The Daily Plate

Southern Shrimp and Grits

The brunch-menu star you can absolutely make at home: plump, buttery shrimp and smoky bacon piled over creamy, cheesy grits. It is rich, soulful, and fancier-tasting than the effort suggests. Planning a brunch spread? Add our hocus pocus brunch board.

Southern shrimp and grits in a bowl with buttery shrimp, crumbled bacon, creamy cheddar grits, and scallions
Prep time15 min
Cook time30 min
Total45 min
Yield4 servings
CuisineAmerican
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🧺Ingredients

  • 1 1/2 lb large shrimp, peeled and deveined
  • 4 slices bacon, chopped
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 4 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 green onions, sliced
  • Lemon wedges, for serving

👩‍🍳Instructions

  1. Cook the grits. Bring the water or broth to a boil; whisk in the grits and salt. Reduce to low, cover, and cook 20-25 minutes, stirring often, until thick and creamy.
  2. Make them cheesy. Stir in the cheddar and 2 tablespoons butter until melted and silky. Cover and keep warm.
  3. Crisp the bacon. Cook the chopped bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon, leaving the drippings.
  4. Sear the shrimp. Toss the shrimp with Old Bay, salt, and pepper. Sear in the bacon drippings 1-2 minutes per side until pink and just cooked. Add the garlic and remaining butter; toss 30 seconds.
  5. Assemble. Spoon the creamy grits into bowls. Top with shrimp, bacon, and the garlicky butter from the pan.
  6. Finish. Shower with green onions and serve with lemon wedges.

💡 Grits smarts

Stone-ground grits are worth it — creamier and more flavorful than instant. Stir often and keep the heat low so they do not scorch. Shrimp cook in minutes; pull them the second they turn pink or they go rubbery. A squeeze of lemon at the end cuts the richness perfectly.

❓Common questions

Can I use instant grits?

You can, but the texture is thinner. Stone-ground grits give the creamy, luxurious result this dish is known for.

Can I make it ahead?

The grits reheat well with a splash of broth or milk, whisked smooth. Cook the shrimp fresh for the best texture.

Is it spicy?

Mildly seasoned as written. Add cayenne or hot sauce to taste for a kick.

What can I serve with it?

It is a full meal in a bowl, but collard greens or a simple green salad round it out nicely.

Southern shrimp and grits in a bowl with buttery shrimp, crumbled bacon, creamy cheddar grits, and scallions
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