Authentic Southern Shrimp And Grits Recipe | Creamy, Flavorful Dish

I first tasted real Southern shrimp and grits while visiting Charleston, sitting on a porch as the warm air smelled of bacon and garlic. I tried to recreate that moment in my kitchen, stirring up cheesy, creamy grits and cooking shrimp in a spicy, smoky sauce.

Each bite brought back memories—and made me want to make this dish again and again. While experimenting, I also tried a baked stuffed shrimp casserole recipe, which added even more inspiration to my shrimp dishes.

The harmony between flavors—rich grits, spicy shrimp, bacon—makes this one of my go-to comfort meals. Now I want to share how you can make it at home, step by step.

Authentic Southern Shrimp And Grits Recipe

Ingredients Section

Here are the ingredients I use (serves about 4‑6). I include tips from my own cooking to explain why certain choices matter.

For the Cajun Seasoning:

1 tbsp paprika — gives color and a smoky base.
1½ tsp salt — enough to season but not overwhelm.
1½ tsp garlic powder — adds depth of garlic flavor without raw garlic sharpness.
1 tsp onion powder — rounds out flavor.
1 tsp chili powder — contributes to the spice foundation.
¾ tsp dried thyme — for herbal undertone.
½ tsp dried oregano — adds earthiness.
½ tsp brown sugar — balances heat and acidity.
½ tsp cayenne powder — for kick (adjust if you prefer milder).
¼ tsp black pepper — gives a subtle bite.

For the Shrimp & Sauce:

1 1⁄2 lb large shrimp, peeled and deveined — large shrimp hold up well and cook quickly.
5 strips bacon, diced — bacon fat gives smoky flavor and adds richness.
2 tbsp butter — to sauté and finish the sauce.
3 garlic cloves, minced — fresh garlic gives a punch that dried can’t match.
3 scallions, sliced — for mild onion flavor plus fresh garnish texture.
2 tbsp Calabrian peppers with oil — for spicy, smoky, tangy heat.
½ tsp red pepper flakes — adds more heat if you want a bite.
⅓ cup chicken stock — builds the sauce base without heaviness.
1 tbsp fresh lemon juice — brightens the overall flavor.
1 tsp Worcestershire sauce — adds umami and complexity.
2 tbsp heavy cream — for richness in the sauce and contrast with heat.
2 tbsp fresh parsley — garnish & fresh green flavor.

For the Grits:

3 cups chicken stock — more flavorful than plain water; lets grits absorb savory taste.
1 cup quick grits — cooks faster; you can use stone‑ground, but adjustment is needed.
3 tbsp butter — for creaminess and richness.
½ cup heavy cream — enhances texture and richness.
2 oz cream cheese, softened — makes the grits extra creamy and smooth.
¾ cup sharp cheddar, shredded — sharpness helps cut the richness.
¾ cup pepper jack cheese, shredded — adds a bit of spice and melts smoothly.

Note: Several servings.

Variations

These changes let you adapt for different dietary preferences or taste profiles:

Dairy‑free adaptation: Replace heavy cream with coconut milk, use vegan butter, and substitute cheeses with nutritional yeast or plant‑based melty cheese.
Vegetarian version: Swap shrimp for mushrooms and bell peppers; use vegetable stock instead of chicken stock.
Less spicy option: Reduce or omit the cayenne, red pepper flakes, and Calabrian peppers.
Protein swap: Use chicken thighs or andouille sausage in place of shrimp for a different but still hearty result.
Cheese alternatives: If sharp cheddar or pepper jack aren’t available or desirable, use mild cheddar plus a mild melting cheese; fresh mozzarella or Monterey Jack could work in milder versions. You can also enjoy similar seafood‑inspired dishes like steak shrimp stir fried noodles recipe.

Cooking Time

Here’s how long this recipe takes in my experience:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Below are the tools I found essential, and how I use each:

Large saucepan – to cook grits evenly without burning or sticking.
Large skillet (or frying pan) – for cooking bacon, shrimp, and sauce in one place.
Whisk – to gradually stir grits into stock without lumps.
Slotted spoon – to remove bacon or shrimp while leaving fat or sauce behind if needed.
Measuring cups & spoons – to ensure spice proportions and liquid‑to‑grits ratio are precise.

