Cheesy Shrimp and Grits
by Sommer Collier — last updated on Apr 30, 2026 
As a Southern girl, I know a good plate of Shrimp and Grits when I see one, and this recipe is the real deal. I simmer creamy, cheesy grits and pile them high with plump shrimp, crispy bacon, and Cajun seasoning for that perfect mix of rich, smoky, and spicy flavor. It’s the kind of easy comfort food I never get tired of making.
As a longtime resident of the South, I can confidently say that we know good low-country cooking. And folks, this scrumptious cheesy shrimp and grits recipe is about as Southern as it gets! It features smooth stone-ground grits blended with melty cheese, then loaded with tender sautéed shrimp and crispy bacon. The result is a cozy, comforting dish with extra perky flavor and plenty of cheesy goodness in every bite! I also love to add a few generous dashes of cayenne pepper to really knock your socks off, but feel free to leave this out if you want more toned-down flavors. And while this cheesy main dish seems impressive and tastes restaurant-quality, this recipe is remarkably easy to make in only 30 minutes! It’s the ultimate cheese grits recipe base that is velvety rich and packed with unbelievable flavors.
Jill – ⭐⭐⭐⭐⭐ Utterly amazing. This is now the only S&G recipe I will make. It’s so easy and tastes fresh and comforting.
Table of Contents
Sommer’s Recipe Highlights
Impressive and Easy – I love the fact that this gorgeous plate of cheesy juicy shrimp and creamy ground corn is seriously easy to make. Even though it definitely looks restaurant-worthy, don’t be intimidated to try it. Like my roasted shrimp salad recipe, this is the perfect dish for both a busy weeknight, or serve it up as an entree for your next dinner party.
Southern Comfort – Every bite is bursting with the perfect combo of textures and flavors. From the creamy corn porridge to the plump sauteed shrimp, and that final fiery kick from the Cajun spices, this recipe is the ultimate Southern comfort food in a bowl.
Key Ingredients and Tips
- Grits – To make the heart of this dish, I always use stone-ground grits. I don’t like to use the quick cooking kind because the result isn’t as thick and creamy as I’d like. Take your time, and keep stirring!
- Shrimp – Whether I’m using large or jumbo shrimp, I always make sure that the shrimp is all peeled and deveined before I cook with it. Make sure to buy it raw so it absorbs all the flavors as it cooks.
- Butter – To get that rich and velvety texture, unsalted butter is a must! Plus, using unsalted butter in this dish lets you control the amount of overall salt.
- Fontina cheese – I love to use fontina cheese because it melts beautifully into the grits to get that delicious and creamy cheesy finish. You can also use shredded cheddar for a sharper taste, or smoked gouda is a nice option.
- Cayenne pepper – This is totally optional, but highly recommended if you’re like me and you love a spicy finish in every bite.
- Bacon – Crispy bacon pairs perfectly with the shrimp and grits because it adds a crunchy and smoky flavor. Plus, cooking the shrimp in the bacon drippings makes them taste even more delicious.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Make the grits – I start off this dish by boiling a couple of cups of water in a saucepan. Then, I add in the grits, a pinch of salt and pepper. I keep whisking the grits so they don’t clump up. Then, I lower the heat and let the grits cook until they soak up all of the water. I stir in the butter, fontina cheese, and a generous sprinkle of cayenne pepper. That’s it, now I set the creamy grits aside until I’m ready to use them.
Fry up the bacon – Next, I sautée the bacon in a saucepan until it’s crispy. This is where the kitchen fills up with all of those drool-worthy aromas… and where I start getting really hungry. When the bacon is cooked, I transfer it to a paper towel-lined plate, and I leave the drips in the pan.
Sautée the shrimp – To cook the shrimp, I season it with some more cayenne pepper, and I add it to the bacon grease-filled pan. The shrimp will soak up all of those yummy meaty flavors. I add in some garlic, parsley, and a squeeze of fresh lemon juice, and let it sizzle for another minute until the shrimp is done, but make sure not to cook it too long. (Shrimp should be C’s, not tight O’s.) Finally, I add the bacon bits back in.
Plate – To make the perfect plate for this dish, I add a generous heap of the cheesy grits and then top it with that juicy shrimp mixture, more bacon bits, and some chopped fresh parsley.
Recipe Variations
- Cheese – I love the meltiness and smooth flavor of fontina. However, I can’t find it at all grocery stores, so feel free to sub with white cheddar cheese, or gouda cheese.
