Name: Shrimp and Creamy Grits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 4 cups chicken broth (low sodium or no sodium added); 1 cup stone-ground grits; 1 teaspoon salt; ½ teaspoon garlic powder; ½ cup heavy cream; 1 cup sharp cheddar cheese (shredded); 2 tablespoons butter; 1 pound large shrimp (peeled and deveined); 4 slices bacon (chopped); 1 small onion (finely diced); 2 cloves garlic (minced); 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional, for heat); ½ teaspoon dried thyme; ½ cup chicken broth (low sodium); 2 tablespoons lemon juice; 2 tablespoons chopped parsley (for garnish)

There’s just something soul-soothing about a plate of shrimp nestled in a bed of velvety grits. This Shrimp and Creamy Grits Recipe hits all the right notes—comfort, flavor, and a little bit of Southern charm. Once you make it, you’ll see why it’s such a classic and why it’s worth every minute of your time in the kitchen.

The image shows a black frying pan filled with cooked shrimp arranged in a mostly circular pattern, each shrimp orange and white with a slightly charred texture. The shrimp sit in a light golden sauce that pools at the bottom of the pan, and the dish is garnished with finely chopped green herbs scattered evenly on top. A slice of yellow lemon rests on the edge inside the pan, and a wooden spatula partially lifts some shrimp from the sauce. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Creamy Grits Recipe
Top Tip
How to Serve Shrimp and Creamy Grits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Creamy Grits Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Shrimp and Creamy Grits Recipe with you. It’s one of those dishes that feels fancy enough for guests but simple enough to whip up on a weeknight. Plus, it’s a total crowd-pleaser, and the layers of flavor always impress.

Comfort food elevated: Creamy grits meet perfectly cooked shrimp in a rich, buttery sauce that feels indulgent without being complicated.
Great texture balance: The slight bite of the stone-ground grits contrasts with tender shrimp and crispy bacon for a dynamic mouthfeel.
Flavor-packed but approachable: Smoked paprika, garlic, and lemon add just the right kick without overpowering the dish.
Flexible and adaptable: You can easily adjust spice levels or swap ingredients based on what you have at home.

Ingredients & Why They Work

Every ingredient in this Shrimp and Creamy Grits Recipe plays a key role in developing its classic Southern flavor. From creamy, cheesy grits to smoky, savory shrimp, the layers come together in a way that feels comforting and satisfying. Here’s a quick look at why these ingredients are must-haves.

Flat lay of a small pile of peeled and deveined large raw shrimp, four raw bacon slices stacked neatly, a small white bowl of finely diced white onion, two peeled whole garlic cloves, a small white bowl with bright yellow lemon juice, a small mound of stone-ground grits, a small white bowl filled with sharp shredded cheddar cheese, a stick of creamy butter, a small white bowl of thick heavy cream, a small white bowl of golden chicken broth, a small white bowl containing a few green parsley sprigs, and small piles of smoked paprika, cayenne pepper, dried thyme, and a pinch of salt all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Stone-ground grits: These give you that authentic, slightly coarse texture and flavor that instant grits just can’t replicate.
Chicken broth: Cooking grits in broth instead of water adds depth and keeps them from tasting bland.
Sharp cheddar cheese: Freshly shredded cheese melts into the grits, adding creamy richness and a little tang.
Heavy cream: It boosts the creaminess factor — really makes the grits silky smooth.
Bacon: Crispy bacon bits bring that irresistible smoky crunch that pairs perfectly with the shrimp.
Large shrimp: Peeled and deveined for convenience, and they cook incredibly fast for a tender bite every time.
Smoked paprika & cayenne: These spices add warmth and just a hint of heat that makes the dish pop — adjust to your liking.
Lemon juice: Brightens the sauce and cuts through the richness, balancing the flavors beautifully.
Fresh parsley: A simple garnish that adds a fresh, herbal note and visual appeal.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to tweak this Shrimp and Creamy Grits Recipe depending on my mood or what I have in the pantry. The beauty here is that it’s a flexible dish—so you can dial up the spice, add veggies, or swap out bacon for a vegetarian alternative if you want.

Heat it up: I often add extra cayenne or toss in some hot sauce to give things a fiery kick when I want a bit more spice.
Greens boost: Adding some sautéed spinach or kale to the shrimp mixture is a great way to sneak in veggies and freshen the dish.
Cheese swap: Try using smoked gouda or pepper jack instead of cheddar for a different flavor profile.
Protein alternative: For a twist, swap the shrimp for scallops or even grilled chicken breast.

Step-by-Step: How I Make Shrimp and Creamy Grits Recipe

The image shows a shallow white bowl filled with a creamy, pale yellow base topped with several cooked shrimp that have a light orange-pink color and a slightly glossy texture. Scattered among the shrimp are small pieces of crispy browned bits, likely bacon, adding a reddish-brown contrast. The dish is garnished with chopped green herbs, giving spots of fresh green color throughout. In the back of the bowl, there is a bright yellow lemon slice resting on the creamy base. A gold spoon is partially immersed on the right side of the bowl. The bowl sits on a white marbled surface with some green leafy herbs and a blue cloth blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the Grits to Perfection

Start by bringing your chicken broth to a boil, then stir in the stone-ground grits with a pinch of salt. Turn the heat down low and cover the pot. This low and slow cooking for about 20 minutes is key—it lets the grits absorb all that savory liquid and become tender without sticking. Keep stirring every now and then to prevent clumps. When they’re soft and almost creamy, stir in the garlic powder, heavy cream, fresh cheddar, and butter. This is what gives you that rich, luscious base that’s the hallmark of this dish.

