Classic shrimp and grits is a dish I fell in love with a long time ago! I love shrimp recipes, I love the south, and I adore grits, so this simple Southern dish was always going to be one of my favorites.
My shrimp and grits recipe is mostly classic, and comes together in 45 minutes! Shrimp fried in bacon fat (it’s a good start, right?), buttery grits, and just a few other finishes like a bit of cheese. Not all shrimp and grits recipes have tomatoes, but some do! I love a bursting warm tomato, so of course I added them. I think they bring a real acidity to the dish that counter the rich grits. If you don’t want them, it’s fine to leave them out.
The first time I visited the South I was 10 years old, and I wanted to stay forever. The dense green landscape, Southern hospitality, and, above all else, the food. I’m a sucker for any southern comfort food, and for years now I’ve been itching to develop my shrimp and grits recipe, made exactly how I would order it. I’m so excited to share it with you today!
The Best Shrimp For Shrimp & Grits
Buying shrimp can be really confusing! For this recipe, I like to use large shrimp (not jumbo), usually a pound of large shrimp will include about 30 - 40 shrimp. Fresh, wild American shrimp is great, and frozen shrimp is also fine to use. They’re so convenient for quick dinners like this, so I often use frozen shrimp. Just thaw the shrimp by placing them in the refrigerator overnight or, if you need to thaw shrimp fast, thaw them in a colander under running cold water. It’s not ideal, but the shrimp will thaw extremely fast this way (in about 10 minutes). Tails can be off or on, that’s up to you! Leave the tails on if you want a finger-food vibe.
Tips for Perfect Grits
- Use the right type of grits. While grits are made of ground corn, they are not quite the same as cornmeal. Look for stone-ground grits, which will be a bit more rough and rustic in texture. I like this brand. In this case, that’s what you want!
- For creamy grits, stir constantly, think of it a bit like making risotto. Your elbow grease will be rewarded!
- If the grits become a little too thick as they sit, just whisk in a bit more stock until the texture feels right.
How To Make Shrimp and Grits
See the full recipe below for the detailed instructions.
- Start the grits. They’ll take about 25 minutes to boil, so let them simmer (and stir them often) while you make the shrimp.
- Fry the bacon.
- Fry the shrimp in the bacon fat.
- Now make a little light garlic-tomato sauce with the dregs of the bacon and shrimp.
- Add the shrimp and the bacon to the sauce.
- Serve! Creamy, cheesy grits, topped with shrimp and all the goodies.
More Tips + FAQs
- While the leftovers will keep fine for up to 3 days in the fridge, shrimp and grits are best enjoyed right away.
- Store any leftovers separately if possible.
- I think this dish stands alone, but you can serve with other Southern sides! Think classic coleslaw, or a lighter cabbage-apple slaw, or a simple salad on the side.
- It’s OK to make this without the bacon.
- Skip the tomatoes for an even simpler shrimp and grits experience.
More Easy Shrimp Recipes
Cozy Dinner Ideas Galore
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