Spicy Southern Shrimp and Grits Recipe
If there’s a dish that brings together the soul of the South and a delightful kick of spice, it’s Spicy Southern Shrimp and Grits. This comforting bowl layers creamy, cheesy grits with juicy, spice-laden shrimp, smoky bacon, and a hint of fresh lemon. It’s Southern comfort at its most irresistible—simple enough for a weeknight dinner, yet impressive enough to wow at brunch. Each spoonful is a satisfying mix of textures and flavors, making it one recipe you’ll return to again and again.
Ingredients You’ll Need
The magic of Spicy Southern Shrimp and Grits comes from a handful of ingredients, each one playing a crucial role in flavor, texture, and color. From the rich creaminess of cheese-laced grits to the pop of fresh parsley, don’t overlook the impact of these classics!
- Stone-ground grits (1 cup): These yield the most spectacular texture and depth—go for stone-ground for a true Southern result.
- Water (4 cups): The base for perfectly cooked, fluffy grits.
- Sharp cheddar cheese, shredded (1 cup): Lends a bold, creamy bite to your grits—don’t skimp on the sharpness!
- Butter, divided (4 tablespoons): For extra richness and that velvety finish, use half in the grits and the rest for finishing on top.
- Large shrimp, peeled and deveined (1 pound): Fresh, plump shrimp soak up all the spicy seasoning and cook up beautifully tender.
- Bacon, chopped (6 slices): Offers smoky saltiness and a crispy crunch that balances the creamy grits.
- Onion, finely chopped (1 small): Sautéed until sweet and translucent, the onion builds essential flavor in the skillet.
- Garlic, minced (2 cloves): Adds a fragrant punch—don’t skip the garlic!
- Smoked paprika (1 teaspoon): Gives the shrimp a subtle smokiness and intensifies the color.
- Cayenne pepper (1/2 teaspoon): This is where the heat begins—adjust to your preferred spice level.
- Crushed red pepper flakes (1/2 teaspoon): Adds both fire and little pops of color throughout the dish.
- Black pepper (1/2 teaspoon): Rounds out the heat and compliments the shrimp’s natural sweetness.
- Salt, divided (1 teaspoon): Used in both grits and the shrimp to enhance every bite.
- Fresh lemon juice (2 tablespoons): A bright finish that balances the richness and wakes up all the flavors.
- Chopped fresh parsley (2 tablespoons): Sprinkle on top for a fresh, vibrant contrast.
How to Make Spicy Southern Shrimp and Grits
Step 1: Prepare the Creamy Grits
Start by bringing your water to a boil in a medium saucepan. Slowly whisk in the stone-ground grits—this step is key to preventing lumps! Once they’ve started to thicken, reduce the heat to low and let them cook gently, stirring every so often. After 20–25 minutes, your grits should be thick, tender, and ready for the buttery, cheesy magic. Stir in two tablespoons of butter and the sharp cheddar until fully melted for that signature creamy base that sets the stage for Spicy Southern Shrimp and Grits.
Step 2: Cook the Bacon to Perfection
In a large skillet, cook your chopped bacon over medium heat until those bite-sized pieces are golden and crisp—don’t rush this step, because the rendered bacon fat turns into a flavor goldmine. Remove the crispy bacon with a slotted spoon and set aside, but leave all that delicious bacon fat in the pan—trust me, this is what gives the shrimp their unbeatable flavor.
Step 3: Sauté Onion, Garlic, and Seasonings
Add the finely chopped onion right into the hot bacon fat, sautéing until it’s soft, translucent, and fragrant. Then, toss in the minced garlic, smoked paprika, cayenne, crushed red pepper flakes, half the salt, and black pepper. These aromatics hit the hot pan and combine into a mouthwatering, aromatic base that will have your kitchen smelling absolutely heavenly.
Step 4: Cook the Shrimp
Now for the star of our Spicy Southern Shrimp and Grits! Add the peeled, deveined shrimp directly to the skillet of sizzling aromatics. Let them cook for just 3–4 minutes, stirring occasionally until they turn pink and opaque. Right near the end, stir in the lemon juice and return the cooked bacon to the skillet—this tangy, bacon-studded mixture makes the shrimp truly unforgettable.
Step 5: Assemble and Serve
To serve, spoon generous helpings of creamy, cheesy grits into individual bowls. Top each with the spicy shrimp and bacon mixture, making sure you get plenty of sauce and flavor-packed juices over the grits. Finish with the remaining butter and a shower of chopped fresh parsley—prepare yourself for a Southern comfort food experience that hits every note.
