Shrimp and grits
A Lowcountry bowl — stone-ground grits, a buttery shrimp sauce, and no, instant grits are not the same.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- 35 min
- Rest
- None
- Total
- 50 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Shrimp and grits is a Lowcountry plate that restaurants made creamy and cheesy. Home versions can stay closer to breakfast grits plus a pan of shrimp, bacon and lemon. Instant grits are a different texture. Say so if that is what you have.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer grits in salted water (and optional milk) 25–30 minutes, stirring. Butter, optional cheese.
30 min
Step 2
Render bacon, sear shrimp with garlic 2 minutes, lemon, spring onion. Spoon over grits.
8 min
Nutrition
Per serving · estimate
- Calories
- 374 kcal
- Protein
- 42.7 g
- Carbs
- 11.9 g
- Fat
- 17.4 g
- Saturated fat
- 9.2 g
- Fibre
- 1.2 g
- Sugar
- 4.7 g
- Sodium
- 1157 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Milk
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Grits → Polenta
Different grind, same idea. Name it.
Tips
- Stone-ground take longer and taste like corn. Instant is a weekday.
- A dash of hot sauce is the table.
History & culture
South Carolina and Georgia coasts. Also a brunch that got expensive.
Indigenous maize porridge plus coastal shrimp plus African American cooking. The cheesy restaurant bowl is later.
Regional variation
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Shrimp and grits take?
50 min all in — 15 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Grits → Polenta. Different grind, same idea. Name it.
Any tips from this recipe?
Stone-ground take longer and taste like corn. Instant is a weekday. A dash of hot sauce is the table.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Polenta
Northern cornmeal porridge — soft with cheese, or set, sliced and grilled the next day.
Easy
Gumbo
A dark roux, the trinity, and a pot that is Creole or Cajun depending on who is stirring — not a generic chilli.
MediumMedium heat
Garides Saganaki
Garides Saganaki from Greece.
Medium