This post may contain affiliate links. If you click and make a purchase, I may receive a small commission, at no extra cost to you. Thank you for supporting Our Hungry Home!

Shrimp & Grits is the ultimate Southern comfort dish — cozy, creamy, and full of flavor in every bite. This recipe brings together rich, buttery, cheesy grits with perfectly seasoned shrimp for a meal that feels both rustic and elegant. Whether you’re serving it for brunch or dinner, it delivers that warm, satisfying “made-from-scratch” goodness.

What makes this dish so special is the balance of textures and flavors: cheesy grits, savory shrimp, a hint of spice, and a buttery finish that ties everything together. It comes together quickly, making it a great option for weeknights, yet it’s impressive enough for guests. One bite, and you’ll understand why this classic recipe never goes out of style.

There are many different recipes to choose from, but this is one of our favorites. It’s also very easy and quick to make. You can have dinner on the table in 15 minutes. A flavorful variation is to substitute pimento cheese spread for the cheese in the grits to add a spicy twist!

Southern Shrimp and Cheesy Grits

How to Feed a Loon

This dish is warm, rich and decadent and quick to make. Perfect for a Sunday lunch or a cozy weeknight meal.

Print Recipe Pin Recipe

Course dinner, seafood, Lunch, Dinner, Brunch, Main Course

Servings 4 servings

Ingredients

3 cups chicken broth
1/2 tsp salt
1 cup corn grits (quick or regular, not instant)
3 tbsp heavy cream
3 tbsp butter
2 cups sharp cheddar cheese, shredded
8 slices slab bacon, cut into 1-2-inch pieces
1 lb large shrimp, peeled and deveined
1/4 tsp black pepper
2 to 3 cloves garlic, minced
3 tbsp flat parsley, chopped
4 scallions, chopped
1 tsp smoked paprika
1 tbsp Worcestershire sauce
2 or 3 shakes hot sauce (Tabasco)
4 tsp fresh lemon juice

Instructions

In a medium saucepan, bring the chicken broth to a boil.
Whisk in the grits and cook over medium high heat, stirring vigorously at first to eliminate lumps. Continue to stir periodically until thickened about 4 to 5 minutes total.
Add the cream, butter and cheese and gently stir to combine. Cover and remove from heat.
In a large skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate.
Pour out all but about 4 tbsp of bacon fat in skillet and re-heat.
Sprinkle black pepper over the shrimp and add to the hot skillet and bacon fat and cook until curled and pink, about 3 minutes. Don't over cook.
Stir in the garlic, parsley, scallions, paprika, Worcestershire sauce, Tabasco and lemon juice.
Crumble the bacon into small pieces.
Spoon the warm, cheesy grits into 4 shallow bowls and top with a quarter of the shrimp mixture.
Garnish with bacon and reserved scallions. Serve immediately.
NOTE: Can substitute pimento cheese spread for the cheese in the grits for spicy, delicious twist.