the South’s best argument for breakfast-for-dinner: buttery, cheesy grits under shrimp bathed in a smoky, garlicky pan sauce. This version gets the grits silky in 20 minutes and the shrimp cooked in 4, so everything lands on the table hot at once.

The trick is timing. You start the grits first because they need the longest, then crisp bacon in the skillet while they simmer, and use that same pan — and all that rendered fat — to sear the shrimp and build the sauce. One saucepan, one skillet, no cold food.

No heavy cream required, either. Whole milk and sharp cheddar do the work, and a double hit of smoked paprika seasons both the shrimp and the sauce so the whole bowl tastes intentional instead of plain.

What Makes This Shrimp and Grits So Good

Creamy grits come down to liquid and patience. Here they simmer in a mix of whole milk and water, which gives you richness without the heavy cream many recipes lean on. Whisking the grits into cold liquid before the heat goes on is the single best defense against lumps, and stirring every few minutes coaxes out the starch that makes them thick like loose oatmeal rather than gluey.

Smoked paprika and cayenne season the shrimp and echo through the sauce, so you get a smoky-savory backbone instead of flat heat. The shrimp sear for just 2 minutes per side in the bacon fat, which keeps them plump and builds a fond — those browned bits — that the broth and lemon juice scrape up into a glossy pan sauce.

And the grits rest off the heat under a lid while the shrimp cook, which means nothing sits around getting cold while you finish the other half of the dish. That’s the whole point of a good shrimp and grits recipe: everything ready at the same moment.

Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients

• 1 cup stone-ground or quick-cooking grits (not instant)
• 2 cups whole milk
• 2 cups water
• 1 teaspoon kosher salt, plus more for seasoning shrimp
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter, divided
• 1 cup shredded sharp cheddar cheese (about 4 oz)
• 4 slices bacon, chopped into 1/2-inch pieces
• 1 lb large shrimp (31/40 count), peeled and deveined, tails removed
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• 3 cloves garlic, minced
• 1 bunch scallions, sliced, white and green parts separated
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• Hot sauce, for serving (optional)

Instructions

1. Start the grits: In a medium saucepan, whisk together grits, milk, water, 1 teaspoon salt, and pepper. Bring to a bare simmer over medium-high heat, whisking often so nothing sticks to the bottom. Reduce heat to low and cook, uncovered, stirring every few minutes, 15–20 minutes for stone-ground or 5–7 minutes for quick grits, until thick like loose oatmeal. If they get too thick, splash in warm water.
2. Melt in the butter and cheese: When the grits are tender, stir in 2 tablespoons butter and the cheddar until fully melted and glossy. Taste and add salt if needed. Cover the pot and set it off the heat; the residual warmth keeps them serveable for about 15 minutes.
3. Crisp the bacon: While grits cook, put a large skillet over medium heat and add the chopped bacon. Cook 6–8 minutes, stirring occasionally, until browned and crisp. Transfer bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan. If you have more than that, pour the excess into a jar and save it for another use.



4. Season the shrimp: Pat the shrimp dry with paper towels — wet shrimp steam instead of sear. In a small bowl, toss them with smoked paprika, cayenne, 1/2 teaspoon salt, and a few grinds of black pepper until evenly coated.
5. Sear the shrimp: Raise the skillet heat to medium-high. Add the shrimp in a single layer and cook 2 minutes per side, until pink and just opaque at the thickest part. They’ll curl into a loose C shape; a tight O means overcooked. Move them to the plate with the bacon; don’t wipe the pan.
6. Build the sauce: Lower heat to medium and add the remaining 1 tablespoon butter, garlic, and the white parts of the scallions. Cook 30–45 seconds, just until fragrant — do not let the garlic brown. Pour in the broth and lemon juice, scraping up the browned bits, and simmer 2 minutes until slightly reduced.



7. Bring it together: Return the shrimp and bacon to the skillet with any accumulated juices, toss to coat in the sauce, and warm through for 30 seconds. Spoon the grits into shallow bowls, top with the shrimp and pan sauce, and scatter the scallion greens over the top. Pass hot sauce at the table.

Tips & Variations

• Quick grits work fine on a weeknight; instant grits turn gummy and are worth skipping. Stone-ground grits need the full 20 minutes for a creamy texture.
• Swap the cheddar for smoked gouda or pepper jack for a different melt, or stir in 1/4 cup heavy cream at the end if you want them richer.
• For a spicier plate, add 1/2 teaspoon Cajun seasoning with the paprika, or finish with a splash of hot sauce in the pan sauce rather than at the table.
• Fresh or frozen shrimp both work — thaw frozen shrimp overnight in the fridge, then drain and pat very dry. Never soak raw shrimp in water.
• No bacon? Cook the shrimp in 2 tablespoons olive oil with 1 tablespoon butter, and add a dash of smoked paprika for that same smoky depth.
• Double the grits for a crowd and keep them warm in a slow cooker on low with a splash of milk stirred in before serving.
• Serve in shallow bowls, not plates — the sauce is the best part and you want it contained.

Storage & Make-Ahead

Grits firm up fast as they cool. Store leftover grits and shrimp separately in airtight containers in the fridge for up to 3 days. Reheat grits with a splash of milk or water over low heat or in the microwave, stirring every 30 seconds; reheat shrimp gently in a covered skillet with a tablespoon of broth for 2–3 minutes, just until warm.

For make-ahead, cook the grits up to 2 days in advance and loosen with milk when reheating; cook the shrimp fresh the day you serve.

Nutrition Information

• Calories: 560
• Carbohydrates: 36 g
• Protein: 33 g
• Fat: 29 g
• Saturated Fat: 13 g
• Fiber: 2 g
• Sugar: 7 g
• Sodium: 1040 mg

These values are an estimate and will vary with your exact ingredients and portion sizes.

Your Questions, Answered

Can I use instant grits for shrimp and grits?

You can, but you won’t love the texture — instant grits turn pasty and gluey. Quick or stone-ground grits give you the creamy, slightly toothsome base this dish needs, and they only take 5–20 minutes.

Do I have to use bacon?

No. Bacon gives the sauce its smoky backbone, but you can render 2 tablespoons of olive oil with 1 tablespoon butter instead and add an extra pinch of smoked paprika. The dish will be lighter but still full-flavored.

Should I peel the shrimp or leave the tails on?

Peel them and remove the tails for easy eating with a spoon — nobody wants to fish tails out of grits at the table. Save the shells in a freezer bag; simmered in water for 20 minutes they make a quick shrimp stock for the sauce.

Why did my grits turn out lumpy?

Lumps form when grits hit hot liquid without stirring, or when dry grits clump on the way in. Whisk the grits into cold milk and water before turning on the heat, and stir often as they simmer.

Can I make shrimp and grits ahead for a brunch?

Yes — cook the grits up to 2 days ahead and reheat with a splash of milk, and crisp the bacon in advance. Cook the shrimp and sauce just before serving, which takes under 10 minutes. Keep the grits warm in a slow cooker on low.

How do I know when the shrimp are done?

Shrimp are done when they turn opaque pink all the way through and curl into a loose C shape, about 2 minutes per side over medium-high heat. A tight O means they’ve overcooked and will be rubbery.