There’s something deeply comforting about this dish — the dreamy texture of creamy grits paired with perfectly seasoned shrimp. This Creamy Shrimp and Grits Recipe feels like a warm hug on a plate, making every meal feel special.

The image shows a black frying pan filled with cooked shrimp arranged in a mostly circular pattern, each shrimp orange and white with a slightly charred texture. The shrimp sit in a light golden sauce that pools at the bottom of the pan, and the dish is garnished with finely chopped green herbs scattered evenly on top. A slice of yellow lemon rests on the edge inside the pan, and a wooden spatula partially lifts some shrimp from the sauce. The background is a white marbled texture. 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’m genuinely excited to share this Creamy Shrimp and Grits Recipe because it strikes the perfect balance between simple ingredients and show-stopping flavor. The creamy, cheesy grits make the perfect base for the spicy, tender shrimp — it’s Southern comfort food done right every time.

Rich Creaminess: The combination of heavy cream, butter, and sharp cheddar cheese makes the grits irresistibly smooth and packed with flavor.
Perfectly Spiced Shrimp: A smoky paprika and a touch of cayenne give the shrimp just the right amount of kick without overpowering their natural sweetness.
Easy Weeknight Meal: Despite the gourmet feel, this recipe comes together quickly, perfect for a satisfying dinner even on busy nights.
Make-Ahead Friendly: The grits keep well and can be gently reheated, so you can prep ahead and still serve something fresh and comforting.

Ingredients & Why They Work

Every ingredient here plays a key role, from the foundation of the creamy, cheesy grits to the savory, smoky shrimp topping. I prefer using stone-ground grits for their texture, and real shredded cheddar that melts into a luscious sauce. Here’s why I pick these ingredients:

Flat lay of a small pile of peeled and deveined large raw shrimp, four raw bacon slices stacked neatly, a small white bowl of finely diced white onion, two peeled whole garlic cloves, a small white bowl with bright yellow lemon juice, a small mound of stone-ground grits, a small white bowl filled with sharp shredded cheddar cheese, a stick of creamy butter, a small white bowl of thick heavy cream, a small white bowl of golden chicken broth, a small white bowl containing a few green parsley sprigs, and small piles of smoked paprika, cayenne pepper, dried thyme, and a pinch of salt all arranged symmetrically 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 adds a subtle savory depth, making the grits rich without extra fuss.
Stone-ground grits: They require more cooking time but deliver a creamier, more authentic texture than instant varieties.
Salt and garlic powder: Simple seasonings that bring out the flavors in the grits without competing with the shrimp.
Heavy cream: This makes the grits extra indulgent and smooth—trust me, it’s worth the indulgence.
Sharp cheddar cheese: Adds the perfect tangy, melty finish. Freshly shredded melts best here.
Butter: Elevates the creaminess and helps bind everything together.
Large shrimp: Choose them peeled and deveined for convenience.
Bacon: Adds smoky crunch that contrasts beautifully with the smooth grits.
Onion and garlic: Foundational aromatics that flavor the shrimp and sauce deeply.
Smoked paprika, cayenne pepper, and thyme: Spice blend that gives the shrimp warmth, depth, and a hint of heat (adjust cayenne based on your preference).
Lemon juice: Brightens the sauce and balances the richness.
Parsley: Fresh and green, it adds a pop of color and freshness as garnish.

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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 Creamy Shrimp and Grits Recipe my own by tweaking the spice levels or adding a little extra cheese—giving it that melty, gooey punch. Don’t hesitate to customize it to your taste or what you have on hand!

Variation: Sometimes I swap out the cheddar for pepper jack cheese to give the grits a mild, spicy kick—perfect if you like a bit more heat.
Vegetarian version: Skip the shrimp and bacon and toss in sautéed mushrooms and smoked paprika for a smoky, rich vegetarian “shrimp and grits” vibe.
Make it lighter: Use half-and-half instead of heavy cream to lighten the dish without losing too much creaminess.

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

The image shows a shallow white bowl filled with a creamy, pale yellow base topped with several cooked shrimp that have a light orange-pink color and a slightly glossy texture. Scattered among the shrimp are small pieces of crispy browned bits, likely bacon, adding a reddish-brown contrast. The dish is garnished with chopped green herbs, giving spots of fresh green color throughout. In the back of the bowl, there is a bright yellow lemon slice resting on the creamy base. A gold spoon is partially immersed on the right side of the bowl. The bowl sits on a white marbled surface with some green leafy herbs and a blue cloth blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the Grits to Creamy Perfection

Bring your chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits with salt, then lower the heat to a gentle simmer. Cover and cook for 20 minutes, giving it a good stir every now and then so nothing sticks. This slow cooking is key—don’t rush it! Once the grits are tender, stir in garlic powder, heavy cream, shredded cheddar, and butter. The grits will transform into a silky, creamy delight you’ll want to savor even before adding the shrimp.

Step 2: Crisp Up the Bacon and Sauté Aromatics

While the grits cook, crisp your chopped bacon in a large skillet over medium heat. When perfectly crunchy, scoop it out with a slotted spoon, but keep all those flavorful bacon drippings in the pan. Add diced onion next and cook until soft and fragrant, usually about 3–4 minutes. The mixture is already smelling like dinner!