- Without bacon – To make traditional low country shrimp and grits without bacon, you simply need to swap the bacon grease with cooking oil, like vegetable or avocado oil. You need only 1 tablespoon of oil to replace the grease.
- More meat – Need more meatiness? No problem! Sauté sliced andouille sausage before cooking the shrimp, then add it back to the pan along with the cooked shrimp.
- Not spicy – Take the heat down and make a mild version without cayenne pepper. They won’t exactly be Cajun shrimp and grits anymore, but you’ll still have a flavorful classic Southern dish!
- Spices – Instead of salt, pepper, and/or cayenne, consider seasoning the shrimp with other spices like blackened seasoning or our complete Cajun spice blend.
Serving Suggestions
This comforting bowl of cheesy goodness is seriously decadent and filling on its own. But if you’re serving this up for guests, I have a few great low-country sides that pair perfectly with this recipe. From hearty and fresh veggie recipes to cozy fried foods, and everything in between, there is no shortage of delicious dishes that pair well with this classic southern staple!
On the lighter side, we love vegetable dishes like:
For an even more comforting and decadent meal, try these sides:
- Southern fried okra
- Baked green tomatoes
- Southern sweet potato casserole
- Wilted lettuce
- Broccoli salad with bacon
And as someone who absolutely loves spiciness, it’s always a good idea to have a bottle of hot sauce on the table whenever Southern food is served!
Storing
This dish is definitely best enjoyed freshly made. Like many seafood recipes, you really can’t help but overcook the shrimp when they’re reheated.
That being said, you certainly can keep leftovers for up to 3 days in an airtight container in the fridge. Reheat the cheese grits separately from the shrimp.
Frequently Asked Questions
I recommend cooking grits in water, so you can bring them to a boil and then simmer while they soak up the moisture. Boiling milk is never really a great idea, as it can easily burn and even curdle on occasion.
Our favorite is fontina cheese, as it melts very well and has a great mild, nutty flavor. However, cheddar, Monterey jack, pepper jack, and gouda are all good additions.
For grits that are toothsome, tender yet creamy, you want to be sure the water comes to a full boil before adding the grits and reducing back to a low simmer. Then stir in the dairy after they are done cooking… The fat from the butter and cheese will mess with the texture if added to the grits while they’re cooking. Stirring them in after the grit cook melts everything together beautifully.
More Classic Southern Recipes
Cheesy Shrimp and Grits
Video
Ingredients
For the Grits –
- 1 cup stone-ground grits
- 4 cups water
- 3 tablespoons butter
- 2 cups shredded fontina cheese or white cheddar
- Cayenne pepper
For the Shrimp –
- 1 pound shrimp peeled and deveined
- ½ pound bacon chopped
- ½ lemon juiced
- 1 tablespoon chopped parsley
- ¾ cup chopped green onions
- 1 clove garlic minced
- Salt and pepper
Instructions
- First, make the cheesy grits: In a medium saucepan, bring 4 cups of water to a boil. Add the grits, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk well to avoid clumping. Reduce the heat to low and cook until the water is absorbed, 10-12 minutes. Remove from heat and stir in the butter, cheese, and 2-3 dashes of cayenne pepper. Cover until ready to serve.
- Next, cook the shrimp: In a large skillet, fry the bacon over medium-high heat. When crisp, remove the bacon with a slotted spoon and place on a paper towel to drain.
- Add the shrimp and another dash of cayenne pepper to the bacon grease. Sauté for 2 minutes. Add the onions, garlic, parsley, and lemon juice. Cook 1 minute, then toss and remove from the heat. Add the cooked bacon back to the skillet. (No need to salt the shrimp, since it’s going into bacon grease.)
- Divide the grits onto plates and top with the shrimp mixture and bacon pieces.
Utterly amazing. This is now the only S&G recipe I will make. It’s so easy and tastes fresh and comforting.
Absolutely delicious! I did have to use quick grits because I got out my stone ground grits and they were moldy…..I was really disappointed, but it turned out super yummy anyway. 😋
OMG! Thank you
I can’t get enough of this cheesy shrimp and grits! The combination of creamy, buttery grits with the savory shrimp is simply divine. It’s easy to make and tastes like restaurant-quality comfort food!
Hands down, the best shrimp and grits I’ve ever made! The grits were velvety smooth with just the right amount of cheese, and the shrimp were juicy and delicious.
This cheesy shrimp and grits recipe was absolutely perfect! The grits were creamy and flavorful, and the shrimp were perfectly seasoned. It was a huge hit with my family!