Shrimp and Grits — The One-Pan Dinner That Stopped Me Mid-Bite
My First Time Making Shrimp and Grits, and I Needed a Minute
This easy shrimp and grits was my very first time making it, and one bite in I had to set my spoon down and take a minute — it is that good. Crispy bacon, sweet onion and bell pepper, and a little garlic and Creole seasoning simmer down into a rich sauce, then big plump shrimp go right in and get spooned over creamy grits. It comes together in one pan in about 35 minutes, and I used quick instant grits to keep it fast — I’m not a Southern girl, y’all, but this dinner won me right over.
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Watch me make this shrimp and grits from start to finish — or scroll down for the full printable recipe card.
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Shrimp and Grits
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Ingredients
- 4 slices bacon chopped
- 1 yellow onion medium, finely chopped
- 1 green bell pepper finely chopped
- 2 Tbsp all-purpose flour
- 1 tsp Creole seasoning
- 1 tsp minced garlic
- ¼ tsp dried thyme
- ¼ tsp kosher salt
- 1 cup chicken broth
- 1½ lb jumbo shrimp peeled and deveined
- ¼ cup parsley fresh, chopped, plus more for garnish
- 1 Tbsp bottled lemon juice
- ½ tsp hot sauce
- 1 cup instant grits I used butter flavor
- 4 cups water or milk
- 2 Tbsp salted butter
- ½ tsp salt
Don’t Want to Build Your Own? I’ve Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method
- Make the grits: Prepare the grits according to package directions using the water (or milk). Stir in the butter and salt, cover, and keep warm.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon, stirring occasionally, until crisp, 6 to 8 minutes.
- Add the vegetables: Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Build the sauce: Add the flour, Creole seasoning, garlic, thyme, and salt. Cook, stirring constantly, until the flour evenly coats the vegetables, about 1 minute. Gradually stir in the chicken broth and bring to a simmer over medium-high heat.
- Cook the shrimp: Add the shrimp and reduce the heat to medium. Cook, stirring occasionally, until the shrimp are pink and cooked through, 3 to 5 minutes.
- Finish and serve: Remove from heat and stir in the parsley, lemon juice, and hot sauce. Spoon the shrimp and sauce over the warm grits, garnish with extra parsley, and serve.
Nutrition
Video
Notes
Tried this recipe?
Tap the stars above to rate it! This helps other families find it.Why This Shrimp and Grits Works
The thing that makes this shrimp and grits work is that it is all built in one pan, with every layer sitting right on top of the last. You start by crisping the bacon, and all that smoky fat becomes the base the onion and bell pepper soften into. A spoonful of flour and a little Creole seasoning turn those drippings into a quick sauce, and by the time the shrimp go into my nonstick skillet , they are simmering in something that already tastes like it took all afternoon.
I had honestly never made shrimp and grits before the day I filmed this, which is half the fun — you are watching me taste it for the first time right along with me. I kept the grits simple with the quick-cooking kind because I wanted the bacon and the shrimp to be the stars, and nobody at my table complained one bit. It is fast enough for a Tuesday but looks special enough for company.
A Few Things That Make Shrimp and Grits Even Easier
- Buy shrimp already peeled and deveined. It is the one shortcut I never feel guilty about — grab peeled, deveined jumbo shrimp and you have cut the fussiest step out of the whole recipe.
- Watch the shrimp like a hawk. They cook in three to five minutes and go from tender to rubbery fast. The second they curl into a loose C and turn pink and opaque, pull the pan off the heat.
- Let the bacon season everything. Don’t drain off all that fat after the bacon crisps — those drippings are where the onion, pepper, and sauce get their flavor.
- Keep the grits loose. Grits thicken as they sit, so stir in a splash of hot water or broth right before serving if they have stiffened up. You want them creamy and spoonable under the shrimp.
- Get everything chopped before you turn on the stove. This one moves quick once the bacon is going, so have your onion, pepper, and garlic chopped on a big cutting board and your shrimp patted dry before you start.
Shrimp and Grits FAQ — The Questions I Get Every Time
How do I know when the shrimp are done?
Shrimp cook fast — usually three to five minutes in a simmering sauce. You are looking for them to turn pink and opaque and curl into a loose C shape; the FDA’s guidance is that shrimp are done when the flesh is pearly and opaque. If they curl into a tight O, they have gone a touch too far, so pull them the moment they look right.
Can I make shrimp and grits ahead of time?
Shrimp and grits is really best fresh, since both the shrimp and the grits are at their peak right off the stove. That said, you can prep ahead: chop the bacon, onion, and pepper and keep them in the fridge, and have your shrimp thawed and patted dry. Then the whole thing comes together in about 15 minutes of active cooking. If you do have leftovers, store the shrimp and the grits separately and reheat gently.
What kind of grits should I use for shrimp and grits?
I used quick-cooking (instant) grits because they are fast and I wanted the shrimp and bacon to be the stars — I’m not a Southern girl, so I kept that part simple. If you love a project, stone-ground grits are creamier and more traditional; they just take longer to cook. Cheddar-chive grits are wonderful here too if you want to dress them up.
Can I use pre-cooked shrimp?
You can in a pinch, but I don’t love it here — the raw shrimp cook right in the sauce and soak up all that bacon and Creole flavor. If you do use pre-cooked shrimp, add them at the very end just to warm through, or they will turn rubbery.
What can I use instead of Creole seasoning?
Creole seasoning is what gives this its warm, slightly spicy Southern backbone. If you don’t have any, a mix of paprika, garlic powder, onion powder, dried thyme, and a pinch of cayenne gets you close. Cajun seasoning works too — it is a little spicier, so start with less and taste as you go.
Is shrimp and grits spicy?
Mine is mild-to-medium — the Creole seasoning and hot sauce give it warmth more than real heat. If you are cooking for little ones or spice-shy folks, go light on the hot sauce and use half the Creole seasoning. If you like it hot, add more hot sauce at the end or a pinch of cayenne to the sauce.
How do I make shrimp and grits for a crowd?
This recipe serves four and scales up beautifully. Double the shrimp and sauce and cook them in your biggest skillet, or two pans, so the shrimp are not crowded — crowded shrimp steam instead of searing. Make a double batch of grits in a separate pot, keep everything warm, and spoon it all together right before serving.
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Ingredients
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Equipment
More One-Pan Dinners You’ll Love
- Cajun Chicken Pasta — the 30-minute Creole-spiced dinner my crowd goes crazy for.
- Chicken and Shrimp Stir Fry — another quick shrimp dinner (I smoked up my whole kitchen and it was worth it).
- Cuban Inspired Sausage and Rice — a bold, one-pot dinner that feeds everyone from a single pan.
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Shrimp and Grits — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.