I had my first real, life-altering plate of shrimp and grits in a tiny, steamy cafe in Charleston. The grits were a pool of velvet, the shrimp were plump and swimming in a peppery gravy, and I think I went silent for a full five minutes. My version is a tribute to that day. It feels fancy, but honestly? It’s just honest, good food that comes together in one pan. Well, two if you count the grits.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 4 | Intermediate |
Why You’ll Love This Recipe
- The sauce. It’s a quick pan gravy built from bacon drippings and a little flour that soaks into the grits in the most glorious way.
- It’s a full meal in a bowl. Protein, carbs, veggies—done and done.
- Impresses everyone. This is your go-to for a “wow” brunch or a special dinner.
Grab These
- For the Grits: 1 batch of my Southern Grits (see recipe above), made with 1 cup broth instead of water
- 1 lb. large raw shrimp, peeled and deveined (tails on or off, your call)
- 4 slices thick-cut bacon, chopped
- 1 small sweet onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 cup sliced cremini mushrooms (optional, but so good)
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 tbsp lemon juice
- 2 scallions, sliced
- Salt, black pepper, and a pinch of cayenne
Let’s Make It
First, get your grits going according to my recipe, but swap the water for chicken broth. It gives them a savory depth that’s just chef’s kiss. Let them simmer away while you work on the shrimp.
In a large skillet, cook that chopped bacon over medium heat until it’s crispy. Use a slotted spoon to pull the bacon out and let it drain on a paper towel. Leave all that beautiful, rendered bacon fat in the pan. That’s liquid gold.
Pat your shrimp really dry and season them with salt and pepper. Turn the heat up to medium-high and sear the shrimp in the bacon fat for about 1-2 minutes per side, just until they’re pink and opaque. Don’t overcook them! Scoop them out and put them on a plate with the bacon.
Now, in that same glorious pan, you’ll have the fond (the little browned bits) from the bacon and shrimp. Add your onion, bell pepper, and mushrooms if using. Sauté for 5-7 minutes until they’re soft and starting to caramelize. Add the garlic and cook for just 30 seconds until it’s fragrant.
Sprinkle the flour over the veggies and stir constantly for about a minute to cook off that raw flour taste. This is your roux. Now, slowly pour in the chicken broth, whisking the whole time to scrape up all those browned bits and avoid lumps. Let it simmer and thicken for 2-3 minutes. It should coat the back of a spoon. Take it off the heat, stir in the lemon juice, and then gently fold the shrimp and bacon back in.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 38g |
| Carbohydrates | 40g |
| Fat | 18g |
| Fiber | 3g |
| Sugar | 6g |
| Note: Values are estimates. |
Variations & Add-Ins
- Spicy Cajun: Toss the shrimp in a tablespoon of Cajun seasoning before cooking.
- Southern Surf & Turf: Use sliced andouille sausage instead of bacon.
- Creamy Tomato: Stir in a couple tablespoons of tomato paste with the veggies and use a 1/2 cup of heavy cream at the end with the broth.
Serving Ideas
Spoon a generous bed of those creamy grits into a shallow bowl and ladle the shrimp and all that incredible sauce right over the top. Garnish with the sliced scallions. Have some hot sauce on the table for those who want it.
Storage & Reheating
Store the shrimp and grits separately in airtight containers for up to 2 days. Reheat the grits with a splash of milk, and the shrimp/sauce gently in a skillet over low heat.
My Two Cents
Don’t crowd the pan when you sear the shrimp. If you dump them all in at once, they’ll steam instead of sear. Give them a little space, and do it in two batches if you need to. The browned flavor is non-negotiable.
You Asked, I’m Answering
- “Can I use frozen shrimp?” Of course! Just thaw them completely in the fridge overnight and pat them very dry.
- “I don’t eat pork, what can I use?” Smoked turkey bacon or a tablespoon of olive oil will work, but you’ll miss a bit of the smoky flavor. A dash of smoked paprika can help.