There are some dishes that tell a story just by sitting on the table, and shrimp and grits is one of them. Creamy, buttery grits topped with smoky, savory shrimp—it’s comfort food that’s deeply rooted in Southern history and Lowcountry tradition. Though I didn’t grow up eating this dish, it only took one trip to coastal Carolina for me to fall in love with its soul. The first bite was a revelation: rich, creamy, briny, and just plain scrumptious.
This recipe is my take on authentic Southern shrimp and grits—simple enough to make at home, yet indulgent enough to feel like a restaurant-worthy treat. Whether you’ve been eating shrimp and grits your whole life or you’re brand new to it, this dish has a way of winning hearts at the very first spoonful.
What Makes Shrimp and Grits Authentic?
Shrimp and grits trace back to the Gullah Geechee people, descendants of West African slaves in the Lowcountry regions of South Carolina and Georgia. For centuries, they relied on local seafood, rice, and corn as staples, creating thrifty yet flavorful dishes that have shaped much of what we now call Southern cuisine.
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Grits originated from Native American ways of grinding hominy corn into a gritty meal.
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Shrimp was a daily catch for the Gullah, often supplementing simple meals.
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Seasonings reflect African, Caribbean, and Southern influences, blending spice, smoke, and freshness.
Today, shrimp and grits have evolved into a celebrated dish—from humble breakfasts to festival-worthy dinners.
Ingredients You’ll Need
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Shrimp: Fresh if you can, frozen with shells on if not. Shell-on keeps them plump and flavorful.
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Grits: Stone-ground grits give you the creamiest texture.
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Butter & Cheese: Essential for richness (sharp cheddar works beautifully).
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Broth & Milk: For simmering the grits to perfection.
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Bacon: Adds smokiness and crunch.
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Onions & Garlic: The aromatic base for the shrimp sauce.
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Spices: Cayenne, salt, and a touch of cinnamon (yes—it works!).
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Tomatoes & Broth: To build a light, flavorful sauce for the shrimp.
Step-by-Step Method
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Cook the Grits: Bring broth and milk to a simmer. Slowly whisk in grits to avoid clumps. Cook low and slow, stirring often, until creamy (about 20 minutes). Stir in butter and cheese.
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Crisp the Bacon: In a skillet, cook until golden and crunchy. Set aside but keep the drippings.
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Build the Base: In the bacon drippings, sauté onions and garlic until fragrant.
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Cook the Shrimp: Add shrimp with cayenne, cinnamon, and salt. Cook until pink and just done.
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Make the Sauce: Toss in diced tomatoes and broth. Simmer a few minutes to bring flavors together.
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Assemble: Spoon creamy grits into bowls, top with shrimp and sauce, and sprinkle bacon over the top.
Tips for Success
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Use stone-ground grits if available — the texture is unbeatable.
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Don’t overcook shrimp — they only need 2–3 minutes per side.
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Balance the richness — a sprinkle of green onion or parsley adds freshness.
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Timing matters — aim to finish the shrimp right as the grits are creamy and ready.
Serving Suggestions
Shrimp and grits are filling on their own, but you can round out the meal with:
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Collard greens or sautéed spinach for a Southern side.
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Simple garden salad with a tangy vinaigrette to cut through the richness.
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Cornbread or biscuits if you want an extra layer of comfort.
Storage & Reheating
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Refrigerator: Store grits and shrimp separately in airtight containers for up to 3 days. Reheat grits with a splash of milk to restore creaminess.
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Freezer: Shrimp in sauce can be frozen up to 2 months. Grits don’t freeze well due to dairy separation.
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Reheating: Warm shrimp gently in a skillet, grits in the microwave or stovetop with added liquid.
FAQs
How long can shrimp and grits last in the fridge?
Both shrimp and grits keep up to 3 days if stored separately in airtight containers.
Can I freeze shrimp and grits?
Only the shrimp and sauce freeze well (up to 2 months). Grits should be made fresh.
What type of shrimp is best?
Fresh local shrimp is ideal, but frozen shrimp with shells on works perfectly if fresh isn’t available.
Authentic Southern Shrimp and Grits
If you’re craving a taste of the American South, nothing says comfort like a hearty bowl of shrimp and grits.
Ingredients
For the Grits
- 1 ¼ cups vegetable broth
- 2 cups milk
- 1 cup stone-ground grits
- 3 tablespoons butter
- 1 cup sharp cheddar cheese, shredded
For the Shrimp
- 12 ounces raw shrimp, peeled and deveined
- 1 slice thick-cut bacon, diced
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 12 ounces petite diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- A pinch of cinnamon
- 4 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Start by warming the milk and vegetable broth in a saucepan. Slowly whisk in the grits, a little at a time, so they don’t clump. Reduce the heat and let them simmer, stirring often, until thick and creamy, about 20 minutes. Stir in the butter, then finish with the cheddar cheese until melted and smooth.
- While the grits are simmering, cook the bacon in a large skillet until it begins to brown. Add the onion and garlic, cooking until the onion softens and turns translucent. Toss in the shrimp and season with the salt, cayenne, and cinnamon. Cook just until the shrimp turns pink on both sides.
- Pour in the diced tomatoes and broth, letting the mixture bubble for a couple of minutes to bring everything together.
- Spoon the creamy grits into bowls, top generously with the shrimp and sauce, and sprinkle with fresh parsley before serving.
Notes
- For perfect timing, start the shrimp while the grits are simmering so both are ready at once. The grits make a rich base — don’t be afraid to turn up the heat with extra spice or Cajun seasoning if that’s your style.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 264Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 114mgSodium 984mgCarbohydrates 15gFiber 2gSugar 7gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp and grits isn’t just food—it’s culture, history, and comfort all in one bowl. Every bite carries a story, from Native American corn traditions to Gullah Geechee ingenuity, and finally to today’s Southern tables. Whether you make it simple with butter and cheese or dress it up with bacon, tomatoes, and spice, this dish is soulful and satisfying every single time. If you’ve never tried it before, let this be your sign: grab some grits, get some shrimp, and bring a taste of the Lowcountry into your kitchen.
