There’s something deeply comforting about a warm bowl of shrimp and grits. Creamy stone-ground grits layered with smoky bacon, tender shrimp, and a bright splash of lemon create a dish that feels both rustic and refined. It’s the kind of meal that brings everyone to the table, whether you’re cooking for a slow Sunday brunch or a cozy weeknight dinner.
This Southern classic balances rich, savory flavors with fresh herbs and vegetables for a dish that feels hearty but never heavy. Once you master the creamy grits and perfectly cooked shrimp, you’ll find yourself coming back to this recipe again and again.
Why You’ll Love This Recipe
- Creamy, cheesy grits with real stone-ground texture
- Smoky bacon adds deep, savory flavor
- Tender shrimp cooked just until perfectly juicy
- Fresh lemon and herbs brighten every bite
- Ideal for brunch, dinner, or entertaining
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 4 1/2 cups water
- 1 teaspoon kosher salt
- 1 cup stone-ground white grits
- 2 tablespoons unsalted butter
- 2 ounces white cheddar cheese, shredded
- 4 thick slices bacon
- 1 cup chopped white or yellow onion
- 1 cup chopped green pepper
- 2 cloves garlic, minced
- 1 to 1 1/2 pounds shrimp, peeled and deveined
- 1 cup chicken stock
- 3 green onions, chopped (white and light green parts only)
- 2 tablespoons chopped parsley
- Juice of 1 lemon (about 1 to 2 tablespoons)
Let’s Get Started
Bring 4 1/2 cups of water and 1 teaspoon kosher salt to a gentle boil in a medium saucepan over medium-high heat. Slowly whisk in the stone-ground grits to prevent clumping. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes or until thick and creamy. The grits should be tender but still have a slight texture.
Stir in the unsalted butter and shredded white cheddar cheese until fully melted and smooth. Taste and adjust seasoning if needed. Keep the grits warm over very low heat, stirring occasionally so they don’t stick.
While the grits cook, place the bacon in a large skillet over medium heat. Cook until crisp and golden brown, about 6–8 minutes. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pan. Once cooled, chop the bacon into bite-sized pieces.
In the same skillet with the bacon drippings, add the chopped onion and green pepper. Sauté over medium heat for 4–5 minutes until softened and lightly translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Add the peeled and deveined shrimp to the skillet in a single layer. Cook for 1–2 minutes per side, just until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery quickly.
Pour in the chicken stock and bring to a gentle simmer. Let it cook for 2–3 minutes to slightly reduce and create a light sauce that coats the shrimp.
Stir in the chopped green onions, parsley, and fresh lemon juice. Taste and adjust with a pinch of salt if needed. The sauce should be savory with a subtle brightness from the lemon.
Spoon the warm, creamy grits into bowls and top generously with the shrimp mixture. Sprinkle the chopped bacon over the top and serve immediately.
Servings and Pairing
This recipe serves about 4 generous portions. Pair it with a simple green salad or roasted asparagus for a balanced meal. For brunch, serve alongside fresh fruit or warm biscuits. A glass of chilled white wine or iced tea complements the savory flavors beautifully.
Variations
Add a pinch of smoked paprika or cayenne for gentle heat.
Swap white cheddar for sharp cheddar for a bolder cheese flavor.
Stir a splash of heavy cream into the grits for extra richness.
Add diced tomatoes for a slightly sweeter, colorful twist.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat grits gently on the stovetop with a splash of water or milk to restore their creamy texture. Warm the shrimp separately over low heat just until heated through to prevent overcooking.
Freezing is not recommended, as grits can become grainy and shrimp may lose their tender texture.
FAQs
Can I use quick grits instead of stone-ground?
Yes, but cooking times will be shorter and the texture will be smoother. Follow the package instructions and adjust liquid if necessary.
How do I know when shrimp are done?
Shrimp are fully cooked when they turn pink and opaque with a slight “C” shape. If they curl tightly into an “O,” they may be overcooked.
Can I make the grits ahead of time?
You can prepare the grits up to a day ahead. Reheat gently with extra liquid while stirring to bring back their creamy consistency.
Final Thoughts
Shrimp and grits is a timeless Southern comfort dish that never goes out of style. Creamy, cheesy grits paired with smoky bacon and tender shrimp create a satisfying balance of flavors and textures. Once you see how simple it is to make from scratch, it just might become one of your go-to meals for any occasion.
Print
Creamy Southern Shrimp and Grits
- Total Time: 45 minutes
- Yield: 4 servings
Description
Creamy shrimp and grits with bacon, cheddar, and fresh lemon make the perfect Southern comfort meal. Ideal for brunch or dinner with stone-ground grits and juicy shrimp.
Ingredients
- 4 1/2 cups water
- 1 teaspoon kosher salt
- 1 cup stone-ground white grits
- 2 tablespoons unsalted butter
- 2 ounces white cheddar cheese, shredded
- 4 thick slices bacon
- 1 cup chopped white or yellow onion
- 1 cup chopped green pepper
- 2 cloves garlic, minced
- 1 to 1 1/2 pounds shrimp, peeled and deveined
- 1 cup chicken stock
- 3 green onions, chopped (white and light green parts only)
- 2 tablespoons chopped parsley
- Juice of 1 lemon (about 1 to 2 tablespoons)
Instructions
- Bring water and salt to a boil. Slowly whisk in grits, reduce heat, and simmer 20–25 minutes, stirring frequently until thick and tender.
- Stir in butter and cheddar until melted and smooth. Keep warm over low heat.
- Cook bacon in a skillet until crisp. Remove and reserve 2 tablespoons drippings. Chop bacon once cooled.
- Sauté onion and green pepper in bacon drippings 4–5 minutes. Add garlic and cook 30 seconds.
- Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.
- Pour in chicken stock and simmer 2–3 minutes to lightly reduce.
- Stir in green onions, parsley, and lemon juice. Adjust seasoning.
- Serve shrimp mixture over warm grits and top with chopped bacon.
Notes
- Stir grits frequently to prevent lumps and sticking.
- If grits become too thick, whisk in warm water or milk.
- Cook shrimp just until opaque to avoid toughness.
- Use freshly shredded cheese for smoother melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern