Best True Southern Shrimp Grits

This true Southern shrimp and grits recipe brings restaurant-style flavor to your home kitchen with its irresistible blend of creamy, cheesy grits and vibrant Cajun-spiced shrimp. The smoky crunch of bacon and a savory pan sauce rich with garlic, scallions, and a mellow pepper heat make every bite feel like a celebration of comfort. It is an ideal dish for a special brunch, a cozy dinner, or any time you need a taste of the South’s big-hearted food.

I first tried this recipe when I wanted to bring the South to my northern kitchen on a rainy weekend. Everyone scraped their bowls clean—it was that delicious.

Ingredients

• Bacon: diced for smoky crunch try thick-cut for richer flavor
• Cajun seasoning: brings essential heat and aromatic depth pick a blend with good paprika
• Large shrimp: peeled and deveined choose wild-caught for sweetness and firm texture
• Butter: creates luscious glossy pan sauce always go for real unsalted butter
• Garlic and scallions: build an aromatic backbone pick fresh and firm bulbs and greens
• Calabrian or chili peppers: add mild heat and tangy undertone swap with chili crisp if needed
• Red pepper flakes: for an extra layer of kick and color
• Chicken stock: gives body to both grits and sauce low-sodium helps control salt levels
• Lemon juice: for brightness only fresh squeezed
• Worcestershire sauce: a splash of rich umami
• Heavy cream: makes both grits and sauce ultra-creamy
• Fresh parsley: for bright finishing flavor flat-leaf offers the boldest taste
• Quick grits: form the creamy base avoid instant types for better mouthfeel
• Cream cheese and sharp cheddar: for melting richness always shred block cheese yourself
• Pepper jack or Monterey Jack: more creaminess and gentle spice in every scoop
• Seasoned salt and pepper: to balance at the end
• Homemade Cajun seasoning: for extra Southern authenticity

Instructions

Cook the Grits and Bacon:

Prepare grits by bringing chicken stock to a boil in a large pot over medium-high. Whisk in the grits slowly to ensure no lumps form. Lower heat and simmer, stirring, until grits are velvety and tender, about five minutes. In a separate skillet, cook diced bacon on medium until deeply crisp and golden. Drain bacon on a paper towel. Reserve half the bacon fat. The rest stays in the skillet for cooking the shrimp.

Add Cheeses to Grits:

Stir heavy cream, cream cheese, and butter into the hot grits. Add all the shredded cheeses and mix until everything is melted smooth and satiny. Taste and sprinkle with seasoned salt and pepper. Add a splash of extra cream or stock if the grits look too stiff. Cover to keep warm.

Season and Cook the Shrimp:

Toss peeled and deveined shrimp with olive oil. Coat generously with Cajun seasoning, making sure every piece is covered. Save half a teaspoon of that seasoning for the sauce later.

Sear the Shrimp:

Heat up the reserved bacon fat in the skillet. Sear shrimp over medium-high heat, flipping once, until just pink and cooked through, usually about four minutes total. Remove shrimp to a plate and lightly cover to keep warm.

Make the Pan Sauce:

In the same pan, melt butter with minced garlic and chopped scallions set over medium heat. Cook until butter is foamy and garlic fragrant, usually about two minutes. Stir in the reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with a spoonful of oil. Cook just enough for the flavors to mingle.

Deglaze and Finish the Sauce:

Pour in chicken stock and use a wooden spoon to scrape up the stuck-on flavor bits. Add a squeeze of lemon juice, a dash of Worcestershire sauce, and a big splash of heavy cream. Whisk or stir until the sauce becomes creamy and slightly thick. Taste and adjust salt or acidity as needed.

Combine Shrimp and Sauce:

Return the cooked shrimp to the pan sauce along with the chopped parsley. Toss everything together so shrimp get glossy and coated and herbs are just wilted. Add a final drizzle of lemon juice for freshness.

Assemble and Serve:

Spoon the creamy grits into bowls. Top each with saucy shrimp, making sure to ladle over some of the pan sauce. Scatter crispy bacon on top for the classic Southern finish.

Cheddar cheese has always been my favorite in this recipe as it melts into the grits and gives that signature bold harvest flavor. Every time my family gathers for a holiday brunch, there is always a moment when everyone goes silent with the first creamy bite.

Storage Tips

Shrimp and grits keeps perfectly for one to two days chilled in the refrigerator. Store shrimp and grits separately to best maintain their velvety textures. When reheating, add a dash of chicken stock to the grits and gently warm on low heat to restore creaminess. Heat shrimp only until just warmed through to keep tender.

Ingredient Substitutions

If Calabrian peppers are unavailable, try chili crisp or your favorite mild chili paste for a close match. No heavy cream on hand Use half and half with a pat of butter. You can swap cheeses and cream out for plant-based versions to make it dairy free.

Serving Suggestions

Pair with sautéed greens like collards or kale for an authentic Southern touch. A simple sliced tomato salad or juicy fruit salad brightens up a brunch spread. If you want an extra hearty meal, warm biscuits or classic cornbread are always a hit.

Southern Roots

This dish comes straight from the heart of the coastal South, especially Carolina and Georgia. Grits were once a fisherman’s staple for breakfast, and today, shrimp and grits grace brunch tables and family gatherings as a symbol of hospitality and comfort.

Seasonal Adaptations

In summer try fresh local corn in the grits for a sweeter taste. During winter a pinch of smoked paprika adds warmth to the sauce. Spring is perfect for maxing out the green herbs and spooning over lightly grilled asparagus.

Success Stories

One year I made this for a New Year’s Day brunch and the whole family kept coming back for seconds. If you make it ahead the flavors only deepen and meld together, making any leftovers even better the next day. It is now a request for every big gathering.

Freezer Meal Conversion

You can absolutely freeze extra sauce and cooked shrimp for a later meal. Cool completely and transfer to airtight containers. Thaw overnight in the refrigerator and be sure to reheat the shrimp only until just warmed to keep them juicy. The grits are best fresh, but if you want to freeze, add a little extra cream when reheating to restore smoothness.

I learned the hard way not to rush toasting the garlic for the sauce—a minute longer and that rich nutty aroma brings the whole dish together.

FAQs About This Recipe

→ What makes the grits extra creamy?

A combination of cream cheese, heavy cream, and sharp cheddar ensures a luxuriously creamy texture and rich taste.

→ How spicy is this dish?

Cajun seasoning and Calabrian peppers give it a gentle but noticeable kick, easily adjusted by reducing pepper or omitting flakes.

→ Why is bacon fat used for the shrimp?

Bacon fat provides a smoky, savory base, deepening the flavor of both the shrimp and the pan sauce.

→ Can chicken stock be substituted?

Vegetable stock or even water work for the grits and sauce, though chicken stock delivers optimal depth of flavor.

→ What toppings work well here?

Try finishing with fresh scallions, extra parsley, hot sauce, or a squeeze of lemon for added zing and color.

→ Should instant or regular grits be used?

Quick or regular grits are best for texture; avoid instant as they can become mushy and bland.