How to Serve Spicy Southern Shrimp and Grits
Garnishes
A final sprinkle of chopped parsley adds just the right touch of color and brightness. For extra Southern flair, try a scatter of sliced green onions, a pinch of fresh cracked black pepper, or even a little extra sharp cheddar right before serving. If you love a fancy finish, a lemon wedge adds a pretty pop of yellow and lets guests amp up the zing to their taste.
Side Dishes
Spicy Southern Shrimp and Grits is rich and satisfying enough to be the centerpiece, but it pairs beautifully with light and bright sides. I love it with sautéed greens (like collards or spinach), a simple arugula salad with vinaigrette, or some roasted cherry tomatoes. And if you’re in full comfort food mode, buttermilk biscuits or cornbread on the side will make your meal extra cozy.
Creative Ways to Present
For a fun, party-ready twist, serve Spicy Southern Shrimp and Grits in individual ramekins or mini martini glasses. If you’re planning brunch, try making bite-sized portions on tasting spoons for a pass-around appetizer. For family-style, serve in a big, beautiful platter at the center of the table with plenty of garnishes on the side. It’s a showstopper however you plate it!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the shrimp mixture and grits separately in airtight containers in the fridge. This keeps the textures just right and prevents the shrimp from overcooking or the grits from soaking up too much sauce. Both will keep well for up to 2 days, ready for a quick Southern comfort fix later!
Freezing
Grits hold up better to freezing than shrimp, but you can freeze both if needed. Freeze the cheesy grits separately, spread in a thin layer in a freezer bag or container. The shrimp mixture can be frozen in small portions, though the texture may change slightly when thawed. For best quality, enjoy Spicy Southern Shrimp and Grits fresh, but freezer storage for up to a month is totally manageable.
Reheating
To reheat, warm the grits on the stovetop over low heat, adding a splash of milk or water and stirring until smooth and creamy again. Gently reheat the shrimp mixture in a skillet over low heat (avoid microwaving the shrimp, as it can make them rubbery). Once everything’s hot, assemble as usual and enjoy—maybe with a little extra butter on top!
FAQs
Can I use a different type Main Course
Stone-ground grits are the classic choice and deliver superior texture, but if you have quick or regular grits, you can absolutely use them—just follow the cooking time on the package, as it may be shorter. The creamy, cheesy base is the goal, whatever your grits!
How spicy is Spicy Southern Shrimp and Grits?
This recipe has a definite kick, thanks to the cayenne and red pepper flakes. If you’re spice-shy, start with half the amount and add more to taste. You can always pass extra hot sauce at the table for those who want more fire.
Can I make this dish dairy free?
Absolutely! Swap the butter for a vegan spread and opt for a dairy-free cheese alternative. Use unsweetened plant milk to help finish the grits, if needed—the creamy texture will still shine through.
What’s the best way to prep shrimp?
For Spicy Southern Shrimp and Grits, choose large shrimp and peel, devein, and pat them dry beforehand. If using frozen shrimp, let them thaw overnight in the fridge for the plumpest, juiciest results—it really enhances the dish!
Can I scale the recipe for a crowd?
Yes, Spicy Southern Shrimp and Grits is perfect for entertaining! Simply double or triple the ingredients as needed. Use a larger pot for the grits and a big skillet for the shrimp, so everything cooks evenly and quickly.
Final Thoughts
If you’re ready for bold flavor, creamy comfort, and pure Southern hospitality in a bowl, Spicy Southern Shrimp and Grits deserves a spot on your dinner (or brunch!) table. It’s a dish that never fails to bring smiles, spark conversation, and have everyone reaching for seconds. Gather your ingredients and give it a go—this is one comforting classic that’s bound to become your new favorite!
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Spicy Southern Shrimp and Grits Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a taste of the South with this flavorful and spicy shrimp and grits recipe. Creamy cheddar grits serve as the perfect bed for succulent shrimp cooked in a spicy, aromatic sauce. This dish is a comforting and satisfying meal that will transport you straight to the heart of Southern cuisine.
Ingredients
Grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter, divided
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Grits: Bring water to a boil, add grits, and cook until thickened. Stir in butter and cheddar cheese.
- Shrimp: Cook bacon until crisp. Sauté onion, garlic, and spices. Add shrimp and cook. Stir in lemon juice and cooked bacon. Serve over cheesy grits.
Notes
- For extra creaminess, stir in a splash of heavy cream or milk to the grits.
- Adjust cayenne and red pepper flakes to your preferred spice level.
- Use stone-ground grits for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 195 mg
