Shrimp and Grits Recipe

5 from 2 votes

Shrimp and Grits is the ultimate comfort meal! Buttery, cheesy grits are served with pan-seared Cajun shrimp. This easy weeknight dinner takes just 30 minutes or less from start to finish and always yields filling, flavorful, and downright delicious results.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Difficulty: Medium

Servings: bowls

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

2 cups low-sodium chicken broth
2 cups water
½ tsp kosher salt
1 cup corn grits
4 tbsp unsalted butter ½ stick, cut into 4 pieces
1 cup shredded cheddar cheese cream cheese or Parmesan also work
½ tsp ground black pepper
6 slices bacon cut into lardons
1 lb. large shrimp peeled and deveined
2 tsp Cajun seasoning
2 cloves garlic minced
2 tbsp sliced scallion greens plus more for garnish
lemon wedges for serving

Instructions

In a large pot, bring the chicken broth, water, and salt to a boil. Whisk in the grits, reduce the heat to a simmer, and cook, stirring often, until the grits have absorbed the liquid and are tender, about 10-12 minutes.
2 cups low-sodium chicken broth, 2 cups water, ½ tsp kosher salt, 1 cup corn grits
Stir in the butter, cheddar, and black pepper. Set aside.
4 tbsp unsalted butter, 1 cup shredded cheddar cheese, ½ tsp ground black pepper
In a large cast iron skillet, cook the bacon over medium-high heat until crisp. Turn off the heat, remove with a slotted spoon and set aside. Reserve 2 tablespoons of the bacon grease in the pan and discard the rest.
6 slices bacon
Pat the shrimp dry with a paper towel. Toss with the cajun seasoning.
1 lb. large shrimp, 2 tsp Cajun seasoning
Return the pan to medium-high heat, add in the shrimp, and garlic. Cook, about 1-2 minutes per side until the shrimp is pink.
2 cloves garlic
Remove from the heat, stir in the bacon, scallions, and a squeeze of lemon. Serve over the grits and enjoy!
2 tbsp sliced scallion greens, lemon wedges

Video

Nutrition