There's just something about a rich, comforting bowl of grits topped with perfectly cooked shrimp that feels like a warm hug on a plate. This Creamy Shrimp and Grits Recipe is the perfect blend of creamy, cheesy, and savory goodness that I love to share with friends and family. Trust me, it’s worth every spoonful!

A close view of a black pan filled with cooked shrimp that are orange with white accents, showing a slightly curled shape. The shrimp are coated in a light brown sauce and sprinkled with small green herb pieces. A wedge of lemon with a bright yellow peel and pale yellow inside rests on the left side of the pan. A wooden spatula touches the shrimp on the right side, mixing them gently. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Shrimp and Grits Recipe
Top Tip
How to Serve Creamy Shrimp and Grits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Shrimp and Grits Recipe

Why You'll Love This Recipe

I’ve made plenty of shrimp and grits recipes over the years, but this one stands out for its perfect balance of flavors and textures. I find it’s one of those dishes that’s surprisingly easy to make, yet it always feels special and a little fancy—perfect for a cozy night in or impressing guests.

Comfort food at its best: The creamy, cheesy grits paired with savory shrimp and bacon make every bite incredibly satisfying.
Full-flavored, simple ingredients: Using chicken broth for cooking grits and deglazing the pan amp up the taste without complicated steps.
Quick prep, big payoff: This recipe comes together quickly—perfect for weeknight dinners or last-minute guests.
Customizable for any mood: You can adjust the heat, swap cheese varieties, or add your favorite herbs to make it your own.

Ingredients & Why They Work

Every ingredient in this recipe plays a crucial role in building layers of flavor. The chicken broth creates a rich base for the grits, while the sharp cheddar cheese adds a salty creaminess. Bacon brings a smoky crunch, and the combination of spices and lemon juice brightens up the shrimp perfectly. Here’s a quick guide to why I choose each element:

Flat lay of peeled and deveined large raw shrimp, four slices of chopped raw bacon, a small white bowl of stone-ground grits, a small white bowl of light golden chicken broth, a small white bowl of heavy cream, a small white bowl of freshly grated sharp cheddar cheese, two whole brown garlic cloves, a small white bowl of bright yellow butter cubes, a small white bowl of fresh lemon juice, one small whole white onion, a small white bowl of chopped fresh green parsley, a small white bowl of smoked paprika powder, a small white bowl of cayenne pepper powder, a small white bowl of dried thyme leaves, a small white bowl of salt, a small white bowl of garlic powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken broth: Using broth instead of water deepens the flavor of the grits, making them savory and more interesting.
Stone-ground grits: They take longer to cook but deliver a creamy, hearty texture that instant grits just can’t match.
Salt and garlic powder: These seasonings layer in subtle but essential flavor throughout the dish.
Heavy cream: It’s the secret to irresistibly smooth, luscious grits—don’t skip it!
Sharp cheddar cheese: Freshly shredded melts beautifully and brings that classic cheesy punch.
Butter: Adds richness and silkiness to the grits, rounding out the flavors.
Large shrimp: Peeled and deveined for easy eating, they cook quickly and absorb the smoky, spicy seasonings perfectly.
Bacon: Crispy, salty, and smoky, it provides contrast in texture and flavor that makes this dish addictive.
Onion and garlic: These aromatics build a savory base for the shrimp sauce.
Smoked paprika and cayenne pepper: They add warmth, a mild smoky heat, and a touch of spice that I love.
Dried thyme: A subtle herbal note that complements the seafood nicely.
Lemon juice: Brightens the dish and helps deglaze the pan to create a flavorful sauce.
Chopped parsley: Fresh garnish that adds a pop of color and mild herbal freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Creamy Shrimp and Grits Recipe is how easy it is to adapt. You can dial up the spice with extra cayenne or toss in your favorite fresh herbs. I encourage you to make it your own—experimenting keeps it fresh and fun!

Variation: I sometimes swap cheddar for smoked gouda or pepper jack for an extra kick—I’ve found it adds a delicious smoky or spicy depth that's worth trying.
Dietary tweaks: For a lighter version, swap heavy cream with half-and-half or use turkey bacon to cut down on fat.
Seasonal add-ins: In the summer, I like stirring in chopped fresh tomatoes or a handful of baby spinach for color and extra nutrients.

Step-by-Step: How I Make Creamy Shrimp and Grits Recipe

A beige bowl holds a creamy, pale yellow base layer that looks smooth and soft. On top, there is a layer of cooked shrimp that are light orange with white parts, mixed with small chunks of reddish-brown bacon. Fresh green parsley is sprinkled over the shrimp and bacon. A thin lemon slice with a bright yellow color and small green parsley pieces sits on the edge of the bowl. A gold spoon rests in the bowl on the right side, partly submerged in the creamy base and shrimp mixture. The bowl sits on a white marbled surface with green herbs and a blue cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Creamy Grits

Start by bringing the chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits and salt, then immediately reduce the heat to low so it simmers gently—this low-and-slow cooking is key for creamy, tender grits. Cover the pan and cook for about 20 minutes, stirring every few minutes to keep the grits from sticking to the bottom. When they’re tender and thickened, stir in the garlic powder, heavy cream, shredded cheddar, and butter until everything blends into a silky, cheesy dream.

