Southern Shrimp and Grits

Total Time

Prep: 15 min. Cook: 20 min.


4 servings

Updated: Jun. 29, 2023
A southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

Notice: Undefined index: large in /var/www/web/wp-content/plugins/pup-video/inc/provider/class-tmbi-jw-player.php on line 369

Notice: Trying to access array offset on value of type null in /var/www/web/wp-content/plugins/pup-video/inc/provider/class-tmbi-jw-player.php on line 369


  • 2 cups reduced-sodium chicken broth
  • 2 cups 2% milk
  • 1/3 cup butter, cubed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup uncooked old-fashioned grits
  • 1 cup shredded cheddar cheese
  • 8 thick-sliced bacon strips, chopped
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1 teaspoon Cajun or blackened seasoning
  • 4 green onions, chopped


  1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Stir in reserved bacon; heat through. Serve with grits and sprinkle with onions.

Shrimp and Grits Tips

How do you peel and devein shrimp?

To peel shrimp, cut and pull the head (if it’s still attached) and legs off. Using your thumb, release the shell from the meat by pulling the shell, starting where the legs were attached to the tail. You can leave the last segment of the shell on the tail end for presentation purposes. To devein shrimp, use your paring knife to make a shallow incision down the back of the shrimp to expose the dark-colored string. Use the tip of your knife to slowly lift it up and release it from the meat and discard. Follow this shrimp cleaning guide for more tips!

What do grits taste like?

Grits have a subtle corn flavor and tend to have a neutral taste, which makes them a wonderful base. If you have any grits left over, use them up in these tasty grits recipes.

Are grits and polenta the same?

Although they have similar properties, grits and polenta are not the same. Polenta is typically made from yellow corn and tends to be coarser, while grits usually come from white corn and tends to be smoother.

Are grits gluten-free?

Yes, grits are gluten-free. Raw grits are naturally gluten-free because they derive from corn. Follow our gluten-free guide to learn more about gluten-free foods (it even includes a free printable!).

Nutrition Facts

1 cup grits with 1/2 cup shrimp mixture: 674 calories, 42g fat (22g saturated fat), 241mg cholesterol, 1845mg sodium, 33g carbohydrate (7g sugars, 1g fiber), 41g protein.