Best True Southern Shrimp Grits

This true Southern shrimp and grits is what I turn to when I want ultimate comfort and rich flavors on a chilly evening or slow weekend morning. Creamy grits come alive with melty cheddar and cream cheese while Cajun-spiced shrimp bring heat and depth. A smoky bacon pan sauce ties everything together with a tangy zip from lemon and fresh herbs on top.

I first made this trying to bring a little Southern sunshine into my kitchen during a rainy northern spring. The pot was scraped clean and since then it is the most requested dish at brunches.

Ingredients

• Bacon: diced for a smoky base thick-cut holds up best and gives more flavor
• Cajun seasoning: provides punchy heat with hints of garlic and paprika homemade or a blend with quality paprika makes a big difference
• Large shrimp: look for wild-caught for sweetness and clean flavor peeled and deveined for easy eating
• Butter: for unbeatable richness in sauce and grits use pure unsalted
• Garlic and scallions: create hearty aromatics bright scallions and tight garlic cloves are freshest
• Calabrian or chili peppers: bring gentle fire and zesty tang chili crisp or harissa are tasty swaps if needed
• Red pepper flakes: lend a customizable heat layer add as much or as little as you love
• Chicken stock: gives savory depth to everything low sodium lets you control seasonings and keeps sodium in check
• Lemon juice: a burst of brightness always use fresh
• Worcestershire sauce: a splash for umami and savoriness
• Heavy cream: makes both grits and shrimp sauce velvety a little goes a long way
• Fresh parsley: bright finish flat-leaf parsley is most aromatic
• Quick grits: cook up creamy without going mushy avoid instant for better results
• Cream cheese and sharp cheddar: melt down for thick richness block cheese melts smoother if shredded at home
• Pepper jack or Monterey Jack: creamy melt with a hint of mild spice
• Seasoned salt and pepper: for finishing taste everything as you go

Instructions

Cook the Grits and Bacon:

Prepare grits by bringing chicken stock to a boil in a large pot over medium-high heat. Gradually whisk in grits to prevent lumps. Lower heat to medium-low stir frequently until grits turn tender about five minutes. Meanwhile render diced bacon in a large skillet on medium until fully crisp and golden. Transfer bacon to paper towels. Pour off half the bacon fat to save. Leave the rest in the skillet for shrimp.

Add Cheeses to Grits:

To cooked grits while hot stir in heavy cream cream cheese and butter. Add shredded sharp cheddar and pepper jack and mix until they melt and the mixture is glossy. Taste and season with seasoned salt and pepper. Add a little extra stock or cream if you want even softer grits. Keep covered and warm.

Season and Cook the Shrimp:

Toss shrimp with a little olive oil and coat all over with Cajun seasoning. Make sure seasoning clings to each piece for full flavor. Set aside half a teaspoon of Cajun seasoning to use in the sauce.

Sear the Shrimp:

Add saved bacon fat to the skillet and heat on medium-high. Cook seasoned shrimp just until they turn pink and opaque about two minutes per side. Remove shrimp and keep warm under loose foil so they do not overcook.

Make the Pan Sauce:

In the shrimp skillet add butter garlic and both white and green scallion sections. Stir on medium until butter melts and you smell garlic. Add the reserved Cajun seasoning red pepper flakes and Calabrian peppers with a spoonful of their oil. Cook for a minute so all the flavors bloom.

Deglaze and Finish the Sauce:

Pour in chicken stock and scrape up all the tasty browned bits from the pan bottom. Stir in lemon juice worcestershire sauce and a big swirl of heavy cream. Whisk until sauce thickens just enough to coat a spoon. Add salt or more lemon to taste.

Combine Shrimp and Sauce:

Return shrimp to pan with sauce tossing with fresh chopped parsley so every part is coated. Finish with a squeeze of fresh lemon to brighten.

Assemble and Serve:

Spoon creamy grits into warmed bowls. Mound saucy shrimp on top and pour over all the pan sauce. Sprinkle with crispy bacon for the ultimate Southern finish.

Every Easter my aunt would set a giant pot in the middle of the table and laughter always followed those first spicy cheesy bites.

Storage Tips

Keep cooked grits and shrimp in separate containers. Store in the refrigerator for up to two days. Add a splash of chicken broth and heat low and slow to rehydrate grits. Warm shrimp gently so they do not get rubbery. Pan sauce keeps well and is even more flavorful the next day.

Ingredient Substitutions

If you cannot find Calabrian peppers use a mild preserved chili paste or chili crisp for both zing and mild heat. When you want to make the dish dairy free swap real cheese and heavy cream for favorite plant-based brands. Use vegetable stock instead of chicken stock as needed.

Serving Suggestions

Pair with garlicky sautéed greens like collards or kale for a full brunch. Add a cool tomato salad or citrusy fruit salad on the side for light contrast. Warm biscuits or classic cornbread never disappoint for soaking up sauce.

Southern Roots

Shrimp and grits started out as humble fisherman’s breakfast in the coastal Lowcountry stretching through South Carolina and Georgia. Over time the dish became a Southern icon celebrated in both home kitchens and fine restaurants. Today it stands for hospitality and that perfect balance of comfort with a little heat and a lot of soul.

Seasonal Adaptations

Switch scallions for ramps or leeks in spring for gentle onion flavor. In late summer try fresh tomatoes and sweet corn stirred into grits for more texture. Garnish with summer basil or winter thyme to match the season.

Success Stories

This dish first won hearts at my friend’s baby shower where it was gone before brunch even ended. Neighbors now ask for it every year at our block party and there is never a spoonful left.

Freezer Meal Conversion

Let sauce and shrimp cool completely before freezing in airtight containers. Grits should be cooled flat in a bag or container with wax paper between layers. Thaw in the fridge overnight then reheat slowly with a splash of broth or water for best texture.

Every bite of this shrimp and grits recipe is layered with smoky, creamy, and tangy flavors. It is a true Southern comfort dish that always brings people together.

Common Recipe Questions

→ What makes the grits so creamy?

A blend of heavy cream, cream cheese, sharp cheddar, and jack cheese gives these grits a lush, velvety finish.

→ Should I use quick or regular grits?

Quick or regular grits provide better texture and flavor; avoid instant grits as they may be mushy.

→ How spicy is the shrimp?

Cajun seasoning and Calabrian peppers create adjustable heat—reduce spices for a milder result.

→ Why cook shrimp in bacon fat?

Bacon fat infuses deep, smoky flavor into the shrimp and pan sauce, building authentic Southern richness.

→ Can I substitute chicken stock?

Vegetable stock or water can replace chicken stock, though chicken stock gives the dish extra depth.

→ What toppings work best?

Fresh scallions, parsley, a squeeze of lemon, or hot sauce add zest and color to enhance each serving.