Best True Southern Shrimp Grits

This true Southern shrimp and grits recipe brings the heart of the South to your table with just one pot and a skillet. You get juicy Cajun-spiced shrimp and crispy bacon nestled over extra-creamy grits loaded with sharp cheddar and cream cheese. Lemon and smoky pan drippings make the shrimp shine, while fresh parsley and scallions add a burst of color and vibrancy. This is the dish that will turn your kitchen into a Southern getaway, whether for family brunch or a comforting weekend dinner.

When I first cooked this, rain was pouring outside and the rich smell of crispy bacon and tender shrimp in my kitchen felt like a warm hug. No one left a drop behind the bowl was wiped clean.

Ingredients

• Bacon: diced for crispy savory crunch try thick slices for extra richness
• Cajun seasoning: brings heat and Southern depth look for a blend heavy on paprika and fresh spices
• Large shrimp: peeled and deveined wild caught is ideal for sweet fresh taste
• Butter: for luscious texture and flavor real unsalted butter makes every spoonful creamy
• Garlic and scallions: for savory lift and aroma pick bright green and firm bulbs
• Calabrian or chili peppers: crushed or in paste form provide gentle heat and subtle tang substitute chili crisp if unavailable
• Red pepper flakes: to layer even more flavor adjust to your heat preference
• Chicken stock: deepens flavor use low sodium for seasoning control
• Lemon juice: brightens up the shrimp and pan sauce always squeeze fresh
• Worcestershire sauce: adds umami richness
• Heavy cream: for dreamy consistency in both grits and sauce
• Fresh parsley: flat leaf works best for herby sharpness
• Quick grits: avoid instant to get a creamy yet textured base
• Cream cheese and sharp cheddar: the secret for melt-in-your-mouth richness shredded from blocks is best
• Pepper jack or Monterey Jack: for more creamy melt and a touch of spice
• Seasoned salt and pepper: for finishing
• Homemade Cajun seasoning: if you want to boost authentic flavor

Instructions

Cook the Grits and Bacon:

Prepare the grits by bringing chicken stock to a boil over medium-high heat in a sturdy pot. Whisk in the grits slowly and constantly until no lumps remain. Lower the heat and keep stirring as the grits simmer gently for five minutes until thickened and tender. Meanwhile in a skillet cook diced bacon over medium until every piece is deep golden and crisp. Transfer bacon to paper towels. Drain and save half the rendered bacon fat reserving the rest in the pan for the shrimp.

Add Cheeses to Grits:

While grits are still hot stir in heavy cream cream cheese and butter until everything is melty and smooth. Fold in both cheeses and mix until silky and cheesy. Taste and add seasoned salt and pepper as needed. Loosen with more stock or cream if you like a softer texture. Cover and keep warm.

Season and Cook the Shrimp:

Toss shrimp in olive oil then coat every piece with Cajun seasoning. Set aside a bit of the seasoning for the sauce. Gently massage the seasoning into the shrimp so every curve gets hit.

Sear the Shrimp:

In the pan with reserved bacon fat sear shrimp over medium-high just until the color turns from gray to bright pink turning once so both sides brown about four minutes total. Set aside the shrimp and cover loosely so they stay warm but do not overcook.

Make the Pan Sauce:

In the same skillet add butter along with garlic and both white and green scallion parts. Stir over medium until the butter melts and garlic starts smelling aromatic about two minutes. Add your reserved Cajun seasoning red pepper flakes and Calabrian peppers with a spoonful of their oil. Let everything sizzle to soften and bloom the spices.

Deglaze and Finish the Sauce:

Pour in chicken stock and use a wooden spoon to scrape up the golden brown flavor bits sticking to the pan. Stir in lemon juice Worcestershire and a good splash of heavy cream. Whisk until smooth and slightly thickened. Taste and balance with a little salt or extra lemon juice if you want more brightness.

Combine Shrimp and Sauce:

Add the cooked shrimp to the sauce along with fresh parsley. Toss gently so the shrimp get totally coated with the rich spicy sauce. Finish with a quick squeeze of lemon and remove from heat.

Assemble and Serve:

Divide the hot cheesy grits among bowls. Top with saucy shrimp and plenty of pan sauce. Scatter crispy bacon and extra parsley on top for pure Southern comfort.

Cheddar is always the superstar for me. It melts into the grits and makes each spoonful decadent and tangy. Our family asks for this every time we gather for holidays—it tastes like home and memories.

Storage Tips

Leftovers keep best in the fridge for up to two days. Store shrimp and grits in separate containers to avoid mushy texture. Add a splash of stock when reheating grits and warm gently so everything stays creamy and luscious. Always reheat shrimp just until warmed to keep them tender.

Ingredient Substitutions

Replace Calabrian peppers with chili crisp or a mild chili paste if you need to. If out of heavy cream use half and half and a touch of butter. For dairy free needs swap in your favorite plant cheese and cream plus olive oil for butter.

Serving Suggestions

Serve with sautéed greens like kale or collard for balance. Simple sliced tomatoes or a fruit salad brighten things up at brunch. For extra comfort offer warm biscuits or cornbread.

Southern Roots

Shrimp and grits began as coastal Carolina and Georgia comfort food made from local corn and fresh shellfish. What started as a weekday breakfast is now the soulful centerpiece at festive brunches and Sunday suppers across the South.

Friends always rave after one bite and even people who think they do not like grits become instant fans. One night my nephew helped cook and could not believe grits could be so creamy and flavorful.

Common Questions About Recipes

→ How do you achieve creamy grits?

Blending heavy cream, cream cheese, sharp cheddar, and jack cheese ensures an incredibly smooth, rich texture every time.

→ Can you use instant grits here?

Quick or regular grits are best for texture and flavor. Instant grits tend to turn mushy and lack depth.

→ How spicy is the dish?

Cajun seasoning and Calabrian peppers bring mild to moderate heat, easy to adjust by altering pepper or flake amounts.

→ Why is bacon fat important?

Bacon fat adds irresistible smoky-salty notes and ties shrimp and sauce with extra richness and depth.

→ What are good toppings or garnishes?

Fresh scallions, parsley, hot sauce, or a squeeze of lemon are great for extra color and zesty finish.

→ Can you store leftovers?

Store grits and shrimp separately in the fridge up to two days. Reheat grits with chicken stock for best texture.