Classic Shrimp and Grits Recipe (Southern Style)

This classic shrimp and grits recipe is pure Southern comfort, with creamy stone-ground cheddar grits topped with tender shrimp cooked in bacon drippings with jalapeño, garlic, and a buttery pan sauce. It's Patty's all-time favorite dish, and I've been making it for her for years, long before we ever moved south.

Shrimp and grits is one of those dishes that blew me away the first time I had it in the South. I grew up in the Chicago area, where grits weren't exactly a staple, and shrimp and grits wasn't even on my radar. Once I started traveling down south, I fell completely in love with Southern food, and eventually Patty and I made the decision to move to North Carolina close to a decade ago. Southern cuisine was a big part of that decision.

Shrimp and grits is Patty's absolute favorite dish. I've been making it for her for years now, long before we made the move, and this classic version is one she asks for regularly. Creamy, cheesy stone-ground grits topped with spicy, bacon-kissed shrimp in a savory pan sauce. It's the real deal, my friends. I give mine a little CPM kick with jalapeño and a hit of cayenne, because that's just who we are.

She also loves my Creole Shrimp and Grits, which is a bold flavored roux-based Creole-style version loaded with andouille sausage and tomato gravy, so you might want to try that one, too. But if you're here for the classic - straightforward, Southern, and done in 30 minutes - this is the recipe you need.

What is Shrimp and Grits?

Shrimp and grits is a Southern U.S. dish made with creamy ground corn (grits) topped with shrimp cooked in a flavorful sauce. It originated in the Lowcountry (the coastal region of South Carolina and Georgia) where grits are a staple and shrimp are plentiful. The dish has its roots in Gullah Geechee culture, developed by the descendants of enslaved Africans who brought their culinary traditions to the area and shaped what we now recognize as Southern cooking.

The original versions were simple, with shrimp, grits, butter, and whatever seasoning was on hand. It eventually evolved into countless regional styles, like light and buttery, Cajun-spiced, Creole with tomato gravy, or loaded with andouille. Today you'll find it on menus from Charleston to New Orleans to here in Charlotte, served any time of day.

This version is close to the classic Southern style, with bacon-based, cheesy grits, simple pan sauce, along with a bit of jalapeño and cayenne, because I can't help myself from spicing it up just a touch.

What Kind of Grits Should I Use?

This is the most important ingredient decision you'll make for this dish. Here's the quick breakdown:

• Stone-ground grits are the best choice, and I urge you to seek them out. They're made from whole dried corn kernels and have real texture and pronounced corn flavor. They take 20-25 minutes to cook but the result is worth every minute. I love Marsh Hen Mill grits out of South Carolina.
• Quick-cooking grits are a solid backup for fast cooking. They've been processed to cook in about 5 minutes, and the flavor is decent. Not as complex as stone-ground, but still good.
• Instant grits - I say skip them. They usually turn a bit gluey and lack that true corn flavor.

For this recipe I'm using stone-ground. Plan for 20-25 minutes of grits time and use it to cook everything else so it finishes at the same time for serving.

Ingredients & Notes

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Stone-Ground Grits. White or yellow, either works great here. The key is stone-ground for the real corn flavor and texture you won't get from quick-cooking grits. If you're ever in the Carolinas, grab a bag of Marsh Hen Mill grits from Edisto Island. Serious game changer.
• Shrimp. Large shrimp are best, 21-25 count. They're big enough to be the star of the dish and cook up fast. We love wild-caught Gulf shrimp when I can find them. Frozen shrimp work perfectly well. Just thaw them overnight in the fridge or run them under cold water for 10 minutes, then pat them dry before you season them.
• Thick-Cut Bacon. You're cooking the shrimp and vegetables in the drippings, so use your favorite brand. You get more fat with thick-cut as well as better crispy bits to crumble over the top for serving.
• Bell Pepper and Jalapeño. Bell pepper adds color and a little sweetness, jalapeño adds the heat that we all love. Core the jalapeño if you want to keep it mild, or skip if desired. You can always swap the jalapeño for more bell pepper if you're cooking for a crowd that runs mild.
• Hot Sauce. Just a tablespoon in the pan sauce, but it makes a difference. I prefer Crystal and Tabasco for classic Southern choices, but use whatever you love.

How to Make Classic Shrimp and Grits

Start the Grits First. Bring 2 cups water and 2 cups chicken broth to a boil, add the salt, then whisk in 1 cup of stone-ground grits and reduce the heat to medium-low. They need about 20-25 minutes of slow cooking with occasional stirring to get thick and tender. Everything else in this recipe happens in that window. 30 minutes cooking time without rushing.

Season the Shrimp. While the grits are cooking, pat the shrimp dry with paper towels - moisture prevents a good sear - then toss them with the smoked paprika, cayenne, salt, and black pepper. Set them aside.

Cook the Bacon. Add the chopped bacon to a skillet over medium heat and cook until browned and crispy, about 8-10 minutes. Set aside on a paper towel-lined plate. Leave about 2 tablespoons of those drippings in the pan for cooking.

Cook the Peppers and Onion. Add the bell pepper, jalapeño, and green onion whites, then cook until softened, about 3-4 minutes. Add the garlic and cook another minute until fragrant.

Cook the Shrimp. Increase the heat to medium-high, push the vegetables to the side, and add the shrimp in a single layer. Cook 1-2 minutes per side, just until pink and opaque. Once they curl and the color changes, pull them out and set aside. They'll finish in the sauce. Overcooked shrimp turn rubbery - no good.

Build the Pan Sauce. Reduce the heat to medium and add the 2 tablespoons of butter. Let it melt into the drippings. Add the hot sauce and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer 1-2 minutes until slightly reduced, then return the shrimp and toss to coat.

Finish the Grits. Once the grits are thick and tender, pull them off the heat and stir in the 3 tablespoons butter, whole milk, and shredded cheddar cheese until fully melted and creamy. Taste and adjust for salt. Cover to keep warm while you plate.

Serve. Spoon the creamy grits into shallow bowls, top with the shrimp and all of that pan sauce, and scatter the crispy bacon and green onion tops over everything. Finish with fresh parsley and lemon wedges on the side. BOOM.

More Classic Southern Recipes to Try

• Dirty Rice Recipe
• Chicken and Sausage Gumbo
• Southern Meatloaf
• Chicken and Sausage Jambalaya

More Southern Shrimp Recipes to Try

• Shrimp Creole
• Cajun Shrimp
• Shrimp Etouffee
• Easy Blackened Shrimp

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