The Perfect Shrimp and Grits

Shrimp and grits holds a special place in my kitchen, especially when I want something that feels like a warm hug on a plate. I’ve been perfecting this recipe for years, and it never fails to bring everyone to the table.

The creamy texture of stone-ground grits paired with perfectly seasoned shrimp creates something truly special. You’ll taste layers of flavor in every single bite.

Why this Shrimp and Grits always gets requests from family

The secret lies in building flavor from the ground up. I make my own seafood stock using those shrimp shells that most people throw away.

This creates an incredibly rich base that transforms ordinary grits into something extraordinary. The shrimp and grits becomes a complete meal that satisfies in ways store-bought stock simply can’t match.

You’ll find yourself making this again and again, especially when you see how the vegetables add texture and depth to every spoonful.

It pairs beautifully with dishes like my ultimate creamy pumpkin pasta bake for a Southern-inspired feast, or alongside pumpkin baked ziti with sausage for a hearty family dinner.

What you will need to make this Shrimp and Grits

For the Stock and Grits:

• Shells from 1 pound large shrimp (save these when you peel!)
• 2 tablespoons turkey bacon, diced.
• 3 green onions, white parts only (keep the green tops for garnish)
• 6 cups water
• 1 cup stone-ground grits (never instant—trust me on this)
• 4 tablespoons unsalted butter, divided
• 1½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper

For the Shrimp:

• 3 ounces turkey bacon, diced
• 6 tablespoons unsalted butter
• 1 small onion, finely diced (about ¾ cup)
• ½ cup celery, diced small
• ½ cup green bell pepper, diced small
• 3 garlic cloves, minced
• 1½ tablespoons all-purpose flour
• 1½ teaspoons Creole seasoning (no-salt variety)
• 1½ cups reserved stock
• 1 pound large shrimp, peeled and deveined
• 1 small Roma tomato, diced
• ½ teaspoon kosher salt
• Reserved green onion tops, thinly sliced

Note: I use turkey bacon instead of traditional pork options—it adds that smoky flavor.

My Method for Shrimp and Grits

1. Build your stock foundation (15 minutes): Combine shrimp shells, turkey bacon, and white parts of green onions with 6 cups water in a medium saucepan. Bring everything to a rolling boil, then reduce to a gentle simmer for 15 minutes. Your kitchen will start smelling amazing.
2. Strain and reserve (5 minutes): Pour the stock through a fine-mesh strainer into a heat-safe bowl, pressing the solids to extract every drop of flavor. Discard the solids and set aside 1½ cups of stock for your shrimp sauce. You’ll use the remaining 4 cups for the grits.
3. Cook the grits (15 minutes): Bring 4 cups of your homemade stock to a boil in the same saucepan. Slowly whisk in the grits, 2 tablespoons butter, salt, and pepper. Whisk constantly for the first 30 seconds to prevent lumps. Once it returns to a boil, reduce heat to low and cook for 15 minutes, whisking every few minutes. The grits should be creamy and smooth.
4. Finish the grits: Remove from heat and stir in the remaining 2 tablespoons butter. The grits will continue thickening as they cool, so don’t worry if they seem a bit loose.
5. Start the shrimp base (8 minutes): In a large skillet, cook the turkey bacon over medium heat until it renders its fat and gets lightly crispy, about 4 minutes. Remove 2 tablespoons and set aside for garnish. Add butter to the same skillet.
6. Build the vegetable base (7 minutes): Once the butter melts, add onion, celery, and bell pepper. Cook until the vegetables soften and just start getting golden edges, about 6-7 minutes. Add garlic and cook for another minute until fragrant.
7. Create the sauce (3 minutes): Whisk in flour and Creole seasoning, cooking for 1 minute to remove the raw flour taste. Slowly pour in the reserved 1½ cups stock while whisking constantly. Let this simmer vigorously, whisking as it thickens.
8. Cook the shrimp (6 minutes): Add the shrimp, diced tomatoes, and salt to the thickened sauce. Cook until shrimp turn from clear to pink and opaque, about 4 minutes, flipping them halfway through. The sauce should continue thickening during this time.
9. Serve immediately: Spoon the creamy grits into bowls and top with the shrimp and grits mixture. Garnish with sliced green onion tops and the reserved crispy turkey bacon.

