If you're craving the ultimate southern staple, look no further than this cheesy shrimp and grits recipe. Creamy grits studded with sharp cheddar cheese, piled high with sautéed shrimp, smoky bacon, and a hit of cajun seasoning-this dish is comfort food at its finest.
Ingredients You'll Need
For the Grits
- ⅔ cup grits (Stone ground or old fashioned)
- 2 cups chicken stock/chicken broth (your choice)
- 2 cups milk
- 1 cup shredded cheddar cheese
- 3 tablespoon butter
- Salt and black pepper, to taste
For the Shrimp and topping
- 1 lb fresh large shrimp, peeled and deveined (Can leave tails on)
- ½ cup shredded cheddar cheese
- 4 slices crispy bacon, chopped (reserve bacon grease)
- 1 tablespoon cajun seasoning (plus extra for garnish)
- 2 green onions, thinly sliced
Making your cheesy grits
I used to believe homemade grits were tricky, but they're actually simple. The secret to rich, flavorful grits is cooking them in chicken stock and milk instead of just water-and don't skimp on the seasoning!
In a medium pot over medium‑high heat, bring the chicken stock and milk to a gentle simmer. Stir in the grits, lower the heat to low, cover, and cook for 10-15 minutes, stirring occasionally.
Once the grits have thickened up, remove the pot from the heat, add your butter, cheddar cheese and season with salt and black pepper. You should have a nice creamy consistency.
Note: If the grits get too thick, add a few more splashes of milk and mix well to incorporate.
Cooking the bacon and shrimp.
Dice the bacon and cook over medium heat until crispy. Transfer to a paper‑towel‑lined plate, leaving about 2 tablespoon of bacon grease in the pan.
Leave about 2 tablespoons of bacon grease in the same pan to cook your shrimp in.
Season the shrimp with Cajun seasoning, salt, and pepper, then add to the hot pan. Sear for about 2 minutes per side, until opaque and cooked through (165°F).
Tip: To avoid splatter or lingering odor, cook the shrimp outdoors on a flat‑top griddle. I do this all the time!
Assembling the cheesy shrimp and grits
To assemble, ladle a few scoops of the creamy, cheesy grits into a bowl and sprinkle on a handful of cheddar cheese. The hot grits should melt the cheese a little.
Then pile on as many shrimp as you want into each bowl and finish with a handful of crispy bacon and green onions or chives.
For an extra hit of flavor sprinkle a little more cajun season right over the top!
Pro Tips and Variations
- Bacon Fat Boost: Use reserved bacon grease instead of butter for an ultra‑rich base.
- Cream of Wheat Twist: Swap half the grits for cream of wheat for a silkier texture.
- Vegetable Add‑In: Stir in corn kernels or chopped tomatoes for color and sweetness.
- Dietary Adjustments: For a lower‑calorie diet or medically restrictive diet, substitute half‑and‑half with low‑fat milk and reduce cheese.
- Make‑Ahead Shortcut: Prep grits up to a day ahead; reheat with a splash of chicken stock.
Why this recipe works!
This cheesy grits recipe nails the balance between creamy and spicy, rich and bright. Cooking the grits in chicken stock adds depth, while shredded cheddar and knobs of butter create that luscious "cheese grits" texture you crave.
Sautéed shrimp plus crispy bacon takes it over the top. Whether you call it a southern shrimp and grits or comfort food perfection, this dish will have you licking the plate clean!
Looking for more shrimp recipes, try these!
Grilled Cajun Shrimp Po Boy with remoulade
Spicy garlic ramen noodles with shrimp
Grilled bang bang shrimp and sausage skewers
Print
Cheesy Shrimp and Grits Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
For the Grits
- ⅔ cup stone‑ground or old‑fashioned grits
- 2 cups chicken stock or broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 3 tablespoon butter
- Salt and black pepper, to taste
For the Shrimp & Topping
- 1 lb large fresh shrimp, peeled & deveined (tails on or off)
- ½ cup shredded cheddar cheese
- 4 slices crispy bacon, chopped (reserve 2 tablespoon grease)
- 1 tablespoon Cajun seasoning (plus extra for garnish)
- 2 green onions, thinly sliced
Instructions
- In a medium pot over medium‑high heat, bring chicken stock and milk to a gentle simmer.
- Stir in the grits, reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally until tender.
- Remove the pot from the heat and stir in butter and shredded cheddar cheese until fully melted; season with salt and black pepper, adding a splash of milk if the mixture becomes too thick.
- Meanwhile, heat a large skillet over medium heat and add the chopped bacon, cooking until crispy.
- Transfer the bacon to a paper‑towel‑lined plate, leaving two tablespoons of bacon grease in the skillet.
- Season the shrimp with Cajun seasoning, then add them to the hot skillet and sear for about two minutes per side, until opaque and cooked through (165°F).
- Divide the creamy grits among serving bowls and sprinkle a little extra cheddar cheese on top so it melts into the hot grits.
- Using a slotted spoon, transfer the sautéed shrimp onto the grits, then scatter the crispy bacon pieces and sliced green onions over everything.
- Finish with a light dusting of Cajun seasoning for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
Tim Clowers says
Seriously one of the best recipes there is. Jordan nailed it on this recipe. Flavors were on point and the process was easy to follow.