This recipe for an old southern favorite, Shrimp and Grits, is the perfect thing for a quick weeknight supper or your next Sunday brunch. It’s a heavenly combination of sauteed shrimp, bacon, bell pepper, and onion served over creamy, stone-ground grits with cheddar cheese. You’ll want to lick the plate clean and ask for a second helping!
This great old southern classic, Shrimp and Grits, is an example of low-country cooking at its absolute best. Using readily available local ingredients to produce something so mouth-watering, so delicious that it almost takes your breath away.
The recipe is thought to have originated as a breakfast dish along the Carolina coast. Most people say that it was generally unknown outside of the low country until Craig Claiborne wrote an article about it in 1985 for The New York Times.
It may have taken an introduction from The New York Times to bring the dish to the national consciousness, but it has certainly become a sensation on its own. Even Bobby Flay, best known for open-flame grilling and southwestern cuisine, says in Bobby Flay Cooks American, “If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it’s shrimp and grits.”
Now, there are about as many variations of this southern classic recipe as there are cooks, and this is my version. Others include mushrooms in the recipe, and some prefer to serve over plain grits instead of cheese grits.
There are so many variations on the classic combination that one of the most well-known southern cooks, Nathalie Dupree, wrote an entire cookbook on the subject. She has lots of variations that I want to try!
I’ve enjoyed Shrimp and Grits in many restaurants, but the best I’ve ever had was at Blackstone’s Cafe in Beaufort, South Carolina. Maybe I was especially hungry that morning, but that serving of Shrimp and Grits was one of the best things I’ve ever eaten in my life. If you ever find yourself in that area between Savannah and Charleston, be sure to stop by Blackstone’s. You’ll be glad you did!
— This post was originally published on January 4, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 4
Primary Ingredient(s): Shrimp, bacon, onion, bell pepper, chicken broth, grits, cheddar cheese
Skill Level: Easy
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Shrimp – You’ll need one pound of medium (21-25 count) shrimp, peeled, tails removed, and split lengthwise. Ask the butcher or fishmonger to peel the shrimp for you to save some time.
- Grits – Either “quick” grits (5-minute cook time) or stone-ground grits (longer, around 20-minute cooking time). Never, ever, under any circumstances, use instant grits. That’s just a hard no for this Southerner.
- Cheddar Cheese – I prefer a sharp or extra sharp Cheddar.
- Bacon – Cut crosswise into about 1/2-inch pieces (lardons).
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Equipment You’ll Find Useful
No fancy equipment is needed to make this recipe. You’ll need a good, sharp knife, a wooden spoon, cutting board, and a skillet or saute pan
How to Make Shrimp and Grits
Prep the Shrimp and Vegetables
- Combine the shrimp with the lemon juice and Tabasco. Chop the onion, green pepper, garlic, and scallions. Set aside while preparing the grits.
Cook the Cheese Grits
- Bring the water and salt to a boil in a small saucepan.
- Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.
- Now cover the pot, lower the heat to a simmer, and cook the grits according to the package directions.
- When the grits are done, stir in the butter, black pepper, and garlic powder.
- Next, add the grated cheddar and stir until well blended.
- Hold the finished grits over a very low heat until needed.
Pro Tip
If you’re interested in knowing more about grits, check out my original Cheese Grits recipe post.
Cook the Bacon and Veggies
- In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.
- Without removing the bacon or bacon fat, add the onion, green pepper, and garlic. Cook for about 5 minutes or until the vegetables are tender.
- Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.
- Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.
Add Shrimp
- Add the shrimp to the sauce and cook until shrimp are opaque – no more than three minutes!
Serve
- To serve, ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce. Offer your guests more Tabasco to adjust the spice to their own taste.
Recipe Variations
- For a richer finished dish, add a dash of heavy cream to the grits.
- Substitute Gruyere or Swiss cheese for the Cheddar.
- Use smoked sausage or andouille sausage in place of the bacon.
- Add a finely diced jalapeno in with the bell pepper and onions.
- Garnish with finely chopped scallions and finely diced fresh tomato.
- Stir a splash of Worcestershire sauce into the finished dish.
Storage Information
For the best flavor and texture, it’s always preferable to serve Shrimp and Grits piping hot and straight from the stove to the table. If you do have leftovers, you can keep them for about 3 days in the refrigerator. Reheat carefully at 50% power in the microwave keeping in mind that shrimp tend to take on a rubbery texture when cooked or heated too long.
Questions About Shrimp and Grits
Honestly, shrimp and grits is pretty much a one-dish meal on its own. All you need is some good warm French bread or garlic toast and a nice green salad with a buttermilk dressing.
Yes. Grits are a form of ground corn, so they are naturally gluten-free. To make this entire recipe gluten-free, use a gluten-free thickener in place of the flour.
Shrimp and grits started out as a breakfast recipe. However, it’s also a great, easy dinner.
