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+ servings
Bowl of shrimp and grits

Shrimp and Grits

Delicious, creamy, and rich, these are the best shrimp and grits I've ever eaten. Pretty sure I landed my husband with this recipe!

Course Main Course
Cuisine American
Keyword family-friendly, gluten free, southern
Servings 4 servings
Calories 784 kcal
Author Cheryl Malik


  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • 5-6 slices bacon
  • 1 cup green onions sliced, divided
  • 8 ounces mushrooms sliced
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons lemon juice freshly squeezed
  • 1/2 cup half-and-half or heavy cream
  • 1/2 cup chicken broth
  • 1/8 teaspoon cayenne plus more to taste
  • salt
  • pepper
  • 1 cup grits stoneground or quick
  • water for grits, per package instructions
  • 2 cups sharp white cheddar cheese shredded
  • 3 tablespoons butter


  1. If you are making stoneground grits, go ahead and make them now. Bring water to a boil in a pot, then add salt and pepper, then grits. Cook until water is absorbed, about 20 to 25 minutes. Remove from heat. Stir in butter and cheese. If you are making quick grits, wait until after step 3 to make.

  2. Fry the bacon in a large skillet until browned. Remove with a slotted spoon when cooked. Don't drain grease.

  3. Rinse shrimp, pat dry, and toss in a bowl with one tablespoon olive oil. Add shrimp to the skillet in a single layer and sprinkle with salt and pepper. Cook for about 2-3 minutes, turning halfway in between until just turning pink on both sides. Transfer to a bowl and set to the side. If making quick grits, make them now. When they’ve finished cooking according to package instructions, stir in butter and shredded cheese.

  4. Turn heat to medium-high and add sliced mushrooms. Fry in the bacon grease for about four minutes, or until cooked well, but not overcooked. Remove with a slotted spoon. Add the chopped garlic to the skillet and sauté for one minute. Add 1/2 cup of the green onions and sauté very briefly. Add lemon juice, wine, chicken broth, and half-and-half or cream. Bring to a boil then reduce heat to a low simmer. Season with salt, pepper, and cayenne. Add shrimp, mushrooms, and other 1/2 cup of green onions. Heat through.

  5. Spoon grits into individual bowls and ladle shrimp and sauce over. Serve immediately.

Recipe Notes

  • Mushrooms: Optional but highly recommended
  • Cook shrimp in oven: Can roast at 400º F for 5 minutes. Do not overcook.
Nutrition Facts
Shrimp and Grits
Amount Per Serving
Calories 784 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 24g150%
Cholesterol 397mg132%
Sodium 1617mg70%
Potassium 577mg16%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 3g3%
Protein 48g96%
Vitamin A 1294IU26%
Vitamin C 16mg19%
Calcium 627mg63%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.