Indulge in the flavors of the South with our delectable Carolina Shrimp and Grits recipe. Savory shrimp and creamy grits come together for a truly satisfying dish. Delight your tastebuds!
Table of contents
Southern Shrimp and Grits
Whether you chow down on it after waking up or for a hearty lunch, this Carolina Shrimp and Grits is a feast all day! It’s a delicious and traditional meal of seafood and sausage on a rich bed of grits, and you seafood lovers out there are sure to adore it.
Shrimp and grits is a southern US dish from the coastal Carolinas that you’ll find yourself craving at just about every meal!
For those who may not have been there, the coastal Carolinas are a long stretch of land that a lot of people proudly call the “grit belt.” This area is where countless grit recipes come from, and I mean COUNTLESS, y’all. Southern shrimp and grits are just another recipe from the region, although a very special one!
It’s a dish usually served for breakfast, but most restaurants (and moms!) will happily keep it on all day for fanatical seafood lovers. Think of seasoned shrimp and creamy grits combined with spicy pork sausage, bacon, peppers, and other savory goodness. That’s your Carolina shrimp and grits.
You might also hear this recipe called “Charleston shrimp and grits” since it seems to have been first written down more than 70 years ago in the 1950 edition of the Charleston Receipts cookbook. No matter what name you give it, it’s a satisfying way to start your day, or end it! Enjoy!
Shrimp and Grits: Ingredients & Equipment
To make the best Shrimp and Grits recipe, you will need …
Ingredients
For the grits
- chicken broth and salt – the base “broth” of your grits.
- coarsely ground grits – grits are made from ground corn. Coarsely-ground grits provide a thicker texture!
- cheddar cheese and half-and-half – combined, these two ingredients create a creamy (and delicious) bowl of grits.
For the shrimp mixture
- uncooked shrimp – peeled and deveined.
- salt, cayenne pepper – your shrimp seasonings, since you don’t want plain old shrimp, right?!
- lemon – juiced. You’ll add this to your uncooked shrimp and let it marinate.
- andouille sausage – cut into 1/4-inch slices. This spicy pork sausage originates in Cajun cuisine, and it’s my new favorite thing, honestly!!
- bacon, red/green/yellow bell pepper, chopped onion, garlic – add-ins to your shrimp mixture for additional flavor. The bacon grease especially provides a lot of extra savoriness to the dish.
- butter, and all-purpose flour – these two ingredients make a “roux” or thickener. You’ll combine this with the broth and Worcestershire sauce.
- Worcestershire sauce and chicken broth – these two ingredients, combined with the above roux, make a perfect sauce to cook with your shrimp and grits.
Equipment
- heavy saucepan – to make your grits.
- large skillet – for cooking your sausage, bacon, etc.
- small saucepan – this is to make your roux towards the end of the recipe.
How to make the best Shrimp and Grits
For the grits
Bring to a boil. Bring the broth and salt to a boil in a heavy saucepan over medium-high heat.
Add grits and half-and-half, then cook until thickened and tender. Whisk the grits into the boiling broth, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender.
Stir in the cheese. Mix the cheese into the grits; stir until the cheese is melted and the grits are creamy and light yellow.
Set aside while preparing the shrimp. Set aside and keep warm.
For the shrimp
Marinate the shrimp. Season the shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate until needed.
Cook the sausage. Place the sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove the sausage from the skillet.
Cook the bacon. Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer the bacon to paper towels to drain, leaving the bacon drippings in the pan. Chop or crumble the bacon when cool enough to handle.
Cook the veggies. Meanwhile, add the bell peppers, onion, and garlic to the bacon drippings; cook and stir until the onion is translucent, about 8-10 minutes.
Combine the ingredients. Stir the cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set it aside.
Prepare the roux. In a small saucepan over medium heat, melt the butter. Whisk in the flour, stirring to create a smooth roux. Turn the heat to low and cook, stirring constantly, until the mixture is medium brown in color.
Combine the ingredients and cook. Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
Serve. To serve, spoon some of the grits onto plates and serve the shrimp mixture over top.
