Skip to content
Skillet Night
American Classics 1 min read

Southern Shrimp and Grits Skillet

Southern shrimp and grits skillet brings creamy cheddar grits and garlicky shrimp together in about 35 minutes. One-pan weeknight comfort with pantry staples.

Quick-cooking grits and a single skillet make shrimp and grits a weeknight meal: creamy cheddar grits first, then bacon-kissed shrimp in garlic sauce.

Southern Shrimp and Grits Skillet
Photo: Wikimedia Commons

The grits hold warm while shrimp cook in under five minutes, with no second burner or hour-long pot.

Ingredients

  • Water; whole milk; salt; quick-cooking grits
  • Butter; sharp cheddar; black pepper
  • Bacon; 1¼ lb peeled deveined shrimp; smoked paprika
  • Garlic; chicken broth; lemon juice; green onions; hot sauce

Method

  1. Simmer water, milk, and salt; whisk in grits 5–7 minutes. Stir in butter and cheddar; cover warm.
  2. Cook bacon crisp; leave a little fat.
  3. Season and cook shrimp about 2 minutes per side; transfer.
  4. Cook garlic, add broth and scrape browned bits, then add lemon.
  5. Return shrimp and bacon briefly; serve over grits with green onions.

Cook’s note

Use quick-cooking grits, not instant or stone-ground. Loosen thick grits with warm milk.

What to serve

Collard greens, tomato salad, cornbread, and iced tea.

Make-ahead

Grits reheat with milk over low heat. Cooked shrimp keep 2 days; do not freeze assembled bowls.

Troubleshooting

Whisk grits steadily to avoid lumps. Pull shrimp at the first C curl. Simmer broth longer if thin.