Step 2: Crispy Bacon and Flavorful Base

While the grits are cooking, heat a large skillet over medium heat and crisp the chopped bacon until golden and crunchy. Set the bacon aside but leave the rendered fat in the pan—this is going to be your flavor powerhouse. Toss the diced onion into that bacon fat and sauté until softened, about 3 to 4 minutes. This adds a sweet, caramelized base that your shrimp will love.

Step 3: Spice It Up and Cook Shrimp

Next, add the minced garlic, smoked paprika, cayenne (if you want heat), and dried thyme to the skillet. Stir for just about 30 seconds until fragrant. Then lay the shrimp in the pan and cook them for 2 to 3 minutes on each side—watch closely here! They should turn pink and opaque but not curl into a tight “O” shape, which means they're overcooked and rubbery. The shrimp cook fast, so don’t wander off.

Step 4: Bright Sauce and Assemble

Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up all those brown bits from the pan’s bottom—that's flavor gold! Let the sauce simmer for one to two minutes until it thickens slightly. Now you're ready to serve: spoon the creamy grits into bowls, top with shrimp and sauce, then sprinkle the crispy bacon and chopped parsley over the top for freshness and crunch.

Top Tip

After making this recipe several times, I’ve picked up a few little tricks that make all the difference. These tips helped me avoid some common pitfalls, and I think they’ll help you get the best results too.

Low and slow grits: Don’t rush the grits by using high heat — patience yields that creamy texture you crave.
Fresh cheese: Always shred your own cheddar. It melts smoother and gives the grits a better consistency.
Watch the shrimp: Shrimp go from perfectly cooked to rubbery quickly; pull them off right as they turn opaque and pink.
Don’t discard pan bits: Deglazing with lemon and broth transforms leftover fond into a delicious sauce you don’t want to miss.

How to Serve Creamy Shrimp and Grits Recipe

Garnishes

I usually top my shrimp and grits with freshly chopped parsley and extra crispy bacon pieces for crunch and color. Sometimes I add a squeeze of fresh lemon right on the plate—it just brightens everything up right before digging in.

Side Dishes

This dish is wonderfully satisfying on its own, but I love pairing it with a simple green salad or some roasted veggies for balance. A side of sautéed greens like spinach or collard greens also adds a nice, slightly bitter contrast that cuts through the richness.

Creative Ways to Present

For a special occasion, I serve the grits in mini casserole dishes or shallow ramekins and layer the shrimp on top. Garnishing with edible flowers, extra herbs, or even a drizzle of good quality hot sauce can make it look restaurant-worthy and festive.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, pop any leftovers into an airtight container in the fridge. The grits will thicken up as they cool, so when you reheat, add a splash of broth or cream to loosen the texture and stir thoroughly. The shrimp can lose a bit of their fresh texture but still taste great with gentle reheating.

Freezing

I don’t recommend freezing the shrimp and grits together because the shrimp texture changes when frozen/thawed. However, you can freeze leftover grits on their own. When thawed and reheated, just add extra liquid and stir to restore creaminess.

Reheating

To reheat, warm the grits gently over low heat, stirring frequently and adding a little broth or cream as needed. For the shrimp, warm them in a skillet over low heat with a little butter to keep them moist and flavorful—avoid microwaving shrimp as it tends to dry them out.

Frequently Asked Questions:

What kind of grits should I use for this Creamy Shrimp and Grits Recipe?

Stone-ground grits are your best bet. They take longer to cook but result in a creamier, heartier texture compared to instant or quick grits, which can be grainy or mushy.

How do I prevent the shrimp from getting rubbery?

Shrimp cook very quickly—only 2 to 3 minutes per side. Take them off the heat as soon as they turn pink and opaque. If they curl tightly into an O shape, they’re overcooked and rubbery.

Can I make this recipe spicy?

Absolutely! Adding cayenne pepper is a great way to bring heat. You can adjust the amount according to your tolerance, or even add hot sauce as a finishing touch to spice things up.

What should I serve with shrimp and grits?

Simple sides work best. I recommend a fresh green salad, steamed or roasted veggies, or sautéed greens like spinach or collards. These lighten the meal and provide great texture contrast.

Final Thoughts

This Creamy Shrimp and Grits Recipe feels like one of those classic comfort foods that also impresses every time. I love how approachable it is but bursting with flavor—and it’s always a hit when I make it for friends. I hope you enjoy making it as much as I do, and please don’t hesitate to tweak it until it feels just right for your taste buds. Happy cooking and even happier eating!