10 Delicious Cheesy Shrimp and Grits Recipes

Warm, comforting, and irresistibly cheesy, shrimp and grits is a dish that feels like a hug in a bowl. Whether you’re craving a quick weeknight dinner or a lavish weekend brunch, our roundup of 10 delicious cheesy shrimp and grits recipes has something for every home cook in North America. Dive in to discover twists on this classic comfort food that’ll have you running to the kitchen!

Southern Style Cheesy Shrimp and Grits

Hey there, let’s dive into making this comforting Southern classic that’s perfect for any time of the day. You’re going to love how the creamy grits and cheesy shrimp come together for a dish that’s both hearty and satisfying.

Ingredients

• 1 cup stone-ground grits (the heartier, the better for that authentic texture)
• 4 cups water (for boiling the grits)
• 1 tsp salt (trust me, it makes all the difference)
• 2 cups sharp cheddar cheese, shredded (I always go for extra sharp for that punch of flavor)
• 1 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 2 cloves garlic, minced (freshly minced gives the best aroma)
• 1/2 tsp smoked paprika (for that subtle smoky hint)
• 1/4 tsp cayenne pepper (just enough to warm you up)
• 2 tbsp fresh parsley, chopped (for a fresh finish)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Tip: A heavy-bottomed pan prevents the grits from sticking.
2. Slowly whisk in 1 cup of grits and 1 tsp salt. Reduce heat to low and simmer, stirring occasionally, for about 25 minutes until thickened. Tip: Covering the pan helps prevent splatters.
3. Stir in 2 cups of shredded cheddar cheese until melted and smooth. Set aside but keep warm.
4. In a large skillet, melt 2 tbsp of butter over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.
5. Add 1 lb of shrimp to the skillet, seasoning with 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
6. Sprinkle with 2 tbsp of chopped parsley right before serving.

Unbelievable how the creamy, cheesy grits pair with the spicy, buttery shrimp. Serve it up in a big bowl for a cozy dinner, or plate it fancy for your next brunch gathering.

Spicy Cheesy Shrimp and Grits with Andouille Sausage

Ever had one of those days where only a bowl of creamy, spicy goodness will do? This Spicy Cheesy Shrimp and Grits with Andouille Sausage is your answer, combining comfort with a kick that’ll wake up your taste buds.

Ingredients

• 1 cup stone-ground grits (the heartier, the better)
• 4 cups water (for boiling, but keep some extra just in case)
• 1 tsp salt (trust me, it makes all the difference)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 cup sharp cheddar cheese, shredded (the sharper, the cheesier the grits)
• 1 lb large shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity hint)
• 1/2 lb Andouille sausage, sliced (spicy and smoky is the way to go)
• 2 cloves garlic, minced (freshly minced, please)
• 1/2 tsp cayenne pepper (adjust if you’re not into too much heat)
• 1/2 tsp smoked paprika (for that deep, smoky flavor)
• 1/4 cup green onions, chopped (for a fresh, crunchy finish)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Tip: A rolling boil is key for smooth grits.
2. Whisk in the grits and salt, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally. Tip: Keep an eye on them to prevent sticking.
3. Stir in the butter and cheddar cheese until melted and creamy. Set aside but keep warm.
4. Heat olive oil in a large skillet over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
5. Add the shrimp, garlic, cayenne, and smoked paprika to the skillet. Cook until the shrimp are pink and opaque, about 3-4 minutes.
6. Spoon the cheesy grits into bowls, top with the shrimp and sausage mixture, and garnish with green onions.

Get ready for a dish that’s creamy, spicy, and utterly satisfying. The grits are velvety, the shrimp are juicy, and the Andouille adds just the right amount of smokiness. Serve it up with a cold beer for the ultimate comfort meal.

Creamy Cheesy Shrimp and Grits with Garlic Butter

Mmm, you’re in for a treat with this dish. It’s the kind of comfort food that feels like a warm hug, perfect for any day of the week.

