Name: Creamy Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 4 cups chicken broth (low sodium or no sodium added); 1 cup stone-ground grits; 1 teaspoon salt; ½ teaspoon garlic powder; ½ cup heavy cream; 1 cup sharp cheddar cheese (shredded); 2 tablespoons butter; 1 pound large shrimp (peeled and deveined); 4 slices bacon (chopped); 1 small onion (finely diced); 2 cloves garlic (minced); 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional, for heat); ½ teaspoon dried thyme; ½ cup chicken broth (low sodium); 2 tablespoons lemon juice; 2 tablespoons chopped parsley (for garnish)

Nothing quite hits the spot like a bowl of comforting, rich, and flavorful shrimp paired with velvety grits. This Creamy Shrimp and Grits Recipe brings together that beautiful Southern charm with an easy-to-follow technique you'll want to bookmark—you’ll find it perfect for weekends or a special weeknight treat.

The image shows a black frying pan filled with cooked shrimp arranged in a mostly circular pattern, each shrimp orange and white with a slightly charred texture. The shrimp sit in a light golden sauce that pools at the bottom of the pan, and the dish is garnished with finely chopped green herbs scattered evenly on top. A slice of yellow lemon rests on the edge inside the pan, and a wooden spatula partially lifts some shrimp from the sauce. The background is a white marbled texture. 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

Every time I make this Creamy Shrimp and Grits Recipe, it reminds me of cozy family dinners and sharing stories over comforting food. It’s simple yet impressive, and the flavors just sing together in a way that’s incredibly satisfying.

Perfectly creamy grits: Slow-cooked stone-ground grits simmered in chicken broth and heavy cream create an ultra-smooth, rich base.
Flavor-packed shrimp: Seasoned with smoked paprika, cayenne, and fresh lemon juice for a wonderful balance of heat and brightness.
Easy weeknight meal: Ready in about 35 minutes, making it doable even when you think you don’t have time to cook.
Customizable and forgiving: You can tweak the spice levels, add extras, or swap ingredients to make it your own kitchen classic.

Ingredients & Why They Work

This recipe shines because of ingredient combos that complement each other beautifully. Chicken broth gives the grits a deep savory flavor, while bacon fat is the secret weapon that adds smoky goodness to the shrimp. Picking fresh shrimp and quality cheese is what makes this dish feel special and not just everyday comfort food.

Flat lay of a small pile of peeled and deveined large raw shrimp, four raw bacon slices stacked neatly, a small white bowl of finely diced white onion, two peeled whole garlic cloves, a small white bowl with bright yellow lemon juice, a small mound of stone-ground grits, a small white bowl filled with sharp shredded cheddar cheese, a stick of creamy butter, a small white bowl of thick heavy cream, a small white bowl of golden chicken broth, a small white bowl containing a few green parsley sprigs, and small piles of smoked paprika, cayenne pepper, dried thyme, and a pinch of salt all arranged symmetrically 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 for cooking the grits really layers in flavor right from the start.
Stone-ground grits: Takes a bit longer to cook but delivers a better texture and nuttier taste than quick or instant grits.
Salt & garlic powder: Basics that boost the flavor of the grits without overpowering them.
Heavy cream: Adds richness and silkiness—don’t skip this or the grits won’t taste as indulgent.
Sharp cheddar cheese: Freshly shredded melts perfectly and brings that tangy bite to balance the creamy grits.
Butter: Smooths out the grits and adds a luxurious finish.
Shrimp (peeled and deveined): Large shrimp cook quickly and soak up the spices beautifully.
Bacon: Crisp bacon crumbles lend smoky crunch, plus their fat flavors the shrimp.
Onion and garlic: These aromatics build the savory depth in the shrimp sauce.
Smoked paprika & cayenne pepper: Bring warmth and a subtle smoky kick to brighten the shrimp.
Dried thyme: Earthy herb that adds complexity without overpowering.
Lemon juice: Fresh acidity to balance the richness and lift the flavors.
Parsley: Adds color and a fresh, herbal note at the end.

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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

I love playing with this Creamy Shrimp and Grits Recipe by adjusting the heat and adding extra toppings—trust me, it’s a dish that welcomes creativity without losing its soul.

Variation: Once, I swapped cheddar for pepper jack cheese and it added a smoky spice that my family couldn’t stop talking about. You can also toss in some sautéed greens like kale or spinach for a veggie boost.
Make it gluten-free: This recipe is naturally gluten-free! Just double-check your broth and seasonings if you have sensitivities.
Mild or spicy: If you’re sensitive to heat, skip or reduce the cayenne; if you like things fiery, up the cayenne or add a dash of hot sauce.

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

The image shows a shallow white bowl filled with a creamy, pale yellow base topped with several cooked shrimp that have a light orange-pink color and a slightly glossy texture. Scattered among the shrimp are small pieces of crispy browned bits, likely bacon, adding a reddish-brown contrast. The dish is garnished with chopped green herbs, giving spots of fresh green color throughout. In the back of the bowl, there is a bright yellow lemon slice resting on the creamy base. A gold spoon is partially immersed on the right side of the bowl. The bowl sits on a white marbled surface with some green leafy herbs and a blue cloth blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the Creamy Grits

Start by bringing the chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits slowly to avoid lumps, along with a teaspoon of salt. Lower the heat to a gentle simmer, cover the pot, and let those grits cook for about 20 minutes. I stir them occasionally during this time—this is key to keeping them from sticking and getting a perfect creamy texture. When the grits are tender, stir in garlic powder, heavy cream, shredded sharp cheddar, and butter until everything melts into a dreamy, silky base. Keep warm on very low heat while you make the shrimp.

