Shrimp and Grits

There are about a million ways to make Shrimp and Grits, and honestly, I love them all. But this version is my go-to when I want something simple, satisfying, and just bold enough to keep things interesting. It combines creamy, buttery cheddar grits with Cajun-seasoned shrimp and a silky, spicy pan sauce made right in the same skillet. I’m talking about absolute perfection here. The result is a steamy bowl of creamy grits, spicy shrimp, and a whole lot of love! This recipe for shrimp and grits is Southern comfort food with attitude, and it all comes together in just 35 minutes.

Overhead view of a bowl of shrimp and grits.

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My Favorite Creamy Shrimp Grits

Grits are made from dried corn that’s ground into coarse grains, then simmered with liquid until soft and creamy, a little like a savory oatmeal. And like oats, there are several different types to choose from. I use old-fashioned grits here because they have more texture than instant grits but still cook quickly enough for an easy meal. They’re unapologetically old-school in the best way! Grits are often served for breakfast, but I’m just as happy eating them for brunch or dinner (especially when they’re loaded with butter and cheddar to make these cheesy grits and topped with plump, juicy, well-seasoned shrimp!)

I cook the shrimp as the grits simmer, so both parts of the meal are ready at about the same time. After coating the shrimp in bold Cajun seasoning, I quickly sear them until lightly golden, then remove them from the skillet so they stay tender and don’t overcook. That same skillet is where the sauce comes together. I sauté the onion and garlic in all those flavorful browned bits, sprinkle in a little flour, then add broth and milk to create a silky pan sauce that coats each shrimp. But I don’t stop there! I also stir in a splash of hot sauce because sometimes you need that fiery little spark. I know I do! 😉

Save time and money with frozen shrimp. I almost always use frozen, peeled, deveined, tail-off jumbo shrimp because they’re usually less expensive than fresh shrimp, and nearly all the prep work is done. All I have to do is thaw them! For the safest results, thaw frozen shrimp overnight in the refrigerator. When I forget to plan ahead, I place them under cold running water for about 10 minutes instead. Never thaw shrimp on the countertop, in the microwave, or under hot water.
Keep the grits smooth and creamy. Stir the grits well as you add them to the boiling liquid, then reduce the heat to low right away. Give them a good stir every few minutes as they cook, breaking up any lumps and scraping the bottom of the pot to prevent sticking. If they thicken too much before serving, stir in a splash of warm broth, milk, or water until they’re creamy again.
Dry the shrimp and use a hot skillet. I pat the shrimp really dry, so they get a good sear, then add them to the skillet once it’s hot, and the oil is shimmering.
Cook the shrimp in an even layer. Work in batches if needed so each shrimp has direct contact with the skillet. Sear for 1-2 minutes per side, until lightly golden and fully opaque, then remove them quickly so they don’t overcook when warmed in the sauce. You can adjust the heat or add a little more oil as you go if needed. The shrimp should reach an internal temperature of 145°F before serving.
Add more vegetables if you’d like. I kept this easy shrimp and grits recipe simple, but feel free to add a few extra veggies! Sliced bell peppers, mushrooms, tomatoes, or okra would all be delicious. Add them in with the onion and cook until tender before sprinkling in the flour. Juicier vegetables, like mushrooms or tomatoes, may need a few extra minutes so their excess moisture can cook away first.
Adjust the heat to your taste. If you don’t like it spicy, don’t worry! Just omit the hot sauce when making the sauce, and you’ll still have an amazing dish.

how to make Shrimp and Grits Step-by-Step Photos

The ingredients to make shrimp and grits with labels.

Gather all of your ingredients.

Grits being poured into water and chicken broth in a pan.

Cook the grits: Add 2 cups water, 2 cups chicken broth, ¼ tsp salt, and ¼ tsp pepper to a medium pot. Bring the liquid to a boil over medium-high heat.

Slowly stir in 1 cup old-fashioned grits, then immediately reduce the heat to low. Adding the grits gradually while stirring helps prevent lumps. Cover the pot and simmer the grits for 15-20 minutes, stirring occasionally and scraping along the bottom to prevent sticking. They’re ready when they’re creamy and tender. Taste a small spoonful to make sure there’s no hard or gritty center. If they become too thick, stir in a small splash of water or broth.

