Creamy Shrimp and Grits Casserole
This baked shrimp and grits casserole layers creamy, cheesy grits with garlicky, smoky shrimp for an easy make-ahead brunch or dinner the whole table will love.
A Southern Classic, Baked to Perfection
There is something about the combination of creamy grits and garlicky shrimp that feels like a warm hug on a plate. This shrimp and grits casserole takes everything you love about the stovetop classic and turns it into an easy, make-ahead bake that is perfect for brunch shrimp and grits gatherings, lazy Sunday dinners, or even a festive holiday spread. Instead of standing over the stove plating individual bowls, you layer creamy cheddar grits with a smoky, buttery shrimp topping and let the oven do the rest.
If you have ever searched for an oven baked shrimp and grits casserole recipe, this is the one to bookmark. It has all the soul of a Southern Living style shrimp and grits dressing, but in a fuss-free casserole format that feeds a crowd.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan keeps the grits from scorching, and good stone-ground grits give you that authentic, creamy Southern texture that instant grits just cannot match.
Why This Baked Shrimp and Grits Casserole Works
The magic of this baked shrimp and grits recipe is in the layering. The grits are cooked low and slow on the stovetop first, enriched with milk, butter, and sharp cheddar, so they are already luscious before they even hit the oven. Then a quick skillet of bacon, peppers, garlic, and cajun-spiced shrimp gets spooned right on top. A final blanket of cheese melts into everything as it bakes, creating little golden, bubbly edges that are almost impossible to resist.
- Creamy, cheesy grits base that holds its shape when sliced
- Smoky bacon and butter-kissed shrimp for bold Southern flavor
- One dish, minimal cleanup, and a make-ahead option for busy mornings
Chef's Tip: Whisk your grits constantly for the first few minutes after adding them to the liquid. This prevents lumps and gives you that silky, restaurant-quality texture.
Tips for the Best Shrimp and Grits Casserole
A few small details separate a good casserole from a great one. First, always temper your eggs before stirring them into hot grits, this keeps the texture creamy instead of scrambled. Second, do not overcook the shrimp in the skillet since they will continue cooking slightly in the oven. Pull them off the heat the moment they turn pink and curl into a loose C shape.
This recipe also works beautifully as a shrimp and grits breakfast casserole. Simply assemble it the night before, cover, and refrigerate, then pop it in the oven the next morning while you get the rest of brunch ready.
Ready to make it? Here is the full step-by-step recipe:
Creamy Shrimp and Grits Casserole
This baked shrimp and grits casserole layers creamy, cheesy grits with garlicky, smoky shrimp for an easy make-ahead brunch or dinner the whole table will love.
Ingredients
- 2 cups stone-ground grits, not instant
- 4 cups chicken broth, low sodium
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded, divided
- 4 tbsp unsalted butter, divided
- 2 large eggs, lightly beaten, tempered
- 1 1/2 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 4 green onions, sliced, plus more for garnish
- 1 tsp smoked paprika
- 1 tsp cajun seasoning, adjust to taste
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Preheat the oven to 350 degrees F (175 degrees C) and butter a 9x13-inch baking dish.
In a large saucepan, bring the chicken broth and milk to a gentle boil. Slowly whisk in the grits, reduce heat to low, and cook, stirring often, for 20 to 25 minutes until thick and creamy.
Remove grits from heat and stir in 2 tablespoons butter and 1.5 cups of the cheddar cheese until melted and smooth.
Temper the beaten eggs by whisking in a few spoonfuls of hot grits, then stir the egg mixture back into the pot. Season with salt and pepper.
Pour the grits into the prepared baking dish and spread evenly.
In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add the remaining 2 tablespoons butter to the skillet along with the bell pepper. Cook for 3 to 4 minutes until softened.
Add the garlic, smoked paprika, and cajun seasoning, and cook for 30 seconds until fragrant.
Add the shrimp and cook for 2 to 3 minutes per side until just pink and opaque. Stir in the lemon juice and green onions, then remove from heat.
Spoon the shrimp mixture evenly over the grits, then scatter the crispy bacon and remaining cheddar cheese on top.
Bake uncovered for 20 to 25 minutes until bubbly and lightly golden at the edges.
Let the casserole rest for 5 minutes, garnish with extra green onions, and serve warm.
Equipment
- 9x13-inch baking dish
- Large saucepan
- Large skillet
- Whisk
- Slotted spoon
Notes
Serving and Storing Your Casserole
Serve this casserole hot from the oven with a sprinkle of fresh green onions and a few dashes of hot sauce on the side. It pairs wonderfully with a simple green salad, buttery biscuits, or roasted tomatoes for a true Southern spread.
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave, or warm the whole dish in a low oven with a splash of milk stirred into the grits to bring back that creamy consistency.
Variations to Try
- Swap in andouille sausage for a smokier, spicier twist
- Add a layer of sauteed spinach or corn for extra texture
- Top with crushed cornbread crumbs before baking for a crispy crust
However you serve it, this creamy, cheesy, shrimp-loaded casserole is bound to become a regular on your table.
