Easy Shrimp And Grits

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Creamy, buttery grits topped with sizzling seasoned shrimp and crispy bacon? Yes, please. This Southern classic has all the comfort of home-cooked goodness with the flair of restaurant-level flavor. Whether you’re new to shrimp and grits or it’s already a household favorite, this version brings everything you love—richness, texture, and a hint of heat.

Perfect for brunch or a cozy dinner, Easy Shrimp and Grits is quick enough for a weeknight but impressive enough for guests. The creamy grits act like a savory cloud under tender shrimp kissed with Cajun spice, while green onions and bacon add that irresistible final touch.

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What Kind of Grits Should I Use?

Stone-ground grits are the gold standard for flavor and texture, but they take a bit more time to cook. Quick grits work beautifully for a weeknight meal, just be sure to use plenty of liquid and whisk often to avoid clumping. Instant grits? Save those for emergencies—they lack the creaminess this dish deserves.

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Ingredients for the Easy Shrimp And Grits

Shrimp: The star of the dish. Large shrimp, peeled and deveined, bring sweet, briny flavor and a juicy bite.

Grits: Stone-ground or quick-cooking work best. They form the creamy, savory base for the shrimp.

Cheddar Cheese: Sharp cheddar adds richness and depth to the grits.

Butter: Both for the grits and to sauté the shrimp—because everything’s better with butter.

Bacon: Crispy bacon bits provide smoky, salty contrast to the creamy and spicy elements.

Garlic: Sautéed with the shrimp to bring warmth and aroma.

Green Onions: For freshness and a gentle bite, added as garnish.

Cajun Seasoning: Adds just the right amount of spice to elevate the shrimp.

Milk or Cream: Adds extra silkiness to the grits.

Salt & Pepper: To bring all the flavors together.

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How To Make the Easy Shrimp And Grits

Step 1: Cook the Grits to Creamy Perfection

In a saucepan, bring water, milk (or cream), and salt to a simmer. Slowly whisk in grits and reduce heat to low. Stir often until thick and creamy. Stir in butter and sharp cheddar until melted and smooth.

Step 2: Prepare the Bacon

While grits cook, crisp up bacon in a skillet. Remove and drain on paper towels, then crumble.

Step 3: Sauté the Shrimp

In the same skillet with some bacon drippings or butter, sauté garlic until fragrant. Add shrimp, sprinkle Cajun seasoning, and cook until pink and opaque, about 2-3 minutes per side.

Step 4: Plate It Beautifully

Spoon creamy grits into bowls. Top with shrimp, crumbled bacon, and a generous sprinkle of chopped green onions. Serve immediately while everything is hot and melty.

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Serving and Storing Easy Shrimp And Grits

Serve immediately for the best texture. Grits can thicken as they cool, so if reheating, add a splash of cream or water to loosen them back up. Store leftovers separately: grits in one container, shrimp in another. Reheat on the stovetop for best results.

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What to Serve With Easy Shrimp And Grits?

Buttermilk Biscuits

Flaky, buttery biscuits are a natural pairing with Southern comfort food.

Sautéed Greens

Try collard greens or spinach for a vibrant, healthy side.

Fried Green Tomatoes

Crispy and tangy, they add a fun contrast to the creaminess of the dish.

Cornbread Muffins

A sweet-savory bite that holds up well to saucy grits.

Pickled Okra

Adds a touch of acidity and crunch.

Garlic Roasted Broccoli

Simple, wholesome, and great for balancing the richness.

Sweet Tea

Keep it classic with a glass of Southern-style sweet tea.

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Want More Southern-Inspired Dinner Ideas?

If Easy Shrimp and Grits won your heart, try these rich and savory Southern-style favorites from the Chef Alchemy kitchen:

• Creamy Marry Me Shrimp Pasta for a luxurious seafood pasta twist.
• Cajun Shrimp with Garlic Butter Sauce when you crave bold and buttery.
• Crab and Shrimp Seafood Bisque for a creamy comfort in a bowl.
• Baked Cajun Shrimp if you want oven-roasted ease with spice.
• Shrimp Broccoli Alfredo for a one-pan dinner win.

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And let me know in the comments how yours turned out. Did you go bold with spice or keep it mellow? Did you serve it for brunch or dinner?

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