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This shrimp and grits recipe balances creamy cheddar grits with Cajun shrimp, smoky bacon, and a garlicky white wine butter sauce. It’s a Southern staple that works for brunch, dinner or anytime you want a little bit of comfort with a spicy edge.
If you love the taste of southern food, check out my Southern Fried Cabbage and Peach Sweet Tea recipes.
Creamy Shrimp & Grits
Shrimp and grits is one of those recipes that lives in my bones. I’ve made it a dozen different ways, depending on what I have in the fridge, how spicy I’m feeling, or how bougie I want to get. But this is the version I keep coming back to.
It starts with rich, creamy cheddar grits (none of that watery nonsense), then gets hit with smoky bacon, sautéed jalapeños, and Cajun-seasoned shrimp cooked in a white wine butter sauce that’s got just enough heat to make your lips tingle. It’s comforting in that “first bite makes your shoulders drop” kind of way.
This dish feels like a brunch flex or a date night at home, but it’s also just a solid go to when I want real food that hits every note, creamy, savory, spicy, and a little luxurious. You don’t need a cast iron skillet from your great aunt or a fancy culinary degree. Just follow the flavor, and let the grits do what they came to do.
Ingredients Breakdown
For the Grits:
- Chicken broth – Adds savory depth that water just can’t deliver.
- Half and half – Makes the grits extra creamy and rich.
- Paprika & garlic powder – Build a little flavor into the base.
- Salt & pepper – Essential seasoning, taste as you go.
- 5-minute grits – Quick but still delicious—just stir and give them love.
- Butter – For richness and that glossy finish.
- Cheddar cheese – Melts into the grits and makes them lusciously creamy.
For the Shrimp:
- Jumbo shrimp – Meaty, juicy, and perfect for soaking up the sauce.
- Cajun seasoning & paprika – Bring the heat and color to the shrimp.
- Bacon – Smoky, crispy, and adds fat for cooking.
- Butter (divided) – Helps cook the shrimp and builds the sauce.
- Jalapeños & garlic – Add flavor, spice, and a little bite.
- White wine – Brightens the sauce and cuts through the richness.
- Heavy cream – Rounds everything out and makes the sauce velvety.
Helpful tips for making shrimp & grits
Absolutely. Just follow the package instructions and adjust cooking time. Stone-ground will give you a coarser texture and deeper flavor. I personally love using instant grits because I don’t have time for all that! Haha.
I suggest using jumbo shrimp for shrimp and grits. They are the perfect size to get sweet, succulent, and plump shrimp in every bite.
Chicken broth with a splash of lemon juice works well if you want to skip the wine. Just know the flavor will be slightly different but still delicious, though.
It has a little kick from the Cajun seasoning and jalapeños, but you can easily tone it down by using less or omitting the peppers altogether.
Shrimp and Grits Recipe
Ingredients
Grits:
- 4 c chicken broth
- ¼ c heavy cream
- ½ tsp paprika
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 c quick 5 minutes grits
- 1 tbsp butter
- 1/2 cup cheddar cheese, shredded
Shrimp:
- 1 lb jumbo shrimp , cleaned, deveined, tail removed
- 1 tsp cajun seasoning
- ½ tsp paprika
- 3 slices bacon , chopped
- 2 tbsp butter , divided
- 2 jalapeno peppers , diced
- 2 tsp garlic, minced
- ¾ cup White wine
- 1/4 cup heavy cream
Instructions
Grits:
- To a saucepan or small pot add the chicken broth, half and half, paprika, garlic powder, salt and pepper. Bring to a boil then slowly add in the grits, stirring constantly.
- Once all of the grits are incorporated, cover and lower the heat to low. Cook for 5-7 minutes, stirring occasionally. You must stir occasionally so the grits don't get lumpy.
- When the grits are creamy and finished, stir in the butter and cheddar cheese until melted.
Shrimp:
- Season the shrimp with the cajun seasoning & paprika. Set aside.
- In a pan over medium high heat, cook the bacon until crispy and remove. Reserve 1 tbsp of the bacon drippings in the pan.
- Add half of the butter to the pan and once melted add the shrimp, cook for 2 minutes per side. Remove and set aside.
- To the same pan add the remaining butter and let it melt. Once the butter has melted, add in the jalapeño peppers and garlic. Cook this for a few minutes stirring frequently.
- Add the white wine to the pan and turn the heat to high, let the wine reduce by half.
- Add in the heavy cream and stir. Bring to a simmer and reduce the heat to medium. Stir occasionally and let the liquid reduce to half. Toss in the shrimp.
- Spoon some grits into a bowl and add the shrimp, sauce and bacon on top. Eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
