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This Southern shrimp and grits brings that big comfort-food payoff without a bunch of extra steps—creamy white-cheddar grits, juicy shrimp, and that smoky bacon flavor hitting every bite. It works for brunch, lunch, or dinner, and it’s the kind of recipe you’ll keep in rotation because it tastes like you did the most… without actually doing the most.
What makes this version special is the order: start the grits first so they get thick and silky, crisp the bacon for that flavor-packed drippings, then cook the shrimp quick so they stay tender. If you want “parable” recipes to round out the meal, try Cajun Shrimp and Grits with a Smoked Gouda Twist, Buttermilk Biscuits, or Creole Cornbread (Cheesy, Moist & Oven-Baked).
🍽️ A Quick Look at the Recipe
Recipe Name: Southern Shrimp and Grits (Bacon + White Cheddar)
⏱️ Ready In: ~30 minutes
👨👩👧👦 Serves: 4
🥣 Key Ingredients: stone-ground grits, shrimp, bacon, white cheddar, milk + broth
📖 Dietary Info: Gluten-free (check labels), contains dairy
🔥 Why You’ll Love It: Creamy, cheesy grits + buttery shrimp with bacon flavor in every bite—done fast.
Key Ingredients
Stone-ground grits
They cook up creamy with a real “Southern” texture and hold the cheese beautifully.
Extra-large shrimp
They cook in minutes—perfect for a quick sauce moment without drying out.
Thick-cut bacon
Renders flavorful drippings that season the shrimp and adds a smoky crunch on top.
White cheddar (hand-shredded)
Melts smoother than bagged cheese and gives the grits sharp, rich flavor.
Instructions
Step 1: Prep the Base
Bring chicken broth + milk to a boil. Whisk in grits with salt and pepper. Drop heat to low and cook until thick, 10–15 minutes, whisking as needed.
Step 2: Build the Flavor
Fry bacon in a cast-iron skillet until crisp. Remove bacon to paper towels, leaving the drippings in the pan.
Step 3: Cook and Control
Add shrimp + red pepper flakes to the bacon grease. Cook on medium, flipping once, about 3 minutes total—stop as soon as shrimp turn opaque and gently curl.
Step 4: Finish and Serve
Turn off heat. Stir in minced garlic for ~30 seconds (carryover heat). Add lemon juice + parsley, season to taste. Spoon grits into bowls, top with shrimp, and finish with chopped bacon and extra parsley.
Tips & Tricks
- Flavor boost: Add a tiny splash of broth or milk at the end if grits get too thick.
- Mistake to avoid: Don’t overcook shrimp—pull them as soon as they’re opaque.
- Shortcut: Buy shrimp already peeled/deveined.
- Seasoning fix: Taste the grits after the cheese melts; then adjust salt/pepper.
Variations
- Cajun Kick: Add Cajun seasoning to the shrimp and finish with a dab of butter.
- Smoky Gouda: Swap cheddar for smoked gouda for deeper flavor (same creamy payoff).
- Cream Sauce Style: Add a splash of cream and a pinch of paprika to the shrimp pan right before serving.
serving suggestions
- Collard Greens: A true Southern classic that brings an earthy, slow-simmered balance — try Southern Collard Greens with Smoked Turkey Legs.
- Buttermilk Biscuits: Warm, flaky, and made for sopping up all that goodness — Buttermilk Biscuits.
- Cornbread: Slightly sweet and perfect with shrimp + grits — Creole Cornbread (Cheesy, Moist & Oven-Baked).
- Fried Okra: That crunchy, Southern snack energy — for an okra side on the site, go with Stewed Okra and Tomatoes.
- Roasted Asparagus: A light veggie side to balance the richness — closest “roasted veggie” match: Oven Roasted Zucchini and Squash.
- Garlic Bread: Because buttery, garlicky bread never hurt anybody — Pull Apart Garlic Bread.
- Fried Green Tomatoes: Tangy + crispy contrast — for that same crunchy/tangy vibe on the site: Crispy Southern-Style Fried Pickles.
- Sweet Potato Fries: Sweet + savory balance — if you want a sweet potato on the side, try Honey Butter Mashed Sweet Potatoes.
- Green Beans with Bacon: A Southern favorite with a smoky twist — Green Beans and Bacon.
- Mac and Cheese: Comfort-food overload (in the best way) — Southern Baked Mac and Cheese.
- Caesar Salad: Light, fresh contrast — closest salad match on the site: BBQ Chicken Salad.
- Coleslaw: That tangy crunch cuts right through creamy grits — Southern Coleslaw.
- Grilled Corn on the Cob: Simple, sweet, and always a win — Spicy Creamy Cajun Corn on the Cob (or Cajun Corn – Air Fryer).
- Baked Beans: Sweet, smoky, and made for Southern plates — Smokey BBQ Baked Beans.
- Pickled Vegetables: A tangy bite that cuts the richness — on-site “pickled” fix: Crunchy Fried Pickles.
Notes
- Timing tip: Start grits first—shrimp cook fast and don’t wait well.
- Storage: Store shrimp and grits separately if possible for best texture.
- Reheat: Warm grits with a splash of milk/broth, stirring until creamy again.
Frequently Asked Questions
Can I make this ahead of time?
Yes—make the grits up to 2 days ahead. Cook shrimp right before serving for the best texture.
How do I store leftovers?
Refrigerate in airtight containers up to 2 days. Keep shrimp separate from grits if you can.
Can I substitute white cheddar?
Yes—sharp cheddar, smoked gouda, or a mild melting cheese works well.
What’s the best way to reheat this?
Stovetop is best: reheat grits low with a splash of milk/broth. Warm shrimp gently in a skillet just until hot.
Can I make this in an air fryer / smoker / slow cooker?
Not recommended for shrimp-and-grits—shrimp are best cooked quickly in a hot skillet.
If you tried Southern Shrimp and Grits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Southern Shrimp and Grits
Ingredients
Grits
- 2 cup Low sodium Chicken Broth
- 2 cup Whole Milk
- 1 cup stone-ground Grits
- 3 tbsp Unsalted Butter
- 2 cup White Cheddar Cheese, hand-shredded
Shrimp
- 1/2 lb Thick-cut Bacon
- 2 lb Extra Large Shrimp, peeled/deveined
- 1/2 tsp Red Pepper Flakes
- 1 ea. Garlic Clove large, minced
- 1 Lemon, Juiced
- 1 tbsp Parsley Chopped
- Salt and Fresh Ground Pepper to taste
Instructions
- In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 tsp kosher salt, and 1 tsp freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
- In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
- Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and sauté the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.
- Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.
- Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.
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