Easy Southern Shrimp and Grits Recipe
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This easy Southern Shrimp and Grits recipe is a delightful blend of creamy, cheesy grits topped with seasoned, tender shrimp and a flavorful sauce.
Perfect for brunch, lunch, or dinner, this quintessential comfort food offers a comforting taste of the Lowcountry with its rich flavors and satisfying textures.
If you love flavorful shrimp as much as we do, then you must check out my favorite shrimp recipes too! Shrimp Scampi Pizza, Double Shrimp Pasta, Shrimp Grilled Cheese, and Shrimp Tostadas.
What are Grits?
Grits are a type of porridge made from coarsely ground cornmeal that is boiled with water or milk until it reaches a creamy consistency. They are a staple in Southern cuisine and are enjoyed as a breakfast dish or as a side with savory meals.
Yellow and white grits refer to the color of the corn used to make them. Yellow grits are made from yellow corn, while white grits are made from white corn. The main difference between the two lies in their flavor and texture.
Yellow grits tend to have a slightly sweeter and more robust corn flavor compared to white grits, which have a milder taste. However, both types can be used interchangeably in most recipes, including shrimp and grits. It comes down to personal and regional preferences.
Where did Shrimp and Grits originate?
The recipe for shrimp and grits, also know as shrimps and hominy, came from the Gullah Geechee culture, which is a distinctive African-American community in the Lowcountry region of South Carolina and Georgia.
This community’s culinary traditions heavily influenced the development of this iconic dish, with its rich blend of African, Caribbean, and Southern flavors.
The use of local ingredients such as fresh shrimp and stone-ground grits further enhances the dish’s deep-rooted connection to the region’s bountiful coastal landscape.
The dish has evolved over time, with various regional variations adding their own unique twists to the classic recipe. Whether it’s the creamy texture of the grits or the savory flavor of the shrimp, this Southern favorite continues to captivate food enthusiasts across the country.
What you’ll need
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For the Cheesy Grits
- Cooking liquid – Whole Milk and chicken broth (for additional flavor) or water.
- Sea salt and black pepper
- Stone-ground grits – White corn grits are more traditional, but yellow corn grits will work too. Do not use instant grits! I used Charleston’s Favorite Grits.
- Unsalted butter adds richness to this dish.
- Shredded, white sharp cheddar cheese and grated Parmesan
For the Creole Shrimp
- Large shrimp – peeled and deveined – with the tails on or off, your choice.
- Creole Seasoning for mild flavor, or spicy Cajun Seasoning if you like more heat. I used Tony Chachere’s and Slap Ya Mama cajun seasoning was part of the set.
- Unsalted butter
- Yellow or white onion – finely diced
- Red or green bell pepper – finely diced
- Fresh garlic cloves – minced
- Seafood broth
- Fresh chopped parsley or green onions – to garnish
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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How to make easy Southern Shrimp and Grits
For the Creamy Grits
Bring milk and chicken broth to a boil in a saucepan over medium-high heat.
Slowly whisk in the grits, salt and pepper. Reduce to low heat, cover and cook for 20-25 minutes, whisking occasionally until thickened and the grits are soft and tender.
Remove from heat and stir in the butter and cheese until melted. Taste and add additional salt and/or pepper if needed. Cover, set aside and keep warm.
For the Shrimp
Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with seasoning and toss to combine. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender and the onions are translucent, about 6 minutes.
Stir in the garlic and heat for one minute. Add the shrimp, stir to combine, then add the seafood stock. Bring to a boil, reduce heat and simmer uncovered until the shrimp turn pink.
Remove the shrimp with a slotted spoon and transfer to a bowl. Allow the sauce to simmer for a few more minutes to reduce down slightly.
To Serve
Divide the cheesy grits between 4 bowls, spoon on the shrimp, and spoon the sauce over the top. Sprinkle with chopped parsley and serve immediately with hot sauce and lemon wedges on the side.
For more delicious Southern recipes, you need to try my Homemade Southern Sausage Gravy, Chocolate Gravy, and Shrimp Jambalaya too!
Expert Tips
- The key to amazing grits is to cook them low and slow allowing the starches to release.
- Creole Shrimp and Grits includes tomato in the recipe, Cajun Shrimp and Grits does not just in case you were wondering.
FAQ’s
Traditional stone-ground grits are preferred for their superior texture and flavor, but quick-cooking grits can also be used for convenience. Avoid instant grits as they lack the depth of flavor and texture.
Stirring frequently and using a whisk can help prevent lumps from forming. Adding the grits slowly to boiling water or milk while whisking continuously can also help ensure a smooth consistency.
While grits are best served fresh, you can prepare components of the dish ahead of time. Cook the grits and shrimp separately, then reheat them gently before serving. However, freshly cooked shrimp will have the best texture and flavor.