Step 3: Spice It Up and Cook the Shrimp

Add minced garlic, smoked paprika, cayenne (if you like heat), and dried thyme to the skillet. Cook just about 30 seconds until everything smells incredible. Now, add in the shrimp and cook for 2 to 3 minutes per side—shrimp cook so fast, so keep an eye on them. When they turn pink and opaque, you’re good to go. Overcooked shrimp means a rubbery bite, and nobody wants that!

Step 4: Deglaze the Pan for a Flavor-Packed Sauce

Pour in the chicken broth and lemon juice, scraping up those golden bits from the skillet bottom. This step is all about layering flavor—don’t skip it. Let it simmer for a minute or two to thicken into a luscious sauce that will tie the whole dish together beautifully.

Step 5: Bring It All Together

Dish up a generous scoop of those dreamy grits onto each plate or bowl, then spoon the shrimp and sauce right on top. Sprinkle over the crispy bacon and freshly chopped parsley for a fresh, crunchy finish. Ready to dig in?

Top Tip

After making this Creamy Shrimp and Grits Recipe multiple times, I’ve found these tips really make a difference in the final outcome. Shrimp cook quickly, and grits are sensitive to over-thickening, so a few mindful techniques will keep your dish perfect every time.

Watch Your Shrimp Closely: I learned the hard way—overcooked shrimp lose their sweet, tender texture. Pull them off the heat the moment they turn opaque and pink.
Fresh is Best for Cheese: I always grate my cheddar right before mixing it into the grits. It melts smoother without the waxy coating from store-bought shredded cheese.
Don’t Skip Deglazing: Those browned bits in the pan? Flavor gold. A quick splash of broth and lemon juice lifts your sauce to the next level.
Keep Grits Creamy: If they thicken too much before serving, just stir in a splash of warm broth or cream. It brings back that dreamy texture immediately.

How to Serve Creamy Shrimp and Grits Recipe

Creamy Shrimp and Grits - Serving Suggestion

Garnishes

I’m a sucker for fresh, bright garnishes—chopped parsley adds that lovely pop of color and freshness that brightens the rich flavors. Sometimes I like to add a little sprinkle of green onion or a squeeze of extra lemon for a zesty lift right before serving.

Side Dishes

To keep things balanced, I often pair this with a simple side of sautéed greens like spinach or kale. A crisp green salad with a tangy vinaigrette also cuts through the richness beautifully. And if you’re feeling indulgent, some roasted garlic bread on the side for dipping can’t be beat.

Creative Ways to Present

For a special occasion, I’ve served this dish in elegant shallow bowls with a drizzle of extra sauce around the edges and a sprig of parsley on top. It turns a humble meal into something dinner-party worthy. You could even section the shrimp and grits separately on the plate for a modern twist.

Make Ahead and Storage

Storing Leftovers

Leftover grits and shrimp can be stored separately in airtight containers in the fridge for up to 2 days. Keeping them apart helps preserve the texture—grits tend to absorb moisture, and shrimp can dry out if mixed too soon.

Freezing

I don’t usually freeze this dish because shrimp’s texture changes after freezing and reheating, but if you want to freeze the grits alone, they freeze well. Just thaw gently and add liquid when reheating to bring back creaminess.

Reheating

Reheat grits slowly on the stovetop with a splash of broth or cream, stirring constantly. For the shrimp, warm gently in a skillet over low heat with a little butter to keep them juicy. Avoid microwaving shrimp as it can make them rubbery quickly.

Frequently Asked Questions:

Can I use instant grits for this Creamy Shrimp and Grits Recipe?

Instant grits can work in a pinch, but stone-ground grits give you that quintessential creamy texture and nutty flavor that instant varieties miss. If you opt for instant, watch the cooking time closely and adjust the liquid accordingly, but for best results, I highly recommend stone-ground.

How do I know when the shrimp are perfectly cooked?

Shrimp are done when they turn pink and opaque, usually after 2-3 minutes per side on medium heat. They should be firm but still tender. If they curl into a tight ‘O’ shape, they’ve been overcooked and might get rubbery. It’s best to remove them from heat just as they become opaque.

Can I make the grits vegan in this recipe?

Absolutely! Swap the heavy cream for full-fat coconut milk or your favorite plant-based milk, use vegetable broth instead of chicken broth, and replace the cheddar and butter with vegan cheese and margarine or olive oil. The texture will be slightly different but still delicious and creamy.

What’s the best way to prevent grits from sticking during cooking?

Constant stirring and cooking the grits on low heat with the lid partially off help prevent sticking and clumping. I also like to use a heavy-bottomed saucepan for even heat distribution. Stirring occasionally ensures they don’t settle and stick to the bottom.

Final Thoughts

This Creamy Shrimp and Grits Recipe is one of those dishes I keep coming back to because it’s reliably comforting, richly flavorful, and surprisingly simple to prepare. Whether it’s a cozy weeknight dinner or a weekend treat, it always hits the spot. Give it a try—I’m confident that once you make it, it’ll become one of your favorites too.