Shrimp on a paper towel with cajun seasoning.

Season the shrimp: While the grits simmer, pat 16 oz. jumbo shrimp (thawed), very dry with paper towels. Removing excess moisture helps them sear properly in the skillet. Sprinkle 1 Tbsp Creole or Cajun seasoning evenly over both sides and gently toss until well coated.

Cook the shrimp: Heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Once the skillet is hot and the oil is shimmering, arrange the shrimp in a single layer. Work in batches if your skillet isn’t big enough. Sear for 1-2 minutes per side, until lightly golden and fully opaque. Transfer them promptly to a clean plate so they don’t overcook when warmed in the sauce, then reduce the heat to medium.

Sauté the onion and garlic: Add 1 cup diced onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add 1 Tbsp minced garlic and cook for about 2 minutes, or just until fragrant. Keep an eye on the garlic so it doesn’t brown or burn.

Flour added to a skillet of sauteed onions.

Make the pan sauce: Sprinkle 2 Tbsp flour evenly over the onions and garlic. Stir continuously for 1 minute, until the vegetables are coated. Cooking the flour briefly gets rid of the raw flour taste and helps it thicken the sauce smoothly.

Chicken broth, milk, and hot sauce added to a skillet with onions.

Slowly pour in the remaining 1 cup chicken broth, stirring to prevent lumps. Add ¼ cup milk and 1 Tbsp hot sauce. Don’t worry about the brown bits on the bottom of the skillet. They’re called fond, and that’s flavor! Gently scrape them up as you stir so they become part of the sauce. Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring frequently, until it lightly coats the back of a spoon.

If it becomes too thick, add a small splash of broth or milk. Return the shrimp and any juices to the skillet and warm through briefly.

Shredded cheese and butter added to a pan of grits.

Finish the cheesy grits: Remove the grits from the heat. Stir in 2 Tbsp butter and 1 cup grated cheddar cheese until fully melted and smooth. The grits should be soft and creamy enough to spoon easily.

Garnish and serve: Divide the cheesy grits evenly between four bowls, about 1 cup per serving. Spoon the shrimp and plenty of the silky pan sauce over each portion, then garnish with 2 sliced green onions. Serve immediately, and enjoy!

Side view of a bowl of shrimp and grits.

Serving Suggestions

I like to get these Cajun shrimp and grits to the table straight away, when the grits are still soft and creamy and the shrimp are perfectly tender. A side of sautéed green beans or garlicky sautéed spinach keep things fresh and simple, while collard greens are a classic Southern side with plenty of savory flavor. Homemade cornbread and warm, fluffy biscuits are also traditional choices and perfect for scooping up every last bit of that silky pan sauce. I also love adding some stewed tomatoes and okra to my bowl. They bring a tangy tomatoey flavor that I think works especially well with the rich grits and bold Cajun seasoning.

Storage & Reheating

Shrimp and grits are definitely best served fresh, as the grits can firm up in storage. If you don’t need all four servings, you can adjust the number of servings in the recipe card above, and the ingredient amounts will update automatically. However, if you do have leftovers, don’t let them go to waste! Store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat the grits gently on the stovetop or in the microwave, stirring in a splash of milk, broth, or water until they’re creamy again. Give them a good mix while reheating to loosen them up. I’d warm the shrimp and sauce separately over low heat when possible, then spoon them over the grits. This helps prevent the shrimp from overcooking and becoming tough.

If the grits have completely solidified, I like to slice them up and pan fry them in some butter to make grit cakes. Yum!!

Freezing

Freeze the grits and the shrimp (with sauce) in separate freezer-safe containers for up to 2-3 months. Thaw both in the refrigerator overnight, then reheat them separately so you can loosen the grits with extra liquid without overcooking the shrimp. The sauce may separate after freezing and thawing, so stir the shrimp and sauce while reheating to help it recombine.

Shrimp and Grits – Budget Bytes