More Recipes You’ll Like
Winter Shrimp Salad
Cilantro Lime Shrimp
Easy Louisiana Shrimp Creole
Artichoke, Spinach, and Shrimp Lasagna with Bacon
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Classic Southern Shrimp and Grits
Ingredients
For the shrimp:
- 1 pound medium shrimp peeled and halved lengthwise
- Juice of a lemon
- 6 dashes Tabasco sauce
- 4 slices bacon chopped
- 1 small onion finely chopped
- ¼ green bell pepper finely chopped
- 1 clove garlic minced
- 3 tablespoons chopped scallions
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or stock
- ½ teaspoon salt
For the cheese grits:
- 2 cups water
- ½ teaspoon salt
- ½ cup quick-cooking grits not instant
- 2 tablespoons butter
- ¼ teaspoon black pepper
- couple dashes garlic powder
- 4 ounces sharp cheddar cheese grated
Instructions
- Combine the shrimp with the lemon juice and Tabasco. Set aside while preparing the grits and sauce.1 pound medium shrimp, Juice of a lemon, 6 dashes Tabasco sauce
For the cheese grits:
- Bring the water and salt to a boil in a smallish saucepan.2 cups water, ½ teaspoon salt
- Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.½ cup quick-cooking grits
- Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions.
- When the grits are done, stir in the butter, black pepper and garlic powder.2 tablespoons butter, ¼ teaspoon black pepper, couple dashes garlic powder
- Next, add the grated cheddar and stir until well blended.4 ounces sharp cheddar cheese
- Hold the finished grits over a very low heat until needed.
Finish making the shrimp and sauce:
- In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.4 slices bacon
- Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender.1 small onion, ¼ green bell pepper, 1 clove garlic
- Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.3 tablespoons chopped scallions, 2 tablespoons all-purpose flour
- Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.1 cup chicken broth or stock, ½ teaspoon salt
- Add the shrimp mixture to the sauce and cook until shrimp are opaque – no more than three minutes!
- To serve – ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.
Notes
- For a richer finished dish, add a dash of heavy cream to the grits.
- Leftovers may be stored for about 3 days in the refrigerator. Reheat carefully at 50% power in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
lord jesus!!!!!!!!!!!!!!!!! i can’t wait to get started. love the recipes with shrimp.
Lana, I am a southern girl also, and I have eaten shrimp and grits all over the south. If it is on the menu, I order it. This is my first time on your website. Beautiful pictures and recipes that I will definitely try, starting with s & g.
Thanks for visiting, Linda. I hope you’ll find some old favorites and a few new things to try here.
When I lived in Texas, I tried grits, but only as a breakfast side. Will it shock you to know that I’ve never even heard the phrase “shrimp and grits”? This sounds like something I should try… as soon as my diet is over.
Oh, no! It takes a lot more than that to shock me, Susan :-)
Oh my lands. Just the phrase ‘shrimp and grits’ is enough to make my stomach growl at any time of day! This looks heavenly! I think my recipe might be identical.
Paula (Bell’alimento) told me about your site-I’m so happy to find it! :) It’s nice to meet a fellow Southerner!
So glad you found me! And many thanks to Paula for the recommendation!
ain’t nothing better Lana – great way to start off a new year is with an old classic and you sure got one going here, just perfect, and I’ve made my share of this one to know
Okay, so how do I explain to non-Southerners what grits are? Hmmm…well, technically grits are ground hominy. The corn for hominy is processed differently than for the polenta but they’re both essentially just ground corn. Here’s an article from Wikipedia about grits: http://en.wikipedia.org/wiki/Grits
I love shrimp and this looks tasty. But…I’m embarrassed to say, I dont know what grits are. Is it the similar to polenta?
You absolutely have me salivating! None Southerner moment here… are grits similar to polenta? I’m not even sure I’ve seen grits in Nova Scotia but we certainly do have cornmeal to make polenta.
Man oh man this looks delicious! My husband cheered when I mentioned this dish, so I’m very excited to give it a try! Thanks for posting this little gem.
Wow…shrimp and grits are one of my favorites but I’ve never made them. I think I’ll give it a try soon! Thanks!
This looks amazing! I’ve never had grits before and now I really really want to try them
This is one of our favorite meals! I can’t wait to try your variation. Thanks for all your great recipes and pictures.
You’re welcome, Angela, and thank you for the kind compliment.
I absolutely LO VE this one! It is going on my to make list!
Thanks, Shelby. Hope you enjoy it!
Shrimp and grits sums up my family (and food) heritage to a tee — Gulf coast Southern — and it’s a dish that really deserves to be more widely made. For reasons totally unclear, my husband decided years ago that he was the s&g expert in our family and always makes it for us. I wonder if I could get away with gently (very gently) suggesting your perfect recipe to him? Love it, Lana!
I’m sure your hubby’s S&G is fabulous! It would have to be wonderful coming from your kitchen.
Yum.
Just yum.