Ingredients

• 1 cup stone-ground grits (the heartier, the better)
• 4 cups water (for boiling the grits)
• 1 tsp salt (I like to use sea salt for its subtle crunch)
• 1 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup sharp cheddar cheese, shredded (extra sharp gives it a nice kick)
• 1/2 cup heavy cream (for that luxurious creaminess)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in the grits and salt, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until thickened. Tip: Don’t rush the grits; low and slow is the way to go.
3. While the grits cook, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp; cook in batches if needed.
5. Stir the shredded cheddar and heavy cream into the cooked grits until smooth and creamy.
6. Fold in the cooked shrimp and garlic butter, then season with black pepper.

Rich and creamy with a punch of garlic and cheese, this dish is a crowd-pleaser. Serve it up with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Bacon and Cheesy Shrimp and Grits

Alright, let’s dive into making this comforting dish that’s perfect for any time of the day. Bacon and Cheesy Shrimp and Grits is a Southern classic with a twist that’ll have you coming back for seconds.

Ingredients

• 1 cup stone-ground grits (the heartier, the better)
• 4 cups water (for boiling the grits)
• 1 tsp salt (I like to start with this and adjust later)
• 1 cup sharp cheddar cheese, shredded (because who doesn’t love extra cheese?)
• 1/2 lb bacon, chopped (thick-cut gives the best crunch)
• 1 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp butter (unsalted, so you can control the saltiness)
• 1/4 cup green onions, sliced (for that fresh pop of color and flavor)
• 1/2 tsp black pepper (freshly ground, if you’ve got it)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in the grits and salt.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Tip: Keep an eye on them to prevent sticking.
3. While the grits cook, fry the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the shrimp and minced garlic. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Stir the shredded cheddar and butter into the cooked grits until melted and smooth. Tip: For extra creaminess, add a splash of milk if needed.
6. Divide the cheesy grits among plates, top with the shrimp and bacon, and sprinkle with green onions and black pepper.

Rich and creamy grits meet smoky bacon and succulent shrimp in every bite. Serve it up with a side of hot sauce for those who like a little kick, or enjoy as is for a truly comforting meal.

Low-Carb Cheesy Shrimp and Grits with Cauliflower

Think you have to give up comfort food to stay low-carb? Think again. This cheesy shrimp and grits with cauliflower swaps out the traditional corn for cauliflower, keeping it light without skimping on flavor.

Ingredients

• 1 large head of cauliflower, riced (trust me, it’s easier than it sounds)
• 1 lb shrimp, peeled and deveined (I like them big and juicy)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor)
• 1/2 cup heavy cream (for that rich, creamy texture)
• 2 tbsp butter (salted or unsalted, your call)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (but don’t be shy)
• 1/4 cup green onions, chopped (for a pop of color and freshness)

Instructions

1. Heat a large skillet over medium heat and melt the butter.
2. Add the riced cauliflower to the skillet, stirring occasionally, until it starts to soften, about 5 minutes.
3. Pour in the heavy cream and stir to combine, then let it simmer for another 3 minutes.
4. Sprinkle in the garlic powder, salt, and pepper, mixing well.
5. Fold in the shredded cheddar cheese until it’s fully melted and the mixture is creamy.
6. Push the cauliflower mixture to one side of the skillet and add the shrimp to the other side.
7. Cook the shrimp for about 2 minutes per side, until they’re pink and opaque.
8. Mix everything together gently, then top with chopped green onions.

You’ll love how the creamy, cheesy cauliflower mimics traditional grits, with the shrimp adding a delicious protein punch. Serve it up in bowls for a cozy dinner that feels indulgent but won’t weigh you down.

Quick and Easy Cheesy Shrimp and Grits

Believe it or not, you can whip up this comforting dish in no time, perfect for those busy weeknights or lazy weekends when you crave something hearty yet easy to make.

