Creamy Shrimp and Grits Recipe with Garlic Butter Sauce

This Creamy Shrimp and Grits recipe delivers a rich New Orleans–style meal that’s simple to prepare and full of flavor. Ready in 30 minutes or less, it combines creamy, cheesy grits with a smoky bacon and lemony shrimp sauce for an impressive dinner or brunch.

Table of Contents

Kelley’s Tips

Before You Get Started

Use a whisk, not a spoon. When adding grits to boiling liquid, whisk constantly to prevent lumps and achieve a smooth, creamy texture.
Don’t overcook the shrimp. Shrimp cook quickly (3–4 minutes). Remove them as soon as they are pink and opaque to avoid a rubbery texture.
Serve the grits immediately. Assemble bowls while everything is hot so the cheese stays melty and the sauce remains fresh.

Ingredients

Milk – Whole milk keeps the grits rich and creamy.
Chicken broth – Adds flavor and thins the grits to a silky consistency.
Quick cooking grits – Finer texture and cooks faster. If using regular or old-fashioned grits, increase cooking time by 10–15 minutes.
Salt & pepper – To taste.
Unsalted butter – Adds richness; adjust salt separately.
Sharp cheddar cheese – Melts into the grits for bold flavor.
Bacon – Provides smokiness; reserve the bacon grease for cooking the shrimp.
Shrimp – Medium or large, deveined. Leave the tail on for presentation or remove it if preferred. Defrost under cold running water if needed.
Cajun seasoning – Use homemade or store-bought.
Garlic – Minced, about 2 cloves.
White wine – Use a drinking-quality wine for best flavor; substitute chicken broth if you prefer.
Lemon juice – Brightens and balances the richness.
Green onions – For garnish and a fresh bite.
Hot sauce – Optional, to finish.

Variations to Try

Turn up the heat: Add diced jalapeño, red pepper flakes, or cayenne to the bacon sauce.
Cheese-free grits: Skip the cheddar and add extra butter or milk for creaminess.
Extra protein: Stir in sliced smoked sausage or turkey sausage.
Different cheeses: Try pepper jack, gouda, or white cheddar alone or blended.
More vegetables: Add shallots, diced onion, bell peppers, or mushrooms to the sauce.
Swap bacon: Use diced pancetta for a richer pork flavor.

How to Make Creamy Shrimp and Grits

Cook the grits: Bring milk and chicken broth to a boil. Slowly whisk in grits and cook over medium heat about 4–5 minutes, stirring until thickened.
Add seasoning, butter, and cheese: Remove from heat and stir in salt, pepper, 2 tbsp butter, and shredded cheddar until smooth. Keep warm on low, adding a splash of milk or broth if they thicken too much.

Grits with butter and cheese in a saucepan with a whisk.

Cook the bacon: Fry bacon in a large skillet until crispy. Transfer to a paper towel-lined plate, then crumble. Keep the bacon grease in the pan.
Cook the shrimp: Add 1 tbsp butter to the same pan over medium-high heat. Add shrimp, sprinkle with Cajun seasoning, and sauté 3–4 minutes until opaque. Add garlic and cook another minute.

Deglaze the pan: Remove shrimp to a plate, add the wine to the skillet, and scrape up browned bits to capture flavor.
Finish the sauce: Stir in lemon juice, then return the shrimp and crumbled bacon to the pan to warm through and combine.

Garnish and serve: Spoon grits into bowls, top with the shrimp and bacon sauce, and drizzle with pan juices. Finish with green onions and hot sauce if desired.

Pro tip: Grits thicken as they rest. If they become too thick, add extra milk or broth and stir until smooth before serving.

Serving Suggestions

Garlic Cheese Biscuits (Red Lobster Copycat!)
Roasted Asparagus with Garlic Breadcrumbs
Berry Spinach Salad with Berry Balsamic Vinaigrette
Strawberry Spinach Salad with Creamy Poppyseed Dressing
5 Ingredient Drop Biscuits

Frequently Asked Questions

What’s the Difference Between Grits and Polenta?

They are very similar: both come from ground corn. In the U.S. South it’s known as grits, often made from hominy, while polenta is the Italian version, typically from flint corn. If you can’t find grits or polenta, look for stone-ground cornmeal—both will work well in this dish.

How do you store leftover shrimp and grits?

To store: Cool completely and keep grits and shrimp in separate airtight containers. Grits last 4–5 days in the fridge; shrimp up to 2 days.
To freeze: Freezing cooked shrimp can alter texture. If needed, freeze the sauce without shrimp or freeze the sauce and add fresh-cooked shrimp later. Avoid freezing grits if possible; make them fresh when serving.
To reheat: Thaw frozen sauce in the fridge overnight, warm in a saucepan, then add thawed shrimp and cook 3–4 minutes until pink. Reheat grits gently with a splash of milk or broth. For refrigerated leftovers, reheat in the microwave 1–2 minutes, stirring to restore creaminess.

More Recipes To Try

Huevos Rancheros
Cilantro Lime Shrimp and Rice
Cajun Chicken Pasta Bake
Kung Pao Shrimp
Hoisin Glazed Salmon and Veggies in Foil
20-Minute Teriyaki Shrimp

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How To Make the Best Homemade Shrimp and Grits

Recipe

Creamy Shrimp & Grits

4.50 from 8 votes

This Creamy Shrimp and Grits recipe is impressive yet simple, ready in 30 minutes and perfect for a cozy New Orleans–style meal at home.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves 4

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Ingredients

Creamy Grits

2 cups milk
2 cups chicken broth
1 cup quick cooking grits
1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
2 tbsp unsalted butter
1 cup shredded sharp cheddar cheese

Shrimp and bacon sauce

4 slices bacon
1 tbsp unsalted butter
20 medium shrimp (12 ounces), deveined and shells removed except for the tail
1 tsp Cajun seasoning
2 cloves garlic, minced
1/4 cup white wine
1/2 lemon, juiced
green onions for garnish, if desired
hot sauce for serving, if desired

Instructions

Bring the milk and chicken broth to a boil. Slowly add in grits while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
Remove from heat and add salt, pepper, 2 tbsp butter, and cheese. Whisk until smooth and lump-free. Keep on low heat until ready to serve; stir in milk or broth if grits thicken.
Meanwhile, cook bacon in a large skillet until golden and crispy. Transfer to paper towels, then crumble. Keep the bacon grease in the pan.
Add 1 tbsp butter to the skillet. Over medium-high heat, cook shrimp seasoned with Cajun seasoning until opaque, 3–4 minutes. Add garlic and cook 1 more minute.
Remove shrimp and set aside. Add wine to the pan and scrape up browned bits to deglaze.
Stir in lemon juice, then return shrimp and crumbled bacon to the pan to combine and warm through.
To serve, spoon grits into bowls, top with the shrimp mixture, and drizzle with pan juices. Garnish with green onions and hot sauce if desired.