Shrimp and Grits

Easy Classic Shrimp and Grits

No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 2 1/2 cups Chicken Broth divided
  • 2 cups Whole milk
  • 4 tbsp butter divided
  • 3/4 cup stone-ground grits
  • 1 cup sharp cheddar cheese shredded
  • 1 lb jumbo shrimp peeled and deveined
  • kosher salt to taste
  • black pepper to taste
  • thinly sliced green onions for garnish (optional)


  • Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat – they will finish softening up while they sit.
  • Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
  • Drain all but 2 tablespoons of the bacon grease from the skillet.
  • Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other spices you want to add (optional). Cook in the bacon grease until only just cooked- about 2 minutes per side.
  • Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
  • Stir in the cheese to the grits (1 cup) until melted.
  • Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using. Serve immediately.


  • Money Saving Tip: Buy frozen shrimp and defrost them yourself. Most “fresh” shrimp you buy at the store has actually been previously frozen, but is marked up anyway.
  • This recipe is best served right away, since shrimp get rubbery from reheating and grits turn more solid after they cool. If you have leftovers, the grits can be reheated on the stovetop with some extra water to break them up, whisking them as they reheat. Heat the shrimp only for a few seconds in the microwave- as little as possible. Or, enjoy the leftover grits plain and add the cold cooked leftover shrimp to a salad to prevent overcooking.
  • You can use water instead of chicken broth to cook the grits.
  • To save time, you can use quick cooking grits instead of stone-ground (but the texture will be different).
  • I used yellow grits, since it’s all I could find. You can use white if you want to!
  • Spice it up! Add other seasonings, herbs, or hot pepper to the shrimp with the salt and pepper. You can also serve it with hot sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating