A classic Southern dish you can make at home in minutes, Cheesy Shrimp and Grits is a creamy, comforting bowl of happy. Cheesy grits are topped with a healthy helping of tender shrimp swimming in a slightly spicy cream sauce that will keep you digging in for more.
Watch the video showing you how to make Cheesy Shrimp and Grits, then scroll to the bottom of this post and print out the recipe so you can make it at home!
I spent years visiting Hilton Head, SC visiting my mother in law. It was kind of a luxury having a relative that lived smack dab in the middle of “low country.” When I was a teenager, I had the chance to spend two weeks right outside Charleston and that’s when my love affair with the south began. So, it had been almost 15 years before I was able to get down there again….but after that I was a frequent visitor biking along the coast while the Spanish moss blew in the breeze around me.
It’s a magical place with equally magical food, if you ever have the chance to visit…you must go. One of my favorite things to eat every time I visited was Shrimp and Grits. And everywhere you order it…it’s just a little bit different.
Everyone has their own take on Shrimp and Grits. Even me, I love my grits to be extra creamy and loaded with cheese….hence, Cheesy Shrimp and Grits. A lot of places skip the cheese and you can too, but try it with the cheese and I promise you you’ll love it.
The sauce is slightly creamy but not overly thick. It’s the perfect blanket for your shrimp, not too heavy….not too light. Just right. And I used yellow cornmeal grits….you can use white if you prefer but I love the vibrant yellow color it adds to the dish. It’s like a bowl full of southern sunshine…but with shrimp and bacon and other goodness just ready for you to dig into. Drooling yet?
Cheesy Shrimp and Grits couldn’t be easier to make. I like to make the grits first so they’re perfect and smooth. They take a few minutes of your attention at the beginning but the result is a velvety smooth bowl of heaven.
The shrimp and gravy comes together in about 15 minutes making this an easy weeknight dinner that will transport your tastebuds on a mini vacation.
I can guarantee you’ll want to add this recipe to your weekly meal rotation.
Here are a few more shrimp recipes you might enjoy:
- Crispy Baked Salsa Ranchera Shrimp
- Crispy Cajun Shrimp Fettuccine
- Alfredo Zoodles with Shrimp
- Easy Shrimp Fried Rice
- Grilled Cilantro Lime Shrimp
Cheesy Shrimp and Grits
Ingredients
GRITS:
- 2 cups low fat milk
- 2 cups water
- 1 teaspoon Kosher salt
- 1 cup yellow cornmeal grits
- 2 tablespoons salted butter
- 1 cup shredded white cheddar cheese
SHRIMP & SAUCE:
- 4 slices bacon, chopped
- 1½ pounds shrimp, peeled & de-veined
- 1½ cups chopped onion
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1½ cups low sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon cayenne pepper (use less if you don't like spicy)
- 1 teaspoon hot sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
Instructions
PREPARE THE GRITS:
- In a large pot over medium heat, add the milk, water and salt. Bring to a simmer. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.) Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the butter and cheese. Cover and set aside.
PREPARE THE SHRIMP & SAUCE:
- In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
- Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side. Transfer the shrimp to a platter and keep warm.
- Add the onions to the skillet and cook until softened. Stir in the garlic and cook for 1 minute. Sprinkle the cornstarch over the onions/garlic and cook for an additional minute. Whisk in the chicken stock and cook until the sauce begins to thicken. Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more. Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp. Stir in the bacon, green onions and parsley.
SERVE:
- Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp. Repeat with remaining grits and shrimp. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m from south Louisiana and this is the only recipe I use for Shrimp and Grits!! I did use smoked white cheddar which gives the grits a slightly smoked flavor. I made this last night with left over crawfish from our Good Friday boil and it was fabulous!!! Love your recipes!
I absolutely love shrimp and grits and have always been scared to make it thinking it either was to hard or wouldn’t taste good…so I found your recipe and it was easy to follow so I decided why not give it a try.. It was amazing ..and super easy.. I was so proud of myself that it turned out soo good and my husband enjoyed it so much he eat two plates … 😁😁 so thank you for sharing this wonderful southern low country favorite .. definitely will be fixing this again …
Great recipe! Made for Fat Tuesday dinner and got rave reviews from family! I used whole fat milk for the grits with no issues. Followed the shrimp and sauce directions exactly.
Made it tonight, it was so good my husband said it was a keeper! Thank you
I am looking forward to trying this recipe and I have enjoyed many of your posts. I am having a hard time finding yellow corn grits in my area. Would white corn work just as well? I am anxious to try these grits!
probably!
I made this for my parents last night. This is the first time ever they had shrimp and grits. Now it’s a keeper recipe. Thank you for sharing it!
Does this recipe freeze well?
I haven’t tried freezing this.
This was delicious. Husband isn’t fond of seafood but couldn’t stop raving to our friends about how good this was. Thank you for such a winner!
It was amazing! I also added sun dried tomatoes that was suggested in another recipe. I will certainly make again.
Please don’t use Instant Grits…. Invest in good old fashioned Stone Ground Grits. They are worth the extra time and effort !
This was delicious! Tweaked a little to make it my own as we are spicy food lovers! Also served with roast broccoli and garlic pita crisps which was great to dip in the cheesy grits!