Shrimp and Grits with Crispy Bacon and Cheddar

Shrimp and Grits with Crispy Bacon and Cheddar.

Shrimp and Grits with Crispy Bacon and Cheddar — introduction

Shrimp and Grits with Crispy Bacon and Cheddar is a warm, filling Southern dish that feels like home.
It pairs creamy cheese grits with bright lemon shrimp and crunchy bacon for great contrast.

If you like bacon in easy meals, try a side like crispy Reuben-style tater tots with bacon and sauerkraut for a hearty plate.

Shrimp and Grits with Crispy Bacon and Cheddar — why make this recipe

Shrimp and Grits with Crispy Bacon and Cheddar is quick to cook and full of flavor.
You get creamy, cheesy grits and a simple lemon-garlic sauce that lifts the shrimp.

This dish works for weeknights and special meals because it feels fancy but is easy to pull off.

Shrimp and Grits with Crispy Bacon and Cheddar — how to make Shrimp and Grits with Crispy Bacon and Cheddar

Follow simple steps to build the dish: cook creamy grits, crisp the bacon, sauté aromatics, then cook the shrimp in a tasty pan sauce.
Finish by spooning shrimp and sauce over warm cheddar grits and top with bacon and parsley.

For more ideas that use bacon and cheese, look at crispy waffles with bacon, cheddar, and scallions for a brunch twist.

Shrimp and Grits with Crispy Bacon and Cheddar — Ingredients

For the Grits:

• 4 cups low-sodium chicken broth
• 1 cup stone-ground grits
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter

For the Shrimp:

• 1 pound large shrimp (peeled and deveined)
• 4 slices bacon (chopped)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• ½ teaspoon dried thyme
• ½ cup low-sodium chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley (for garnish)

Shrimp and Grits with Crispy Bacon and Cheddar — Directions

• In a medium saucepan, bring chicken broth to a boil. Stir in the grits and salt, reduce heat to low, and cover. Cook about 20 minutes, stirring now and then.
• Once grits are tender, stir in garlic powder, heavy cream, cheddar cheese, and butter until smooth and creamy. Keep warm.
• In a large skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside. Leave the rendered fat in the skillet.
• Add the diced onion to the skillet and sauté for 3–4 minutes until softened.
• Stir in the minced garlic, smoked paprika, cayenne (if using), and thyme. Cook about 30 seconds until fragrant.
• Add the shrimp and cook 2–3 minutes per side, until pink and opaque. Pour in the chicken broth and lemon juice, scraping the skillet to release browned bits. Simmer 1–2 minutes to thicken slightly.
• Spoon creamy grits into bowls. Top with shrimp and sauce. Garnish with reserved bacon and chopped parsley.

Shrimp and Grits with Crispy Bacon and Cheddar — how to serve Shrimp and Grits with Crispy Bacon and Cheddar

Serve hot in shallow bowls so the sauce spreads over the grits.
Garnish with extra parsley and a lemon wedge for brightness.

Pair with a light green salad or simple roasted vegetables to balance the rich grits.

Shrimp and Grits with Crispy Bacon and Cheddar — how to store Shrimp and Grits with Crispy Bacon and Cheddar

Store leftover shrimp and sauce in an airtight container in the fridge for up to 2 days.
Store grits separately for best texture and reheat together when ready to eat.

To reheat, warm grits slowly with a splash of milk or cream and gently reheat shrimp in a skillet just until warm.

Shrimp and Grits with Crispy Bacon and Cheddar — tips to make Shrimp and Grits with Crispy Bacon and Cheddar

• Use stone-ground grits for best texture and flavor.
• Do not overcook shrimp; they turn rubbery fast. Cook until just opaque.
• Reserve the bacon fat to add flavor to the onions and shrimp.

For other quick bacon ideas that work with eggs and grits, see a simple crispy bacon and runny egg recipe.

Shrimp and Grits with Crispy Bacon and Cheddar — variation (if any)

• Add chopped green onions or scallions for fresh bite.
• Swap sharp cheddar for smoked gouda for a deeper flavor.
• Use spicy sausage instead of bacon for a different protein profile.

Shrimp and Grits with Crispy Bacon and Cheddar — FAQs

Q: Can I use quick grits instead of stone-ground grits?
A: Yes. Quick grits will cook much faster but have a softer texture. Watch the water ratio and stir to avoid lumps.

Q: Can I make this recipe dairy-free?
A: Use a dairy-free butter substitute and coconut cream or a dairy-free milk for the grits. Skip the cheddar or use a dairy-free cheese.

Q: What tool helps make creamy grits?
A: A heavy-bottomed saucepan helps prevent sticking and gives even heat. Buy it Buy it here

Q: How spicy is this dish?
A: The cayenne is optional. Leave it out for mild heat or add more for a spicier plate.

Q: Can I freeze leftovers?
A: You can freeze the shrimp and sauce, but grits can change texture when frozen. Reheat gently and add liquid if needed.

Shrimp and Grits with Crispy Bacon and Cheddar

A warm, filling Southern dish featuring creamy cheese grits complemented by bright lemon shrimp and crispy bacon.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American, Southern

Servings 4 servings

Calories 550 kcal

Ingredients

  

For the Grits

• 4 cups low-sodium chicken broth
• 1 cup stone-ground grits Use stone-ground for best texture.
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter

For the Shrimp

• 1 pound large shrimp (peeled and deveined)
• 4 slices bacon (chopped) Crisp in a skillet.
• 1 small onion (finely diced) Use in the shrimp sauté.
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional) Adjust for desired spice level.
• ½ teaspoon dried thyme
• ½ cup low-sodium chicken broth
• 2 tablespoons lemon juice Freshly squeezed.
• 2 tablespoons chopped parsley (for garnish)

Instructions

 

Cooking the Grits

• In a medium saucepan, bring chicken broth to a boil. Stir in the grits and salt, reduce heat to low, and cover.
• Cook about 20 minutes, stirring occasionally, until grits are tender.
• Stir in garlic powder, heavy cream, cheddar cheese, and butter until smooth and creamy. Keep warm.

Preparing the Shrimp

• In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
• Add the diced onion to the skillet and sauté for 3–4 minutes until softened.
• Stir in the minced garlic, smoked paprika, cayenne (if using), and thyme. Cook for about 30 seconds until fragrant.
• Add the shrimp and cook for 2–3 minutes per side, until pink and opaque.
• Pour in the chicken broth and lemon juice, scraping the skillet to release browned bits. Simmer for 1–2 minutes to thicken slightly.

Serving

• Spoon creamy grits into bowls. Top with shrimp and sauce, garnishing with reserved bacon and chopped parsley.

Notes

Serve hot in shallow bowls so sauce spreads over the grits. Garnish with extra parsley and a lemon wedge. Store leftovers separately: shrimp and sauce in an airtight container for up to 2 days, grits for best texture.

Keyword Bacon, cheddar, Comfort Food, Easy Meals, Shrimp and Grits