Making this bowl of Shrimp and Grits with smoky ultra-flavorful shrimp and rich cheesy grits is easy.

Shrimp and Grits

My Shrimp and Grits are topped with a mound of garlicky shrimp, smoky ham and caramelized peppers, on a rich flavorful bed of cheesy grits. With a few simple changes to pack in a bit more flavor, my take on this southern classic is still just as comforting, and yet it's impressive enough to wow guests at a brunch party.
Course Brunch
Cuisine American
Level Intermediate
Main Ingredient Dairy, Shellfish
Diet Gluten-Free, Low Sugar
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 878 kcal


marinate shrimp

  • 1 tablespoon olive oil
  • 14 grams garlic (2 large cloves, finely minced)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • ground black pepper (to taste)
  • 250 grams shrimp (peeled and deveined)

for grits

  • 1 1/2 cups chicken stock
  • 1 1/2 cup whole milk
  • 85 grams grits (~1/2 cup)
  • 80 grams white cheddar cheese (~1 cup)
  • 1 tablespoon cultured unsalted butter

for shrimp

  • 1 tablespoon olive oil
  • 70 grams Tasso ham (or bacon, cut into 1/4-inch cubes)
  • 90 grams onion (1/2 small onion, diced)
  • 65 grams red bell pepper (1/2 red bell pepper, diced)
  • 1/2 lemon (to taste)
  • Flat-leaf parsley
Metric - US Imperial


  1. Make the marinade for the shrimp by stirring together the olive oil, garlic, smoked paprika, salt and black pepper. Add the shrimp and toss to coat evenly.
    Marinate your shrimp with garlic and paprika for the best shrimp and grits.
  2. To make the grits, add the chicken stock and milk to a pot and bring to a boil. Add the grits, turn down the heat to low and cook for 15-20 minutes, stirring regularly to keep the grits from burning. If the grits get too thick, add a little more milk to maintain a thick porridge consistency.
    Using milk and chicken stock makes for flavorful creamy grits.
  3. When the grits are thick and creamy add the cheese in a few batches and stir well until the cheese is fully incorporated.
    Add cheese to your grits at the very end for delicious shrimp and grits.
  4. Add the butter to the grits and and stir until the butter is melted.
    A pat of butter added to grits at the end makes them ultra-creamy.
  5. Heat a frying pan over medium heat until hot. Add the olive oil and ham(or bacon) and fry until it starts to brown.
    Start your shrimp off with some bacon or tasso ham
  6. Add the onions and bell peppers and saute until the onions are soft and translucent.
    Add onions and red bell peppers for shrimp and grits with tons of flavor.
  7. Add the marinated shrimp along with any remaining marinade in the bowl to the pan and fry the shrimp, tossing regularly until the shrimp is just cooked through. Be careful not to overcook your shrimp, or it will get tough.
    Finally add the shrimp and stir-fry until they're just cooked through.
  8. Drizzle the shrimp with lemon juice to taste and then add the parsley. Serve the shrimp over the grits with your favorite hot sauce.

    Finish the shrimp with a splash of lemon juice and sprinkle of parsley.
Nutrition Facts
Shrimp and Grits
Amount Per Serving
Calories 878 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 18g113%
Cholesterol 412mg137%
Sodium 2278mg99%
Potassium 944mg27%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 16g18%
Protein 57g114%
Vitamin A 2475IU50%
Vitamin C 66.4mg80%
Calcium 712mg71%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.