There’s something incredibly comforting about a dish that’s both rich and soulful, and this Creamy Shrimp and Grits Recipe is exactly that. Picture tender shrimp nestled on a bed of velvety, cheesy grits—a perfect balance of flavors and textures that warms the heart and satisfies the appetite.

A close view of a black pan filled with cooked shrimp that are orange with white accents, showing a slightly curled shape. The shrimp are coated in a light brown sauce and sprinkled with small green herb pieces. A wedge of lemon with a bright yellow peel and pale yellow inside rests on the left side of the pan. A wooden spatula touches the shrimp on the right side, mixing them gently. The pan sits on a white marbled surface. 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 first tried making this creamy shrimp and grits recipe on a chilly evening when I wanted something both cozy and a little fancy. It quickly became one of my go-to dishes because it combines comfort with bold, fresh flavors. You’ll find it easy to prepare yet impressive enough to share with friends.

Flavor Harmony: The shrimp’s smoky, slightly spicy seasoning pairs beautifully with the rich, cheesy grits.
Simple Ingredients: Kitchen staples come together to create something special—no fuss, just great taste.
Quick to Make: You can pull this together in about 35 minutes, perfect for busy weeknights or lazy weekends.
Customizable: You can easily tweak the heat and herbs to make it your own personal favorite.

Ingredients & Why They Work

These ingredients aren’t just randomly thrown together—they each play a vital role. From the stone-ground grits’ hearty texture to the bacon’s smoky crunch, every element builds layers of flavor. Here’s why I always choose these specific items to make the dish sing.

Flat lay of peeled and deveined large raw shrimp, four slices of chopped raw bacon, a small white bowl of stone-ground grits, a small white bowl of light golden chicken broth, a small white bowl of heavy cream, a small white bowl of freshly grated sharp cheddar cheese, two whole brown garlic cloves, a small white bowl of bright yellow butter cubes, a small white bowl of fresh lemon juice, one small whole white onion, a small white bowl of chopped fresh green parsley, a small white bowl of smoked paprika powder, a small white bowl of cayenne pepper powder, a small white bowl of dried thyme leaves, a small white bowl of salt, a small white bowl of garlic powder, placed 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

Stone-ground grits: They take a bit longer to cook but give you that creamy, coarse texture that instant grits can’t match.
Chicken broth: Using this instead of water adds savory depth straight into the grits, making a huge flavor difference.
Sharp cheddar cheese: Freshly shredded cheese melts smoothly for a rich, creamy finish—stay away from pre-shredded if you want silky grits.
Butter: Adds that silky richness and rounds out the flavors beautifully.
Large shrimp: Choose fresh or high-quality frozen peeled shrimp for tender, juicy bites.
Bacon: Crispy bacon bits add smoky saltiness and a wonderful contrast in texture.
Onion and garlic: The aromatics that build a flavorful foundation for the shrimp sauce.
Smoked paprika and cayenne: These spices bring smoky warmth and a subtle kick—feel free to adjust the cayenne to your heat preference.
Thyme: This herb complements the seafood and bacon with its earthy, slightly floral notes.
Lemon juice: A splash of brightness that cuts through the creaminess and balances the richness perfectly.
Parsley: For fresh, herbaceous garnish that lifts the whole dish.

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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 like to keep the base classic but sometimes add my own twist to keep things fresh. Whether you love things spicier or want a dairy-free version, this recipe is so flexible you can make it your own without stress.

Variation: When I’m hosting brunch, I swap crispy bacon for andouille sausage to give it a Cajun spin; the deep, spicy flavor really pumps up the dish.
Dairy-free option: Use coconut cream instead of heavy cream and a dairy-free cheese substitute, and the grits stay luscious without the dairy.
Heat level: Adjust the cayenne pepper to zero if you prefer mild or add extra for a fiery version—I find a pinch perfect for warming the palate.
Herbs twist: Toss in fresh cilantro instead of parsley for a citrusy freshness that’s fantastic if you love a bright finish.

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

A beige bowl holds a creamy, pale yellow base layer that looks smooth and soft. On top, there is a layer of cooked shrimp that are light orange with white parts, mixed with small chunks of reddish-brown bacon. Fresh green parsley is sprinkled over the shrimp and bacon. A thin lemon slice with a bright yellow color and small green parsley pieces sits on the edge of the bowl. A gold spoon rests in the bowl on the right side, partly submerged in the creamy base and shrimp mixture. The bowl sits on a white marbled surface with green herbs and a blue cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Grits Slowly for Creamy Perfection

Start by bringing chicken broth to a boil in a medium saucepan. Stir in your stone-ground grits and salt, then immediately reduce the heat to low and cover. The trick here is to let the grits simmer gently for about 20 minutes, stirring occasionally. This slow cooking lets them soften properly and prevents any dreaded lumps or sticking. Once tender, stir in garlic powder, heavy cream, sharp cheddar cheese, and butter—this is when those grits get truly dreamy and silky.

