If you’re looking to surprise your taste buds with pure Southern comfort, you can’t go wrong with Authentic Southern Shrimp and Grits. This cozy classic combines creamy, cheddar-laced grits and succulent shrimp smothered in a bacon-studded pan sauce. Every spoonful is rich with flavor, a nod to Southern heritage, and ridiculously satisfying. Whether you’re serving this up for weekend brunch or a special dinner at home, it’s bound to become one of your most-requested dishes—it’s just that crave-worthy!

Authentic Southern Shrimp and Grits Recipe - Recipe Image

Ingredients You’ll Need

What sets Authentic Southern Shrimp and Grits apart are the simple yet carefully chosen ingredients that build incredible depth of flavor. Each one brings a crucial touch—creamy, cheesy, savory, zesty—to the party. Don’t skip or swap lightly; these ingredients are the heart and soul of this Southern hug in a bowl.

Stone-ground grits: Choose stone-ground for their rustic texture and real corn flavor—this is the comforting base of our dish.
Water (or milk): Water works great, but using a bit of milk gives your grits an extra creaminess that’s impossible to resist.
Salt: Essential for seasoning the grits just right from the start.
Butter: A must for both the grits and shrimp sauce, butter lends richness and a silky finish.
Sharp cheddar cheese: Shredded for smooth melting, this gives the grits their classic cheesy tang.
Large shrimp: Look for peeled and deveined, ideally wild-caught Gulf shrimp, for the most authentic Southern shrimp and grits flavor and texture.
Thick-cut bacon: Chopped bacon adds the perfect savory crunch and infuses your pan sauce with smoky goodness.
Onion: Finely chopped onion provides sweet depth to the shrimp sauce.
Garlic: Just one clove—but it wakes up all the flavors in the pan.
Chicken broth: Use a splash to deglaze and unlock all the savory goodness stuck to your pan after cooking the shrimp.
Lemon juice: A squeeze brightens and balances richness from butter and bacon.
Hot sauce: Just enough to give the dish a gentle Southern kick.
Paprika: Adds color and a faint smokiness; try smoked paprika for extra depth.
Salt and pepper: Season the shrimp directly for best results.
Green onions or parsley: Chopped for that final pop of color and freshness right before serving.

How to Make Authentic Southern Shrimp and Grits

Step 1: Cook the Creamy Grits

Start by bringing water (and milk, if you want extra creamy grits) to a boil in a medium saucepan. Once bubbling, stir in the salt and slowly whisk in the grits to help prevent clumps. Reduce your heat to low and let the grits gently simmer, stirring frequently so nothing sticks. In around 20 to 25 minutes, you’ll notice the grits becoming thick and tender—signs that they’re ready for the magic. Stir in butter and sharp cheddar until fully melted and smooth, then keep the grits warm while you move to the shrimp.

Step 2: Sauté the Bacon

Grab a large skillet and cook your chopped bacon over medium heat until it’s gloriously crispy. Transfer the cooked bacon to a paper-towel lined plate and leave those flavorful drippings in the pan. This is Southern cooking gold—don’t toss it out—and it’s about to make your shrimp taste amazing!

Step 3: Build the Shrimp Sauce

Add a tablespoon of butter to your skillet with the bacon drippings, then slide in the finely chopped onion. Sauté for two or three minutes, just until the onion begins softening and turning translucent. Stir in the minced garlic and let it cook for about thirty seconds—just until fragrant, so it doesn’t burn.

Step 4: Cook the Shrimp

Time to let the shrimp shine! Add them to your skillet, sprinkle with paprika, salt, and pepper. Cook just 1–2 minutes per side—shrimp cook fast, and you want them just pink and juicy, not rubbery. Their flavor will meld with the aromatics and bacon drippings, giving you a truly Authentic Southern Shrimp and Grits experience.

Step 5: Deglaze the Pan & Bring It All Together

Pour in the chicken broth, squeeze in the lemon juice, and add the hot sauce, scraping the bottom of your pan to lift all those delicious, caramelized bits. Simmer for 2–3 minutes until the sauce is slightly reduced, then stir in your reserved crispy bacon to round out the flavors.

Step 6: Serve

Spoon generous helpings of cheesy, hot grits into your serving bowls. Carefully ladle your shrimp and pan sauce over the top, making sure every bowl gets a little of everything. Finish with a shower of green onions or parsley for brightness and color. Serve right away for the ultimate Southern comfort.

How to Serve Authentic Southern Shrimp and Grits

Garnishes

For that classic Southern look and fresh finish, a scattering of chopped green onions or sprigs of parsley does wonders. If you’re feeling bold, a pinch of extra cheddar or a light dusting of smoked paprika amps up the flavor and turns your Authentic Southern Shrimp and Grits into a real showstopper.

