Shrimp and Grits
Updated
Updated
This savory Shrimp and Grits recipe features creamy, cheesy grits topped with Cajun-seasoned shrimp and gravy. I love serving this classic, flavor-packed Southern dinner to family or guests!
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Easy Shrimp and Grits Recipe
I start this Cajun shrimp and grits recipe by cooking up a pot of old-fashioned grits, then stirring in plenty of sharp white cheddar cheese. While that simmers, I season the shrimp and make a rich, flavorful gravy to pour on top. A sprinkle of scallions finishes it off—and just like that, dinner’s ready!
What I love about this recipe is the seasoning and taste. From the Cajun spice to the white cheddar cheese to the lemon, I find every bite of this dish is exploding with flavor. And though they may not seem like the most obvious combination, the rich creamy grits, tender shrimp, and gravy all work together so well.
Shrimp and Grits
Ingredients
FOR THE GRITS
- 2 cups chicken broth
- 2 cups whole milk
- 5 tablespoons butter, , cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup old fashioned grits*
- 1 cup shredded white cheddar cheese
FOR THE SHRIMP
- 3 strips bacon
- 1 pound raw shrimp**, , peel and deveined, thawed if frozen and patted dry
- 1 teaspoon Cajun seasoning
- 1 cup chicken broth
- 1 & 1/2 tablespoons cornstarch
- 1 lemon, , juiced
- 2 tablespoons fresh parsley, , chopped
- 1/2 teaspoon hot sauce
- 3 scallions, , diced
Instructions
- Make the grits: Add your chicken broth, milk, butter, salt, and pepper to a large saucepan over high heat. Bring the mixture up to a boil and slowly whisk in the grits. Reduce the heat to low and occasionally stir until the liquid is absorbed, about 15 to 20 minutes. Stir in the cheese until melted and remove from the heat.
- Add your bacon to a large nonstick skillet and cook over medium heat until the bacon is crispy. Remove the bacon from the skillet and crumble it into bite-size pieces. Save about 1 tablespoon of the bacon fat in the skillet.
- Season your shrimp with the Cajun seasoning.
- Add the shrimp to the skillet in a single layer, cooking in batches if necessary, and cook until they have turned pink, about 2-3 minutes. Transfer the shrimp to a plate.
- Deglaze the skillet with half of the chicken broth.
- Whisk the remaining chicken broth and cornstarch in a small bowl, then add the mixture along with the lemon juice, parsley, and hot sauce to the skillet and cook until the sauce has started to thicken.
- Don't overcook the sauce. You want the sauce to be thick enough that it's almost gravy consistency, but be careful that it doesn't cook too much or once you reheat the shrimp, the sauce will be like gelatin instead of gravy.
- Add the cooked shrimp and bacon back into the skillet and cook until the shrimp are just heated through, about 1 to 2 minutes.
- Serve your grits with the shrimp and a sprinkle of scallions.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Shrimp and Grits Step by Step
Make the grits. Bring 2 cups chicken broth, 2 cups milk, 5 tablespoons butter, ½ teaspoon salt, and ½ teaspoon pepper to a boil. Slowly whisk in the grits, reduce the heat to low, and cook for 15 to 20 minutes, until the liquid is absorbed. Stir in the cheese until melted.
Cook the bacon. Add 3 strips of bacon to a large nonstick skillet and cook over medium heat until the bacon is crispy. Remove the bacon from the skillet and crumble it into bite-size pieces. Save about 1 tablespoon of the bacon fat in the skillet.
Season shrimp. Season 1 pound of raw shrimp with 1 teaspoon of Cajun seasoning.
Cook the shrimp. Add the shrimp to the skillet in a single layer, cooking in batches if necessary, and cook until they have turned pink, about 2-3 minutes. Transfer the shrimp to a plate.
Deglaze the pan. Deglaze the skillet with ½ cup of the chicken broth.
Thicken and flavor the sauce. Whisk the remaining chicken broth and cornstarch in a small bowl, then add the mixture along with the lemon juice, parsley, and hot sauce to the skillet and cook until the sauce has started to thicken.
Make sure not to overcook the sauce. You want it to be thick enough that it’s almost gravy consistency, but be careful that it doesn’t cook too much or once you reheat the shrimp, the sauce will be like gelatin instead of gravy.
Heat the shrimp. Add the cooked shrimp and bacon back into the skillet and cook until the shrimp are just heated through, about 1 to 2 minutes.
Garnish and serve. Serve your grits with the shrimp and a sprinkle of scallions.
How to Store
Store leftovers in the fridge in airtight containers for up to 3 days. I recommend storing the shrimp and the grits separately.
Freeze leftover shrimp and grits separately, in the freezer, in airtight containers for up to 3 months. Thaw in the fridge before reheating.
The best way to reheat shrimp and grits is on the stovetop, though the microwave will work in a pinch. Add a splash of broth or milk to loosen the grits and make them creamy again.
Serving Suggestions
When serving up the shrimp and grits, you’ll want to scoop the cheesy grits into a bowl then top with the shrimp and gravy. I like to finish mine with a sprinkle of scallions but that’s optional. Sides aren’t necessary, but you can never go wrong with some drop biscuits or 7-Up biscuits to soak up all the goodness.
