Name: Creamy Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 4 cups chicken broth (low sodium or no sodium added); 1 cup stone-ground grits; 1 teaspoon salt; ½ teaspoon garlic powder; ½ cup heavy cream; 1 cup sharp cheddar cheese (shredded); 2 tablespoons butter; 1 pound large shrimp (peeled and deveined); 4 slices bacon (chopped); 1 small onion (finely diced); 2 cloves garlic (minced); 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional, for heat); ½ teaspoon dried thyme; ½ cup chicken broth (low sodium); 2 tablespoons lemon juice; 2 tablespoons chopped parsley (for garnish)

There’s something irresistibly comforting about creamy, cheesy grits paired with perfectly cooked shrimp that just melts in your mouth — that’s what makes this Creamy Shrimp and Grits Recipe so special. It’s a classic Southern dish, but with a richness and balance of flavors that always brings me back for seconds (and maybe thirds!).

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 can honestly say this Creamy Shrimp and Grits Recipe is one of those dishes that feels like a cozy hug on a plate. Whether it’s a weekend indulgence or a special occasion meal, it always delivers on flavor and comfort. Plus, it’s surprisingly easy to make when you know a few tricks.

Unbeatable Creaminess: The combination of sharp cheddar, heavy cream, and butter makes the grits silky smooth and rich—exactly how grits should be.
Flavor-Packed Shrimp: Bacon, garlic, smoked paprika, and a splash of lemon juice create a sauce that’s smoky, tangy, and downright addictive.
Simple Yet Impressive: This recipe uses everyday ingredients but tastes gourmet, making it perfect to serve for guests or a comforting family dinner.
Flexible for Your Taste: Whether you want it spicy, mild, or with a veggie twist, you can easily adjust it without losing that classic charm.

Ingredients & Why They Work

This Creamy Shrimp and Grits Recipe shines because of how the ingredients complement each other, building layers of flavor and texture. Here’s why each one plays an important role:

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

Chicken Broth: Using broth instead of water for the grits gives a warm, savory base that makes all the difference in flavor.
Stone-Ground Grits: These add a hearty, slightly nutty texture that instant grits just can’t match.
Heavy Cream: It’s what makes the grits luxuriously creamy and rich.
Sharp Cheddar Cheese: Freshly shredded cheddar melts better, adding a sharp, tangy richness.
Butter: Enhances creaminess and rounds out the flavors.
Shrimp: Make sure to buy peeled and deveined for easy prep and perfectly tender bites.
Bacon: Adds smoky crunch that pairs perfectly with the shrimp and smooth grits.
Onion and Garlic: The classic flavor duo to build a savory, aromatic base for the shrimp sauce.
Smoked Paprika and Cayenne: Give warmth and a hint of spice without overpowering the dish (cayenne is optional if you want heat).
Dried Thyme: Adds a subtle herbal note to balance the richness.
Lemon Juice: Brightens the sauce, cutting through the richness with fresh acidity.
Parsley: For a fresh, colorful garnish that adds a touch of brightness.

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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 love making this dish as close to the recipe as possible, but I’m all for making it your own. Sometimes I swap the bacon for smoked sausage or add sautéed bell peppers for a bit of color and sweetness. Feel free to play around with the seasoning, too – a pinch more cayenne if you like it spicy or some fresh herbs instead of dried thyme.

Variation: One time, I made a lemon-garlic butter shrimp topping instead of the smoky paprika sauce, which gave it a fresh, bright twist. It was delightful for spring and summer meals!

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 to Perfect Creaminess

I start by bringing chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits and salt, then reduce the heat to low. Cover and let them cook gently for about 20 minutes, making sure to stir occasionally so they don’t stick or clump. You’ll know they’re ready when they’re tender and creamy. Then I stir in garlic powder, heavy cream, shredded cheddar, and butter—this is where the magic happens, transforming grits into silky, dreamy goodness. Keep them warm until you’re ready to plate.

Step 2: Crispy Bacon and Sautéed Aromatics

While the grits cook, I heat a large skillet over medium heat and fry the chopped bacon until it’s crispy. I remove it with a slotted spoon, leaving that flavorful bacon fat behind for the shrimp. Next, I add finely diced onion to the skillet and sauté until softened, about 3–4 minutes. This onion soaks up all the bacon flavor and becomes the savory base for the sauce.

