Shrimp and Grits (My Way): A Sauce-Forward Southern Classic

There are a lot of “right” ways to make shrimp and grits — and I happily ignore most of them.

Shrimp and grits is one of those dishes that invites opinions. Some people insist on bacon. Others swear by cream. Some won’t touch it without a roux.

It’s simple, flexible, and built for real kitchens — not restaurant rules.

This is my way — the way I actually cook it at home. I start with the sauce, let it build naturally, and adjust as I go. No two pans are ever exactly the same, and that’s part of the magic.

A quick note from my kitchen: I’m a Northern girl who’s called the South home since 1998 (and it’s 2026 now), so this dish has officially become part of my “forever food.” My husband is from Tennessee, so let’s just say shrimp and grits is serious business around here.

A Little History Behind Shrimp and Grits

Shrimp and grits began as a humble coastal dish in the Lowcountry of South Carolina and Georgia — originally a fisherman’s breakfast made with fresh shrimp and simple corn grits. Over time, it found its way onto restaurant menus, where cooks added bacon, cheeses, richer sauces, and their own regional twists.

Today it’s a Southern favorite with festivals and cooking competitions devoted to it, and every cook seems to have a version they swear by. This is mine — built for real life, flexible on purpose, and delicious every time.

Why This Works

• Sauce first gives you control. The flavors build before the shrimp goes in, so nothing tastes rushed.
• Stone-ground grits bring real corn flavor and the right “spoon-coating” creaminess.
• Broth + milk keeps the grits rich but balanced (not overly heavy).
• Cheese flexibility means you can match your mood — asiago for nutty, pepper jack for heat, cheddar for classic comfort.
• Separate green onion parts = deeper flavor early, fresh lift at the end.

Shrimp and Grits (My Way)

A cozy, sauce-forward shrimp and grits recipe made with stone-ground yellow grits, flexible cheese options, and a balanced low-sodium seasoning blend.

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Cook’s Note: This sauce thickens naturally as it simmers. If you prefer a slightly thicker consistency, a small cornstarch slurry can be added at the end. Times and thickness will vary depending on heat level, ingredients, and how you like your sauce. This recipe is naturally gluten-free.

Ingredients

For the Grits

• ½ cup stone-ground yellow grits
• ½ cup low-sodium chicken broth
• ½ cup whole milk
• 1 tablespoon unsalted butter
• Cheese of choice (asiago, shredded pepper jack, or extra-sharp aged cheddar)

For the Shrimp & Sauce

• 1 lb large Gulf shrimp, peeled and deveined
• ½ cup celery, diced small (about 2 ribs)
• ½ cup red or yellow bell pepper, diced small
• 3 garlic cloves, minced
• 3 green onions, sliced (white and green parts separated)
• 1½ teaspoons no-salt Creole seasoning (or use the homemade blend below)
• ½ teaspoon kosher salt
• Sun-dried tomatoes packed in oil, finely chopped (to taste). I use Bella Sun Luci sun-dried tomatoes .
• 1–2 dashes hot pepper sauce (to taste)
• 1½ cups low-sodium chicken broth (add gradually as needed). I use Zoup low-sodium chicken broth .

Optional

• Bacon (optional). If you use it, I recommend baking it for that caramelized look and flavor.

Homemade Low-Sodium Blackened / Cajun Seasoning

This is the blend I reach for when I want bold flavor without loading the dish with salt. Adjust the heat to your comfort level.

• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional; start small)
• No added salt (season the final dish to taste)

Mix: Stir everything together and store in an airtight jar. Use generously on shrimp.

How I Make It

1) Make the Grits

1. In a saucepan, bring ½ cup broth, ½ cup whole milk, and 1 tablespoon butter to a gentle boil.
2. Slowly whisk in the grits. Reduce heat to low and cook according to your package directions, stirring often.
3. When the grits are tender, stir in your cheese until melted and creamy. Cover and keep warm.

2) Build the Sauce

1. In a skillet over medium heat, sauté the white parts of the green onions, celery, and bell pepper until softened.
2. Add the minced garlic and cook just until fragrant (about 30 seconds).
3. Slowly add the broth in small increments, stirring constantly. Let the sauce simmer and reduce until it reaches a spoonable consistency.

If needed: Whisk 1–2 teaspoons cornstarch with 1 tablespoon cold broth or water. Stir into the simmering sauce and cook 30–60 seconds until thickened.

4. Continue adding broth gradually until the sauce reaches the consistency you like (I prefer it saucy, not gluey).
5. Stir in the sun-dried tomatoes, kosher salt, and a dash or two of hot pepper sauce.

3) Cook the Shrimp

1. Season the shrimp generously with your homemade low-sodium blackened or Cajun seasoning (or no-salt Creole seasoning).
2. Add the shrimp to the simmering sauce and cook until pink and just done, about 2–3 minutes per side.
3. Stir gently so the shrimp stays tender. (Overcooked shrimp is the only real “wrong” move here.)

To Serve

Spoon the cheesy grits into bowls. Top with the shrimp and sauce, then finish with the green parts of the green onions. Serve immediately.

This makes a cozy weeknight dinner but is impressive enough for guests.

Cooking tip: The tools I rely on for recipes like this are listed on my Kitchen Essentials page .

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Optional Add-Ins & Variations

• Bacon: Bake until caramelized, then crumble and sprinkle on top.
• Chicken sausage: Sauté sliced sausage before the veggies, then continue the recipe as written.
• Pico de gallo swap: Some nights I’ll use a spoonful or two of fresh pico de gallo (with jalapeños) instead of sun-dried tomatoes. It adds brightness, a little heat, and a fresh contrast to the creamy grits.
• Lemon finish: A squeeze of fresh lemon at the end brightens the whole bowl.
• Cheese swaps: Asiago (nutty), pepper jack (gentle heat), aged cheddar (classic comfort).
• Heat control: Add hot sauce in dashes—easy to increase, hard to undo.

More Cozy Cooking for Book Lovers

Cooking tools I use: Kitchen Essentials

Here’s another shrimp recipe to try: Cioppino: Seafood Sensation in a Rich Tomato Broth

Reading Pairings & Recipes: Cozy dishes that pair perfectly with a good book