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From Grits to Glory: Shrimp and Grits in 6 Easy Steps (Southern Classic!)

By Matt Price

Apr 25, 2024, Updated Mar 15, 2026

The Best Shrimp & Grits Recipe for Busy Weeknights (Ready in 45 Minutes)

Introduction

Today we are tackling one of the most versatile and delicious recipes. Shrimp and Grits! This can be served on any occasion and breaks the barrier for what is considered breakfast, lunch, or dinner. We are elevating this one with lump crab, bacon, and andouille sausage, but as with most recipes of mine, feel free to make it your own.

Why Shrimp and Grits is a Southern Classic

Shrimp and Grits have deep roots in the Lowcountry cuisine of South Carolina and Georgia. Originally a humble fishermen’s breakfast, the dish evolved over the years into one of the most iconic staples of Southern comfort food. By the late 20th century, shrimp and grits were celebrated on restaurant menus across the South, often with regional twists like spicy Cajun flavors, smoky sausage, or creamy cheese.

Today, Shrimp and Grits are enjoyed everywhere — from casual Sunday breakfasts to elegant brunch spreads. This version brings a modern upgrade with three-cheese grits, crispy bacon, and lump crab meat for a rich, unforgettable bite.

Recipe Overview

Shrimp and Grits Ingredients

Key Aspects of Southern Grits

Here are some key aspects of Southern grits:

• Preparation: Grits are typically prepared by boiling them in water or milk until they reach a creamy consistency. They can be seasoned with salt and butter during cooking for added flavor.
  The cooking time can vary depending on the coarseness of the grits and desired texture, ranging from a few minutes for quick-cooking grits to up to an hour or more for stone-ground varieties.
• Texture: The texture of grits can vary depending on the coarseness of the grind and the cooking method. Traditional stone-ground grits tend to have a coarser texture and more pronounced corn flavor, while quick-cooking grits have a finer texture and cook faster.
• Versatility: Grits are a versatile dish that can be served as a savory or sweet side dish. Savory grits are often served alongside shrimp, fish, barbecue, or fried chicken, while sweet grits may be flavored with sugar, honey, or fruit and served as a breakfast or dessert dish.
• Cultural Significance: Grits hold cultural significance in the Southern United States and are often associated with comfort food and Southern hospitality. They have been a staple of Southern cuisine for centuries and are celebrated in regional festivals and culinary events.
• Variations: While plain grits are delicious on their own, there are many variations and additions that can be incorporated into the dish. Cheese grits, made with shredded cheese melted into the cooked grits, are a popular variation.
  Grits can also be topped with gravy, bacon, sausage, or vegetables for added flavor and texture.

Personally, I use 1 part grits, 2 parts chicken broth/stock, and 2 parts whole milk when cooking mine. This results in flavorful and creamy grits, no matter how you decide to season them or what you decide to add in. Don't miss my garlic butter clams for another delicious option.

Step-by-Step Instructions

Step 1: Melt the Cheese

• Today, we’re going in with a 3 cheese blend of smoked gouda, cheddar, and parmesan.
• Heat a saucepan over medium to high heat and melt the cheese

Step 2: Cook the Grits

• In a saucepan, bring chicken broth and milk to a gentle simmer.
• Stir in the grits, reduce heat to low, and cook according to package instructions (about 20–25 minutes for stone-ground).
• Once nearly done (last 5 minutes of cooking), stir in the 3 cheese blend of smoked gouda, cheddar, and parmesan.
• Taste and adjust with salt and pepper.
• You can keep these warm on your lowest heat setting or just reheat when ready to serve (you will need to add a splash of liquid… everyone has heard the phrase “thicker than cold grits”… so yeah lol)

Mr. Make It Happen Did You Know?

Did you know its better to season the grits AFTER adding the cheese to ensure they are not overpowered by the chicken broth and saltier cheese choices? For another crowd-pleaser, check out my salmon and grits. Looking for more? Try my seafood boil cabbage. If you love this, you'll also enjoy my smothered pork chops.

Step 3: Cook the Bacon (optional)

This ingredient is optional. If you’d rather serve your bacon separately as a side, that’s fine. If you don’t eat pork, you can leave the bacon out altogether and use chicken or beef andouille sausage. If you love this, you'll also enjoy my scalloped potatoes with gruyère, parmesan & caramelized onions. For another crowd-pleaser, check out my french fries. Don't miss my shrimp po boy for another delicious option.