Step 3: Spice It Up and Cook the Shrimp

In the same skillet, I stir in minced garlic, smoked paprika, cayenne (if you like heat), and dried thyme. Just about 30 seconds until aromatic—watch closely so the garlic doesn’t burn. Then I add the peeled and deveined shrimp, cooking them 2–3 minutes per side until they’re pink and opaque. Remember, shrimp cook fast and overcooking makes them rubbery, so keep your eye on them!

Step 4: Deglaze and Finish the Sauce

Once the shrimp are cooked, I pour in half a cup of chicken broth and lemon juice, scraping the skillet’s browned bits with a spatula. This deglazing step is a flavor jackpot—it pulls all the caramelized goodness from the pan into a bright, silky sauce. Let it simmer for a minute or two until it thickens slightly.

Step 5: Assemble and Garnish

I spoon the creamy grits onto warm plates, top them with the shrimp and that luscious sauce, and sprinkle crispy bacon and chopped parsley over the top. This final touch adds great texture and freshness, finishing it all perfectly.

Top Tip

I’ve made this Creamy Shrimp and Grits Recipe dozens of times, and I’ve found these simple tips really elevate the dish and help avoid common pitfalls:

Freshly Grated Cheese: Always shred your own cheddar for the smoothest, creamiest grits—pre-shredded tends to stay clumpy.
Don’t Overcook Shrimp: Shrimp turn rubbery fast; pull them off just when they’re fully pink and opaque.
Deglaze Your Pan: That step pulls flavor magic from the skillet—don’t skip it or you’ll miss out on the sauce’s complexity.
Adjust Grits Texture: If grits thicken too much while waiting, stir in a splash of warm broth or cream—no one likes gloopy grits!

How to Serve Creamy Shrimp and Grits Recipe

Creamy Shrimp and Grits - Serving Suggestion

Garnishes

I personally love topping my shrimp and grits with fresh chopped parsley because it adds a pop of color and a bright herbal note that cuts through the richness. Some weekends I add a little extra crumbled crispy bacon or even a sprinkle of sliced green onions for mild sharpness.

Side Dishes

To keep things balanced, I usually serve this with lightly sautéed greens like kale or spinach, or a simple side salad with a tangy vinaigrette. Collard greens or roasted vegetables also go beautifully to add some texture contrast.

Creative Ways to Present

For special occasions, I like to plate the grits in deep bowls, spoon the shrimp neatly on top, and drizzle the sauce artistically around. Garnishing with edible flowers or microgreens gives it a fancy restaurant vibe that’s sure to impress guests!

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and grits keep well in an airtight container in the fridge for 2–3 days. I separate the shrimp from the grits when possible to avoid overcooking the shrimp when reheating.

Freezing

I’ve frozen the grits portion alone with good results—just heat gently and add cream or broth to loosen them up after thawing. I recommend eating the shrimp fresh for best texture, as freezing tends to make them a bit rubbery.

Reheating

To reheat, warm the grits in a saucepan over low heat with a splash of chicken broth or cream, stirring until smooth again. For the shrimp, I gently heat them in a skillet with a little butter to keep them moist and tasty without drying out.

Frequently Asked Questions:

Can I use quick or instant grits for this recipe?

While you can use instant or quick grits, I highly recommend stone-ground grits for the best texture and flavor. They take a bit longer to cook but the difference in creaminess and richness is worth it.

How do I prevent shrimp from becoming rubbery?

Cook shrimp just until they turn pink and opaque, about 2–3 minutes per side. Overcooking makes them tough and rubbery. It’s best to watch them closely and remove them from heat as soon as they’re done.

Can I make this Creamy Shrimp and Grits Recipe ahead of time?

You can prepare the grits ahead, but I recommend cooking the shrimp fresh to maintain their texture. Store cooked grits in the fridge and reheat with a splash of liquid before serving.

What are good side dishes to serve with shrimp and grits?

Lightly sautéed greens like kale, collard greens, or a crisp salad with vinaigrette pair wonderfully. You can also serve roasted vegetables or crusty bread to round out the meal.

Final Thoughts

I hope you give this Creamy Shrimp and Grits Recipe a try—it’s truly one of those dishes I find myself craving time and again. It’s comforting without being heavy, and the flavors come together like a little celebration in your mouth. Trust me, whether you’re making it for a busy weeknight or a special weekend meal, you’ll enjoy every bite as much as I do. Don’t forget to leave a review if you try it—I love hearing how it goes for you!