I’d love for you to follow me on Pinterest where I share more comfort food recipes like this one. You’ll find plenty of inspiration for cozy meals that bring families together around the dinner table.

My kitchen secrets for getting this Shrimp and Grits just right

The stock makes all the difference, so don’t skip this step even if it feels like extra work. Those shrimp shells contain so much flavor that would otherwise go to waste.

Keep your grits moving during the first few minutes of cooking. This prevents them from clumping and ensures that silky texture you’re after.

Watch your shrimp carefully—they cook faster than you think. Overcooked shrimp becomes rubbery, and nobody wants that in their shrimp and grits.

When I usually serve my Shrimp and Grits

This has become my go-to weekend brunch dish when I want to impress without spending all morning in the kitchen. The rich, creamy texture makes it perfect for those lazy Saturday mornings when you want something substantial.

I also love making this for weeknight dinners when I need comfort food that feels special. It’s hearty enough to satisfy everyone, yet elegant enough for when company drops by unexpectedly

The Perfect Shrimp and Grits

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• Author: Amelia Bryan
• Total Time: 65 minutes
• Yield: 5

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Description

Creamy stone-ground grits cooked in homemade seafood stock, topped with perfectly seasoned shrimp and grits in a rich, vegetable-studded sauce.

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Ingredients

For the Stock and Grits:

• Shells from 1 pound large shrimp
• 2 tablespoons turkey bacon, diced
• 3 green onions, white parts only
• 6 cups water
• 1 cup stone-ground grits
• 4 tablespoons unsalted butter, divided
• 1½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper

For the Shrimp:

 

• 3 ounces turkey bacon, diced
• 6 tablespoons unsalted butter
• 1 small onion, finely diced
• ½ cup celery, diced small
• ½ cup green bell pepper, diced small
• 3 garlic cloves, minced
• 1½ tablespoons all-purpose flour
• 1½ teaspoons Creole seasoning (no-salt)
• 1½ cups reserved stock
• 1 pound large shrimp, peeled and deveined
• 1 small Roma tomato, diced
• ½ teaspoon kosher salt
• Reserved green onion tops, sliced

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Instructions

1. Combine shrimp shells, turkey bacon, and green onion whites with water in a medium saucepan. Bring to boil, then simmer 15 minutes.
2. Strain stock, pressing solids to extract liquid. Reserve 1½ cups for shrimp sauce; use remaining 4 cups for grits.
3. Bring 4 cups stock to boil. Whisk in grits, 2 tablespoons butter, salt, and pepper. Reduce heat to low and cook 15 minutes, whisking occasionally.
4. Remove grits from heat and stir in remaining 2 tablespoons butter.
5. Cook turkey bacon in large skillet over medium heat until crispy, 4 minutes. Reserve 2 tablespoons; add butter to skillet.
6. Add onion, celery, and bell pepper to skillet. Cook until softened, 6-7 minutes. Add garlic; cook 1 minute.
7. Whisk in flour and Creole seasoning; cook 1 minute. Slowly add reserved stock while whisking. Simmer until thickened.
8. Add shrimp, tomatoes, and salt. Cook until shrimp are opaque, 4 minutes, flipping halfway through.
9. Serve shrimp mixture over grits. Garnish with green onion tops and reserved turkey bacon.

Notes

Turkey bacon provides smoky flavor. Don’t skip making the stock, it transforms ordinary grits into something extraordinary.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Can I make the stock ahead of time?

Absolutely! I often make a big batch of shrimp stock and freeze it in portions. It keeps for up to 3 months in the freezer and makes this recipe even quicker on busy nights.

Just thaw what you need and proceed with the recipe.

What if my grits turn out lumpy?

If you end up with lumps, don’t panic. You can whisk vigorously or even use an immersion blender to smooth them out. Next time, add the grits more slowly while whisking constantly.

How do I store leftovers?

I keep the grits and shrimp mixture separate in the refrigerator for up to 3 days. When reheating the grits, add a splash of milk or stock to restore their creamy texture.

Reheat the shrimp gently to avoid overcooking.

Can I substitute the turkey bacon?

Of course! You could use chicken sausage, or simply add a bit of smoked paprika to the vegetables for that smoky flavor.

The key is building layers of taste throughout the dish.