This Creole Shrimp and Grits recipe is Southern comfort food at its best. Creamy, savory grits topped with smoky bacon, tender shrimp and a velvety Creole-infused sauce — perfect for brunch, lunch or dinner when you want something satisfying and flavorful.
Creamy grits with cheddar, rich butter and crisp bacon combine with shrimp seasoned in Creole spices to create a dish that’s indulgent and comforting. It’s a beloved Southern classic that’s surprisingly simple to make at home.
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What makes this recipe so yummy
The combination of smoky bacon, well-seasoned shrimp and a creamy sauce spooned over sharp cheddar grits is what elevates this dish. The bacon fat flavors the sauce, the lemon adds brightness, and the cream and butter finish the pan sauce with a silky texture.
This is an approachable recipe: the techniques are straightforward, the flavors are layered, and the result tastes like something you’d get at a Southern table.
Groceries you’ll need: Ingredients
See recipe card for quantities and full ingredient list.
Shrimp and Grits Recipe Instructions
This overview summarizes the steps — detailed directions are in the recipe card below.
Hint: Choose a good-quality bacon — it makes a big difference. If your bacon is very thick, use fewer slices. The bacon flavor is central to this dish.
Recipe variations and substitute ideas
- Seasonings – Use store-bought Cajun or a favorite seasoning blend if you don’t have Creole seasoning.
- Cheese – Cheddar works wonderfully in the grits, but you can swap in Gruyère or another melting cheese to suit your taste.
- Shrimp – Any size will work; adjust cooking time accordingly.
- Heat – Add cayenne, red pepper flakes or hot sauce for a spicier result.
- Mushrooms – Sliced mushrooms can be added with the onions for an earthy twist.
- Kid-friendly – Finely chop the onions so they blend into the sauce and omit green onions on top if serving to picky eaters.
- No cheese – Plain grits are traditional too and pair nicely with the rich shrimp sauce.
- Lemon – A squeeze of lemon brightens the sauce.
- Sausage – Add andouille or another smoked sausage for more depth and spice.
- Worcestershire or tomato paste – A small splash adds umami or tomato complexity if desired.
- Extra cream – Heavy cream increases richness and yields a silkier sauce.
- Shrimp stock – Simmer shells with aromatics for a homemade stock to deepen seafood flavor.
Other shrimp recipes I think you’ll love
- Garlicky Shrimp Alfredo Bake
- Smoked Bacon Wrapped Shrimp
- Texas Roadhouse Grilled Shrimp Recipe
- Boom Boom Shrimp
- Shrimp Etouffee
- Shrimp Boil Foil Packets
- Butterfly Shrimp Recipe
How to store leftovers
Shrimp are best eaten fresh; reheating can dry them out. If you do store leftovers, refrigerate in an airtight container and reheat gently over low heat, adding a splash of cream or broth to restore moisture. Consume within 1–2 days for best quality.
Mel’s kitchen notes
If you’re short on time, buy peeled and deveined shrimp to shave off prep time. Also, using good-quality bacon elevates the overall flavor.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has been featured on national and regional outlets.
If you try this Creole Shrimp and Grits recipe, please leave a comment to share how it turned out — feedback from readers is always welcome.
Creole Shrimp and Grits
Video
Ingredients
- 2 Cups Quick Cooking Grits
- 8 Cups Water
- ¼ teaspoon Salt
- 2 Cups Cheddar Cheese
- 8 Slices Bacon chopped (6 if thick)
- 3 Pounds Large Shrimp peeled and deveined
- 1 Tablespoon Creole Seasoning
- 1 Cup Yellow Onions
- 4 Cloves Garlic minced
- 3 Tablespoons All Purpose Flour
- 2 Cups Chicken Broth low sodium
- 4 Each Green Onions chopped
- 1 Tablespoon Fresh Parsley chopped
- ¼ Cup Unsalted Butter
- 1 Cup Heavy Whipping Cream
- 1 Each Lemon juiced
Instructions
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Bring water to a boil, stir in grits and salt, cover and simmer on low for 5 minutes.
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After simmering, stir in grated cheddar and ¼ cup butter until melted and combined. Cover and set aside.
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Cook bacon in a skillet until crispy, remove and reserve the grease in the pan.
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Season shrimp with Creole seasoning and cook in the bacon grease about 3 minutes per side. Remove and set aside.
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Sauté onions in the pan until soft, then add garlic and cook another 2 minutes.
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Stir in flour and cook about 2 minutes, stirring constantly.
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Gradually whisk in chicken broth and lemon juice until smooth and slightly thickened.
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Add parsley and green onions, stirring to combine.
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Return bacon and shrimp to the skillet, stir briefly, then add the heavy cream. Simmer until warmed through.
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Taste and adjust seasoning — add more Creole seasoning if you prefer more heat.
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Serve the shrimp and sauce over a bed of cheesy grits and enjoy immediately.
Notes
Buying peeled and deveined shrimp saves prep time.
Good-quality bacon boosts flavor significantly.
Nutrition
Original Publish Date: September 19, 2020