The Best Shrimp and Grits Recipe – A Spicy Perspective

The Best Shrimp and Grits – Southern dishes don’t get much more lowcountry than this! Our classic recipe includes rich, cheesy grits topped with plump shrimp and crispy bacon, plus a dash of cayenne pepper for a kick of spicy Cajun flavor.

Why We Love This Cheesy Shrimp and Grits Recipe

As a longtime resident of the south, I am confident to say that we know good low country cooking. And folks, this scrumptious Shrimp and Grits recipe is about as Southern as it gets!

It features smooth stone-ground grits blended with melty cheese, then loaded with sautéed shrimp and bacon. The result is a cozy, comforting dish with extra perky flavor and plenty of cheesy goodness in every bite! We also include a few generous dashes of spicy cayenne pepper to really knock your socks off! (But feel free to leave this out if you aren’t a fan.)

And while these cheesy shrimp and grits seem impressive and taste restaurant-quality, this recipe is remarkably easy to make in only 30 minutes!

So let’s get cooking, y’all 🙂

Ingredients You Need

For the Grits –

• Grits – use stone-ground grits, not the quick cooking grits
• Water – or chicken broth
• Butter – unsalted butter lets you control the amount of overall salt
• Fontina cheese – or cheddar, shredded
• Cayenne pepper – optional, but highly recommended

For the Shrimp –

• Shrimp – peeled and deveined with our handy how-to guide
• Bacon – chopped
• Lemon – juiced
• Parsley – fresh, chopped
• Green onions – chopped
• Garlic – minced
• Salt and pepper – a bit of each to taste

Learn How to Make Cajun Shrimp and Grits – See Our Recipe Card and Video Below!

Recipe Variations

• Cheese – We love the meltiness and smooth flavor of fontina. However, it does tend to be on the pricier side, so feel free to sub with white cheddar cheese.
• Dairy-free – For a nondairy dish, you can leave out the cheese and use your favorite plant-based butter alternative.
• Without Bacon – To make traditional lowcountry shrimp and grits without bacon, you simply need to swap the bacon grease with cooking oil, like vegetable or avocado oil. You need only 1 tablespoon of oil to replace the grease.
• More Meat – Need more meatiness? No problem! Saute sliced andouille sausage before cooking the shrimp, then add it back to the pan along with the cooked shrimp.
• Not Spicy – Take the heat down and make a mild version without cayenne pepper. They won’t exactly be Cajun shrimp and grits anymore, but you’ll still have a flavorful classic Southern dish!
• Spices – Instead of salt, pepper, and/or cayenne, consider seasoning the shrimp with other spices like blackened seasoning or our complete Cajun spice blend.

Serving Suggestions

Enjoy a bowl of warm cheesy grits with shrimp and your favorite low country sides. From hearty and fresh veggie recipes to cozy fried foods, and everything in between, there is no shortage of delicious dishes that pair well with this Southern staple!

On the lighter side, we love vegetable dishes like:

For an even more comforting and decadent meal, try these sides:

And it’s always a good idea to have a bottle of hot sauce on the table whenever Southern food is served!

Frequently Asked Questions

Are grits better with milk or water?

I recommend cooking grits in water, so you can bring them to a boil and then simmer while they soak up the moisture. Boiling milk is never really a great idea, as it can easily burn and even curdle on occasion.

What is the best cheese to use in shrimp and grits?

Our favorite is fontina cheese, as it melts very well and has a great mild, nutty flavor. However, cheddar, Monterey jack, and gouda are all good additions.

What is the secret to great grits?

For grits that are toothsome, tender yet creamy, you want to be sure the water comes to a full boil before adding the grits and reducing back to a low simmer. Then stir in the dairy after they are done cooking… The fat from the butter and cheese will mess with the texture if added to the grits while they’re cooking. Stirring them in after the grit cook melts everything together beautifully.

How long does shrimp and grits last in the fridge?

This dish is definitely best to enjoy freshly made. Like many seafood recipes, you really can’t help but overcook the shrimp when they’re reheated.

That being said, you certainly can keep leftovers for up to 3 days in an airtight container in the fridge. Reheat the cheese grits separately from the shrimp.

Looking for More Classic Southern Recipes? Be Sure to Try:

Cheesy Shrimp and Grits Recipe

Southern dishes don’t get much more lowcountry than this! Our classic Shrimp and Grits recipe includes rich, cheesy grits topped with plump shrimp and crispy bacon, plus a dash of cayenne pepper for a kick of spicy Cajun flavor.

Servings: 4 servings

For the Grits –

• 1 cup stone-ground grits
• 4 cups water
• 3 tablespoons butter
• 2 cups shredded fontina cheese or white cheddar
• Cayenne pepper

• First, make the cheesy grits: In a medium saucepan, bring 4 cups of water to a boil. Add the grits, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk well to avoid clumping. Reduce the heat to low and cook until the water is absorbed, 10-12 minutes. Remove from heat and stir in the butter, cheese, and 2-3 dashes of cayenne pepper. Cover until ready to serve.

• Next, cook the shrimp: In a large skillet, fry the bacon over medium-high heat. When crisp, remove the bacon with a slotted spoon and place on a paper towel to drain.

• Add the shrimp and another dash of cayenne pepper to the bacon grease. Sauté for 2 minutes. Add the onions, garlic, parsley, and lemon juice. Cook 1 minute, then toss and remove from the heat. Add the cooked bacon back to the skillet. (No need to salt the shrimp, since it’s going into bacon grease.)

• Divide the grits onto plates and top with the shrimp mixture and bacon pieces.

This dish is definitely best to enjoy freshly made. Like many seafood recipes, you really can’t help but overcook the shrimp when they’re reheated.
That being said, you certainly can keep leftovers for up to 3 days in an airtight container in the fridge. Reheat the cheese grits separately from the shrimp.

Serving: 1bowl, Calories: 725kcal, Carbohydrates: 36g, Protein: 28g, Fat: 52g, Saturated Fat: 26g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.4g, Cholesterol: 137mg, Sodium: 975mg, Potassium: 289mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1244IU, Vitamin C: 12mg, Calcium: 389mg, Iron: 1mg

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