Step 2: Crisp Up the Bacon, Then Sauté Your Veggies

While the grits do their thing, cook the chopped bacon in a skillet over medium heat until it’s wonderfully crispy. No rushing here—you want it just right so that crunchy texture can contrast the creamy grits. Remove the bacon with a slotted spoon and keep the rendered fat in the pan—that’s flavor gold. Toss in your diced onion and sauté for 3 to 4 minutes until soft and translucent.

Step 3: Spice It Up and Cook the Shrimp

Add minced garlic, smoked paprika, cayenne (if you want spice), and dried thyme to that fragrant onion mix. Cook it just until it wakes up—about 30 seconds—and then add the shrimp. Cook them for 2 to 3 minutes per side. Watch closely here because shrimp turn rubbery if you overcook them. Once they’re pink and opaque, pour in the chicken broth and lemon juice, scraping up those tasty brown bits from the pan. Let it simmer briefly to reduce and thicken, creating that irresistible sauce to scoop up with grits.

Step 4: Serve It Up with Bacon and Parsley

Spoon the creamy grits into bowls or plates, pile on the shrimp and sauce, then sprinkle over the crispy bacon and fresh parsley. You’re looking at a plate that’s as beautiful as it is comforting. Dig in while it’s hot!

Top Tip

I've made this recipe countless times, and a few small tricks always make a huge difference in the final dish. Follow these tips to nail your Shrimp and Creamy Grits Recipe every time.

Use stone-ground grits: Instant grits are tempting for speed but don’t have the same nutty flavor or texture—worth the extra cooking time for the authentic experience.
Don’t overcook shrimp: Keep an eye on their color and shape—when they go pink and start to curl gently, they’re done. Overcooking makes them tough.
Deglaze your pan: That step with broth and lemon juice after shrimp cooks lifts all the caramelized bits into your sauce—don’t skip it!
Freshly grate cheese: Pre-shredded cheese has additives that prevent smooth melting. Freshly shredded cheddar melts beautifully into the grits.

How to Serve Shrimp and Creamy Grits Recipe

shrimp and creamy grits - Serving Suggestion

Garnishes

I love keeping it simple with a sprinkle of chopped fresh parsley for color and brightness and a little extra crispy bacon on top. Sometimes, I add a few thin lemon wedges on the side for an optional squeeze of fresh citrus—it really brightens up the whole plate.

Side Dishes

For a well-rounded meal, I often serve this with a crisp green salad or some sautéed greens like collards or spinach. Cornbread or crusty bread on the side is a great way to soak up every last bit of that luscious sauce.

Creative Ways to Present

For special occasions, I’ve plated the grits in shallow bowls and arranged the shrimp in a circle on top, with microgreens and edible flowers for a beautiful touch. It makes a stunning appetizer or brunch centerpiece that feels elegant yet cozy.

Make Ahead and Storage

Storing Leftovers

Leftover grits and shrimp can be stored separately in airtight containers in the fridge for up to 2 days. Keeping them apart helps preserve the shrimp’s texture and prevents the grits from over-thickening.

Freezing

I don’t recommend freezing the shrimp once cooked—it tends to get rubbery. However, the creamy grits freeze well if wrapped tightly. Thaw in the fridge overnight and stir in a splash of broth or cream when reheating.

Reheating

Warm your leftover grits gently on the stove with a little broth or cream to loosen them up. For shrimp, a quick sauté in butter over low heat works best to avoid drying them out and keeps them tender and tasty.

Frequently Asked Questions:

Can I use instant grits instead of stone-ground?

While you can use instant grits to save time, stone-ground grits offer a much better texture and richer flavor that really makes this dish shine. If you’re okay with a quicker, smoother result, instant grits work, but for authentic taste, stone-ground is the way to go.

How do I prevent the shrimp from becoming rubbery?

Shrimp cook very fast—usually 2-3 minutes per side depending on their size. Keep a close eye on the color and shape: once they turn pink and have just curled slightly, remove them from heat. Overcooking or overheating will make shrimp tough and rubbery.

Can this recipe be made gluten-free?

Yes! This Shrimp and Creamy Grits Recipe is naturally gluten-free as long as you use gluten-free chicken broth and confirm that your spices and other ingredients don’t contain hidden gluten. Grits themselves are gluten-free, so it’s perfect for gluten-sensitive eaters.

What can I substitute for bacon if I don’t eat pork?

You can swap bacon with smoked turkey bacon or even diced smoked sausage for a similar smoky flavor. Alternatively, sautéed mushrooms with a dash of smoked paprika can add a smoky, umami note for a vegetarian-friendly option.

Final Thoughts

This Shrimp and Creamy Grits Recipe is a go-to comfort meal that never fails to make me feel cozy and satisfied. The combination of creamy, cheesy grits with tender shrimp and smoky bacon is just unbeatable. It’s one of those dishes I love making when I want to treat myself or impress friends without fuss. Give it a try—you’ll see it quickly becomes a family favorite and a staple in your recipe box!