35-Minute Creamy Shrimp and Grits That Wow

Name: 35-Minute Creamy Shrimp and Grits That Wow
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 cup stone-ground grits; 4 cups water; 1/2 teaspoon salt; 1/2 cup shredded cheddar cheese; 2 tablespoons butter; 1 pound shrimp, peeled and deveined; 4 slices bacon, chopped; 1/4 cup diced onion; 1 clove garlic, minced; 1/4 teaspoon paprika; 1/4 teaspoon black pepper; 1/4 cup chicken broth; 1 tablespoon lemon juice; 2 tablespoons chopped parsley

By:

Christina R. Jones

August 18, 2025

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There’s nothing quite like a steaming bowl of Shrimp and Grits to transport me straight back to my grandma’s kitchen in Alabama. The creamy grits, the plump shrimp swimming in that rich sauce – it’s pure Southern comfort in every bite. I still remember sitting at her worn wooden table, watching her stir the grits with that old wooden spoon while the smell of bacon and garlic filled the air. That first forkful was always magic – the smooth grits melting into the savory shrimp. Now when I make it for my own family, that first whiff takes me right back. This dish isn’t just food – it’s a warm hug from the South.

Shrimp and Grits - detail 1

Ingredients for Shrimp and Grits

Alright, let’s gather our goodies! For the creamiest grits, you’ll need 1 cup stone-ground grits (trust me, they’re worth the extra minute of cooking time). The shrimp need to be 1 pound, peeled and deveined – I like to leave the tails on for pretty plating. Don’t forget 4 slices of bacon, chopped (because everything’s better with bacon). You’ll also need:

4 cups water + 1/2 teaspoon salt for the grits
1/2 cup shredded cheddar (sharp is my favorite)
2 tablespoons butter (the real stuff, please)

1/4 cup diced onion and 1 clove garlic, minced
1/4 teaspoon each paprika and black pepper
1/4 cup chicken broth and 1 tablespoon lemon juice for brightness

2 tablespoons chopped parsley for that fresh finish

How to Make Shrimp and Grits

Now that we’ve got our ingredients ready, let’s make some magic happen! This dish comes together in three simple parts – creamy grits, flavorful shrimp, and that perfect assembly. Follow these steps, and you’ll have restaurant-quality Shrimp and Grits on your table in no time.

Cooking the Grits

First things first – let’s get those grits going. Bring 4 cups of water to a rolling boil in a medium saucepan. When it’s bubbling like crazy, slowly whisk in the 1 cup of stone-ground grits and 1/2 teaspoon salt. This is key – pour the grits in gradually while stirring to prevent lumps.

Reduce the heat to low and cover. Now here’s my secret – stir every 5 minutes, scraping the bottom to prevent sticking. You’ll know they’re done (about 15-20 minutes) when they’re thick and creamy with no graininess. Remove from heat and stir in the 1/2 cup cheddar and 2 tablespoons butter until they melt into dreamy goodness.

Preparing the Shrimp

While the grits cook, let’s tackle the shrimp. In a large skillet, cook the 4 slices chopped bacon over medium heat until crispy – about 5 minutes. Remove the bacon with a slotted spoon (leave that glorious bacon fat in the pan!).

In the same skillet, cook the 1/4 cup diced onion until soft (2-3 minutes). Add the 1 minced garlic clove and cook just until fragrant – about 30 seconds. Now toss in your 1 pound shrimp, cooking until they turn pink and opaque (2-3 minutes per side).

Sprinkle in the 1/4 teaspoon paprika and 1/4 teaspoon black pepper, then pour in the 1/4 cup chicken broth and 1 tablespoon lemon juice. Let it simmer for 2 minutes to let all those flavors get to know each other.

Assembling the Dish

Time to bring it all together! Spoon that creamy cheese grits into bowls. Top with the saucy shrimp mixture. Now for the grand finale – sprinkle with the crispy bacon and 2 tablespoons chopped parsley.

Here’s my pro tip: Serve immediately while everything is piping hot. The contrast of the creamy grits with the slightly crisp shrimp and that bacon crunch? Absolute perfection. Watch how fast this disappears from everyone’s bowls!

