Name: Irresistible Shrimp And Grits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 cup stone ground grits; 3 cups low sodium chicken broth; 1 cup whole milk; 3 tablespoons unsalted butter; 1 12 cups shredded sharp cheddar cheese; 34 teaspoon kosher salt plus more to taste; 14 teaspoon freshly ground black pepper; 4 slices thick cut bacon chopped; 1 pound large raw shrimp peeled and deveined; 1 12 teaspoons Cajun seasoning; 12 teaspoon smoked paprika; 14 teaspoon kosher salt; 14 teaspoon freshly ground black pepper; 3 cloves garlic minced; 12 cup low sodium chicken broth or stock; 1 tablespoon fresh lemon juice; 12 teaspoon hot sauce or to taste; 2 tablespoons unsalted butter; 3 tablespoons sliced green onions plus more for serving; 1 tablespoon chopped fresh parsley optional

Creamy, cheesy grits piled high with juicy, buttery shrimp and crispy bacon… this is the kind of comfort that makes everyone at the table go quiet for a moment. I love serving this when I want dinner to feel a little special but still totally cozy and unfussy.

The first time I made these Irresistible Shrimp And Grits for friends, the pan was scraped clean before I could blink. The grits are rich and velvety without feeling heavy, and the shrimp are tossed in a smoky, garlicky pan sauce that soaks into every spoonful. If you’ve been craving a Southern-style seafood dinner with serious flavor, this one belongs in your regular rotation.

What Makes These Shrimp And Grits So Irresistible?

For me, the magic is all about contrast and balance. The grits are soft, slightly buttery, and full of sharp cheddar. On top, you get shrimp that are plump and lightly spicy, plus crunchy bits of bacon and a bright hit of lemon and green onion. Every bite has something creamy, something savory, and something a little smoky.

I also love that this dish works for so many moments. It’s impressive enough for date night or guests, but simple enough to whip up on a weeknight. Once your grits are simmering, the shrimp come together in a quick skillet sauce, so the whole dish feels restaurant-worthy without any fussy techniques.

Ingredients for the Irresistible Shrimp And Grits

When I’m planning this recipe, I like to set everything out first so dinner comes together smoothly. Here’s what you’ll need and why each ingredient earns its spot in the pan.

Stone-ground grits – These give the base its classic Southern texture—creamy yet slightly toothsome. Instant grits just can’t match the flavor or body here.

Low-sodium chicken broth – I cook the grits in broth instead of just water to build savory depth right from the start. Low-sodium keeps you in control of the salt.

Whole milk – A splash of milk makes the grits extra luscious and silky without needing loads of cream.

Unsalted butter – Butter enriches both the grits and the shrimp skillet, adding that glossy, restaurant-style finish.

Sharp cheddar cheese – I love using sharp cheddar for its bold, tangy bite that cuts through the richness of the butter and shrimp.

Kosher salt and black pepper – Essential for seasoning the grits and shrimp at every stage so the flavors really pop.

Thick-cut bacon – Bacon brings smoky crunch and delicious drippings that become the base of our shrimp sauce.

Large raw shrimp – Use peeled and deveined shrimp with tails on or off. They cook quickly and stay juicy when seared in the hot skillet.

Cajun seasoning – This is where the shrimp get their kick. A good Cajun blend adds heat, smokiness, and a little earthiness all at once.

Smoked paprika – I like to boost the smokiness just a bit more with smoked paprika; it also deepens the color of the sauce.

Fresh garlic – Garlic sizzled in the bacon drippings perfumes the whole kitchen and gives the pan sauce a savory backbone.

Lemon juice – A squeeze of fresh lemon brightens everything and keeps the dish from tasting too heavy.

Chicken broth or stock – A splash in the skillet helps loosen all those flavorful browned bits and turns them into a glossy sauce that coats the shrimp.

Hot sauce – Just a few dashes add tangy heat and that little something that keeps you going back for another bite.

Green onions – Sliced green onions bring fresh, oniony crunch and gorgeous color right at the end.

Fresh parsley (optional) – A sprinkle of chopped parsley on top adds a fresh, herbal note and makes the bowl look extra inviting.

How To Make the Irresistible Shrimp And Grits

Once everything is prepped, this recipe flows really naturally: grits simmer low and slow while you crisp the bacon and sear the shrimp. I like to have a wooden spoon in one hand and a skillet in the other—multitasking in the tastiest way.

Step 1: Start the Creamy Grits Base

Bring the chicken broth and a pinch of salt to a gentle boil in a medium saucepan. Slowly whisk in the stone-ground grits so they don’t clump, then reduce the heat to low.

Let the grits simmer, stirring often, until they thicken and the grains turn tender and creamy. This usually takes 15–20 minutes, depending on your grits. If they start to look too thick, add a splash of water or broth to loosen them.

