There’s something utterly comforting about a dish that’s rich, flavorful, and downright satisfying, and my Creamy Shrimp and Grits Recipe hits all those notes perfectly. It’s that cozy blend of cheesy, buttery grits with tender shrimp that I find myself craving on chilly nights or whenever I want a hearty meal that feels like a warm hug.

A close view of a black pan filled with cooked shrimp that are orange with white accents, showing a slightly curled shape. The shrimp are coated in a light brown sauce and sprinkled with small green herb pieces. A wedge of lemon with a bright yellow peel and pale yellow inside rests on the left side of the pan. A wooden spatula touches the shrimp on the right side, mixing them gently. The pan sits on a white marbled surface. 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

This Creamy Shrimp and Grits Recipe is a staple I return to because it’s both elegantly Southern and incredibly approachable. The balance between creamy, cheesy grits and the smoky, spiced shrimp creates a harmony that feels fancy yet homey—perfect for impressing guests or simply treating yourself.

Rich and Creamy Texture: The blend of sharp cheddar, butter, and heavy cream gives the grits that irresistible silky mouthfeel.
Flavor-Packed Shrimp: Bacon, smoked paprika, and a touch of cayenne give the shrimp a smoky, slightly spicy kick that wakes up your taste buds.
Simple Ingredients, Big Taste: You don’t need a long list of fancy products—just good basics prepared thoughtfully.
Quick to Make: From start to finish, it’s about 35 minutes, meaning you can have a gourmet meal on your table with minimal fuss.

Ingredients & Why They Work

I love how the ingredients in this Creamy Shrimp and Grits Recipe come together to create layers of flavor while keeping the cooking process straightforward. Using chicken broth instead of water for the grits adds depth right away, and the mix of smoked paprika and thyme alongside lemon juice brightens up the shrimp beautifully.

Flat lay of peeled and deveined large raw shrimp, four slices of chopped raw bacon, a small white bowl of stone-ground grits, a small white bowl of light golden chicken broth, a small white bowl of heavy cream, a small white bowl of freshly grated sharp cheddar cheese, two whole brown garlic cloves, a small white bowl of bright yellow butter cubes, a small white bowl of fresh lemon juice, one small whole white onion, a small white bowl of chopped fresh green parsley, a small white bowl of smoked paprika powder, a small white bowl of cayenne pepper powder, a small white bowl of dried thyme leaves, a small white bowl of salt, a small white bowl of garlic powder, placed 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: Adds a savory base to the grits and shrimp sauce, making both richer than using plain water.
Stone-ground grits: These take longer to cook but give you the most satisfying texture—creamy yet with a slight bite.
Sharp cheddar cheese: Freshly shredded melts smoothly into the grits, adding tangy creaminess.
Heavy cream: Boosts the richness and helps create that famously creamy grit consistency.
Bacon: Brings a smoky crunch that contrasts perfectly with the soft grits and tender shrimp.
Large shrimp: Peeled and deveined, they cook quickly and soak up all the flavors in the pan.
Smoked paprika & cayenne pepper: These spices give the shrimp a warm, smoky heat that’s just the right amount if you choose to include cayenne.
Lemon juice: Brightens the flavors, balancing out the richness.
Fresh parsley: Adds a fresh herbal note finishing the dish beautifully.
Onion and garlic: Build the flavor base for the shrimp topping, soft and fragrant.

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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 often tweak this Creamy Shrimp and Grits Recipe depending on what mood I’m in or what’s in my pantry. Don’t be afraid to add your own flair—it’s all about making this comfort food combo fit your taste perfectly.

Variation: I sometimes swap out sharp cheddar for pepper jack cheese when I want a little extra kick and creaminess.
For spice lovers: Up the cayenne or add a dash of hot sauce to the shrimp mixture for an extra fiery bite.
Healthier option: Use half-and-half instead of heavy cream or reduce the butter to lighten up the grits.
Make it veggie-friendly: Skip the bacon and shrimp, and sauté mushrooms and bell peppers with similar spices for a hearty vegetarian twist.

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

A beige bowl holds a creamy, pale yellow base layer that looks smooth and soft. On top, there is a layer of cooked shrimp that are light orange with white parts, mixed with small chunks of reddish-brown bacon. Fresh green parsley is sprinkled over the shrimp and bacon. A thin lemon slice with a bright yellow color and small green parsley pieces sits on the edge of the bowl. A gold spoon rests in the bowl on the right side, partly submerged in the creamy base and shrimp mixture. The bowl sits on a white marbled surface with green herbs and a blue cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Grits to Creamy Perfection

I start by bringing chicken broth to a boil—trust me, this is a game changer versus water. Stir in the stone-ground grits and salt, then lower the heat. Cover and let them cook gently for about 20 minutes. It helps to stir occasionally so they don’t stick, but don’t fuss too much or you’ll lose that creamy texture we want. Once tender, fold in garlic powder, heavy cream, sharp cheddar, and butter until everything melts into a luscious, creamy base. Keep them warm while you move on to the shrimp.

