Lowcountry Shrimp and Grits

Why You’ll Love This Recipe

This dish is the perfect marriage of creamy and savory, delivering layers of texture and flavor in every bite. It’s elegant enough for entertaining yet easy enough for a comforting weeknight meal. Whether you’re a lifelong fan of Southern cuisine or trying it for the first time, shrimp and grits is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined
• Grits (stone-ground or quick-cooking)
• Water and milk or chicken broth (for cooking grits)
• Butter
• Sharp cheddar cheese (optional, for cheesy grits)
• Garlic, minced
• Bacon or andouille sausage, chopped
• Onion, finely diced
• Bell pepper, diced
• Lemon juice
• Hot sauce (optional)
• Creole seasoning or Cajun seasoning
• Salt and black pepper
• Green onions or parsley for garnish

Directions

1. Start by cooking the grits according to package instructions using a mixture of water and milk or broth for extra flavor. Stir frequently to prevent clumping.
2. Once the grits are tender and creamy, stir in butter and optional cheddar cheese. Season with salt and pepper to taste. Keep warm.
3. In a large skillet, cook chopped bacon or sausage until browned and crispy. Remove and set aside, leaving the fat in the pan.
4. Add onions and bell peppers to the pan and sauté until soft. Stir in garlic and cook for 30 seconds.
5. Add the shrimp, season with Creole seasoning, salt, and pepper. Cook for 2–3 minutes per side until pink and cooked through.
6. Squeeze in a bit of lemon juice and add a splash of hot sauce if desired. Return the cooked bacon or sausage to the skillet and stir to combine.
7. Spoon grits into bowls and top with the shrimp mixture. Garnish with chopped green onions or parsley.
8. Serve immediately while hot and creamy.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes total. Prep time is approximately 10 minutes, and cooking time is 25–30 minutes.

Variations

• Cheesy Grits: Stir in sharp cheddar or gouda for extra richness.
• Spicy Kick: Add cayenne pepper or extra hot sauce to the shrimp mixture.
• Creamy Sauce: Deglaze the pan with a splash of cream or white wine for a smoother sauce.
• Vegetarian Version: Skip the shrimp and bacon, and top grits with sautéed mushrooms and veggies.
• Tomato Twist: Add diced tomatoes or tomato paste for a more saucy, Creole-style version.
• Herb-Infused Grits: Cook grits with fresh thyme or bay leaf for added depth.
• Low-Sodium: Use low-sodium broth and seasonings to reduce salt content.
• Shrimp Stock Base: Use homemade shrimp stock instead of broth for an even deeper seafood flavor.
• Breakfast Style: Top with a fried or poached egg for a hearty brunch version.
• Seafood Medley: Add scallops or crab meat for a more luxurious take.

Storage/Reheating

Store shrimp and grits separately in airtight containers in the refrigerator for up to 2 days. Reheat grits slowly on the stovetop with a splash of milk or broth to restore creaminess. Reheat the shrimp in a skillet over medium heat until warmed through—avoid microwaving, as shrimp can become rubbery.

FAQs

What type of grits should I use?

Stone-ground grits offer the best texture and flavor, but quick-cooking or instant grits can work for faster prep.

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to avoid excess water in the pan.

Is this dish spicy?

It can be! Adjust the heat with more or less hot sauce or Creole seasoning to suit your taste.

What can I use instead of bacon?

Andouille sausage is a great alternative and adds a smoky, spicy flavor.

Can I make this ahead of time?

You can prep the grits and shrimp separately, but it’s best to cook the shrimp fresh for the best texture.

How do I prevent gritty grits?

Cook them slowly and stir often. Use enough liquid and be patient—undercooked grits are usually to blame.

Can I make it dairy-free?

Yes, use plant-based milk and butter alternatives. Skip the cheese or use a dairy-free version.

What sides go well with shrimp and grits?

This dish is usually served on its own, but a light salad or sautéed greens work well.

Do I have to use cheese in the grits?

No, cheese is optional. The dish is delicious with just butter and seasoning.

Can I freeze shrimp and grits?

Grits don’t freeze well due to texture changes, but cooked shrimp can be frozen and reheated gently.

Conclusion

Lowcountry Shrimp and Grits is Southern comfort food at its finest—warm, creamy, savory, and deeply satisfying. Whether you’re enjoying it for brunch, dinner, or a special occasion, this timeless dish brings the heart of the South right to your table. Try it once, and it may just become a new favorite.

Lowcountry Shrimp and Grits

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Lowcountry Shrimp and Grits is a Southern classic featuring creamy, buttery grits topped with succulent shrimp sautéed in a savory, smoky sauce. Originating from the coastal Carolinas and Georgia, it’s comfort food with rich flavors and soulful tradition.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern, Lowcountry
• Diet: Halal

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground or quick-cooking grits
• 2 cups water
• 2 cups milk or chicken broth
• 3 tbsp butter
• 1 cup sharp cheddar cheese, shredded (optional)
• 4 slices bacon or 6 oz andouille sausage, chopped
• 1 small onion, finely diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp Creole or Cajun seasoning
• Hot sauce, to taste (optional)
• Salt and black pepper, to taste
• 2 tbsp chopped green onions or parsley, for garnish

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Instructions

1. Cook grits according to package directions using water and milk or broth for extra creaminess. Stir often.
2. Once tender, stir in butter and optional cheese. Season with salt and pepper. Keep warm.
3. In a skillet, cook bacon or sausage until browned and crispy. Remove and set aside, leaving fat in the pan.
4. Add onion and bell pepper to skillet. Sauté until softened, then add garlic and cook for 30 seconds.
5. Add shrimp, season with Creole seasoning, salt, and pepper. Cook 2–3 minutes per side until pink and opaque.
6. Squeeze lemon juice over shrimp, add hot sauce if desired, and return bacon or sausage to skillet. Stir to combine.
7. Spoon grits into bowls, top with shrimp mixture, and garnish with green onions or parsley.
8. Serve immediately while hot and creamy.

Notes

• Stone-ground grits have the best flavor, but quick-cooking grits save time.
• Cook shrimp just until pink to avoid toughness.
• Separate shrimp and grits for storage to keep textures intact.
• Add cream, white wine, or shrimp stock to the pan for a richer sauce.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520
• Sugar: 6g
• Sodium: 1120mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 235mg