This cheesy shrimp and grits recipe is an easy Lowcountry classic: tender shrimp and crisp bacon spooned over a creamy puddle of sharp Cheddar grits. Simple, comforting, and full of Southern flavor.
This Southern shrimp and grits preparation is a beloved Lowcountry dish, a true crowd-pleaser. David Leite first encountered it at a small Charleston restaurant, and its mix of cheesy grits, smoky bacon, and bright shrimp has remained a favorite ever since. — David Leite
Shrimp and Grits FAQs
Grits are coarsely ground corn made from processed hominy. The corn’s hull is removed and the kernels are treated, then stone-ground to produce the coarse, starchy grain used across the American South.
Both are ground corn, but they differ in type of corn and texture. Polenta, from Italy, is typically made from yellow corn and is often more coarsely ground for a chewier texture. Grits are usually made from hominy (often white corn) and are commonly ground finer for a smoother finish.
Grits are a versatile base: simple with butter, salt, and pepper, or dressed up with cheese and cream. They pair well with savory toppings such as shrimp, bacon, pulled pork, sausage, or poached eggs, and with bright elements like pickles, herbs, or hot sauce to balance richness.
Shrimp and Grits
David Leite
4 servings
Ingredients
- 1 cup stone-ground grits
- Salt and pepper
- 1/4 cup (2 oz) butter
- 2 cups shredded sharp Cheddar cheese
- 1 pound shrimp, peeled and deveined (leave whole if small; roughly chop if medium or large)
- 6 slices bacon, chopped into tiny pieces
- 4 teaspoons fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 1 cup thinly sliced green onions (white and green parts)
- 1 large garlic clove, minced
Instructions
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Bring 4 cups of water to a rolling boil in a medium saucepan. Whisk in the grits, season with salt and freshly ground black pepper, then reduce the heat to the lowest setting. Stir frequently to prevent sticking; a flame tamer helps if your stove runs hot.
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Cook the grits until the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and Cheddar cheese. Cover and keep warm until ready to serve.
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While the grits cook, fry the bacon in a skillet until crisp; transfer to paper towels to drain. Sauté the shrimp in the hot bacon fat over medium heat until they just turn coral pink, about 3 minutes—do not overcook. Immediately add the lemon juice, then stir in the parsley, green onions, and garlic. Remove the skillet from the heat.
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To serve, ladle the cheesy grits into a large serving bowl or individual plates. Spoon the shrimp mixture over the grits, sprinkle with the crispy bacon, and serve immediately.
Adapted From
Paula Deen and Friends
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What should I serve with shrimp and grits?
This cheesy, bacon-forward shrimp and grits dish is rich, so pair it with fresh, bright sides to balance the meal. A crisp green salad with a tangy vinaigrette, pickled vegetables, or sautéed greens (collards or broccoli rabe) cut through the richness. Steamed or roasted okra also complements the Southern profile nicely.
Recipe Testers’ Reviews
Only a portion of tested recipes make it onto the site; this one passed a rigorous blind testing process and earned Leite’s Culinaria approval. Here’s feedback from a tester who loved it.
Sofia Reino
My early experiences with grits were underwhelming, but when properly prepared they can be exceptional. This shrimp and grits recipe was easy to make and produced wonderfully cheesy grits that didn’t overpower the shrimp and bacon. It’s hearty and satisfying—perfect for a leisurely lunch.