Can shrimp and grits be made ahead of time?

Yes, you can prepare both the shrimp and the grits in advance. Keep them separate and store them in the refrigerator. When you're ready to serve, gently reheat both components. For the best texture, reheat the grits on the stove with a little extra butter or cream.

Can I make shrimp and grits without dairy?

Absolutely! To make this dish dairy-free, simply replace the butter and cheese with plant-based alternatives like dairy-free butter and cheese. You can also use coconut milk or almond milk to maintain a creamy consistency in the grits

What kind of shrimp should I use for shrimp and grits?

For the best flavor and texture, use fresh, high-quality shrimp. Large shrimp are generally preferred, as they hold up better during cooking. If possible, opt for wild-caught shrimp for a more robust flavor.

Can I make shrimp and grits spicy?

Yes! You can easily spice up this dish by adding cayenne pepper, paprika, or hot sauce to the shrimp. You can also incorporate spicy sausage or a Creole seasoning blend for an added kick.

What other proteins can I use in place of shrimp?

If you're looking for an alternative protein, try using chicken, sausage, or even plant-based options like tofu or tempeh. Each of these options pairs well with the creamy grits and savory seasonings.

Shrimp and Grits: The Ultimate Southern Comfort Food1

Name: Shrimp and Grits: A Beloved Southern Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup stone-ground grits; 2 cups water; 2 cups milk (or dairy-free alternative); 1 cup shredded cheddar cheese; 4 tbsp butter (or plant-based butter); 4 slices bacon, chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 tsp cayenne pepper; 1/2 tsp paprika; 1/2 tsp Old Bay seasoning; Salt and pepper, to taste; Fresh parsley or chives, for garnish

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 cup stone-ground grits
2 cups water
2 cups milk (or dairy-free alternative)
1 cup shredded cheddar cheese
4 tbsp butter (or plant-based butter)
4 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp Old Bay seasoning
Salt and pepper, to taste
Fresh parsley or chives, for garnish

Instructions

In a saucepan, bring water and milk to a boil. Slowly whisk in grits. Reduce heat and simmer, stirring often, until thick and creamy (20–25 minutes).
Stir in cheese, 2 tbsp butter, and season with salt and pepper. Cover and set aside to keep warm.
In a skillet, cook chopped bacon until crisp. Remove and set aside, leaving the fat in the pan.
Sauté onion and garlic in the bacon fat until translucent.
Season shrimp with cayenne, paprika, Old Bay, salt, and pepper. Add to the pan and cook 2–3 minutes per side until pink and opaque.
Add remaining 2 tbsp butter to the pan and toss to coat the shrimp in the sauce.
Spoon grits into bowls, top with shrimp, sauce, and crispy bacon. Garnish with parsley or chives.

Notes

Stone-ground grits give the best texture. For a dairy-free version, use plant-based butter, milk, and cheese. Avoid overcooking shrimp to maintain tenderness.

Author: eva
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 530
Sugar: 3g
Sodium: 720mg
Fat: 31g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 35g
Cholesterol: 190mg

Keywords: shrimp and grits, southern comfort food, low country dish, creamy grits, spicy shrimp