Step 2: Crisp Up the Bacon

In a large skillet, cook the chopped bacon over medium heat until it's crispy and golden. Use a slotted spoon to remove it and set aside, but don’t pour off that bacon fat—that’s liquid gold for building flavor in this dish.

Step 3: Build Flavor with Onions and Spices

Add diced onion to the bacon fat and sauté it until soft and fragrant, about 3-4 minutes. Then stir in minced garlic, smoked paprika, cayenne (if you want heat), and dried thyme. This short step of cooking the spices releases their aromas and infuses the whole dish beautifully—don’t rush it, just 30 seconds is enough.

Step 4: Cook the Shrimp and Make the Sauce

Next, nestle those peeled shrimp into the skillet, cooking them 2-3 minutes per side until they’re pink and opaque. Quick tip: don’t walk away because overcooked shrimp get rubbery fast! Pour in chicken broth and lemon juice to deglaze the pan, scraping up those flavorful browned bits. Simmer for a couple minutes until the sauce thickens slightly—it turns this from simple shrimp into something truly special.

Step 5: Plate and Garnish Like a Pro

Spoon your creamy grits into shallow bowls or plates, then top with the saucy shrimp mixture. Sprinkle the reserved crispy bacon and fresh chopped parsley on top for contrast and freshness. You’re ready to dig in!

Top Tip

Through many attempts, I’ve found that nailing the texture of the grits and not overcooking the shrimp are the two keys to wow-worthy Creamy Shrimp and Grits. These tips helped me get there every time.

Use stone-ground grits: They take patience, but yield a texture you can’t beat. Instant grits just don’t have the same creamy body.
Don’t skip the bacon fat: Cook your onions and spices in it for that deep, smoky flavor that sets this dish apart.
Watch your shrimp closely: They cook super fast and can turn rubbery when overdone. Take them off the heat as soon as they’re pink and slightly firm.
Deglaze the pan: That splash of chicken broth and lemon juice to lift the brown bits adds a sauce that really pulls everything together.

How to Serve Creamy Shrimp and Grits Recipe

Creamy Shrimp and Grits - Serving Suggestion

Garnishes

I always crown this dish with crispy bacon bits and freshly chopped parsley—the crunch and fresh flavor elevate every bite. Sometimes I'll add a few thinly sliced green onions or a sprinkle of extra sharp cheddar for a cheesy finish. A little lemon wedge on the side also adds a zesty brightness if you want to squeeze some fresh citrus over your plate.

Side Dishes

This Creamy Shrimp and Grits Recipe shines on its own but pairs beautifully with simple sides like sautéed green beans, a crisp mixed green salad, or even roasted asparagus. I love adding some buttery dinner rolls to soak up any extra sauce, too—it turns the meal into a complete comfort feast.

Creative Ways to Present

For special occasions, I’ve served this recipe in individual shallow ramekins, layering grits first then topping with shrimp and a sprinkle of bacon and parsley. It looks sophisticated but remains accessible. Another fun twist is to add a poached or fried egg on top to make it extra indulgent—perfect for brunch!

Make Ahead and Storage

Storing Leftovers

I usually store leftover grits and shrimp separately in airtight containers in the fridge. The grits will thicken quite a bit overnight, so keeping them separate makes reheating easier and more enjoyable.

Freezing

The grits freeze reasonably well when wrapped tightly, but the texture may change slightly once thawed. I prefer to freeze the shrimp and sauce mixture separately in a freezer-safe container to preserve their texture better. Just thaw in the fridge overnight before reheating.

Reheating

When reheating, gently warm the grits on the stove with a splash of chicken broth or cream, stirring until smooth and creamy again. For the shrimp, toss them in a skillet with a little butter over low heat just until warmed through—don’t overcook or they’ll get tough.

Frequently Asked Questions:

Can I make this Creamy Shrimp and Grits Recipe dairy-free?

Absolutely! Swap the heavy cream for coconut milk or a creamy plant-based milk, and use dairy-free cheese or skip it altogether. The dish will still be delicious and comforting.

What’s the best type of grits to use?

Stone-ground grits are the best choice for this recipe thanks to their texture and flavor. They do take longer to cook than quick or instant grits, but the payoff in creaminess and bite is well worth it.

How can I prevent shrimp from becoming rubbery?

The key is quick cooking over medium heat—about 2-3 minutes per side until they turn pink and opaque. Remove them promptly from the heat as they continue cooking slightly off the stove. If they curl tightly into an ‘O,’ they’ve probably been overcooked.

Can I prepare this recipe ahead of time for a dinner party?

You can definitely prepare parts ahead—cook the grits and shrimp separately and store them in the fridge. When your guests arrive, gently reheat and assemble just before serving to keep everything fresh and creamy.

Final Thoughts

This Creamy Shrimp and Grits Recipe is one of my all-time favorites because it’s the perfect balance of simple ingredients and bold, comforting flavors. It always draws a crowd when I make it and feels like the kind of meal I want to curl up with and savor slowly. I hope you’ll enjoy making and eating it as much as I do—consider it a warm Southern hug for your dinner table.