Shrimp Cheddar Grits Classic

The first time I had shrimp and grits was at a tiny Charleston restaurant that smelled like butter and bay leaves. I watched the waiter set down this bowl of creamy golden goodness topped with perfectly pink shrimp, and I knew one bite would change everything about how I thought about Southern cooking.

My brother in law from Alabama taught me that stone ground grits make all the difference. We stood in his kitchen one Sunday morning while he stirred the pot, telling me stories about his grandmother who made grits every single morning of her life.

Ingredients

• Stone ground grits: These coarse ground corn kernels have way more texture and flavor than instant grits, and they absorb that cheddar flavor beautifully
• Sharp cheddar cheese: The extra sharpness cuts through the richness and gives the grits that tangy depth you want
• Large shrimp: Peeled and deveined saves time, and keeping them large means they stay juicy instead of drying out
• Smoked paprika: This adds this subtle smoky undertone that makes the shrimp taste like they came off a grill

Instructions

Get your grits going first:

Bring your water or broth to a bubbling boil, then slowly whisk in those grits like your life depends on it, turn the heat down to low, cover it up, and let it simmer while you stir occasionally until they are tender and thickened.

Make them creamy:

Stir in the butter and cheddar until everything melts together into this gorgeous smooth mixture, then keep it warm on low heat, giving it a stir now and then so a skin does not form.

Season the shrimp:

Pat those shrimp completely dry with paper towels, then toss them with the salt, pepper, smoked paprika, and cayenne so every bit is coated.

Sauté the aromatics:

Heat up the olive oil and butter in a big skillet until it is shimmering, toss in the minced shallot and garlic, and let them cook for just a minute until the whole kitchen smells amazing.

Cook the shrimp:

Lay those seasoned shrimp in the pan and let them sear for about 2 minutes per side until they turn pink and opaque, then squeeze in the lemon juice and scatter the parsley on top.

Put it all together:

Scoop a generous portion of those cheddar grits into each bowl, arrange the shrimp on top, spoon over that pan sauce, and finish with scallions if you are feeling fancy.

Save

This recipe became my go to for comfort food dinners after long weeks. Something about standing at the stove, stirring that pot of bubbling grits while the garlic sizzles in the background, just makes everything feel slower and better.

Making It Richer

Substituting half the water with whole milk or heavy cream transforms the grits into something almost dessert like in texture. I discovered this on a snowy evening when I wanted something extra comforting, and now it is how I make them every single time.

Adding Hearty Elements

Crumbling crispy bacon or slicing andouille sausage into the shrimp pan adds this smoky depth that takes the whole dish over the top. The rendered fat from the bacon coats the shrimp while the sausage releases its spices into the sauce.

Perfect Wine Pairings

A crisp white wine like Sauvignon Blanc cuts right through the richness of the cheddar and butter. Something chilled and bright keeps each bite feeling fresh instead of heavy.

• Chardonnay works beautifully if you prefer something with a bit more buttery notes
• A dry rosé adds a nice brightness without being too acidic
• Even a light pilsner can be refreshing alongside all that creaminess

Save

There is something so satisfying about a dish that feels fancy but comes from such humble ingredients. This is the kind of comfort food that makes people ask when you are making it again.

Recipe FAQs

→ What type of grits works best for this dish?

Stone-ground grits provide the best texture and flavor, ensuring a creamy, hearty base.

→ Can I use broth instead of water for cooking grits?

Yes, low-sodium chicken broth enhances the flavor of the grits without overpowering the dish.

→ How do I achieve perfectly cooked shrimp?

Sauté shrimp until pink and opaque, about 2–3 minutes per side, to retain tenderness and juiciness.

→ What can I add for extra depth in flavor?

Incorporating smoked paprika, cayenne, and fresh parsley adds layers of smoky, spicy, and herbal notes.

→ Are there any good garnishing options?

Thinly sliced scallions and extra shredded cheddar cheese complement the textures and flavors nicely.

→ Is this dish suitable for gluten-free diets?

Yes, it is gluten-free, but verify that any broth or cheese used does not contain hidden gluten.