The Best Shrimp and Grits
Creamy, cheesy grits topped with garlicky, beef bacon spiced shrimp in a rich pan sauce. This Southern classic comes together in under 40 minutes and tastes like pure comfort food.
A Bowl of Pure Southern Comfort
There are few dishes that feel as warm and welcoming as a steaming bowl of shrimp and grits. This version leans into everything that makes the dish special: pillowy, cheese laced grits and plump shrimp cooked in a savory, garlicky pan sauce studded with crispy beef bacon. It is the kind of meal that works just as well for a lazy Sunday brunch as it does for a cozy weeknight dinner.
If you have ever wondered how to make shrimp and grits with beef bacon, this recipe walks you through every step, from getting your grits perfectly creamy to building a pan sauce that clings to every bite of shrimp.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan helps the grits cook evenly without scorching, and good stone ground grits give you that authentic, slightly nutty texture you just cannot get from the instant kind. These are the products that genuinely help this recipe shine:
Why Grits Deserve Your Patience
Good grits are simple, but they do reward a little attention. Stone ground grits take longer to cook than instant versions, usually 20 to 25 minutes, but the payoff is a deeper corn flavor and a creamier texture. Whisking them in slowly and stirring often keeps them from clumping or sticking to the bottom of the pan.
A blend of chicken broth and whole milk gives the grits a rounder, richer flavor than water alone, and folding in freshly shredded sharp cheddar at the end turns them into something closer to a savory custard than a simple side.
Chef's Tip: Always shred your own cheese for grits. Pre-shredded cheese contains anti-caking agents that can make the texture grainy instead of silky smooth.
Shrimp Over Grits, Done Right
The shrimp is where this dish really gets its personality. Searing the shrimp in the rendered fat left behind from crisping the beef bacon infuses every piece with smoky, savory flavor before the garlic and tomatoes even hit the pan. This combination of shrimp and grits with tomatoes adds brightness and a little acidity that balances the richness of the cheese and butter.
Beef bacon is a fantastic swap if you are avoiding pork, and it browns up just as crisp and flavorful. This beef bacon and shrimp comfort food pairing has quickly become a favorite in kitchens looking for a halal-friendly twist on the Lowcountry classic.
A quick squeeze of lemon juice at the very end lifts the whole dish and keeps it from feeling heavy, while sliced green onions add a fresh, mild bite on top.
Chef's Tip: Do not walk away from the shrimp. They cook fast, usually just 1 to 2 minutes per side, and go from tender to rubbery in a flash.
Cheese, Sauce, and What Goes Good With Shrimp and Grits
Sharp cheddar is the classic choice and the best cheese for shrimp and grits for most home cooks, since it melts beautifully and adds a tangy backbone. If you want to experiment, a blend of cheddar and smoked gouda or a little Parmesan stirred in can add extra depth.
As for what goes good with shrimp and grits, this dish pairs beautifully with a simple green salad, sauteed collard greens, or a slice of crusty bread to mop up the extra pan sauce. A glass of chilled white wine or sweet tea rounds things out nicely for a true Southern spread.
Ready to make it? Here is the full step-by-step recipe:
The Best Shrimp and Grits
Creamy, cheesy grits topped with garlicky, beef bacon spiced shrimp in a rich pan sauce. This Southern classic comes together in under 40 minutes and tastes like pure comfort food.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, or water
- 2 cups whole milk, plus more if needed
- 1 cup sharp cheddar cheese, freshly shredded
- 2 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled and deveined, tails on or off
- 4 slices beef bacon, chopped, halal or beef-based substitute for pork bacon
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes, fresh or canned, drained
- 2 green onions, thinly sliced, for garnish
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper, adjust to taste
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
Instruction
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat.
Slowly whisk in the grits, reduce heat to low, and cover. Cook for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in the shredded cheddar and 1 tablespoon of butter until melted and smooth. Season with salt and pepper, then cover and keep warm.
While the grits cook, pat the shrimp dry and season with smoked paprika, cayenne, salt, and pepper.
In a large skillet over medium heat, cook the chopped beef bacon until crisp and browned, about 5 to 7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the remaining 1 tablespoon of butter to the skillet, then add the garlic and cook for 30 seconds until fragrant.
Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque.
Stir in the diced tomatoes and cooked beef bacon, then simmer for 2 minutes to bring the sauce together.
Remove the skillet from heat and stir in the lemon juice.
Spoon the warm cheesy grits into bowls, top generously with the shrimp mixture and pan sauce, and garnish with sliced green onions.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
Serving, Storing, and Make-Ahead Tips
Serve this dish immediately while the grits are hot and the shrimp are fresh off the skillet. If you are prepping ahead, cook the grits a day early and store them covered in the fridge, then reheat gently on the stove with a splash of milk to bring back that creamy consistency.
Leftover shrimp reheats best in a skillet over low heat rather than the microwave, which can toughen the texture. Store the shrimp and grits in separate airtight containers for up to 3 days for the best results.
However you serve it, this shrimp and grits recipe is proof that a few humble ingredients, treated with care, can turn into something truly special at your table.