Easy Shrimp and Grits: FAQs
I’ve found the best choice for coarse grits are stone-ground grits, which are made through stone milling. However, you can use different types of grits based on your preference or availability.
Yes, frozen shrimp can be used. Thaw them before cooking by placing them in the refrigerator overnight or using a quick thawing method like running cold water over them.
The seasoning can vary based on personal preference. Common seasonings include Old Bay, Cajun seasoning, garlic, paprika, salt, and pepper. Feel free to experiment with different combinations to achieve your desired flavor profile.
They can be enjoyed for breakfast, brunch, or dinner, depending on personal preference and regional customs. In the Southern United States, it is commonly served as a savory breakfast or brunch item, but it has also become popular as a dinner option.
While it is best to serve shrimp and grits immediately after cooking for optimal taste and texture, you can make components like the grits or pre-cook the shrimp ahead of time. Store them separately in airtight containers in the refrigerator and reheat gently before combining and serving.
It pairs well with a variety of side dishes, such as collard greens, sautéed vegetables, cornbread, hush puppies, or a fresh salad. Consider the balance of flavors and textures when selecting your sides to complement the rich and creamy shrimp and grits.
Other recipes you may enjoy
Carolina Shrimp and Grits
Equipment
Ingredients
For the grits
- 3 cups chicken broth
- 2 teaspoons salt
- 1 cup coarsely ground grits
- 2 cups half-and-half
- 1 cup shredded sharp Cheddar cheese
For the shrimp
- 2 pounds uncooked shrimp peeled and deveined
- salt to taste
- 1 pinch cayenne pepper or to taste
- 1 medium lemon juiced
- 1 pound andouille sausage cut into 1/4-inch slices
- 5 slices bacon
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
Instructions
For the grits
- Bring broth and salt to a boil in a heavy saucepan over medium-high heat.
- Whisk the grits into the boiling broth, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, about 15 to 20 minutes.
- Mix the cheese into the grits; stir until the cheese is melted and the grits are creamy and light yellow.
- Set aside and keep warm.
For the shrimp
- Season the shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate until needed.
- Place the sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove the sausage from the skillet.
- Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer the bacon to paper towels to drain, leaving the bacon drippings in the pan. Chop or crumble the bacon when cool enough to handle.
- Meanwhile, add the bell peppers, onion, and garlic to the bacon drippings; cook and stir until the onion is translucent, about 8-10 minutes.
- Stir the cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set it aside.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour, stirring to create a smooth roux. Turn the heat to low and cook, stirring constantly, until the mixture is medium brown in color, similar to beef gravy, 8 to 10 minutes. Watch carefully; the mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- To serve, spoon some of the grits onto plates and serve the shrimp mixture over top.
Notes
- Shrimp and grits can be enjoyed for breakfast, brunch, or dinner, depending on personal preference and regional customs. In the Southern United States, it is commonly served as a savory breakfast or brunch item, but it has also become popular as a dinner option.
- While it is best to serve shrimp and grits immediately after cooking for optimal taste and texture, you can make components like the grits or pre-cook the shrimp ahead of time. Store them separately in airtight containers in the refrigerator and reheat gently before combining and serving.
- It is generally not recommended to freeze shrimp and grits, as the texture of both the shrimp and the grits may become compromised upon thawing and reheating. It is best to enjoy the dish fresh or refrigerate the leftovers for a day or two.
- If you enjoy a bit of heat, you can add spices like cayenne pepper, chili powder, or hot sauce to your shrimp seasoning or sauce. Adjust the amount of spice according to your desired level of heat. Remember to taste as you go to achieve your preferred level of spiciness.
- While shrimp is the most commonly used seafood in shrimp and grits, you can get creative and use other types of seafood as well. Crawfish, scallops, or even chunks of fish like catfish or tilapia can be delicious alternatives or additions to the dish. Adjust the cooking times accordingly to ensure proper doneness.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Easy recipe. Tastes great. The whole family loved it.