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The grits turn creamy while the shrimp sauce comes together in the skillet, and that contrast is what makes this bowl work: soft cheddar grits underneath, pink shrimp and a savory, lemony sauce on top. I like that the bacon, onion, and garlic build a lot of flavor without asking for a separate sauce pan. The finished sauce slips into the grits with every spoonful.

Cheesy shrimp and grits are at their best when the shrimp stay tender and the grits are thick enough to hold their shape but still easy to stir. I use old-fashioned grits, not instant, and give them time to soften before adding the butter and sharp cheddar. The sauce gets its body from a little flour, then Worcestershire and lemon keep it from tasting heavy. It’s a satisfying supper for four, with each part cooked in the pan best suited to it.

Why Old-Fashioned Grits Need a Slow Start, Not a Hard Boil

Old-fashioned grits don’t soften on the same schedule as instant grits. They need a gentle, covered simmer to turn tender, and a fast boil after they go into the pot can make the bottom catch before the grains have had time to absorb the liquid. I bring the broth, water, and salt to a boil first, then whisk in the grits slowly and lower the heat right away.

Whisking every five minutes is enough to keep the grits moving without hovering over the stove. It also gives you a useful read on their texture: early on, they’ll still feel coarse; as they cook, the grains soften and the mixture thickens. If the pot looks loose before the full cooking time is up, keep it covered over low heat rather than turning the burner higher. The butter and cheddar go in only after the pan comes off the heat, so they melt into the tender grits instead of cooking hard against the bottom.

Why the Cheddar, Broth, and Old-Fashioned Grits Matter

• Old-fashioned grits — Their coarser texture is what gives this dish its hearty, spoonable base. Instant grits won’t cook to the same texture on this timing, so stick with old-fashioned. Check the label if you’re unsure which kind you have.
• Low-sodium chicken broth — Broth gives the grits and shrimp sauce more depth than water alone, while the low-sodium version leaves room for the bacon and cheddar. A reliable store-brand broth works well here.
• Sharp cheddar — Sharp cheese keeps its flavor alongside the bacon and shrimp. If you can, shred it from a block; it melts smoothly into the warm grits. Pre-shredded cheddar still works, though it may not melt quite as evenly.
• Large shrimp — Peeled and deveined shrimp keep prep simple, and the larger size gives you a little more leeway as they cook. Frozen shrimp are fine once fully thawed and drained.
• Bacon — The chopped bacon brings smoky, salty flavor to the sauce, while its rendered drippings help soften the onion. Use ordinary sliced bacon; there’s no need to seek out a specialty cut.
• Yellow onion and garlic — Finely chopped onion softens quickly, and minced garlic seasons the sauce without leaving large pieces in each bite. Keep the garlic minced rather than sliced so it blends into the base.
• All-purpose flour — A small amount thickens the broth into a sauce that clings to the shrimp. Cook it with the onion and garlic before adding liquid so it doesn’t leave a raw flour taste.
• Worcestershire and lemon juice — Worcestershire adds savory depth, while lemon juice gives the sauce a fresh edge. Both are pantry staples worth keeping on hand for this combination.

The Order That Keeps the Grits Creamy and the Shrimp Tender

Let the Grits Soften Before Adding Cheese

Bring the chicken broth, water, and salt to a boil in a 3-quart saucepan over medium-high heat. Slowly whisk in the old-fashioned grits, reduce the heat to low, and cover the pan. Simmer for 20–25 minutes, whisking every 5 minutes, until the grits are thick and tender. Take the saucepan off the heat before stirring in the butter and cheddar, then cover it to keep the grits warm.

Render the Bacon and Soften the Onion

Cook the chopped bacon in a 12-inch skillet over medium heat for 6–8 minutes, stirring occasionally, until crisp. Leave about 1 tablespoon of drippings in the skillet and discard the rest. Add the finely chopped onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and flour, then cook for 1 minute; the flour should coat the onion without browning heavily.

Build a Lightly Thickened Pan Sauce

Gradually stir the chicken broth into the skillet so it blends with the flour rather than clumping around it. Add the Worcestershire sauce, lemon juice, and black pepper, then bring the mixture to a simmer. Cook for 2 minutes, stirring, until the sauce has thickened slightly. It should still be loose enough to spoon over the grits.

Cook the Shrimp Just Until Opaque

Add the shrimp to the simmering sauce and cook for 2–4 minutes, stirring once. Look for pink, opaque flesh and check that the thickest part reaches 145°F; shrimp can turn rubbery if they stay on the heat too long. Stir in the crisp bacon and thinly sliced scallions as soon as the shrimp are cooked. Spoon the cheesy grits into bowls and top them with the shrimp and sauce.

How to Make These Shrimp and Grits Dairy-Free or Pork-Free

The Questions That Come Up When Cooking Shrimp and Grits

Cheesy Shrimp and Grits

Cheesy shrimp and grits pair creamy, cheddar-enriched grits with shrimp simmered in a bacon, onion, and garlic sauce. The shrimp cook until pink, opaque, and 145°F in the thickest part, then get topped with crisp bacon and scallions.

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Prep Time 10 minutes mins

Cook Time 39 minutes mins

Total Time 49 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Southern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the grits

• 2 cup low-sodium chicken broth
• 2 cup water
• 0.5 tsp kosher salt
• 1 cup old-fashioned grits not instant
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese shredded

For the shrimp

• 4 bacon slices, chopped
• 0.5 cup yellow onion finely chopped
• 2 cloves garlic minced
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 0.25 tsp black pepper
• 1 lb shrimp large (21–25 count), peeled and deveined
• 2 tbsp scallions thinly sliced

Equipment

• 1 3-quart saucepan
• 1 12-inch skillet

Method

 

Cook the grits

1. In a 3-quart saucepan, bring the chicken broth, water, and salt to a boil over medium-high heat.
2. Slowly whisk in the grits, reduce the heat to low, and cover.
3. Simmer for 20–25 minutes, whisking every 5 minutes, until thick and tender.
4. Remove the pan from the heat and stir in the butter and cheddar until melted; cover to keep warm.

Make the shrimp

1. Cook the bacon in a 12-inch skillet over medium heat for 6–8 minutes, stirring occasionally, until crisp.
2. Leave about 1 tablespoon of drippings in the skillet and discard the rest.
3. Add the onion and cook for 3–4 minutes until softened.
4. Stir in the garlic and flour and cook for 1 minute.
5. Gradually stir in the chicken broth, Worcestershire sauce, lemon juice, and black pepper.
6. Bring to a simmer and cook for 2 minutes, stirring, until slightly thickened.
7. Add the shrimp and cook for 2–4 minutes, stirring once, until pink, opaque, and 145°F in the thickest part.
8. Stir in the bacon and scallions.
9. Spoon the cheesy grits into bowls and top with the shrimp and sauce.

Notes

Whisk the grits every 5 minutes so they cook evenly and turn thick and tender. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free variation, replace the all-purpose flour with a gluten-free flour blend.