Side Dishes

This dish is wonderfully filling on its own, but if you’re hosting (or just feeling extra), pair it with sautéed greens like collard or kale, a crisp tomato salad, or flaky buttermilk biscuits. Each side echoes Southern traditions and lets your shrimp and grits shine as the star attraction.

Creative Ways to Present

While big comforting bowls are always welcome, you can also get playful! Try serving small portions in martini glasses for a party-ready appetizer, or layer in mason jars for a rustic vibe. For a brunch buffet, offer toppings like sliced jalapeños, extra hot sauce, or even a poached egg for those who want to build their own Authentic Southern Shrimp and Grits adventure.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra (which is rare, trust me!), store the shrimp and grits separately in airtight containers in the refrigerator. The grits may solidify a bit, but they’re easy to revive with a splash of milk or broth the next day.

Freezing

Authentic Southern Shrimp and Grits are best fresh, but you can freeze the grits in a tightly sealed container for up to two months. Shrimp are sensitive to freezing and can turn rubbery, so I suggest enjoying them fresh; if you must freeze, undercook the shrimp slightly and use within a month.

Reheating

To reheat, gently warm the grits on the stovetop over low heat, adding a bit of milk or water until creamy again. For the shrimp, a quick sauté in a skillet with a splash of broth will keep them tender and juicy. Avoid the microwave for shrimp whenever possible to prevent overcooking.

FAQs

Can I use quick grits instead of stone-ground?

You can, but your Authentic Southern Shrimp and Grits will lose some character in texture and flavor. Stone-ground grits are worth the extra cooking time for their creaminess and richness, but if you’re short on time, quick grits will still deliver a comforting meal.

What type Main Course

Large, wild-caught Gulf shrimp are ideal for Authentic Southern Shrimp and Grits. They’re sweet, juicy, and hold their own in the rich sauce. If using frozen shrimp, thaw and pat them dry for best results.

How can I make this dish spicier?

Add more hot sauce, swap in extra paprika or even a little cayenne, or top with sliced fresh jalapeños. Start slowly and taste as you go so the spice doesn’t overpower the creamy grits and savory bacon.

Is there a way to make this recipe dairy-free?

Absolutely! Use olive oil or plant-based butter for the grits and pan sauce, and swap in your favorite dairy-free cheese. The dish is naturally gluten-free, so it makes a good base for customizing to dietary needs.

Can I double this recipe?

Yes! Authentic Southern Shrimp and Grits scale up beautifully. Use a large saucepan for the grits and a roomy skillet for the shrimp. Just be careful not to overcrowd the shrimp while searing, and you’ll have a feast fit for a crowd.

Final Thoughts

There’s something magical about sharing a pot of Authentic Southern Shrimp and Grits with friends or family—it’s warm, filling, and irresistibly flavorful. Give this recipe a try the next time you want a soul-satisfying meal, and let it transport you straight to a sun-soaked porch in the South. I can’t wait for you to fall in love with every bite!

Authentic Southern Shrimp and Grits Recipe

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4.9 from 16 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of the South with this Authentic Southern Shrimp and Grits recipe. Creamy cheddar cheese grits serve as the perfect bed for succulent shrimp cooked with bacon and a flavorful pan sauce.

Ingredients

Scale

Grits:

1 cup stone-ground grits
4 cups water (or 3 cups water + 1 cup milk for creamier grits)
1 teaspoon salt
2 tablespoons butter
1 cup shredded sharp cheddar cheese

For the shrimp:

1 pound large shrimp (peeled and deveined)
4 slices thick-cut bacon (chopped)
1 tablespoon butter
1 small onion (finely chopped)
1 clove garlic (minced)
½ cup chicken broth
1 tablespoon lemon juice
½ teaspoon hot sauce
¼ teaspoon paprika
Salt and pepper to taste
Chopped green onions or parsley (for garnish)

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Instructions

Grits: In a medium saucepan, bring water (and milk, if using) to a boil. Stir in salt and slowly whisk in the grits. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes or until thick and tender. Stir in butter and cheddar cheese until melted and smooth. Keep warm.
Shrimp: In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan. Add butter to the skillet with the bacon drippings. Sauté the chopped onion for 2–3 minutes, then add the garlic and cook for 30 seconds more. Add shrimp to the skillet and season with paprika, salt, and pepper. Cook for 1–2 minutes per side until pink and just cooked through. Deglaze the pan with chicken broth, lemon juice, and hot sauce. Simmer for 2–3 minutes until slightly reduced. Stir in the cooked bacon.
Assembly: Spoon the creamy grits into bowls and top with the shrimp mixture and pan sauce. Garnish with green onions or parsley. Serve immediately.