Step 2: Enrich the Grits with Milk, Butter, and Cheese

Once the grits are soft, stir in the whole milk and butter until everything melts together. The mixture should look silky and luxurious.

Add the shredded sharp cheddar a handful at a time, stirring until it melts completely. Taste and adjust with more salt and black pepper as needed. Keep the grits warm over very low heat, stirring occasionally so they stay smooth.

Step 3: Crisp the Bacon

While the grits cook, add the chopped thick-cut bacon to a large skillet and set it over medium heat. Cook, stirring occasionally, until the bacon is deeply golden and crisp.

Use a slotted spoon to transfer the bacon pieces to a paper towel–lined plate. Leave a few tablespoons of the hot bacon drippings in the skillet—this is where the shrimp are going to soak up tons of flavor.

Step 4: Season and Sear the Shrimp

Pat the shrimp dry with paper towels so they sear instead of steam. Toss them in a bowl with the Cajun seasoning, smoked paprika, a pinch of salt, and a little black pepper.

Reheat the bacon drippings over medium-high heat and add the seasoned shrimp in a single layer. Sear for 1–2 minutes per side, just until they turn pink and opaque. Transfer the shrimp to a plate so they don’t overcook while you build the sauce.

Step 5: Build the Smoky Garlic Pan Sauce

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant—garlic burns fast, so keep it moving.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add a few dashes of hot sauce and the lemon juice, then let the mixture bubble for a minute or two until slightly reduced.

Return the shrimp and most of the crispy bacon to the skillet, tossing everything together so the shrimp are coated in the sauce. Taste and adjust the seasoning with more salt, pepper, or hot sauce if you like things bolder.

Step 6: Assemble and Garnish

Give the warm grits a final stir and spoon a generous portion into each serving bowl.

Top the grits with a pile of saucy shrimp and a drizzle of the pan juices. Scatter the remaining bacon over the top, then finish with sliced green onions and a sprinkle of parsley. Serve right away while everything is piping hot and irresistibly creamy.

How to Serve and Store Irresistible Shrimp And Grits

I love serving these shrimp and grits straight from the stove, when the grits are at their creamiest and the shrimp are just-cooked and juicy. Each bowl feels like its own little comfort-food moment, so they’re perfect for a cozy family dinner or a small dinner party.

If you’re feeding a crowd, you can keep the grits warm in a covered pot over very low heat with a splash of extra broth or milk ready to stir in if they thicken. The shrimp can hang out in their warm skillet sauce for a few minutes while you finish setting the table.

Leftovers keep surprisingly well. Store the grits and shrimp separately in airtight containers in the fridge for up to 3 days. When you’re ready to reheat, add a splash of milk or broth to the grits and warm them gently on the stovetop, stirring until smooth again. Reheat the shrimp over low heat in a covered skillet just until warmed through so they stay tender.

What to Serve With Irresistible Shrimp And Grits?

Shrimp and grits are definitely the star of the show, but they pair beautifully with a few simple sides to round out the plate. Here are some of my favorite ideas:

Garlicky Green Beans

A quick skillet of green beans with olive oil and garlic keeps things fresh and bright next to the rich grits and shrimp.

Simple Garden Salad

Crisp lettuce, tomatoes, cucumber, and a tangy vinaigrette add crunch and balance to all that creamy, smoky goodness.

Roasted Rosemary Sweet Potatoes

Cubes of sweet potato roasted with rosemary and a little olive oil bring a touch of sweetness that plays so well with the Cajun-spiced shrimp.

Skillet Cornbread

A slice of warm, buttery cornbread is perfect for swiping through any cheesy grits left at the bottom of the bowl.

Southern-Style Collard Greens

Slow-simmered greens bring a classic Southern vibe to the table and add a hearty, savory side that’s still full of veggies.

Want More Seafood Dinner Ideas?

If you love these Irresistible Shrimp And Grits, you’ll probably enjoy these other seafood favorites from the blog:

Cajun Shrimp with Garlic Butter Sauce for a bold, spicy shrimp dinner with plenty of buttery pan sauce.
Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce when you’re craving something lighter but still loaded with flavor.
Baked Stuffed Lobster Tail Delight for an impressive seafood showstopper that feels straight out of a steakhouse.
The Creamiest Crab Casserole You’ll Ever Try when you want ultra-comforting, bubbly seafood baked to perfection.

Save This Pin For Later

Save this delicious shrimp and grits idea to your favorite Pinterest board so it’s easy to find the next time you’re in the mood for cozy Southern comfort food.

Tried it with a twist—maybe extra heat, smoky Andouille sausage, or a different cheese blend? I’d love to hear how it turned out, so feel free to share your tweaks or questions in the comments.

Need more inspiration? Explore my daily kitchen creations from Savor Queen over on SavorQueen.com on Pinterest. Your next favorite seafood dinner might be waiting there.