Soul-Warming Southern Shrimp & Grits Recipe

Why You’ll Love these Southern Shrimp & Grits

If you’ve never experienced the pure joy of authentic Southern shrimp and grits, you’re in for an absolute treat that’ll make your taste buds dance with delight.

This classic dish combines creamy, cheesy grits with perfectly seasoned cajun shrimp and a velvety roux that’ll transport you straight to Georgia’s coastline.

I’m obsessed with how the spice-coated wild shrimp plays against the rich, buttery grits—each bite delivering that perfect sweet-savory balance.

The secret? Don’t skimp on the cream or butter (calories don’t count when comfort food’s involved!), and that touch of tomato paste adds a surprising depth that’ll have everyone asking for your recipe.

What Ingredients are in Southern Shrimp & Grits?

The heart and soul of any great shrimp and grits recipe lies in quality ingredients that balance richness with coastal flavor. This Southern classic requires a few key components that work together to create that distinctive creamy-yet-spicy profile that makes the dish so beloved.

I’m always amazed at how these humble ingredients transform into something so magnificent when combined with a little love and technique.

• 1½ pounds wild Georgia shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning (Tone’s Louisiana Cajun seasoning recommended)
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Fresh ground black pepper
• 2 cups water
• 2 chicken bouillon cubes (Knorr recommended)
• 4 tablespoons butter, divided
• 1 cup quick-cooking grits (Quaker recommended)
• 1 tablespoon tomato paste
• 1¼ cups heavy whipping cream, divided
• 3½ ounces extra-sharp cheddar cheese
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce (Texas Pete recommended)
• 1 slice sugar-cured country ham

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When shopping for this recipe, splurge on wild-caught shrimp if your budget allows—the flavor difference is truly noticeable.

And don’t even think about using instant grits here; quick-cooking is fine, but instant won’t give you that authentic texture we’re aiming for. The cheese should be freshly grated rather than pre-shredded (which contains anti-caking agents that affect melting).

And while it might be tempting to cut calories by substituting milk for heavy cream, resist the urge—the richness is what makes this dish so spectacularly comforting and authentic.

How to Make these Southern Shrimp & Grits

Begin by preparing your shrimp – peel and devein 1½ pounds of wild Georgia shrimp, then coat them with a flavorful blend of 2 tablespoons Cajun seasoning, 1 tablespoon paprika, 1 tablespoon dried Italian seasoning, and some fresh ground black pepper. This spice mixture gives the shrimp that distinctive Southern kick we’re looking for. Set these beauties aside while you tackle the grits, which are truly the foundation of this classic dish. Using premium Mexican cookware can enhance the heat distribution for perfectly cooking delicate seafood like shrimp.

For the creamy grits, bring 2 cups of water, 2 chicken bouillon cubes, and 2 tablespoons of butter to a boil in a medium saucepan. Once bubbling, slowly whisk in 1 cup of quick-cooking grits, stirring constantly for about 5 minutes. The constant whisking prevents lumps – nobody wants lumpy grits, right?

Add 1 tablespoon tomato paste, ¾ cup heavy whipping cream, and 3½ ounces of extra-sharp cheddar cheese, continuing to whisk for another 2-3 minutes until gloriously creamy.

Now for the shrimp: melt 2 tablespoons butter in a large sauté pan, add 1 tablespoon minced garlic and stir for 30 seconds before adding your spice-coated shrimp. Cook just until tender – overcooked shrimp can get rubbery, and we’re aiming for perfection.

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With the shrimp set aside, it’s time for that luscious roux that brings everything together. Using those flavorful drippings in the pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula for 10-15 minutes until it reaches a medium-tan color.

Slowly whisk in 1 cup of chicken stock and ½ cup heavy whipping cream, cooking for 2 minutes before adding 1 teaspoon Worcestershire sauce and ½ teaspoon hot sauce.

For the final touch, cook a slice of sugar-cured country ham and cut it into cubes. To serve this Southern masterpiece, spoon those cheesy grits onto a plate, top with several shrimp, drizzle with the roux sauce, and sprinkle with ham cubes. The combination of creamy grits, spicy shrimp, and that velvety sauce? Pure Southern comfort.

Southern Shrimp & Grits Substitutions and Variations

While traditional shrimp and grits recipes call for specific ingredients, you’ll find this Southern classic wonderfully adaptable to what’s in your pantry or local at your market.

Don’t have wild Georgia shrimp? Any fresh or frozen variety will work beautifully. You can substitute polenta for grits in a pinch, though I’d argue the texture isn’t quite the same.

For a lighter version, swap half-and-half for heavy cream, or use smoked turkey instead of country ham. Vegetarians might replace shrimp with roasted mushrooms and vegetable stock.

The Cajun seasoning can be adjusted to your heat preference—I’m a “more is more” believer when it comes to spice!

What to Serve with Southern Shrimp & Grits

Although shrimp and grits stands proudly as a complete meal on its own, I’ve found that pairing it with complementary sides elevates the entire dining experience.

For a perfect balance, I recommend serving simple, fresh sides that won’t overwhelm the rich, creamy centerpiece. A crisp green salad with lemon vinaigrette cuts through the dish’s richness beautifully.

Roasted asparagus or garlicky green beans offer vibrant color and texture contrast. For brunch settings, buttermilk biscuits make excellent sauce-sopping vehicles—because letting that incredible roux go to waste would be nothing short of culinary sacrilege.

A chilled glass of Sauvignon Blanc completes this Southern masterpiece.

Final Thoughts

After mastering this classic Southern dish, I’m convinced that shrimp and grits represents comfort food at its finest—humble ingredients transformed into something truly extraordinary. The contrast between creamy, cheesy grits and perfectly seasoned shrimp creates a harmony that’s greater than the sum of its parts.

Don’t rush this recipe; let the roux develop that beautiful tan color, and never, ever skimp on the butter and cream. The magic happens in those patient moments, stirring and whisking, building layers of flavor. When you present this dish, garnished with country ham, you’re not just serving food—you’re sharing Southern culinary heritage on a plate.