Ingredients

• 1 cup quick-cooking grits (I swear by the 5-minute kind for this recipe)
• 2 cups water (for boiling)
• 1 cup sharp cheddar cheese, shredded (the sharper, the better in my book)
• 1/2 lb shrimp, peeled and deveined (fresh or thawed works)
• 2 tbsp butter (I always go for unsalted to control the seasoning)
• 1/4 cup milk (whole milk makes it creamier)
• 1/2 tsp garlic powder (a little goes a long way)
• Salt and pepper to taste (but really, don’t skimp on the pepper)

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Stir in the grits, reduce heat to low, and cover. Cook for 5 minutes, stirring occasionally to prevent sticking.
3. While the grits cook, melt butter in a skillet over medium heat. Add the shrimp and garlic powder, cooking until shrimp are pink and opaque, about 2-3 minutes per side.
4. Once the grits are done, remove from heat. Stir in the cheese, milk, and a pinch of salt and pepper until smooth and creamy.
5. Divide the cheesy grits into bowls and top with the cooked shrimp. Serve immediately.

Oh, the creamy grits paired with the juicy shrimp is a match made in heaven. Try garnishing with chopped green onions or a dash of hot sauce for an extra kick.

Gourmet Cheesy Shrimp and Grits with Truffle Oil

Now, if you’re looking to impress at your next brunch or just treat yourself to something decadently delicious, this Gourmet Cheesy Shrimp and Grits with Truffle Oil is your go-to. It’s creamy, it’s cheesy, and that truffle oil? Absolutely game-changing.

Ingredients

• 1 cup stone-ground grits (the heartier, the better)
• 4 cups water (for boiling, but keep an extra cup nearby just in case)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 2 cups sharp cheddar cheese, shredded (freshly shredded melts smoother)
• 1 lb large shrimp, peeled and deveined (trust me, deveining is worth the effort)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp truffle oil (a little goes a long way, but it’s the star here)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Tip: A rolling boil is key for perfect grits.
2. Slowly whisk in the grits and salt, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally. Tip: If the grits thicken too much, add a splash of the reserved water.
3. Once the grits are creamy, stir in the cheddar cheese until fully melted and smooth. Set aside but keep warm.
4. In a large skillet, melt the butter over medium heat. Add the shrimp and garlic, cooking for 2-3 minutes per side until the shrimp are pink and opaque. Tip: Don’t overcrowd the shrimp; cook in batches if needed.
5. Drizzle the truffle oil over the cooked shrimp and toss gently to coat.
6. Serve the cheesy grits in bowls, topped with the truffle shrimp. Garnish with fresh parsley.

Bite into this dish, and you’ll get the creamy, comforting texture of the grits paired with the succulent shrimp, all elevated by that luxurious truffle oil. Serve it with a side of crispy bacon or a fresh arugula salad for a meal that’s sure to wow.

Healthy Cheesy Shrimp and Grits with Spinach

Mmm, you’re going to love this twist on a classic Southern dish. It’s packed with flavor, easy to make, and yes, it’s actually good for you.

Ingredients

• 1 cup stone-ground grits (the heartier, the better)
• 2 cups water (for boiling)
• 1 cup unsweetened almond milk (or your favorite milk)
• 1 tbsp extra virgin olive oil (my go-to for a light, fruity flavor)
• 1 lb shrimp, peeled and deveined (I like them wild-caught for that extra sweetness)
• 2 cups fresh spinach (packed, because it wilts down to nothing)
• 1/2 cup shredded sharp cheddar cheese (because life’s too short for mild cheese)
• 1/4 tsp garlic powder (just enough to whisper, not shout)
• Salt and pepper to taste (but really, don’t skip the pepper)

Instructions

1. Bring water and almond milk to a boil in a medium saucepan over high heat.
2. Slowly whisk in the grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is your best friend here to avoid scratching your pan.
3. While the grits cook, heat olive oil in a skillet over medium heat. Add shrimp, seasoning with garlic powder, salt, and pepper. Cook for 2-3 minutes per side until pink. Tip: Don’t overcrowd the shrimp; they need space to get that perfect sear.
4. Remove shrimp from skillet and set aside. In the same skillet, add spinach and cook until just wilted, about 1-2 minutes. Tip: Spinach cooks fast, so keep an eye on it to avoid mush.
5. Once grits are creamy, stir in cheddar cheese until melted and smooth.
6. Fold in the cooked shrimp and spinach, mixing gently to combine.