• Preheat oven to 400°F.
• Lay thick-cut bacon on a baking sheet and cook until crispy.
• Dice into small pieces for garnish. (Optional: serve on the side if preferred.)

Step 4: Cook the Shrimp

Cajun Seasoning

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buy cajun seasoning

All-Purpose Seasoning

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buy ap seasoning

• Season shrimp with Cajun seasoning, all-purpose seasoning, and lemon seasoning.
• Melt butter in a large skillet over medium heat.
• Add shrimp and cook for about 90 seconds per side until pink and opaque (145°F internal temp).
• Remove shrimp from skillet, reserving butter and juices for gravy.
• You can also leave a few to the side as a topping for later.

Step 5: Cook the Sausage & Veggies

• In the same skillet, add sliced andouille sausage. Cook until browned and slightly crisp.
• Stir in diced onion, bell pepper, and celery (the classic “Cajun Trinity”).
• Once your andouille sausage and trinity cook down and marry in flavor matrimony, we add in a bit of tomato paste, garlic, and season to taste.
• Cook until softened and fragrant, about 5–7 minutes.

Step 6: Make the Gravy

• Sprinkle flour into the skillet, cooking for 1–2 minutes to remove raw flavor.
• Deglaze by slowly pouring in chicken broth, scraping up any browned bits.
• Simmer until the gravy thickens to a smooth, rich consistency.

Seasoned All-Purpose Flour

BUY ALL-PURPOSE SEASONED FLOUR

Step 7: Assemble the Dish

• Spoon creamy cheese grits into bowls.
• Add shrimp and ladle sausage gravy on top.
• Garnish with lump crab, crispy bacon, and fresh chives.
• Serve hot and enjoy the layers of flavor!

Tips for the Best Shrimp and Grits

• Cheese Tip: Add cheese after cooking grits so the flavor isn’t lost in the broth.
• Shrimp Timing: Overcooking makes shrimp rubbery — cook just until pink.
• Gravy Upgrade: Use smoked paprika or cayenne for extra Cajun heat.
• Make Ahead: Grits thicken as they sit, so stir in extra milk when reheating.

Final Thoughts

This recipe transforms classic Shrimp & Grits into a restaurant-quality comfort food dish you can make at home. With cheesy grits, smoky sausage, juicy shrimp, and a rich Cajun gravy topped with bacon and crab, it’s perfect for impressing guests or treating yourself. Looking for more? Try my seafood boil in a bag. Don't miss my why this 6 step shrimp boil bag recipe beats any restaurant version for another delicious option. If you love this, you'll also enjoy my crispy fried catfish with homemade tartar sauce.

Try it for your next brunch or family dinner, and you’ll see why Shrimp and Grits has become a Southern tradition loved nationwide. You might also love my lobster rolls. For another crowd-pleaser, check out my tater tot breakfast casserole. For another crowd-pleaser, check out my 3 irresistible breakfast casseroles to make a stress free morning.

Elevate Your Shrimp

Garlic Butter Shrimp

A Quick Way to Elevate Your Shrimp and Grits

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Garlic butter shrimp recipe

Shrimp & Grits: Print & Download Recipe

Shrimp & Grits

Matt Price

Today we are tackling one of the most versatile and delicious recipes. Shrimp and Grits! This can be served on any occasion and breaks the barrier for what is considered breakfast, lunch, or dinner. We are elevating this one with lump crab, bacon, and andouille sausage, but as with most recipes of mine, feel free to make it your own.

5 from 1 vote

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Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Comfort Food, Seafood Recipes

Cuisine American

Servings 4 servings

Calories 1243 kcal

Equipment

1 Measuring Cup

1 Saute Pan

1 Baking Sheet

1 Mr. Make It Happen Chef Knife or your preferred kitchen knife

1 Cutting Board

Mr. Make It Happen Skillet or preferred large skillet

Medium Saucepan

Whisk

Ingredients

 

US CustomaryMetric

 

1x2x3x

Seafood

• ▢ 1.5 lb Jumbo shrimp
• ▢ Lump Crab Meat Optional

Protein

• ▢ 8 oz Andouille Sausage
• ▢ 4 slices thick cut bacon

Dry Ingredients

• ▢ 2-3 tablespoon all purpose flour
• ▢ 1 cup Old Fashioned Grits
• ▢ 1 pinch of sugar optional for grits