Why You’ll Love This Shrimp and Grits Recipe

Let me count the ways this dish will steal your heart:

Creamy dreamy texture – Those stone-ground grits turn into pure velvety comfort with every bite
Ready in 35 minutes – Faster than takeout but tastes like you slaved all day

Perfect flavor balance – Savory shrimp, smoky bacon, and that cheesy grits hug all your tastebuds
Southern hospitality on a plate – It’s the kind of meal that makes everyone ask for seconds
Flexible for any meal – Equally perfect for lazy Sunday brunch or a fancy weeknight dinner

Tips for Perfect Shrimp and Grits

After making this dish more times than I can count, here are my foolproof tips for Shrimp and Grits success:

Grits matter – Stone-ground grits give that authentic creamy texture. Quick grits work in a pinch but won’t be quite as luscious.
Watch the shrimp – They cook fast! Overcooked shrimp turn rubbery – pull them as soon as they turn pink and curl.

Bacon first – Cooking the bacon before the shrimp infuses the whole dish with smoky flavor.
Season in layers – A pinch of salt in the grits, another in the shrimp sauce – this builds depth without over-salting.
Serve immediately – Grits thicken as they sit, so have everything ready to assemble right before eating.

The biggest mistake? Rushing the grits. Low and slow stirring is the secret to that perfect creamy texture!

Ingredient Substitutions for Shrimp and Grits

Don’t stress if you’re missing an ingredient – this recipe is flexible! Swap turkey bacon for regular bacon (it’ll be less smoky but still tasty). Any melty cheese works – try pepper jack for spice or gouda for depth. Vegetarian? Use mushrooms instead of shrimp and vegetable broth. The flavors will change slightly, but the soul of the dish stays delicious!

Serving Suggestions for Shrimp and Grits

Oh honey, let me tell you what takes this dish from great to unforgettable! A side of collard greens cooked with a ham hock makes it a proper Southern feast. For something lighter, try a simple green salad with tangy vinaigrette. And you absolutely must have warm cornbread – those golden squares are perfect for sopping up every last bit of that delicious shrimp sauce!

Storing and Reheating Shrimp and Grits

Now listen, this dish tastes best fresh, but if you’ve got leftovers (miracle of miracles!), here’s how to handle them. Store grits and shrimp separately in airtight containers in the fridge for up to 3 days. When reheating, add a splash of milk or broth to the grits while warming them gently on the stove – they’ll come back to life beautifully. The shrimp? Low and slow in a skillet with a pat of butter to keep them tender. Pro tip: The bacon’s better crispy, so sprinkle that on fresh when serving!

Shrimp and Grits Nutritional Information

One hearty serving of this Shrimp and Grits recipe packs about 420 calories, with 28g protein from those plump shrimp and 35g carbs from the creamy grits. You’re looking at 18g fat (8g saturated) – thanks mostly to that glorious cheese and bacon. Keep in mind, these are estimates – your exact nutrition will vary based on specific ingredients and portion sizes. But hey, comfort food is about joy, not just numbers!

Frequently Asked Questions About Shrimp and Grits

I get asked about this dish all the time, so let me share the answers to the questions that pop up most often. Whether you’re a shrimp and grits newbie or a seasoned pro, these tips will help you get it just right every time!

Can I Use Frozen Shrimp?

Absolutely! Frozen shrimp work just fine – in fact, that’s what I keep in my freezer for last-minute cravings. Just be sure to thaw them first overnight in the fridge or under cold running water. Cooking frozen shrimp directly tends to make them watery and unevenly cooked, and we want those beauties plump and juicy!

How Can I Make This Dish Spicier?

Oh honey, let’s turn up the heat! My favorite way is adding a pinch of cayenne pepper to the shrimp mixture while it simmers. A few dashes of hot sauce (Tabasco or Crystal work great) stirred in at the end adds nice heat too. For real firepower, try chopped jalapeños with the onions or use pepper jack cheese in the grits instead of cheddar. Just taste as you go – you can always add more spice!

What Cheese Works Best for Grits?

Sharp cheddar is my go-to for that classic flavor, but don’t be afraid to experiment! Pepper jack adds a nice kick, smoked gouda brings depth, and even cream cheese makes the grits extra luxurious. The key is using a cheese that melts well and complements the shrimp. Whatever you choose, fold it in off the heat so it melts smoothly without getting grainy.

Alright y’all, it’s time to grab your apron and get cooking! This Shrimp and Grits recipe is going to become your new favorite comfort food – I can just feel it. Whether it’s a cozy weeknight dinner or a special weekend brunch, this dish brings people together like nothing else. I want to hear all about your kitchen adventures – did you add extra bacon? Maybe a dash of hot sauce? Snap a photo of your beautiful creation and tag me so I can cheer you on! Now go on, get that skillet sizzling. Your taste buds are in for one heck of a Southern treat!