Easy Cheesy Shrimp and Grits

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Some recipes just feel like home, and cheesy shrimp and grits is one of those for us.

My husband and I both grew up in Florida, so seafood and Southern comfort food are written into who we are. I first started making this dish years ago during the cooler months, and it’s stuck with us through every move since. It’s one of those meals that follows a family around and shows up on the table whenever we need a little comfort. These days it’s an especially big favorite of my youngest daughter and my husband. The two of them will happily request it any night of the week, and watching them dig in is half the reason I love making it.

It’s creamy, cheesy, a little smoky from the bacon and paprika, and it comes together faster than you’d think. Whether it’s a cozy weeknight dinner or a weekend treat, this one delivers every single time.

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Why You’ll Love This Recipe

• It’s pure comfort food. Creamy, cheesy grits topped with smoky, seasoned shrimp. It doesn’t get cozier.
• It comes together fast. On the table in about 30 minutes, start to finish.
• It’s a crowd-pleaser. A guaranteed hit with the whole family (mine request it constantly).
• It feels special but isn’t fussy. Restaurant-worthy flavor with simple, approachable steps.
• It’s endlessly adaptable. Adjust the spice, the cheese, or the add-ins to make it yours.

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Ingredient Notes

Grits — Quick-cooking grits make this weeknight-friendly. For an even richer texture, stone-ground grits are wonderful if you have the extra time.

Chicken broth & milk — Cooking the grits in broth and milk instead of water is the secret to deep, savory, creamy flavor. Don’t skip it.

Cheddar cheese — Sharp cheddar brings the most flavor. Freshly shredded melts the smoothest.

Shrimp — Medium shrimp, peeled and deveined. Fresh or frozen (thawed) both work; just pat them dry before cooking.

Bacon — Adds smoky depth and a little crunch. The rendered bacon flavor carries through the whole dish.

Garlic, smoked paprika, chili powder — The seasoning trio that gives the shrimp its warm, smoky, slightly spicy kick.

Green onions — Optional, but a fresh, bright finish on top.

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How to Make Cheesy Shrimp and Grits

1. Cook the grits. Bring chicken broth, butter, and milk to a boil over medium-high heat. Stir in the grits, then cook, stirring occasionally, for 5–7 minutes until thickened.
2. Make them cheesy. Once the grits are thick, stir in the shredded cheddar and minced garlic. Mix well until the cheese is fully melted and smooth. Cover and set aside.
3. Cook the bacon. While the grits cook, fry the chopped bacon in a large nonstick skillet over medium-high heat for about 3 minutes, until crisp. Remove and set aside, leaving a little of the drippings in the pan.
4. Cook the shrimp. Add the shrimp to the same pan over medium-high heat and cook about 3 minutes, until almost pink, stirring occasionally. Season with smoked paprika, chili powder, salt, and pepper, and cook 3 minutes more until pink and cooked through.
5. Assemble. Spoon the cheesy grits into bowls. Top with the shrimp, crumbled bacon, and green onions if using.
6. Serve immediately and enjoy while it’s warm and creamy.

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Tips for the Best Shrimp and Grits

• Cook grits in broth and milk, not water. This is the single biggest flavor upgrade.
• Don’t overcook the shrimp. They’re done the moment they turn pink and curl into a loose “C.” Overcooked shrimp get rubbery.
• Use the bacon drippings. Cooking the shrimp in the same pan picks up all that smoky flavor.
• Shred your own cheese. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
• Serve right away. Grits thicken as they sit, so this dish is best enjoyed fresh and hot.

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Variations to Try

• Add more heat: A pinch of cayenne, a dash of hot sauce, or diced jalapeño.
• Switch the cheese: Pepper jack for a kick, gouda for smokiness, or Parmesan for a sharper bite.
• Add veggies: Sautéed bell peppers, onions, or spinach stirred into the shrimp.
• Make it saucier: Add a splash of broth or a squeeze of lemon to the shrimp for a light pan sauce.
• Cajun style: Swap in Cajun or Creole seasoning on the shrimp for a New Orleans twist.

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What to Serve With Shrimp and Grits

This dish is satisfying on its own, but it pairs nicely with:

• A crisp green salad
• Roasted or sautéed greens (collards are a Southern classic)
• Crusty bread to soak up every bit
• Roasted asparagus or green beans

For more cozy meals, browse my Dinner recipes.

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Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the grits and shrimp together or separate, either works.

Reheating: Grits thicken in the fridge, so reheat gently on the stove or in the microwave with a splash of milk or broth, stirring until creamy again.

Make-ahead note: This dish is best fresh, but you can cook the bacon and prep (peel/devein) the shrimp ahead to make dinnertime quick.

Freezing: I don’t recommend freezing. Cooked grits and shrimp both change texture once thawed. This one’s best enjoyed fresh.

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Frequently Asked Questions

Can I use instant or stone-ground grits? Quick-cooking grits are easiest for a weeknight. Stone-ground give a richer texture but take longer; just follow the package timing and add more liquid as needed.

Can I use frozen shrimp? Yes, just thaw completely and pat dry before cooking so they sear instead of steam.

What kind of cheese is best? Sharp cheddar is the classic choice, but pepper jack, gouda, or a blend all work beautifully. Shred it yourself for the smoothest melt.

How do I keep grits from getting clumpy? Stir occasionally as they cook, and serve right away. To reheat, add a splash of milk or broth and stir until creamy.

Is this spicy? It has a gentle warmth from the paprika and chili powder. Adjust up with cayenne or down by reducing the chili powder to suit your family.