Cheese

• ▢ ½ cup Cheddar Cheese
• ▢ 1.5-2 cups Smoked Gouda Cheese
• ▢ ½ cup Parmesan Cheese

Wet Ingredients

• ▢ 2-3 tablespoon high quality butter
• ▢ 2 cups Whole Milk
• ▢ 2 cups Chicken Stock for grits
• ▢ 2 cups Chicken or Seafood Stock for gravy/sauce
• ▢ Fresh Lemon Juice

Seasonings

• ▢ Salt, pepper, garlic, Tony’s Creole Seasoning, Parsley
• ▢ 1 tablespoon better than bouillon Lobster Base or chicken/veggie/garlic
• ▢ 1 tablespoon garlic paste
• ▢ All-Purpose Seasoning
• ▢ Lemon Bae Seasoning
• ▢ Cajun Seasoning

Produce

• ▢ 1 small diced onion
• ▢ 2-4 stalks celery diced
• ▢ ½ bell pepper diced

Instructions

 

Cooking Grits

• Personally, I use 1 part grits, 2 parts chicken broth/stock, and 2 parts whole milk when cooking mine.

Step 1: Melt the Cheese

• Today, we’re going in with a 3 cheese blend of smoked gouda, cheddar, and parmesan.
• Heat a saucepan over medium to high heat and melt the cheese

Step 2: Cook the Grits

• In a saucepan, bring chicken broth and milk to a gentle simmer.
• Stir in the grits, reduce heat to low, and cook according to package instructions (about 20–25 minutes for stone-ground).
• Once nearly done (last 5 minutes of cooking), stir in the 3 cheese blend of smoked gouda, cheddar, and parmesan.
• Taste and adjust with salt and pepper.
• You can keep these warm on your lowest heat setting or just reheat when ready to serve

Step 3: Cook the Bacon (optional)

• This ingredient is optional. If you’d rather serve your bacon separately as a side, that’s fine. If you don’t eat pork, you can leave the bacon out altogether and use chicken or beef andouille sausage.
• Preheat oven to 400°F.
• Lay thick-cut bacon on a baking sheet and cook until crispy.
• Dice into small pieces for garnish. (Optional: serve on the side if preferred.)

Step 4: Cook the Shrimp

• Season shrimp with Cajun seasoning, all-purpose seasoning, and lemon seasoning.
• Melt butter in a large skillet over medium heat.
• Add shrimp and cook for about 90 seconds per side until pink and opaque (145°F internal temp).
• Remove shrimp from skillet, reserving butter and juices for gravy.
• You can also leave a few to the side as a topping for later.

Step 5: Cook the Sausage & Veggies

• In the same skillet, add sliced andouille sausage. Cook until browned and slightly crisp.
• Stir in diced onion, bell pepper, and celery (the classic “Cajun Trinity”).
• Once your andouille sausage and trinity cook down and marry in flavor matrimony, we add in a bit of tomato paste, garlic, and season to taste.
• Cook until softened and fragrant, about 5–7 minutes.

Step 6: Make the Gravy

• Sprinkle flour into the skillet, cooking for 1–2 minutes to remove raw flavor.
• Deglaze by slowly pouring in chicken broth, scraping up any browned bits.
• Simmer until the gravy thickens to a smooth, rich consistency.

Step 7: Assemble the Dish

• Spoon creamy cheese grits into bowls.
• Add shrimp and ladle sausage gravy on top.
• Garnish with lump crab, crispy bacon, and fresh chives.
• Serve hot and enjoy the layers of flavor!

Video

Notes

Tips for the Best Shrimp & Grits

• Cheese Tip: Add cheese after cooking grits so the flavor isn’t lost in the broth.
• Shrimp Timing: Overcooking makes shrimp rubbery — cook just until pink.
• Gravy Upgrade: Use smoked paprika or cayenne for extra Cajun heat.
• Make Ahead: Grits thicken as they sit, so stir in extra milk when reheating.

Nutrition

Calories: 1243kcalCarbohydrates: 55gProtein: 82gFat: 76gSaturated Fat: 37gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.4gCholesterol: 444mgSodium: 3337mgPotassium: 1147mgFiber: 2gSugar: 13gVitamin A: 1611IUVitamin C: 15mgCalcium: 1176mgIron: 3mg

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