Easy Shrimp & Grits

The first time I made this shrimp and grits casserole, my kitchen smelled like a Charleston restaurant. I was hosting a last-minute Sunday brunch for six people and needed something impressive but manageable. My grandmother always said that true Southern cooking should make people feel hugged from the inside out.

I served this at my sister's baby shower last spring. The pregnant mom-to-be ate three helpings and asked for the recipe before she even left the table. Now it is her go-to for feeding a crowd without spending all day in the kitchen.

Ingredients

• 1 cup stone-ground grits: These take longer to cook but reward you with texture that instant grits can never match
• 4 cups low-sodium chicken broth: Homemade broth adds depth, but store-bought works perfectly fine
• 1/2 teaspoon kosher salt: Adjust based on your broth's saltiness to avoid over-seasoning
• 2 tablespoons unsalted butter: Adds richness without competing with the cheese flavors
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through the creamy grits beautifully
• 1 pound medium shrimp: Fresh shrimp tastes best, but frozen thawed completely works too
• 1 tablespoon olive oil: Keeps the shrimp from sticking while seasoning them
• 1/2 teaspoon smoked paprika: This brings a subtle smokiness that mimics bacon without the meat
• 1/2 teaspoon garlic powder: More consistent than fresh garlic for coating shrimp evenly
• 1/4 teaspoon cayenne pepper: Optional, but I love the gentle warmth it adds
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1 small onion, finely chopped: White onions work, but yellow onions are sweeter
• 1 green bell pepper, finely chopped: Adds color and a mild crunch throughout
• 2 cloves garlic, minced: Fresh garlic here blooms in the butter for maximum flavor
• 2 tablespoons unsalted butter: The foundation for sautéing your vegetables
• 1/2 cup shredded Monterey Jack cheese: Melts into that perfect golden top layer
• 2 tablespoons chopped fresh parsley: Brings a pop of color and fresh flavor to finish

Instructions

Preheat your oven:

Set it to 375°F and grease a 9x13-inch dish with butter or cooking spray while you work

Cook the grits:

Bring broth to a boil, stir in grits and salt, then reduce heat and simmer covered for 15-20 minutes until thickened

Finish the grits:

Stir in butter and cheddar cheese until completely melted and smooth, then set aside off the heat

Season the shrimp:

Toss shrimp with olive oil and all the spices in a bowl until evenly coated

Sauté the vegetables:

Melt butter in a skillet over medium heat, cook onion and pepper for 4-5 minutes until softened

Add the garlic:

Stir in minced garlic and cook for just 1 minute until fragrant but not browned

Cook the shrimp:

Add seasoned shrimp to the skillet and cook 2-3 minutes until pink and opaque, then remove from heat immediately

Assemble the casserole:

Spread grits in your prepared dish, top with shrimp and vegetables, then sprinkle Monterey Jack evenly over everything

Bake until bubbly:

Bake for 15-20 minutes until the cheese is golden and the casserole is hot throughout

Rest and serve:

Let it cool for 5 minutes so portions hold together, then scatter parsley on top

Save to Pinterest

This dish became a regular at our family gatherings after my cousin requested it for her graduation dinner. Seeing people go back for thirds makes all the stirring worthwhile.

Make Ahead Magic

You can assemble the entire casserole up to a day ahead and refrigerate it before baking. I have done this for Christmas morning brunch, and it bakes up beautifully straight from the fridge.

Spice It Your Way

The heat level is completely customizable. My sister doubles the cayenne whenever she makes this, while my children prefer it without any spice at all.

Serving Suggestions

A simple green salad with citrus vinaigrette balances the richness perfectly. I also like serving steamed broccolini on the side for color and nutrition.

• Crusty bread soaks up any creamy grits left on the plate
• A light white wine like sauvignon blanc pairs beautifully
• Lemon wedges on the table brighten each bite

Save to Pinterest

There is something about this casserole that makes people slow down and talk longer at the table. That might be the best ingredient of all.

Recipe FAQs

→ What type of grits work best for this dish?

Stone-ground grits provide a creamy texture and rich flavor that complements the spiced shrimp and cheese toppings well.

→ Can I make this dish gluten-free?

Yes, using gluten-free broth ensures the dish remains gluten-free; always verify ingredient labels to avoid gluten contamination.

→ How can I add extra richness to the grits layer?

Stirring in a bit of cream cheese before baking enhances creaminess and adds a subtle tang to the grits.

→ Is there a way to make the dish spicier?

Doubling the cayenne pepper or adding a dash of hot sauce to the shrimp mixture increases the heat level to your preference.

→ Can I substitute shrimp with another protein?

Yes, swapping half the shrimp for andouille sausage adds a Cajun twist and a smoky depth to the dish.

→ How should I store leftovers to maintain flavor?

Store leftovers in an airtight container in the refrigerator and reheat gently to keep the shrimp tender and the grits creamy.