The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy garlic butter shrimp and crispy beef bacon, this Southern classic comes together in just 35 minutes for the ultimate comfort food dinner.
Why You Will Love This Shrimp and Grits Recipe
There is a reason shrimp and grits has earned its spot as one of the most beloved comfort food dinners in the South. Creamy, cheesy grits meet juicy, garlicky shrimp and smoky crisped beef bacon in a single bowl that feels both rustic and special enough for company. This is shrimp and grits with beef bacon done the right way, rich, savory, and ready in well under an hour.
Whether you are making shrimp over grits for a weeknight dinner or a lazy weekend brunch, this version leans into bold, smoky flavor thanks to the beef bacon and a bright finish from lemon juice and diced tomatoes. If you have ever wondered how to make shrimp and grits with beef bacon that tastes like it came from a Charleston kitchen, you are in the right place.
Before we get cooking, the right tools and a few good ingredients make a real difference here. A heavy bottomed saucepan keeps the grits from scorching, and a good cast iron or stainless skillet helps the shrimp and beef bacon develop that deep golden sear instead of steaming in their own juices.
What Goes Good With Shrimp and Grits
This dish is hearty enough to stand on its own, but a few sides round it out beautifully:
- A simple arugula salad with lemon vinaigrette to cut through the richness
- Buttery cornbread or biscuits for soaking up extra sauce
- Sauteed collard greens or green beans for a classic Southern plate
- A crisp white wine or sweet tea, depending on the time of day
Chef's Tip: Always salt your grits water generously and stir often while they cook. Grits scorch easily on the bottom of the pot, and a quick stir every minute or two keeps the texture silky instead of clumpy.
The Best Cheese for Shrimp and Grits
Sharp cheddar is the classic choice and what we use here, since it melts smoothly and adds a tangy depth that pairs perfectly with the shrimp. That said, feel free to experiment. A blend of cheddar and parmesan adds a nutty edge, while smoked gouda leans into the same smokiness the beef bacon brings to the dish. Whatever you choose, shred it fresh off the block rather than using pre-shredded bags, since fresh cheese melts far more evenly into the grits.
Shrimp and Grits with Tomatoes and Beef Bacon
What sets this recipe apart from a basic shrimp n' grits is the combination of diced tomatoes and rendered beef bacon fat in the shrimp pan. The tomatoes add a juicy, slightly acidic pop that balances the richness of the cheese and butter, while the beef bacon brings a deep, smoky, almost savory steak-like flavor that pork bacon simply cannot replicate. Cooking the shrimp directly in that flavorful fat means every bite of shrimp carries a hint of that smokiness through to the plate.
How to Make Shrimp and Grits With Beef Bacon, Step by Step
The method is simple. Cook your grits low and slow while you crisp the beef bacon, then sear the shrimp in the same pan so nothing goes to waste. Garlic, tomatoes, and a squeeze of lemon juice finish the shrimp with brightness, and a sprinkle of green onion on top adds the perfect fresh contrast to all that richness.
Ready to make it? Here is the full step-by-step recipe:
The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy garlic butter shrimp and crispy beef bacon, this Southern classic comes together in just 35 minutes for the ultimate comfort food dinner.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium preferred
- 2 cups whole milk, or half and half for extra richness
- 1 cup sharp cheddar cheese, freshly shredded
- 3 tbsp unsalted butter, divided
- 6 slices beef bacon, chopped, beef-based bacon alternative
- 1 lb large shrimp, peeled and deveined, tails on or off
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes, fresh, or canned and drained
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp smoked paprika
- 2 green onions, thinly sliced, for garnish
- 1 tsp salt and black pepper, to taste, combined
Instruction
Bring the chicken broth and milk to a gentle boil in a medium saucepan over medium-high heat.
Whisk in the grits, reduce heat to low, and cook for 15 to 20 minutes, stirring frequently, until thick and creamy.
Stir in the cheddar cheese and 2 tablespoons of butter until melted and smooth. Season with salt and pepper, then cover and keep warm.
While the grits cook, heat a large skillet over medium heat and cook the chopped beef bacon until crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Pat the shrimp dry and season with salt, pepper, and smoked paprika.
Add the remaining 1 tablespoon of butter to the skillet with the beef bacon fat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just opaque.
Add the minced garlic and diced tomatoes to the skillet and cook for 1 minute more, until fragrant.
Stir in the lemon juice and the crispy beef bacon, then remove from heat.
Spoon the warm cheesy grits into bowls, top generously with the shrimp mixture, and garnish with sliced green onions.
Serve immediately while hot.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
Serving, Storing, and Variations
Serve this shrimp and grits immediately, while the grits are hot and the shrimp are fresh off the skillet. It plates beautifully in shallow bowls, with the grits as the base and the shrimp, tomatoes, and beef bacon piled generously on top.
If you have leftovers, store the grits and shrimp in separate airtight containers in the fridge for up to two days. Reheat gently on the stovetop rather than the microwave whenever possible, since slow reheating helps the shrimp stay tender instead of turning rubbery.
Chef's Tip: If your grits seem too thick after chilling, that is completely normal. Grits firm up significantly in the fridge. Just whisk in a splash of warm milk or broth while reheating to bring them right back to that creamy, pourable texture.
For variations, try swapping the beef bacon for spicy andouille sausage, or add a pinch of cayenne to the shrimp for extra heat. However you make it, this shrimp and grits recipe is the kind of cozy, satisfying dinner that disappears fast at the table.