You can substitute other proteins such as cubed chicken, sliced sausage, or even tofu. Just adjust the cooking time and seasoning accordingly. If making for breakfast, top your cheese grits with a fried egg or crumbled sausage.
Sharp cheddar, parmesan, Gruyere, or even creamy cheeses like goat cheese or cream cheese work well. Stir the cheese into the cooked grits until melted and creamy.
Allow the shrimp and grits to cool down to room temperature, transfer to an airtight container and store in the refrigerator for 2-3 days. Reheat gently on the stovetop or in the microwave. Add a splash of water or broth to the grits to prevent them from drying out as they reheat. Stir occasionally to ensure even heating.
The texture of the shrimp may slightly change, so be careful to not overcook them.
As with any recipe, experiment with different flavors and seasonings until you create your own perfect dish.
What to serve with shrimp and grits
- Southern-style Biscuits: Flaky, buttery buttermilk biscuits are a classic accompaniment to shrimp and grits. They’re perfect for soaking up any leftover sauce or gravy.
- Sautéed Greens: Serve some sautéed collard greens, kale, or spinach for a nutritious and flavorful side. Season them with garlic, onions, and a splash of vinegar or lemon juice to brighten the flavors.
- Cornbread: Sweet cornbread or Southern skillet cornbread makes a delicious side dish for shrimp and grits.
- Roasted Vegetables: Roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes add color and texture to the meal. Drizzle them with olive oil and season with salt, pepper, and herbs before roasting.
- Side Salad: A simple tossed salad with fresh greens, cherry tomatoes, cucumbers, and a tangy vinaigrette provides a refreshing contrast to the rich flavors of shrimp and grits.
- Coleslaw: Creamy coleslaw made with shredded cabbage, carrots, and a tangy dressing is a classic Southern side dish that complements the flavors of shrimp and grits.
- Fruit Salad: A refreshing fruit salad made with seasonal fruits like berries, melons, and citrus segments is a light and refreshing option to balance out the richness of shrimp and grits.
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Enjoy!!
Easy Southern Shrimp and Grits Recipe
Ingredients
Cheesy Grits
- 2.25 cups whole milk
- 2 cups chicken broth
- 0.5 teaspoon sea salt
- .25 teaspoon black pepper
- 1 cup stone-ground grits I used white
- 4 tablespoons unsalted butter
- .75 cup shredded, white cheddar cheese use more for cheesier grits
- .25 cup grated Parmesan cheese
Creole Shrimp
- 1 pound large shrimp peeled, deveined, and tails removed or left on.
- 2 teaspoons creole seasoning I used Tony Chachere's
- 4 tablespoons unsalted butter
- 1 cup yellow onion finely chopped
- 0.5 cup red or green bell pepper finely chopped – one large pepper
- 2 large cloves garlic minced – 1 heaping tablespoon
- 1 cup seafood stock or chicken stock if you prefer
- chopped, fresh parsley to garnish
Instructions
Cheesy Grits
- Bring milk and chicken broth to a boil in a saucepan over medium-high heat. Slowly whisk in the grits, salt and pepper. Reduce to low heat, cover and cook for 20-25 minutes, whisking occasionally until thickened and the grits are soft and tender.
- Remove from heat and stir in the butter and cheese until melted. Taste and add additional salt and/or pepper if needed. Cover, set aside and keep warm.
Creole Shrimp
- Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with seasoning and toss to combine. Set aside.
- Melt the butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender and the onions are translucent, about 6 minutes.
- Stir in the garlic and heat for one minute. Add the shrimp, stir to combine, then add the seafood stock. Bring to a boil, reduce heat and simmer uncovered until the shrimp turn pink.
- Remove the shrimp with a slotted spoon and transfer to a bowl. Allow the sauce to simmer for a few more minutes to reduce down slightly.
To Serve
- Divide the cheesy grits between 4 bowls, spoon on the shrimp, and spoon the sauce over the top. Sprinkle with chopped parsley and serve immediately with hot sauce and lemon wedges on the side.
Notes
- The key to amazing grits is to cook them low and slow allowing the starches to release.
- Traditional stone-ground grits are preferred for their superior texture and flavor, but quick-cooking grits can also be used for convenience. Avoid instant grits as they lack the depth of flavor and texture.
- Stirring frequently and using a whisk can help prevent lumps from forming. Adding the grits slowly to boiling water or milk while whisking continuously can also help ensure a smooth consistency.
- See post for storing leftovers and other helpful tips!
- Sharp cheddar, parmesan, Gruyere, or even creamy cheeses like goat cheese or cream cheese work well. Stir the cheese into the cooked grits until melted and creamy.
- While grits are best served fresh, you can prepare components of the dish ahead of time. Cook the grits and shrimp separately, then reheat them gently before serving. However, freshly cooked shrimp will have the best texture and flavor.
