Creamy Shrimp and Grits with Cheddar and Garlic

Cheesy shrimp and grits are a comforting Southern classic: creamy, cheesy grits topped with tender, lemony garlic shrimp and crispy bacon.

This version focuses on the best parts of the dish: quick-cooking grits finished with cream and sharp cheddar, and shrimp cooked in a buttery, garlicky lemon sauce with a touch of sweetness and heat. The recipe is approachable for beginners but flavorful enough for experienced cooks.

Quick to make and easy to adapt, this dish works well for weekend brunch or a satisfying weeknight dinner. The one-pan shrimp and sauce keeps cleanup light, while the grits can be ready in about five to six minutes if you use quick grits.

Cheesy Grits and Shrimp Ingredients

Notes: Quick grits are recommended for the shorter cook time. See the recipe card below for exact measurements and full instructions.

• Quick grits: Cook in 5–6 minutes. Yellow or white quick grits both work.
• Cheese: Sharp cheddar is classic; you can blend in Parmesan or Asiago for extra depth.
• Shrimp: Use raw, peeled, deveined, tail-off shrimp. If frozen, thaw under cold running water and drain.
• Clam juice: Adds savory depth to the sauce; available near canned seafood.
• Heavy cream: Makes the grits extra creamy; milk or half-and-half with added butter can be substituted.

How to Make Shrimp and Grits

Overview: Cook the grits, crisp the bacon, sear the shrimp, make a butter-based pan sauce, then combine and serve over warm grits.

Cook the grits: Bring chicken broth and water to a boil, whisk in quick grits and garlic powder, then reduce heat and cook 5–6 minutes, stirring occasionally. Remove from heat and stir in heavy cream and shredded cheddar until smooth. Keep warm.

Cook the bacon: In a large skillet over medium-high heat, cook thick-cut bacon until crispy. Crumble and set aside, leaving enough drippings to coat the skillet for the shrimp.

Season and cook the shrimp: Pat shrimp dry, then toss with flour, smoked paprika, dried oregano, and salt. Sear in the bacon grease over medium heat—2–3 minutes per side—until pink and opaque. Finish with a squeeze of fresh lemon juice and set aside.

Make the butter sauce: In the same pan, melt butter and sauté minced garlic and chopped green onions briefly. Stir in a tablespoon of flour, then whisk in clam juice and bring to a simmer until slightly thickened. Off the heat, stir in honey, lemon juice, and hot sauce to taste.

Combine and serve: Toss the cooked shrimp in the butter sauce or spoon the sauce over the shrimp. Serve immediately over a warm bed of cheesy grits and top with crumbled bacon and chopped green onions.

Storage

Best eaten fresh, but leftovers keep well when stored properly.

• Refrigerate: Store in airtight containers for up to 5 days.
• Reheat grits: Warm slowly over low heat, adding a splash of cream or water to restore creaminess.
• Reheat shrimp: Briefly warm in a hot skillet for a minute or two to avoid overcooking.

Freezing is not recommended because the texture of the grits and shrimp can degrade.

Serving Suggestions

Pair this dish with a crisp salad for brightness or with warm garlic biscuits or cornbread to soak up the sauce. For a brunch version, top each serving with a poached or fried egg. Serve with iced tea or lemonade for a Southern touch.

Additions and variations

• Swap cheeses: Pepper jack adds heat, smoked gouda adds smokiness, or blend cheddar with Parmesan for richness.
• Spicier option: Use pepper jack and increase hot sauce or add a pinch of cayenne.
• Stone-ground grits: If substituting, add extra liquid and increase cook time according to the package directions, then finish with cream and cheese.

More Easy Shrimp Recipes

• Panko Fried Shrimp
• Homemade Popcorn Shrimp
• Shrimp Scampi
• Sheet Pan Shrimp Fajitas

Recipe

Recipe

No ratings yet

Cheesy Shrimp and Grits

Author: Jaclyn

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Creamy cheesy grits topped with seasoned shrimp, bacon, and a lemon-butter sauce. A cozy Southern classic perfect for brunch or a simple dinner.

Servings: 4

Print

Pin

Rate

Ingredients

Grits

• 2 cups reduced sodium chicken broth
• 1 cup water
• 1 cup quick grits
• ½ teaspoon garlic powder
• ½ cup heavy cream
• 1 cup shredded cheddar cheese

Shrimp

• 4 slices thick sliced bacon
• 1 ½ lbs raw shrimp, peeled, deveined, tail-off
• 2 Tablespoons all-purpose flour
• 2 teaspoons smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• 1-2 Tablespoons lemon juice, freshly squeezed

Butter sauce

• 4 Tablespoons butter
• 4 garlic cloves, minced
• 4 green onions, chopped finely (reserve dark green for garnish)
• 1 Tablespoon all-purpose flour
• 1 cup clam juice (8 oz)
• 2 teaspoons honey
• 1 Tablespoon lemon juice, freshly squeezed
• hot sauce, to taste (optional)
• pinch salt

Instructions

• Add chicken broth and water to a medium pot and bring to a boil. Stir in the quick grits and garlic powder, cover, reduce heat to medium, and cook 5–6 minutes, stirring occasionally.
• When the grits are soft and the liquid is absorbed, remove from heat and stir in heavy cream and shredded cheddar. Cover and keep warm; if they thicken as they cool, stir in a splash of cream or water to loosen.
• Cook bacon in a large skillet over medium-high heat until crispy. Crumble and set aside, leaving enough drippings to coat the skillet for the shrimp.
• Pat shrimp dry and toss with flour, smoked paprika, oregano, and salt. Heat the bacon grease and sear the shrimp in a single layer for about 2 minutes per side, until pink and opaque. Remove to a plate and squeeze on lemon juice.
• In the same skillet, melt butter and sauté garlic and chopped green onions for a minute. Stir in a tablespoon of flour, then whisk in clam juice and bring to a simmer until slightly thickened.
• Turn off heat and stir in honey, lemon juice, hot sauce to taste, and a pinch of salt. Return the shrimp to the skillet and toss to coat in the sauce, or spoon the sauce over the shrimp when serving.
• To serve, spoon cheesy grits into bowls, top with sauced shrimp, and finish with crumbled bacon and chopped green onions.

Notes

Grits: Use quick grits for the short cook time. If using stone-ground or regular grits, increase liquid and cook time per the package instructions.

Shrimp: If frozen, thaw in a strainer under cold running water for about 5 minutes, then drain before cooking.

Nutrition

Calories: 809kcal | Carbohydrates: 51g | Protein: 42g | Fat: 49g

Did You Make This Recipe?

Share it with me on social media and tag the account you usually use to share your cooking photos.

Email Recipe
Pin Recipe
Leave A Review