Authentic Southern Shrimp and Grits – Creamy, Smoky & Comforting

There’s something truly special about Southern comfort food, and nothing captures that heartwarming, soul-satisfying spirit quite like Shrimp and Grits.

Creamy, cheesy grits layered with crispy bacon and succulent shrimp in a smoky, garlicky sauce—this dish is the epitome of Southern charm.

This recipe stays true to its roots, using simple ingredients and time-honored techniques to bring you a plate that’s as authentic as it is delicious.

Why You’ll Love This Recipe

Classic Southern comfort food at its best

Creamy cheddar grits that melt in your mouth

Bacon-infused shrimp with bold, smoky flavor

Easy to prepare but elegant enough for entertaining

Customizable for spice level and cheese preference

Whether you’re from the South or just craving a cozy, flavorful meal, this dish hits all the right notes.

What You’ll Need (Ingredient Highlights)

For the Grits:

Chicken Stock & Milk: The perfect base for rich, creamy grits.

Stone-Ground Grits: Go for stone-ground for texture and authenticity—instant grits won’t do this dish justice.

Sharp White Cheddar: Adds a bold, tangy flavor that complements the shrimp beautifully.

Unsalted Butter: Rounds out the richness and gives a velvety finish.

For the Shrimp:

Thick-Cut Bacon: Renders a smoky fat base for cooking the shrimp.

Large Shrimp: Use 15-20 count shrimp, peeled and deveined.

Red Pepper Flakes: Brings just a hint of heat.

Garlic & Lemon Juice: Brighten the dish with fresh, aromatic contrast.

Fresh Parsley: Adds freshness and a pop of color.

Pro Tips Before You Start

Don’t use quick grits. Stone-ground grits deliver the best texture and flavor.

Cook grits low and slow, and stir often to avoid clumping.

Save the bacon grease – it’s liquid gold for the shrimp sauce.

Don’t overcook the shrimp. They should be pink, opaque, and curled into a gentle “C.”

Shred cheese yourself. Pre-shredded cheese won’t melt as smoothly.

How to Make Authentic Southern Shrimp and Grits

Step 1: Cook the Grits

In a medium or large pot, combine 2 cups chicken stock and 2 cups whole milk.

Bring to a boil.

Whisk in 1 cup stone-ground grits, 1 tsp kosher salt, and 1 tsp black pepper.

Reduce the heat to low and simmer, stirring frequently, for 10–15 minutes until thickened.

Once thick, remove from heat and stir in 3 tbsp unsalted butter and 2 cups shredded sharp white cheddar.

Taste and adjust seasoning if needed. Cover to keep warm.

Step 2: Fry the Bacon

In a large cast-iron skillet, cook ½ lb thick-cut bacon over medium-high heat until crispy.

Transfer the cooked bacon to a paper towel-lined plate.

Leave the rendered bacon grease in the skillet.

Step 3: Sauté the Shrimp

Reduce the heat to medium and add 2 lbs large shrimp to the bacon grease.

Season with ½ tsp red pepper flakes, salt, and black pepper.

Cook for about 1½ minutes per side or until just cooked through.

Step 4: Add Garlic and Finish the Sauce

Turn off the heat and add 1 large minced garlic clove to the skillet.

Stir for 30 seconds—the residual heat will cook the garlic gently.

Add the juice of ½ lemon and 1 tsp chopped parsley.

Stir to combine and taste for seasoning.

Step 5: Plate and Serve

Spoon the warm grits into serving bowls.

Top each with a generous portion of shrimp and sauce.

Sprinkle with the chopped bacon and garnish with extra parsley.

Serve immediately while everything is hot and fresh!

What to Serve It With

Buttermilk biscuits or cornbread for a Southern feast

Collard greens or garlicky sautéed spinach for a veggie side

Sweet tea or a cold glass of white wine like Sauvignon Blanc

A side of pickled okra or tomato salad to balance the richness

Variations / Substitutions

Use andouille sausage instead of bacon for a Cajun twist

Add Cajun seasoning or a splash of hot sauce for extra heat

Swap in Monterey Jack or Gruyère if you prefer a different cheese flavor

Use half-and-half or cream instead of milk for ultra-rich grits

Make it gluten-free by ensuring your broth and cheese are certified gluten-free

Storage & Leftovers

Refrigerator: Store leftovers in airtight containers for up to 3 days.

Freezer: You can freeze the cooked shrimp and grits separately for up to 1 month, but the texture may change slightly.

Reheat: Grits can be revived with a splash of milk or broth on the stovetop.

Gently reheat shrimp in a pan to avoid overcooking.

FAQs

Can I use quick grits or instant grits?
You can, but the texture and flavor won’t be as rich as stone-ground grits.

How do I know when shrimp are done?
They turn pink, opaque, and curl into a C-shape.

Overcooked shrimp will curl into a tight O and become rubbery.

Can I make this ahead of time?
Yes! Make the grits and shrimp up to 1 day ahead.

Reheat gently before serving.

What cheese works best in grits?
Sharp white cheddar is traditional, but gouda, gruyère, or Monterey Jack also melt beautifully.

Is this dish spicy?
Only mildly spicy from the red pepper flakes.

You can add more or omit them entirely based on preference.

Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before cooking.

What’s the best pot for cooking grits?
A heavy-bottomed saucepan helps prevent scorching.

Stir often for creamy results.

Final Thoughts

There’s a reason Shrimp and Grits is a beloved classic—it’s comfort food with depth, texture, and soul.

From the smoky bacon and sautéed shrimp to the creamy, cheesy grits, every bite is layered with flavor.

This recipe honors the tradition while being easy enough for home cooks of all levels.

Whether you’re bringing a little Southern charm to your table or looking for a cozy weekend dinner, this dish delivers every time.

Grab a fork, serve it hot, and savor the magic of authentic Southern shrimp and grits.