Packed with flavor between the cajun spiced shrimp and savory bacon bits, this cheesy shrimp and grits recipe is a real comfort classic!
Why this recipe works
Shrimp and grits is a savory southern dish, and like many recipes, has many different variations. In our version, plump shrimp are met with a simple yet flavorful Cajun seasoning and then cooked in bacon grease with some minced garlic for additional flavor. Toss with smooth and cheesy grits and you have a hearty breakfast, lunch, or dinner in 30 minutes or less.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GRITS – To prepare the grits, you can simply follow the instructions on the back of the grits package, just replace the water with chicken broth and add the garlic salt and pepper. We’re using 5-minute grits for convenience, though you can substitute with your preferred type. Old-fashioned grits are a great option.
SHRIMP – We recommend large raw shrimp that have been peeled and deveined. You can use frozen shrimp, but it’s best to allow them to thaw before beginning so the seasoning sticks. If desired, you can switch up the Cajun seasoning with blackened shrimp instead.
How to Make Shrimp and Grits
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add chicken broth, milk, garlic salt, and pepper to a medium saucepan. Bring to a boil over medium high, stirring frequently, (watch closely as the milk will cause the mixture to rise and could come out of the pot). Add grits and stir them into the boiling liquid. Reduce heat to medium and stir occasionally, cooking for approximately 5 minutes.
- Just before all the liquid is absorbed, cover and remove from heat to allow the grits to finish cooking, about 3 minutes. Add butter and shredded cheddar to the saucepan and stir until cheese is melted.
- Season shrimp with Cajun seasoning and set aside.
- In a large skillet, cook bacon until crispy. Remove to paper towels to drain. Chop bacon into small pieces.
- To the bacon grease in the skillet, add minced garlic and seasoned shrimp. Toss and cook for 2-3 minutes. Remove from heat.
- Serve shrimp over cheesy grits.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 4-5 days.
Reheat in the microwave in 30-second intervals or in a skillet over low heat on the stovetop. You may want to add a small splash of chicken stock to the skillet when reheating. Stir often until warmed through.
Serving Suggestions
Serve shrimp and grits with additional chopped bacon and sliced green onions for garnish. Enjoy warm with a side of homemade biscuits and butter.
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Shrimp and Grits
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound raw large shrimp peeled and deveined
- 5 strips bacon cut in half
- 1 Tablespoon minced garlic
- 1 cup 5 minute grits
- 4 cups chicken stock
- 3 Tablespoons butter
- 1 Tablespoon Cajun spice we used Slap Ya Mama
- 1 ½ teaspoons garlic salt
- 1 teaspoon black pepper
- 1 cup milk
- 1 cup shredded cheddar cheese
- ⅓ cup sliced green onion optional as garnish
Things You’ll Need
Before You Begin
- To prepare the grits, you can simply follow the instructions on the back of the grits package, just replace the water with chicken broth and add the garlic salt and pepper. We’re using 5-minute grits for convenience, though you can substitute with your preferred type. Old-fashioned grits are a great option.
- We recommend large raw shrimp that have been peeled and deveined. You can use frozen shrimp, but it’s best to allow them to thaw before beginning so the seasoning sticks. If desired, you can switch up the Cajun seasoning with blackened shrimp instead.
- Store leftovers in an air-tight container kept in the refrigerator for 4-5 days.
- Reheat in the microwave in 30-second intervals or in a skillet over low heat on the stovetop. You may want to add a small splash of chicken stock to the skillet when reheating. Stir often until warmed through.
Instructions
- Add chicken broth, milk, garlic salt, and pepper to a medium saucepan. Bring to a boil over medium high, stirring frequently, (watch closely as the milk will cause the mixture to rise and could come out of the pot). Add grits and stir them into the boiling liquid. Reduce heat to medium and stir occasionally, cooking for approximately 5 minutes.
- Just before all the liquid is absorbed, cover and remove from heat to allow the grits to finish cooking, about 3 minutes. Add butter and shredded cheddar to the saucepan and stir until cheese is melted.
- Season shrimp with Cajun seasoning and set aside.
- In a large skillet, cook bacon until crispy. Remove to paper towels to drain. Chop bacon into small pieces.
- To the bacon grease in the skillet, add minced garlic and seasoned shrimp. Toss and cook for 2-3 minutes. Remove from heat.
- Serve shrimp over cheesy grits.
Nutrition
Chef Antoine Davis
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C says
Love it 😍