Cheesy shrimp and grits are a cozy Southern classic with rich, creamy grits and buttery, lemon-garlic shrimp.

Overhead view of a bowl of cheesy shrimp and grits with bacon and green onions. Surrounding it are a skillet with saucy shrimp, a bowl of cheesy grits, a plate of cooked shrimp, fresh green onions, and a plate of bacon, all arranged on a marble surface.

There’s something deeply comforting about a bowl of cheesy shrimp and grits. For me, it’s the kind of dish that feels like home—simple ingredients, bold flavors, and a creamy base that hugs every bite.

This version leans into all the best parts of Southern grits and shrimp. Quick-cooking cheesy grits come together in minutes, topped with tender shrimp, crisp bacon, and a buttery, garlicky sauce you’ll want to spoon over everything.

If you’ve never made shrimp on grits before, don’t worry. This recipe is super beginner-friendly, but it’s also got enough depth and flavor to satisfy seasoned home cooks too.

Saucy, seasoned shrimp resting on creamy yellow grits, with visible pieces of green onion and bacon.

Whether you’re making this for a weekend brunch or a weeknight dinner, this easy shrimp and grits recipe brings big flavor without a lot of fuss.

Why you’ll love this recipe

Quick-cooking grits = dinner in under 30 minutes.
Creamy, cheesy grits with a touch of garlic.
Smoky bacon and lemony butter sauce for tons of flavor.
One pan for the shrimp and sauce—less mess.
Easy to customize with your favorite cheeses or spice level.

Cheesy Grits and Shrimp Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead view of various labeled ingredients for cheesy shrimp and grits arranged on a marble surface. Items include raw shrimp, chicken broth, quick grits, cheddar cheese, heavy cream, lemon juice, flour, hot sauce, butter, honey, garlic, scallions, bacon, clam juice, and seasonings in wooden spoons: salt, garlic powder, pepper, and paprika.

Quick Grits: Make sure they cook in 5–6 minutes. Regular or stone-ground grits won’t work the same way unless adjusted. I used yellow but white corn grits can also be used.
Cheese: Sharp cheddar is classic.
Shrimp: Use raw, peeled, deveined, tail-off shrimp. If frozen, thaw by placing in a strainer, running cold water over shrimp for about 5 minutes, then allowing to drain for 3 minutes.
Clam Juice: Adds a savory depth to the butter sauce—find it near the canned seafood.
Heavy Cream: Makes grits ultra-creamy. Sub with milk or half-and-half + butter if needed.

How to Make Shrimp and Grits

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Cook the grits: Simmer quick grits in a mix of chicken broth and water with garlic powder. Stir in cream and cheese at the end.

Side-by-side images showing cheesy grits in a saucepan before and after mixing.

Cook the bacon: In a large skillet, cook thick-cut bacon over medium-high heat until crispy. Crumble and set aside. Leave enough drippings in the pan to cook the shrimp.

Prepare the shrimp: Pat the shrimp dry to remove any excess moisture. Then toss shrimp in flour, paprika, oregano, and salt. Sear in bacon grease over medium heat for just a couple minutes until pink and cooked through.

Two images of shrimp in a white skillet. The left image shows raw, seasoned shrimp arranged in a single layer. The right image shows the shrimp fully cooked with a golden-orange color.

Make the butter sauce: Sauté garlic and green onions in butter, whisk in flour, then add clam juice. Finish with honey, lemon juice, and hot sauce.

A pair of images showing a white skillet during the process of making sauce. The left image shows garlic and chopped scallions sautéing in orange-colored liquid, and the right image shows the mixture thickened into a more uniform orange sauce.

Combine: Toss shrimp in the sauce or spoon the sauce over shrimp.

Close-up of cooked seasoned shrimp coated in a creamy orange sauce.

Pro Tip:

a helpful tip can go here under any step of the recipe

Storage

Shrimp and cheesy grits are best served fresh, but leftovers hold up surprisingly well.

Refrigerate: Store in airtight containers for up to 5 days.
Reheat grits: Gently warm in a pot over low heat, adding a splash of cream or water until smooth.
Reheat shrimp: Use a hot skillet for just a minute or two to keep them from overcooking.

Freezing is not recommended for this dish, as the texture of the grits and shrimp can suffer.

Tips for the Best Shrimp & Grits

Use quick grits—not instant or stone-ground unless adjusting cook time.
Dry shrimp well before seasoning.
Cook shrimp quickly—just until they’re pink and opaque.
Add hot sauce to taste—start small and build from there.
Have everything prepped—this recipe moves fast once you start.

A spoon drizzles buttery sauce over a serving of shrimp on a bed of cheesy grits, garnished with bacon and green onions.

Serving Suggestions

A crisp Olive Garden-style salad adds a fresh contrast. For something warm and savory, serve with Garlic Drop Biscuits—perfect for soaking up that buttery shrimp sauce.

You can also round out this classic southern dish with roasted okra, sautéed greens, or cornbread muffins. For a brunch twist, add a poached egg on top and serve with sweet tea or lemonade.

Additions and variations

Switch up the cheese: For a spicy kick, try pepper jack. For a smoky flavor, try smoked gouda. For more depth of flavor, substitute some of the cheddar cheese with freshly shredded parmesan or asiago.
Spicy version: Use pepper jack cheese and plenty of hot sauce.
Stone-ground grits: To substitute stone-ground grits for quick grits, increase the water by 1-2 cups and cook for a longer time. Follow the directions on the packaging. Once cooked, proceed with the recipe and add the cream and cheese.