By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
799 cal · 25 min
Smoky Shrimp and Cheesy Grits
Recipe GLPR87958c5da5e696
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Average rating: 4.8 (1)
Creamy white cheddar grits topped with crispy bacon and perfectly seared shrimp infused with garlic and a touch of smoke. A quick and elegant Southern-inspired main course that comes together in just 25 minutes. Served with fresh parsley for a bright finish.
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Ingredients
3 cup chicken stock or low-sodium broth
¾ cup quick grits
4 oz white cheddar cheese, shredded
3 tbsp unsalted butter
salt
freshly ground black pepper
2 tbsp extra-virgin olive oil
¾ lb slab bacon, cut into 1/4-inch matchsticks
4 clove garlic cloves, minced
1 lb large shelled and deveined shrimp
2 tbsp chopped fresh flat-leaf parsley
Directions
Bring the chicken stock to a boil in a large saucepan over medium-high heat. Slowly whisk in the grits, stirring constantly to prevent lumps from forming. Reduce heat to medium-low and continue cooking, stirring frequently, for 8 to 10 minutes until the grits thicken and pull away from the sides of the pan.
Remove the grits from heat and stir in the shredded white cheddar cheese and unsalted butter until fully melted and incorporated. Season generously with salt and freshly ground black pepper to taste. Set aside and keep warm.
While the grits cook, add the bacon matchsticks to a large skillet over medium-high heat. Cook for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and golden. Remove with a slotted spoon and transfer to a paper towel-lined plate, leaving about 1 tablespoon of the bacon fat in the pan.
Add the extra-virgin olive oil to the skillet with the bacon fat over medium-high heat. Once shimmering, add the minced garlic and sauté for 30 seconds to 1 minute until fragrant, being careful not to let it burn.
Add the shrimp to the skillet in a single layer and cook undisturbed for 2 to 3 minutes until the bottom begins to turn pink and opaque. Flip and cook for an additional 1 to 2 minutes until all the shrimp are pink throughout and cooked to an internal temperature of 165°F. Season with salt and pepper to taste.
Return the crispy bacon to the skillet with the shrimp and toss gently to combine. Divide the cheesy grits among four bowls or plates, top with the smoky shrimp and bacon mixture, garnish with fresh flat-leaf parsley, and serve immediately.
Comments
This is a coastal-friendly Charlotte staple that checks nearly every box for a weeknight dinner. All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart—grits, bacon, shrimp, and cheddar are all readily available without a special trip. At roughly $2.50 to $3.00 per serving (driven mainly by shrimp cost, which runs $12–15 per pound), it sits in the mid-range for a protein-forward dish. The stated 25 minutes is honest if you buy pre-cooked or frozen shrimp; fresh shrimp will push you closer to 30, and the grits need gentle stirring the whole time, so this is not a hands-off meal. It reheats imperfectly—the grits thicken and the shrimp can dry out—making it best enjoyed the same night, which suits a family weeknight where everyone eats together.
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