Shrimp and Grits has long been a Lowcountry classic, with its roots swimming deep off the South Carolina shore. It started out as a fisherman’s breakfast: shrimp caught fresh from the creeks at sunrise, tossed into a hot pan, and served over a bowl of slow-cooked cornmeal grits. The Gullah Geechee people, whose food traditions have shaped Southern cooking in so many ways, were among the first to make it a household staple. Simple, hearty, and made with whatever was on hand.
That’s what I love about it! It has never tried to be anything more than it is. No frills, no fancy steps – just good, honest Southern cooking that we grew up eating on weekends when we had time to cook slow and eat together.
Even if you’ve never made shrimp and grits at home, this is a great place to start. It’s flexible, forgiving, and you can make it in under an hour.
The way I make it holds tight to those roots. The grits are stone-ground and simmered until creamy, then stirred with butter and sharp cheddar to make them rich and smooth. The shrimp get cooked in the same skillet used for bacon, picking up all those salty, smoky bits, along with softened onion, bell pepper, and garlic. A little Cajun seasoning gives it a gentle kick, and a squeeze of lemon brightens it up.
Even if you’ve never made shrimp and grits at home, this is a great place to start. It’s flexible, forgiving, and you can make it in under an hour. If you have made it before, I hope this version reminds you why it’s stuck around so long. It fills you up, warms you through, and brings a little piece of the South to your table.
Browse more recipes like this on my website, SouthernPlate.com. I’d love to see you there.
Southern Shrimp & Grits
Serves 2-4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Grits Ingredients:
1 cup stone-ground grits
4 cups water
½ teaspoon salt
2 tablespoons butter
½ cup shredded sharp cheddar
Southern Shrimp Ingredients:
4-5 strips bacon, uncooked, chopped
1 small onion, finely diced
1 small bell pepper (green or red), diced
2 cloves garlic, minced
1 pound shrimp, peeled and deveined (small or medium work fine) *Frozen can work here; just make sure it’s thawed and water is drained
¼ teaspoon smoked paprika
¼ teaspoon Cajun seasoning
Salt and pepper to taste
Juice of ½ lemon
Chopped green onions or parsley for garnish
Instructions:
Bring 4 cups water and salt to a boil in a medium pot. Slowly stir in grits, reduce heat to low, and simmer covered. Stir occasionally for 15-20 minutes, until thick and creamy.
Stir in butter and cheese once cooked. Keep warm on low while preparing the shrimp.
In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the bacon drippings, sauté onion and bell pepper for 4-5 minutes, until softened. Add garlic and cook for 30 seconds.
Add shrimp to the skillet. Season with paprika, Cajun seasoning, salt, and pepper. Cook 2-3 minutes per side, until pink and opaque.
Squeeze in lemon juice and stir in cooked bacon.
Spoon grits into shallow bowls. Top with shrimp, veggies, and pan juices. Garnish with green onions or parsley for a pop of freshness.
