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)

There’s something so comforting about a bowl of creamy, cheesy grits topped with perfectly cooked shrimp sizzling in a flavorful sauce. This Creamy Shrimp and Grits Recipe is a classic Southern dish that brings warmth and joy to any table, whether it's a cozy weeknight dinner or a special weekend 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

This Creamy Shrimp and Grits Recipe has become one of my “go-to” comfort foods because it manages to be both fancy and approachable at the same time. It’s rich, indulgent, and yet surprisingly simple to pull off. Plus, it’s a total crowd-pleaser!

Rich & Creamy: The grits get cooked in chicken broth and finished with sharp cheddar and cream for that luscious, velvety texture you’ll want to dive into.
Flavor-Packed Shrimp: Smoky paprika, cayenne, and a splash of lemon juice give the shrimp a bright, savory kick that balances the creamy base perfectly.
Easy to Make: You don’t need fancy skills or ingredients – just simple pantry staples that come together beautifully.
Versatile Comfort Food: Great for brunch, dinner, or even a special occasion – you’ll find yourself making it again and again.

Ingredients & Why They Work

Every ingredient in this Creamy Shrimp and Grits Recipe is chosen to bring out maximum flavor and texture. Using chicken broth instead of water for cooking the grits adds an incredible depth right from the start, and fresh cheese makes all the difference in creaminess.

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 low sodium broth keeps the grits and shrimp deeply savory without being overly salty—this is your flavor base.
Stone-ground grits: These take a little more time but offer the best creamy texture and rich corn flavor compared to quick or instant versions.
Sharp cheddar cheese: Freshly shredded melts smoothly into the grits, giving them a rich, tangy edge.
Heavy cream: Adds luxurious creaminess that you’ll swoon over in every bite.
Butter: Finishes the grits for that silky mouthfeel and rounds out flavors.
Large shrimp: Peeled and deveined for quick cooking and easy eating. Look for fresh or properly thawed frozen shrimp.
Bacon: Crispy and chopped—adds irresistible smoky crunch and depth.
Onion: Finely diced, it brings sweetness and texture to the shrimp topping.
Garlic: Minced garlic adds pungent aroma and flavor without overpowering.
Smoked paprika: Gives the shrimp a subtle smoky warmth.
Cayenne pepper: A bit of heat (optional!) to brighten flavors and add a kick.
Dried thyme: Earthy herbal note that complements the shrimp and bacon beautifully.
Lemon juice: The acid to balance richness and brighten the whole dish.
Parsley: Fresh and chopped, perfect for garnish and a pop of color.

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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 tweaking this Creamy Shrimp and Grits Recipe depending on mood and pantry availability—you definitely should make it your own and experiment!

Variation: Once I swapped bacon for smoked sausage when I wanted a heartier flavor, and it was fantastic. You can easily swap proteins or even make it vegetarian by roasting mushrooms and adding smoky spices.
Heat level: Feel free to skip the cayenne if you’re sensitive to spice or add more if you want a fiery kick.
Dairy swap: I’ve used half-and-half when I ran out of heavy cream, and while it’s not quite as rich, it still works well to keep the grits creamy.
Herb choices: If fresh parsley isn’t handy, chopped chives or green onions make a wonderful, fresh garnish alternative.

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: Gentle Simmer for Creamy Grits

Start by bringing your chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits with the salt, then lower the heat to a gentle simmer and cover. Keep an eye on it and stir occasionally—grits can stick fast if left unattended. Cooking them low and slow for about 20 minutes lets them soften into that perfect creamy texture.

Step 2: Sizzle the Bacon and Build Flavor

While the grits soften, fry your chopped bacon in a large skillet over medium heat until it’s crisp and golden. Use a slotted spoon to rescue the bacon pieces and set them aside, but don’t drain the skillet — you want to use the rendered fat for the next steps. That bacon fat is pure flavor gold for cooking the onions and shrimp.

Step 3: Sauté the Aromatics

Throw the diced onions into the bacon fat and cook them gently until translucent and soft, about 3-4 minutes. Toss in garlic, smoked paprika, cayenne, and dried thyme, cooking for just 30 seconds until fragrant—you want to warm up those spices without burning the garlic. This step is key to layering in those wonderful smoky, slightly spicy flavors.