Creamy, cheesy grits meet tender shrimp and fresh spinach in every bite. Serve it straight from the pan for a cozy night in, or plate it up fancy for your next brunch crowd.

One-Pot Cheesy Shrimp and Grits for Busy Weeknights

Zesty flavors and minimal cleanup? Count me in! This one-pot cheesy shrimp and grits is your ticket to a fuss-free, delicious weeknight dinner that feels anything but rushed.

Ingredients

• 1 cup stone-ground grits (the heartier, the better for that perfect texture)
• 4 cups water (trust me, it makes the grits extra creamy)
• 1 tsp salt (because bland grits are a no-go)
• 2 tbsp unsalted butter (I always reach for unsalted to control the seasoning)
• 1 cup shredded sharp cheddar cheese (for that irresistible melt)
• 1 lb medium shrimp, peeled and deveined (fresh or thawed, your call)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp smoked paprika (a little goes a long way for depth)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Tip: A rolling boil ensures your grits cook evenly.
2. Whisk in 1 cup of stone-ground grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Tip: Keep an eye on the pot to prevent sticking.
3. Once the grits are creamy, stir in 2 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until melted and smooth. Set aside.
4. In a skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
5. Add 1 lb shrimp and 1/2 tsp smoked paprika to the skillet. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
6. Fold the shrimp into the cheesy grits. Garnish with fresh parsley before serving.

Dig into this creamy, cheesy dish with a kick of smoky paprika and tender shrimp. It’s a bowl of comfort that’s as easy to make as it is to love. Try topping with a fried egg for an extra indulgent twist!

Ultimate Cheesy Shrimp and Grits with Three Cheeses

Ultimate comfort food alert! You’re about to dive into a bowl of creamy, cheesy shrimp and grits that’s packed with flavor and oh-so-satisfying. Perfect for a lazy weekend brunch or a cozy dinner, this dish is a game-changer.

Ingredients

• 1 cup stone-ground grits (the heartier, the better)
• 4 cups water (for boiling, but feel free to use chicken stock for extra flavor)
• 1 tsp salt (trust me, it makes all the difference)
• 1/2 cup sharp cheddar cheese, shredded (because sharp is always better)
• 1/2 cup Monterey Jack cheese, shredded (for that perfect melt)
• 1/4 cup Parmesan cheese, grated (the secret weapon)
• 1 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 clove garlic, minced (because garlic makes everything better)
• 1/4 tsp cayenne pepper (just enough for a little kick)
• 2 tbsp fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Stir in the grits and salt.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Tip: If the grits seem too thick, add a splash of water to loosen them up.
3. While the grits cook, melt butter in a skillet over medium heat. Add the shrimp, garlic, and cayenne pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Tip: Don’t overcrowd the shrimp in the pan to ensure they cook evenly.
4. Remove the grits from heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Tip: For extra creamy grits, let the cheese melt completely before stirring.
5. Divide the cheesy grits into bowls, top with the shrimp, and garnish with fresh parsley.

Zesty and rich, this dish is a creamy dream with a slight kick from the cayenne. Serve it with a side of crispy bacon or a fresh green salad to round out the meal.

Conclusion

Ready to dive into a world of cheesy, shrimp-packed goodness? Our roundup of 10 Delicious Cheesy Shrimp and Grits Recipes offers something for every taste, from classic comforts to creative twists. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!