There’s something downright comforting about a bowl of creamy, cheesy grits topped with tender, flavorful shrimp. This Creamy Shrimp and Grits Recipe combines rich textures and bold spices that make every bite satisfying and memorable—perfect for cozy dinners or impressing guests.

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

I can honestly say this creamy shrimp and grits dish has become a go-to comfort meal in my kitchen. It’s that perfect marriage of smooth, cheesy grits with shrimp seasoned just right—believe me, once you try it this way, you'll want to make it over and over.

Rich, Layered Flavors: The slow-cooked grits soak up chicken broth and cheese, while the shrimp come alive with smoky, tangy spices.
Perfect Texture Contrast: Creamy grits meet crispy bacon and tender shrimp for a satisfying bite every time.
Simple Ingredients, Big Impact: You don’t need fancy or complicated ingredients to make this dish taste gourmet.
Great for Any Occasion: Whether it’s a weeknight indulgence or weekend brunch, this recipe fits the bill.

Ingredients & Why They Work

Each ingredient in this creamy shrimp and grits recipe plays a key role in building its comforting flavor profile. I always recommend using fresh, quality ingredients—and I’ll give you a few handy tips so you can pick the best options at the store!

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 adds depth and savory richness right from the start—trust me, it’s worth the extra flavor boost.
Stone-ground grits: These take a bit longer to cook but deliver that signature creamy yet hearty texture you want. Instant grits just don’t compare.
Sharp cheddar cheese: Freshly shredded melts smoothly and gives a tangy creaminess that balances the shrimp perfectly.
Butter: It enriches the grits and adds that velvety finish I love in comfort food.
Large shrimp: Peeled and deveined makes prep easy—and fresh or thawed frozen shrimp both work well.
Bacon: Crispy bits add a smoky crunch that contrasts beautifully with the creamy grits.
Onion and garlic: Classic aromatics that layer flavor into the shrimp sauce.
Smoked paprika and cayenne: These spices bring warmth and just the right punch of heat without overpowering.
Dried thyme: Adds earthiness to elevate the overall dish.
Lemon juice: A splash brightens the shrimp and balances the richness.
Parsley: Fresh herb garnish that finishes with color and freshness.

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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

One of my favorite things about this creamy shrimp and grits recipe is how easy it is to tweak based on what you like or have on hand. Don’t be afraid to get creative and make it truly yours!

Spice it up: I sometimes add a bit more cayenne or a dash of hot sauce for a spicy kick that wakes up the dish beautifully.
Cheese swap: Try pepper jack or gouda if you want a different flavor twist on the grits—both melt wonderfully.
Vegetarian version: Omit shrimp and use sautéed mushrooms or roasted veggies, and swap bacon for smoked paprika to keep that smoky vibe.
Make it brunch-friendly: Serve alongside fried eggs or avocado for a luxe, hearty start to your day.

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: Cook the Grits to Creamy Perfection

Start by bringing 4 cups of chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits and salt, then reduce to low and cover. Cook for about 20 minutes, stirring every few minutes so the grits don’t stick or clump. Once tender, stir in garlic powder, heavy cream, cheddar cheese, and butter until everything melts into a luxuriously creamy base. Keep it warm while you make the shrimp—it’s the heart of the dish, so don’t rush it!

Step 2: Crisp the Bacon and Build Flavor

In a large skillet over medium heat, cook chopped bacon slices until perfectly crispy. Use a slotted spoon to remove the bacon, leaving all that yummy rendered fat behind—it’s pure flavor gold for cooking the shrimp and onions next.

Step 3: Sauté Onion and Garlic with Spices

With the bacon fat heating the pan, add finely diced onion and cook until soft and translucent, about 3-4 minutes. Toss in minced garlic, smoked paprika, cayenne pepper (if you like heat), and dried thyme. Cook just until fragrant—this only takes about 30 seconds but really wakes up the flavors.

Step 4: Cook Shrimp and Create Sauce

Add your peeled, deveined shrimp to the skillet, cooking them 2-3 minutes per side until pink and just opaque—don’t overcook or they get rubbery! Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan to deglaze and make a simple, tasty sauce. Let it simmer 1-2 minutes so it thickens slightly.

Step 5: Plate and Finish with Bacon & Parsley

Spoon the creamy grits onto plates or shallow bowls, top with the shrimp and sauce, then sprinkle crispy bacon and fresh chopped parsley for a burst of flavor and color. Serve immediately while everything is warm and inviting.

Top Tip

Through cooking this creamy shrimp and grits recipe several times, I’ve figured out a few tricks that make all the difference. These tips will help you avoid common pitfalls and boost your confidence in the kitchen.

Don’t rush the grits: Cooking grits low and slow gives you that signature creamy texture unlike instant versions.
Watch your shrimp closely: Shrimp cook quickly—overcooking is easy and means rubbery texture. Pull them just as they turn pink and opaque.
Deglaze for sauce: Scraping the pan with broth and lemon juice after cooking shrimp lifts all those tasty browned bits into a silky sauce.
Fresh cheese matters: I always shred cheddar myself; pre-shredded cheese doesn’t melt as smoothly.

How to Serve Creamy Shrimp and Grits Recipe

Creamy Shrimp and Grits - Serving Suggestion

Garnishes

I like to finish this dish with fresh chopped parsley for a pop of color and brightness. Sometimes I’ll add a little extra cracked black pepper or a squeeze of fresh lemon to brighten everything up even more.

Side Dishes

For sides, a simple green salad or sautéed greens like spinach or kale keep things fresh and balance the richness. I also love pairing it with roasted asparagus or even some crusty bread to soak up every last bit of the sauce.

Creative Ways to Present

For special occasions, try serving your creamy shrimp and grits recipe in individual shallow bowls or cast iron skillets. Garnish with a lemon wedge and microgreens for a restaurant-worthy touch that looks impressive but is still cozy.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the refrigerator and enjoy them within 2 days. The grits will thicken, but a quick stir-in of warm broth or cream before reheating brings back their creamy texture.

Freezing

Grits can freeze well, but shrimp lose some texture after freezing and reheating. If you want to freeze, separate the shrimp from the grits and freeze the grits alone. Thaw in the fridge overnight and warm gently for best results.

Reheating

Reheat grits gently over low heat with a splash of cream or broth, stirring constantly. For shrimp, I warm them quickly in a pan with a little butter to keep them moist and avoid drying out.

Frequently Asked Questions:

Can I use quick or instant grits for this recipe?

While you can use quick or instant grits in a pinch, they won’t deliver the same creamy, satisfying texture as stone-ground grits, which take longer to cook but are worth the wait.

How can I tell when shrimp are perfectly cooked?

Shrimp turn pink and opaque when cooked just right, usually about 2-3 minutes per side. If they curl tightly into an O shape, they might be overcooked and rubbery, so keep a close eye.

Can I make this recipe dairy-free?

Yes! Use coconut milk or a dairy-free cream substitute instead of heavy cream, and swap cheddar cheese for a plant-based cheese alternative for a creamy dairy-free version.

What’s the best way to prevent grits from sticking or clumping?

Stir the grits occasionally during cooking, keep the heat low, and cover the pot. Cooking stone-ground grits slowly and gently helps them cook evenly without clumping. Adding butter and cream near the end also keeps them luscious.

Final Thoughts

This creamy shrimp and grits recipe has a special place in my kitchen rotation because it’s just so comforting and satisfying without being complicated. I hope you’ll give it a try and discover how easy it is to make something that feels luxurious but is truly simple. Once you get the hang of it, it’s the kind of meal you’ll look forward to making again and again—just like I do when I want a cozy, flavorful dinner that hits all the right notes.