Step 2: Crisp Up That Bacon - Flavor Goldmine

While the grits cook, grab a large skillet and cook chopped bacon over medium heat until crispy. Trust me, you want those perfectly crunchy bacon bits to bring salty, smoky goodness. Remove the bacon with a slotted spoon, leaving the flavorful fat in the pan—that fat will be your shrimp’s best friend.

Step 3: Build the Aromatic Base

In the bacon fat, sauté finely diced onions until they soften and turn translucent, about 3-4 minutes. Add minced garlic, smoked paprika, cayenne pepper (if you want heat), and dried thyme. Stir around for just 30 seconds to awaken all those spices without letting the garlic burn—this step builds the fragrant backbone of your sauce.

Step 4: Cook Shrimp and Finish with Sauce

Toss your peeled and deveined shrimp into the skillet, cooking about 2-3 minutes per side until they’re just pink and opaque. Here’s a little heads-up: don’t wander off or overcook—the shrimp will turn rubbery if left too long. Pour in half a cup of chicken broth and the lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for a minute or two; this adds tangy richness and thickens into a beautiful sauce that ties everything together.

Step 5: Plate and Garnish to Impress

Spoon your dreamy grits onto plates or into shallow bowls, pile the shrimp and luscious sauce over the top, then sprinkle the reserved bacon and chopped parsley for a burst of color and flavor. Serve immediately to enjoy those textures at their best.

Top Tip

From my experience, these tips make or break your creamy shrimp and grits recipe. I’ve made this dish over and over, and figuring these out helped me always nail the perfect balance.

Don’t Rush the Grits: Stone-ground grits require patience, but stirring occasionally during the 20-minute cook prevents lumps and ensures smooth creaminess.
Fresh Cheese Matters: I learned that freshly shredded cheese melts better and avoids the gritty texture I sometimes got with pre-shredded bags.
Watch the Shrimp Closely: Cooking shrimp just until they’re opaque keeps them juicy—overcooked shrimp are disappointingly rubbery.
Use Bacon Fat: Instead of tossing bacon fat, keep it in the pan to cook onions and shrimp—it adds incredible depth of flavor.

How to Serve Creamy Shrimp and Grits Recipe

Creamy Shrimp and Grits - Serving Suggestion

Garnishes

I love finishing this dish with freshly chopped parsley because it adds a pop of color and a fresh note that balances the richness. A little extra cracked black pepper on top is my personal favorite touch—gives that gentle spicy contrast that sings alongside the shrimp and grits.

Side Dishes

This feels like a full meal on its own, but when I’m craving some greens, I pair it with sautéed collard greens or a crisp arugula salad with lemon vinaigrette. For a heartier spread, buttery garlic green beans or roasted asparagus work beautifully for added texture and freshness.

Creative Ways to Present

For special occasions, I fancy serving creamy shrimp and grits in shallow, wide bowls garnished with microgreens and a lemon wedge on the side. Another fun idea is layering the grits and shrimp in pretty mason jars for a rustic, charming presentation when entertaining guests outdoors.

Make Ahead and Storage

Storing Leftovers

Leftovers of this creamy shrimp and grits recipe keep well in an airtight container in the fridge for up to two days. I store the grits and shrimp separately if I can, which helps keep the shrimp from getting rubbery and the grits from thickening too much.

Freezing

I’ve found that the grits freeze better than the shrimp; they thaw nicely when reheated with a splash of broth or cream. The shrimp, though, tend to lose some texture upon freezing, so it’s better to enjoy them fresh or refrigerate instead.

Reheating

When reheating, warm the grits gently on low heat with a little broth or cream to restore their creamy texture. For shrimp, quickly reheat in a skillet with a bit of butter or olive oil just until warm—this helps prevent dryness and keeps them tender.

Frequently Asked Questions:

What type of grits should I use for the best Creamy Shrimp and Grits Recipe?

Stone-ground grits are best because they offer a chewy texture and nutty flavor that instant or quick grits lack. They take longer to cook but deliver a creamier, more authentic dish.

Can I make this Creamy Shrimp and Grits Recipe dairy-free?

Yes! Substitute the heavy cream with coconut cream or another dairy-free alternative and use dairy-free cheese or omit the cheese altogether. The dish will still be creamy and delicious with these swaps.

How can I prevent shrimp from becoming rubbery in this recipe?

Cook shrimp just 2-3 minutes per side until they turn pink and opaque. Overcooking is the main cause of rubbery shrimp, so keep a close eye and pull them off heat promptly.

What’s the best way to reheat leftover creamy shrimp and grits?

Gently reheat the grits over low heat with a splash of broth or cream to bring back their creamy texture. For shrimp, reheat briefly in a skillet with a bit of butter to keep them from drying out. Avoid microwaving shrimp to prevent rubberiness.

Final Thoughts

This Creamy Shrimp and Grits Recipe holds a special place in my recipe box because it’s both comforting and elegant, a combination that’s surprisingly easy to achieve at home. I encourage you to give it a try—you’ll enjoy how simple ingredients come together to create a dish that feels like a warm hug on a plate. Watching friends and family savor each creamy, flavorful bite has kept me coming back to this recipe time and again, and I’m sure you’ll love it just as much.