Step 2: Crisp the Bacon and Sauté Aromatics

In a large skillet over medium heat, cook the chopped bacon until it’s nicely crisped. Remove the bacon pieces with a slotted spoon and set them aside, but leave all those golden bacon drippings in the pan—that’s flavor gold right there! Into that flavorful fat, add diced onion and cook until translucent, about 3-4 minutes. Then toss in minced garlic, smoked paprika, cayenne pepper (if you want some heat), and dried thyme. Cook for just 30 seconds until you smell those lovely aromas blooming.

Step 3: Cook the Shrimp and Make the Sauce

Add the peeled and deveined shrimp to the skillet, cooking for 2-3 minutes on each side just until they turn from translucent to a lovely pink and opaque color. Shrimp cook fast, so watch them closely. Pour in chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan—a step called deglazing that really amps up the sauce’s flavor. Let this simmer for 1-2 minutes to thicken slightly.

Step 4: Plate and Serve

Spoon a generous serving of creamy grits into bowls or on plates, then crown them with the shrimp and sauce. Sprinkle with the reserved crispy bacon and a handful of chopped fresh parsley for a pop of color and freshness. Voilà—ready to enjoy!

Top Tip

From my many attempts making Creamy Shrimp and Grits Recipe, these tips have saved me and made the dish feel restaurant-quality right at home.

Don’t rush the grits: Taking the time to cook them slowly and stirring occasionally is what keeps them creamy and avoids graininess.
Watch the shrimp closely: Overcooked shrimp get tough fast; they only need a couple of minutes per side.
Deglaze the pan: That step brings all the tasty bits off the bottom of the skillet into your sauce, making the shrimp irresistible.
Fresh cheese matters: Pre-shredded cheese can be clumpy or not melt as well; grating your own makes all the difference.

How to Serve Creamy Shrimp and Grits Recipe

Creamy Shrimp and Grits - Serving Suggestion

Garnishes

I like to finish with fresh chopped parsley for that burst of green and subtle herbal freshness. Sometimes, I add a squeeze of extra lemon juice right at the table for brightness. If you want a little crunch, extra crispy bacon bits are always a win. A dash of hot sauce on the side is also a nice touch if you love a kick!

Side Dishes

This dish often stands as a meal by itself, but I enjoy pairing it with something light and fresh like a crisp green salad or roasted asparagus. If you want something heartier, collard greens or sautéed kale with garlic are delicious Southern-inspired companions.

Creative Ways to Present

For a dinner party, I like to serve the grits in shallow bowls and arrange the shrimp around the edges, drizzling with sauce for a gorgeous presentation. You can also portion the grits in small ramekins topped with one or two shrimp as elegant appetizers that look stunning on the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp and grits separately in airtight containers in the fridge. The grits tend to thicken as they cool, so keeping them separate from the shrimp preserves their texture better. Both stay fresh for up to 3 days.

Freezing

I don't recommend freezing the shrimp once cooked, as they tend to get rubbery or mushy upon thawing. However, you can freeze the creamy grits before adding cheese and butter; reheat gently with a splash of broth or cream, then add the dairy when warm.

Reheating

Reheat grits on the stove over low heat, stirring in a little chicken broth or cream to bring back that perfect creamy texture. For shrimp, gently warm them in a pan with a pat of butter just until heated through—avoid microwaving as it can dry them out.

Frequently Asked Questions:

Can I use quick-cooking grits instead of stone-ground?

While quick-cooking grits save time, stone-ground grits offer a superior, creamier texture and more complex flavor that really elevate this recipe. If using quick grits, reduce cooking time accordingly but expect a slightly different mouthfeel.

How do I know when the shrimp are perfectly cooked?

Shrimp cook quickly—just 2-3 minutes per side. You'll know they're done when they turn from translucent gray to bright pink, and the flesh becomes opaque. If they curl into a tight "O," they are overcooked. Aim for a gentle "C" shape instead.

Can I make this recipe dairy-free?

Yes! You can swap heavy cream for coconut milk or almond milk cream, and choose a dairy-free cheese alternative or omit the cheese entirely. Just be mindful this will change the flavor and texture, but the dish will still be tasty.

What’s the best way to reheat leftovers without losing creaminess?

Reheat grits slowly on the stove over low heat, adding a splash of warm broth or cream while stirring to loosen them up. For shrimp, warm in a pan with a bit of butter over low heat to avoid drying out. Avoid microwave reheating as much as possible.

Final Thoughts

This Creamy Shrimp and Grits Recipe has been one of my go-to dishes when I want comfort food with a bit of elegance and Southern flair. It’s friendly to cook, flexible with ingredients, and consistently gets raves at my table. I hope you’ll give it a try—you might just find it becoming one of your favorites too!