Creamy Lowcountry Shrimp and Grits

Shrimp and grits have a special place in Southern cooking, and this version brings all that Lowcountry charm to your table. Creamy, buttery grits serve as the comforting base, while plump shrimp get cooked with smoky bacon, garlic, and a rich sauce that ties everything together. The result is a dish that feels both homey and restaurant-worthy, perfect for slow weekends or when you want to share a little Southern comfort with friends.

I find this recipe warm and inviting, with every bite giving you layers of flavor. The creamy grits soak up just enough of the sauce without losing their smooth texture, while the shrimp stay tender and juicy. Bacon adds a depth that balances the sweetness of the shrimp, and a touch of spice wakes up the whole dish. Cooking this feels like blending tradition with comfort in the most satisfying way.

Why You’ll Love This Recipe

This shrimp and grits dish combines the heart of Southern food with a creamy, comforting twist.

Rich and Creamy Base: The grits turn silky with butter and cream, making every spoonful smooth and flavorful.

Perfectly Cooked Shrimp: Lightly seasoned shrimp give a sweet, fresh bite that pairs beautifully with the grits.

Savory Bacon Goodness: Crisp bacon pieces add smoky crunch and extra depth to the sauce.

Bold Flavor Balance: Garlic, onions, and spices come together to create a layered taste without being heavy.

Adaptable Dish: Works for breakfast, brunch, or dinner depending on how you serve it.

Crowd-Pleasing Comfort: Families and guests alike love the mix of creamy and savory.

A Touch of Tradition: Brings Southern Lowcountry cooking right into your kitchen.

I often like to adjust the spice level to match the mood. A little extra cayenne makes it bolder, while a squeeze of lemon brightens the dish in a refreshing way. Each batch feels customizable, and that’s part of the joy.

Save

Ingredients

For the Grits:

• 1 cup stone-ground grits
  
• 4 cups chicken broth (or water for a lighter taste)
  
• 1 cup whole milk
  
• 3 tablespoons butter
  
• ½ cup heavy cream
  
• 1 cup sharp cheddar cheese, shredded
  
• Salt and black pepper, to taste
  

For the Shrimp Mixture:

• 1 pound large shrimp, peeled and deveined
  
• 4 slices thick-cut bacon, chopped
  
• 1 medium onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 bell pepper, diced
  
• 2 tablespoons butter
  
• 1 tablespoon olive oil
  
• ½ teaspoon smoked paprika
  
• ¼ teaspoon cayenne pepper (optional, for heat)
  
• Juice of half a lemon
  
• 2 tablespoons chopped fresh parsley
  

Save

Step-by-Step Instructions

1. Prepare the Grits

In a medium saucepan, bring chicken broth and milk to a gentle boil. Slowly whisk in the grits to prevent lumps, then reduce heat to low. Let them cook slowly, stirring often, until thick and creamy, about 20–25 minutes. Stir in butter, cream, and cheddar cheese until smooth. Season with salt and pepper. Keep warm over very low heat.

2. Cook the Bacon

In a large skillet, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving a little bacon fat in the pan. This adds smoky flavor to the shrimp.

3. Sauté the Vegetables

Add onion and bell pepper to the skillet with the bacon drippings. Cook until softened, then stir in garlic. Let everything cook for another minute until fragrant, creating the base of the sauce.

4. Cook the Shrimp

Add olive oil and butter to the skillet. Season shrimp with smoked paprika, cayenne, salt, and pepper, then place them in the pan. Cook about 2 minutes per side until they just turn pink. Squeeze in lemon juice and stir everything together.

5. Assemble the Dish

Spoon a generous portion of creamy grits into each bowl. Top with shrimp and vegetables, then scatter crispy bacon over the top. Finish with chopped parsley for freshness.

Tips & Variations

• Cheese Choices: Sharp cheddar works beautifully, but try Parmesan or Gouda for a twist.
  
• Spice Adjustments: Use more cayenne or a dash of hot sauce if you like extra heat.
  
• Protein Switch: Swap shrimp for scallops or even crab for another seafood variation.
  
• Vegetarian Option: Skip the shrimp and bacon, and top the grits with sautéed mushrooms and spinach.
  
• Make Ahead: Grits can be cooked ahead of time; just reheat gently with a splash of broth or cream.
  
• Lemon Boost: Add a little lemon zest for brightness that lifts the sauce.
  

I sometimes stir in roasted tomatoes when I want extra sweetness and depth. It gives a pop of color and makes the dish even heartier.

Serving Suggestions

This dish shines on its own, but it pairs wonderfully with other Southern classics. A simple green salad with tangy vinaigrette keeps things balanced. Fresh cornbread on the side adds a nice rustic touch. For brunch, I like to serve it with fresh fruit and sweet tea for a true Southern spread.

When hosting friends, I often make a big batch and serve it family-style, letting everyone scoop their own. It always turns into a lively meal that feels both casual and special at the same time.

Frequently Asked Questions

Can I use instant grits?

Stone-ground grits bring the best texture and flavor, but if you’re short on time, quick-cooking grits work fine. Just adjust the liquid amounts.

What kind of shrimp works best?

Large or jumbo shrimp hold up well in this dish. Fresh shrimp are ideal, but frozen and thawed shrimp also work nicely.

How do I keep grits creamy?

Stir often and keep the heat low. Adding butter and cream at the end helps lock in a smooth texture.

Can I make this spicier?

Yes, add more cayenne or toss in a chopped jalapeño with the vegetables for an extra kick.

How long do leftovers last?

Shrimp and grits taste best fresh, but leftovers can be stored in the fridge for 2 days. Reheat grits gently with a splash of broth or milk.

Final Thoughts

Creamy Lowcountry Shrimp and Grits feels like a dish that comforts while also impressing. The creamy grits and tender shrimp bring the perfect balance of rich and fresh. It’s a recipe that tells a story of tradition, flavor, and home-cooked warmth.

Each time I make it, the kitchen fills with smells of bacon, garlic, and spice, which makes it hard not to sneak a taste before serving. It’s one of those meals that lingers with you long after the last bite.