Creamy Shrimp and Grits

Name: Creamy Shrimp & Grits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups milk; 2 cups chicken broth; 1 cup quick cooking grits; 1/2 tsp salt, or to taste; 1/4 tsp pepper, or to taste; 2 tbsp unsalted butter; 1 cup shredded sharp cheddar cheese; 4 slices bacon; 1 tbsp unsalted butter; 20 medium shrimp (12 ounces) (deveined and shells removed except for the tail); 1 tsp cajun seasoning; 2 cloves garlic, minced; 1/4 cup white wine; 1/2 lemon, juiced; green onions for garnish, if desired; hot sauce for serving, if desired

Kelley Simmons

Updated August 7, 2023
4.50 from 8 votes
17 comments

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This Creamy Shrimp and Grits recipe is an impressive dish that is super simple to throw together and packed with flavor. Plus, it’s ready in 30 minutes or less! You can have a total New Orleans culinary experience in the comfort of your own home.

Looking for another shrimp recipe to try? My Bang Bang Shrimp Tacos are so flavorful!

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Kelley’s Tips

Before You Get Started

Use a whisk, not a spoon. When adding the grits to the boiling liquid, whisk the mixture constantly to prevent clumps. A whisk helps create that smooth, creamy texture that grits is known for.
Don’t overcook the shrimp. Shrimp cook quickly (3–4 minutes). As soon as they turn pink and opaque, remove them from the heat to avoid a rubbery texture.
Serve the grits immediately. For best results, assemble the bowls while everything is still hot. This keeps the cheese melty and prevents the sauce from soaking in too much.

Ingredients

Milk – I like to use whole milk to keep the grits nice and decadent.
Chicken broth – Added for flavor and helps thin out the grits.
Quick cooking grits – A finer texture than regular or old-fashioned grits, and they cook up a lot faster. You can also use old-fashioned or regular grits, but make sure to cook them for 10-15 minutes longer.
Salt & pepper – Simple seasonings that bring out the natural flavors of the grits.
Unsalted butter – You can’t have grits without butter! I like to use unsalted butter and adjust to taste.
Sharp cheddar cheese – Melts into the grits for bold, cheesy flavor.
Bacon – Adds a nice smokiness to the sauce. Make sure to save the bacon grease! That’s what we cook our shrimp in!
Shrimp – I like to use medium or large shrimp, deveined. For presentation, I like to peel the shells except for the tail, but you can always peel the whole shrimp with the tail if you prefer. The quickest and best way to defrost shrimp while still preserving the taste and texture is to run cold water over it until it’s defrosted.
Cajun seasoning – Make your own cajun seasoning (it’s super easy and all of the ingredients are pantry staples!) Or use store bought.
Garlic – I like to add 2 cloves of minced garlic to the sauce.
White wine – Use good quality white wine that you would drink for the best flavor. If you don’t want to use wine, chicken broth could be substituted.
Lemon juice – Adds a nice acidity to the sauce and helps to balance out the richness of the bacon.
Green onions – A fresh, mild onion flavor that works perfectly as a garnish. Adds crunch and a pop of color.
Hot sauce – Optional, but a dash of hot sauce gives the dish a nice extra kick of flavor.

Variations to Try

Craving some spice? Add some diced jalapeños, crushed red pepper flakes, cayenne pepper, or dice poblanos to the bacon sauce.
Not a fan of cheese grits? Leave out the shredded sharp cheddar cheese. Just keep in mind you may need to add more butter, milk, and/or broth to compensate.
Looking for more protein? Add some sliced or diced smoked sausage like Connecuh or even turkey sausage.
Change up the cheese in your grits! Pepper jack, gouda, or white cheddar (or a combo of any of these) would be delicious!
Add more vegetables! In addition to the garlic, you could use shallot, onion, diced bell or sweet peppers, or even minced mushrooms to pack in more veggies.
Swap the bacon for diced pancetta for an even richer pork flavor!

How to Make Creamy Shrimp and Grits

Cook the Grits: Bring the milk and chicken broth to a boil. Slowly add in grits while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
Add Seasoning, Butter and Cheese: Take off of the heat and add in salt, pepper, 2 tbsp butter and cheese. Whisk until smooth and lump free. Turn the heat to low until you are ready to serve. (Note: grits will thicken up the longer they cook. If you have them on low heat for a while you may need to add additional butter or milk to thin out the grits).

Grits with butter and cheese in a saucepan with a whisk.

Cook the Bacon: Meanwhile, add bacon to a large skillet and cook until golden brown and crispy. Remove the bacon from the pan and transfer to a paper towel-lined plate. When the bacon is cool, crumble or chop it into smaller bite-sized pieces. Do not drain the bacon grease!
Cook the Shrimp: Add 1 tablespoon of butter to the same pan the bacon was cooked in. Heat over medium-high heat and add in the shrimp. Sprinkle with Cajun seasoning and sauté until fully cooked and no longer opaque, 3-4 minutes. Add in garlic and cook for an additional minute.

Deglaze the Pan: Remove the shrimp from the pan and set aside on a plate. Add in the wine and scrape the brown bits off the bottom of the pan.
Cook the Bacon and Shrimp Together: Stir in the lemon juice and add the shrimp and crumbled bacon back to the pan.

Garnish and Serve: To serve, place grits in individual bowls and top with the shrimp mixture. Drizzle each bowl with extra sauce from the bottom of the pan. Serve with green onions and hot sauce, if desired.

PRO TIP: Grits will thicken up the longer they cook. If you have them on low heat for a while, you may need to add additional milk or broth to thin them out before serving.)

Serving Suggestions

Frequently Asked Questions

What’s the Difference Between Grits and Polenta?

It really just depends on who you ask. Southerners refer to it as grits, whereas the Italian version is known as polenta. Both are made from stone-ground cornmeal, which is corn that is dried and then ground into a small grain. Grits are typically made from hominy, whereas polenta is made from a corn called flint. Sound confusing? It’s not. If you’re wandering around the grocery store aisle, here is what to look for: if you can’t find something labeled grits or polenta, grab the stone-ground cornmeal. The differences between grits and polenta are pretty slim. I would suggest giving them both a try to see which you prefer!

How do you store leftover shrimp and grits?

To Store: Allow leftover grits and shrimp to cool completely, then store in separate airtight containers. The grits will keep for 4-5 days, and the shrimp with keep for up to two days in the fridge.
To Freeze: We did not test freezing this recipe, but cooked shrimp tends to have a weird texture when frozen and then thawed. So, if you’re making this ahead of time and plan to freeze, you could try making the shrimp and bacon sauce and freezing all together, but we would recommend just making the bacon sauce without the shrimp, then preparing the shrimp on the day you plan to serve the dish. Do not freeze grits; just make on the day you plan to serve.
To Reheat: Allow frozen sauce to thaw in the fridge overnight, then heat it in a saucepan over medium heat until it’s simmering, then add thawed shrimp and cook until pink, 3-4 minutes. Prepare the grits as instructed above. If reheating from the fridge, simply plate the grits with the sauce and shrimp, then microwave for 1-2 minutes until warmed through.

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Kelley Simmons

With over 15 years of culinary experience, Kelley has worked in various restaurants over the years and graduated from culinary school back in 2009. Since 2014, she has been sharing her family's favorite recipes with over 1 million people every month!

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