Shrimp and Grits is one of those comforting Southern dishes that never fails to impress. The creamy, cheesy grits combined with juicy, Cajun-seasoned shrimp, crispy bacon, and a hint of lemon make for a perfectly balanced meal that feels both cozy and elegant. I love how this dish brings together different textures and layers of flavor — the creamy grits, the savory shrimp, and the smoky crunch of bacon — all tied together in a buttery, slightly spicy sauce.
Why You’ll Love This Recipe
I love this Shrimp and Grits recipe because it’s hearty, flavorful, and surprisingly easy to make. I can whip it up in about 30 minutes, making it perfect for a weeknight dinner or an impressive weekend meal. The creamy grits get a luxurious touch from Boursin cheese, while the shrimp and veggies soak up all the smoky bacon flavor. I like how versatile it is too — I can adjust the spice level, add extra veggies, or even swap the protein if I’m in the mood for something different.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Creamy Grits
2 cups whole milk
1 cup chicken broth
1 tsp salt
½ tsp pepper
1 cup 5-minute grits
1 Tbsp butter
½ 5.2 oz Boursin Cheese with garlic and herbs
Shrimp and Bacon
4 oz bacon
1 cup chopped veggies (a combination of onion, green pepper, and red pepper)
1 pound raw shrimp (medium to large, peeled and deveined)
1 tsp cajun seasoning or chili mix
Salt and pepper
1 Tbsp minced garlic
1 Tbsp lemon juice
¼–½ tsp Sriracha sauce or your favorite hot sauce
Directions
For the Creamy Grits:
I start by adding milk, chicken broth, salt, and pepper to a saucepan. I cook and stir over medium-high heat until it just begins to boil.
Then, I slowly whisk in the grits. Once the mixture returns to a boil, I reduce the heat to low and continue whisking until it thickens — about 3 to 5 minutes.
I remove it from the heat and stir in the butter and Boursin cheese until melted and smooth.
I cover the pot to keep the grits warm until serving. Before plating, I thin them slightly with a bit more milk to make sure they stay creamy and a little runny.
For the Shrimp and Bacon:
I cut the bacon into small pieces and cook over medium-high heat until crispy. I remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, keeping the bacon grease in the pan.
I add the chopped veggies to the bacon grease and sauté until softened, about 3–5 minutes.
I push the veggies to one side and lay the shrimp in a single layer in the hot pan. I season with cajun seasoning (or chili mix), salt, and pepper.
I cook for 1 minute, flip the shrimp, season again, and cook for another minute.
Then, I stir in the garlic, lemon juice, and Sriracha, cooking for an additional 1–2 minutes.
To serve, I spoon a generous portion of creamy grits into a bowl, top it with the shrimp and veggie mixture, and finish with crispy bacon bits on top.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and about 20 minutes to cook, making the total time roughly 30 minutes from start to finish.
Variations
I like to change things up sometimes by using different cheeses in the grits — cream cheese or sharp cheddar both work wonderfully. If I want a lighter version, I use turkey bacon or skip the bacon entirely and cook the shrimp in olive oil. For a heartier meal, I might add sautéed mushrooms or spinach to the shrimp mix. I’ve also tried swapping shrimp for scallops, and it’s just as delicious.
Storage/Reheating
If I have leftovers, I store them separately — the shrimp mixture in one container and the grits in another — in the refrigerator for up to 3 days. To reheat, I warm the grits over low heat with a splash of milk to bring back their creamy texture. The shrimp mixture reheats best in a skillet over medium heat for just a couple of minutes until hot.
FAQs
How can I prevent the shrimp from getting rubbery?
I make sure to cook the shrimp just until they turn pink and opaque, about 1–2 minutes per side. Overcooking makes them tough and chewy.
Can I make this dish ahead of time?
I like to prepare the grits ahead since they reheat well. I cook the shrimp fresh right before serving so they stay tender.
What’s the best type of grits to use?
I prefer quick 5-minute grits for convenience, but stone-ground grits will work too — they just need a longer cooking time and more liquid.
Can I make this recipe spicier?
Definitely. I just increase the Sriracha or add a pinch of cayenne pepper for more heat.
What can I serve with shrimp and grits?
I love serving this with a simple green salad, roasted asparagus, or a side of crusty bread to soak up all that creamy sauce.
Conclusion
Shrimp and Grits is a classic dish that delivers comfort and sophistication in every bite. I love how it brings together creamy, cheesy grits and perfectly seasoned shrimp for a meal that feels indulgent yet easy enough for any night of the week. Whether I’m cooking for family or entertaining guests, this recipe never fails to impress — it’s simply one of my favorites.
This Shrimp and Grits recipe is a Southern classic that brings together creamy, cheesy grits, Cajun-seasoned shrimp, sautéed vegetables, and crispy bacon. It’s quick to prepare and delivers bold flavors with every bite.
Ingredients
2 cups whole milk
1 cup chicken broth
1 tsp salt
1/2 tsp pepper
1 cup 5-minute grits
1 Tbsp butter
1/2 (5.2 oz) Boursin cheese with garlic and herbs
4 oz bacon, chopped
1 cup chopped veggies (onion, green pepper, red pepper)
1 lb raw shrimp, peeled and deveined
1 tsp Cajun seasoning or chili mix
Salt and pepper to taste
1 Tbsp minced garlic
1 Tbsp lemon juice
1/4–1/2 tsp Sriracha sauce or hot sauce
Instructions
In a saucepan, bring milk, chicken broth, salt, and pepper to a boil. Slowly whisk in grits and cook on low, whisking constantly, for 3–5 minutes until thickened.
Remove from heat and stir in butter and Boursin cheese. Cover to keep warm; thin with extra milk before serving if needed.
In a skillet, cook chopped bacon over medium-high heat until crispy. Remove and drain on paper towels, leaving grease in the pan.
Sauté chopped veggies in bacon grease for 3–5 minutes until soft.
Push veggies to one side, add shrimp in a single layer, and season with Cajun seasoning, salt, and pepper. Cook 1 minute per side until pink and opaque.
Stir in garlic, lemon juice, and Sriracha. Cook for an additional 1–2 minutes until fragrant.
To serve, spoon creamy grits into bowls, top with shrimp and veggies, and sprinkle with crispy bacon.
Notes
Use sharp cheddar or cream cheese instead of Boursin if preferred.
Turkey bacon or olive oil makes it lighter.
Add mushrooms or spinach for extra veggies.
Stone-ground grits require longer cooking time and more liquid.
Prepare grits ahead and reheat with milk; cook shrimp fresh for best results.