How to Make Authentic Southern Shrimp and Grits Recipe Name?

Here are step‑by‑step instructions based on how I make “Southern Shrimp and Grits.” Each section has around three lines to keep it clear.

Preparing the Grits

I bring 3 cups of chicken stock to a boil in a medium saucepan. Then I slowly whisk in 1 cup quick grits to avoid lumps. I lower the heat and simmer, stirring frequently for about 15‑20 minutes, until the grits are thickened, smooth, and creamy.

At the end I stir in butter, heavy cream, softened cream cheese, and both shredded cheeses until melted and silky.

Cooking the Shrimp & Sauce

While the grits are cooking, I crisp diced bacon in a skillet over medium heat until golden and fat is rendered. Then I season the shrimp with Cajun seasoning and sear them in the bacon fat for about 2‑3 minutes per side, until opaque and just cooked.

I remove shrimp, then in the same skillet, melt butter, add garlic, scallions, Calabrian peppers, red pepper flakes, chicken stock, lemon juice, and Worcestershire sauce, simmering briefly.

Finishing & Assembling

Into the sauce I stir in heavy cream, then return the shrimp to warm through gently. I taste—often adding a squeeze of lemon or pinch of salt—to balance brightness and heat.

Then I spoon the creamy grits into bowls, top with shrimp and sauce, garnish with crispy bacon and fresh parsley, and serve immediately for best texture. You can also enjoy similar hearty seafood dishes from our lunch recipes.

Additional Tips for Making this Recipe Better

From my own kitchen trials, here are things I do that improve the dish:

I always dry shrimp thoroughly before seasoning—moisture ruins the sear and leads to steaming instead.
I stir the grits often (especially early) to avoid scorching and to keep texture smooth.
I season in stages: first the shrimp, taste the sauce, then adjust salt, heat, and acidity before serving.
I warm the serving bowls beforehand so when I serve this the grits stay creamy and don’t stiffen too soon.

How to Serve Authentic Southern Shrimp and Grits Recipe Name?

Serve it in wide, shallow bowls so guests can see the creamy grits layer topped with shrimp and sauce. Garnish with chopped fresh parsley and a sprinkle of scallions for color.

A lemon wedge on the side adds brightness and lets people adjust acidity. For sides, I love pairing with collard greens, a crisp green salad, or warm cornbread to soak up the sauce.

Nutritional Information

Here are approximate numbers per serving (serves 4‑6), based on ingredients used:

Calories: ~700‑800 kcal per serving — because of cheeses, cream, bacon, and rich sauce.
Protein: ~35‑40 g — thanks to shrimp, bacon, and cheeses.
Carbohydrates: ~40‑50 g — mostly from grits plus small amounts from seasonings.
Fat: ~45‑55 g — from butter, cream, bacon, cheeses and oils.

Make Ahead and Storage

Storage

I store the grits and shrimp‑sauce separately in airtight containers in the refrigerator. They stay good for about 3 days when chilled properly.

Freezing

I generally don’t recommend freezing the fully cooked dish: dairy in the grits tends to separate when frozen, and shrimp can become rubbery. If needed, freezing only the shrimp sauce is better—but even then texture may suffer.

Reheating

To reheat the grits, I use gentle heat and add a splash of warm stock or cream while stirring to bring back creaminess. The shrimp and sauce warm better on low heat to avoid overcooking the shrimp—just until warmed through.

Why You’ll Love This Recipe?

Here are some reasons I’m always excited when I make this:

The flavor is layered: smoky bacon, creamy cheesy grits, spicy‑tangy sauce, and the freshness from herbs and lemon all work together.
It’s satisfying and comforting—just the kind of meal that feels like home.
It’s flexible—you can adjust spice, change protein, or even make it lighter or dairy‑free.
It feels special: this isn’t just food to fill you up—it’s got restaurant‑style flavors without needing fancy tools.
It’s great for sharing: looks impressive enough for guests, and hearty enough for family dinners.

Ash Tyrrell