Step 4: Cook the Shrimp Just Right

Now, add your shrimp to the skillet. Cook about 2-3 minutes on each side until they turn pink and opaque. Resist the urge to overcook — shrimp cook very quickly, and overcooked shrimp become rubbery, which no one wants. Once they’re just done, pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze and lift up all those delicious browned bits. Let that simmer a minute or two to slightly thicken the sauce.

Step 5: Finish the Grits and Plate Up

By now, your grits should be tender. Stir in garlic powder, cream, sharp cheddar, and butter, mixing until everything melts into a silky, cheesy base. Spoon the grits onto plates or shallow bowls, top with the shrimp and sauce, sprinkle the crispy bacon and fresh parsley on top, and you’re ready to dig in!

Top Tip

Over the years, I learned these simple but game-changing tips that will seriously boost your Creamy Shrimp and Grits Recipe experience—these save you time and prevent common mishaps.

Don’t Rush the Grits: I tried instant grits once, and it just wasn’t the same. Stone-ground grits might take a bit longer, but the creamy, slightly coarse texture is worth every minute.
Keep an Eye on the Shrimp: Cooking shrimp is a lightning-fast process. I almost always set a timer to avoid overcooking and producing rubbery bites.
Use Freshly Shredded Cheese: I stopped buying pre-shredded cheese after noticing it doesn’t melt as smoothly in the grits. A quick grate fresh from the block vastly improves creaminess.
Deglaze the Pan: Don’t skip adding broth and lemon juice to your skillet after cooking shrimp. That little step turns stuck-on bits into a rich, tangy sauce that ties everything together beautifully.

How to Serve Creamy Shrimp and Grits Recipe

creamy shrimp and grits - Serving Suggestion

Garnishes

I’m a big fan of finishing this dish with chopped fresh parsley for a burst of color and brightness. Sometimes I add a sprinkle of green onions for a sharper hint, or even a drizzle of hot sauce if I’m feeling adventurous. The key is fresh, vibrant garnishes that complement the dish without overwhelming it.

Side Dishes

To round out the meal, I usually serve a crisp green salad with a tangy vinaigrette. Roasted or sautéed asparagus or green beans are also perfect for a veggie side that adds crunch and color. Some light garlic bread or corn muffins can soak up any extra sauce beautifully, too.

Creative Ways to Present

For a special occasion, I’ve plated the grits in shallow bowls topped with arranged shrimp in a fan pattern, sprinkled with bacon and microgreens for an elegant touch. Another time, I layered the grits and shrimp in a glass trifle dish for a fun twist when entertaining friends.

Make Ahead and Storage

Storing Leftovers

After I enjoy this dish, if there’s any leftover, I store the grits and shrimp separately in airtight containers in the fridge. The grits thicken as they sit, so you’ll want to loosen them with a splash of broth or cream when reheating.

Freezing

Personally, I avoid freezing the shrimp because their texture changes after thawing, but the grits freeze well. When freezing grits, cool them completely, put into a freezer-safe container, and thaw overnight in the fridge before gently reheating.

Reheating

I like reheating the grits in a small saucepan over low heat, stirring in a bit of warm chicken broth or cream to restore creaminess. For the shrimp, a quick toss in a skillet with a little butter over medium-low heat keeps them from drying out.

Frequently Asked Questions:

Can I use quick or instant grits instead of stone-ground?

While you can use quick or instant grits for a faster version, stone-ground grits provide the best texture and flavor, giving you a creamier and more satisfying dish. If time allows, I always recommend stone-ground.

How do I avoid rubbery shrimp in this recipe?

Shrimp cook very quickly—about 2 to 3 minutes per side. Keep an eye on them as they turn pink and opaque. Remove them from heat as soon as they are done to avoid a tough, rubbery texture.

What can I substitute if I don’t have heavy cream?

You can substitute half-and-half or whole milk, but the grits won’t be quite as rich or creamy. For best results, stick with heavy cream or a cream substitute like coconut cream if you want a dairy-free option.

Can I make this recipe ahead of time?

You can prepare the grits ahead and keep them refrigerated. Reheat gently with some added liquid to restore creaminess. It’s best to cook the shrimp fresh just before serving to maintain their tender texture and flavor.

Final Thoughts

This Creamy Shrimp and Grits Recipe has a special place on my recipe roster because it brings together simple ingredients into a symphony of flavor and texture that my family consistently loves. It’s warm, indulgent, and satisfying—the kind of dish you want strutting your kitchen skills with and sharing with people you care about. Once you try it, I’m confident you’ll want to keep this classic on repeat, just like me.