This lightened-up southern shrimp and grits recipe has creamy grits made without heavy cream and smoky, garlicky shrimp with crispy bacon and sautéed peppers. All the comfort, none of the post-dinner nap.
Shrimp and grits is one of those dishes that tastes like a Sunday afternoon at somebody's grandma's house. It's also usually swimming in butter, heavy cream, and enough cheese to make your cardiologist sweat. I love it too much to give it up, so I did what I do best: made it work for a regular weeknight in our house.
This southern shrimp and grits recipe keeps everything you love about the original. The grits are still creamy, the shrimp is still smoky and garlicky, and there's still a little kick. The difference is the grits are cooked in water instead of cream and the shrimp get seared in olive oil, no butter needed. It's still real Southern comfort food, just the kind you can eat on a Tuesday and still feel good about.
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We don't prescribe to diets in this house, but if you're trying to eat a little lighter without feeling like you're missing out, this one's for you. And with busy children, I need dinner on the table fast. This whole thing comes together in about 30 minutes.
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Creamy Grits Without Cream
- Why Bacon Fat Instead of Butter
- How to Make Healthy Southern Shrimp and Grits
- Tips & Variations
- Make Ahead and Storage
- Frequently Asked Questions
- The Latest from Worn SLap Out
- Southern Favorites
- Southern Shrimp and Grits Recipe
- Comments
And to round out this perfectly Southern dinner, don't forget to make these Southern Buttermilk Biscuits to serve with your shrimp and grits. We turned this dinner into a Shrimp and Grits bar for two families we had over, and everyone built their own shrimp and grits bowl with their favorite fixings. We washed everything down with this Southern Chiffon Cake, which I highly recommend for a sweet finish.
Why You'll Love This Recipe
- No heavy cream, no butter. Just grits made with water and shrimp cooked in good olive oil. You won't miss either one, promise.
- Still creamy. The trick is all in how you cook the grits (more on that below).
- Extra veggies. Onions and bell peppers (and corn, if you want it) make this a full meal in one bowl.
- Weeknight doable. About 45 minutes start to finish, and the shrimp only take about 5 of those.
- Kid approved. Mine eat the grits plain and fight over the shrimp. Leave the cayenne off their plates if your littles don't like heat.
Ingredients You'll Need
For the grits:
- Grits - I use white stone-ground grits from Marsh Hen. They have the most perfect texture but take 25-30 minutes or so to cook. You can use quick grits in a pinch. I would skip the instant grits because instant grits can become gluey.
- Water - The star of the healthier swap. Using mostly water (with a splash of milk at the end if you want) keeps the grits light and lets the corn flavor actually shine. Swap in some broth for part of the water if you want extra savory flavor.
- Sharp cheddar - This is entirely optional. Just a small handful. A sharp cheese gives you big flavor without needing a whole cup of it.
- Salt and pepper - Don't be shy with the salt. Stone ground grits need it.
For the shrimp and fixins:
- Bacon - We love thick-cut applewood smoked bacon.
- Shrimp - Large shrimp (21-25 count), peeled and deveined. Frozen is totally fine, just thaw them first and pat them really dry.
- Smoked paprika, garlic powder, and cayenne - This gives you that smoky, Cajun-ish flavor without buying a special seasoning blend. Use regular paprika if that's what you have.
- Olive oil - Use a good quality one here since it's replacing the butter and you'll taste it.
- Bell peppers and onions - This is where you can be as creative as you want. Add corn, okra, or whatever other vegetables you have on hand.
- Garlic - Fresh, please. It's the backbone of the flavor.
- Chicken broth and lemon - For a quick little pan sauce that ties it all together.
- Green onions and jalapeños - For the top. Color matters, y'all.
How to Make Creamy Grits Without Cream
I know what you're thinking. Grits made with water? Won't they taste like wet cardboard? Nope. Not if you do it right. The creaminess in grits comes from the starch in the corn, not from dairy. Cream just covers it up.
Here's what makes the difference:
- Salt the water before the grits go in. Grits soak up seasoning while they cook. Salting at the end never tastes quite as good.
- Whisk them in slowly. Pour the grits into boiling water in a slow, steady stream while you whisk. This is how you avoid lumps (ain't nobody want lumpy grits).
- Low and slow. Once they're in, turn the heat down to low, cover, and let them gently bubble. Stir every few minutes so they don't stick to the bottom.
- Keep extra liquid nearby. If they get too thick before they're tender, add a splash of hot water or broth. Grits are pretty forgiving.
- Finish with a little sharp cheese (completely optional). A small handful of sharp cheddar stirred in at the end gives you that rich, tangy flavor without the heaviness. Want them extra silky? Add a splash of milk right at the end. Still way lighter than a cup of heavy cream.
The result is grits that taste like corn. Creamy, comforting, and honestly, I think they taste better this way. Plus, these shrimp and grits become so much healthier.
Why Bacon Fat Instead of Butter
Most shrimp and grits recipes call for butter in the skillet, plus more butter and cream in the grits. Here, I skip the butter completely and let 4 slices of bacon do the heavy lifting. You only keep about 2 tablespoons of the rendered fat, which is plenty to cook the onions, peppers, and shrimp. It gives everything that smoky Southern flavor, and if the pan gets dry, a tablespoon of olive oil fills in.
The key is a hot pan. Make sure your skillet is good and hot over medium-high before the shrimp go in. Cook them in a single layer (in batches if you need to) so they sear instead of steam.
Shrimp cook fast, about 1 to 2 minutes per side. As soon as they curl into a C shape and turn pink, they're done. An O shape means overcooked and rubbery, so pull them a little early rather than late.
How to Make Healthy Southern Shrimp and Grits
Step 1: Get the grits going.
Bring salted water to a boil in a medium pot. Slowly whisk in the grits, then turn the heat to low, cover, and let them cook about 25-30 minutes, stirring every few minutes. They'll take the most time, so start here.
Step 2: Season the shrimp.
While the grits cook, pat the shrimp really dry with a paper towel. Toss them with the smoked paprika, garlic powder, cayenne, salt, and pepper.
Step 3: Cook the bacon
Cook the bacon strips in a cast iron pan on medium-high heat until desired crispiness. Remove the bacon and put onto a paper towel to soak up some of the grease.
Step 4: Saute the vegetables in the bacon fat.
Take a look at the grease in the pan. If you have a ton, drain some of it. You only need about 2 tablespoons of fat. Sauté the onions in the bacon fat until translucent. Add the green and red bell pepper and saute for another 3-4 minutes. Add corn (if using) toward the very end. Remove the vegetables to a side bowl.
Step 4: Sear the shrimp in the rest of the fat and olive oil.
Add the shrimp into the same cast iron pan. If there's not enough fat left, add a tablespoon of olive oil. Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink. Move them to a plate.
Step 5: Make the quick pan sauce.
Turn the heat to medium, add the garlic to the same skillet, and cook about 30 seconds until fragrant. Pour in the chicken broth and scrape up all the browned bits. Let it simmer a minute or two, then squeeze in the lemon and add the shrimp and vegetables back in to coat.
Step 5: Finish the grits.
Take the grits off the heat and stir in the cheddar cheese (and a splash of milk if you want them extra creamy). Taste and add more salt and pepper.
Step 6: Plate it up.
Spoon grits into bowls, top with shrimp and pan sauce, and finish with crispy bacon, jalapeños, and green onions. Dinner's done!
Tips & Variations
- Add some veggies. Sauté a handful of cherry tomatoes, spinach, or okra in the skillet before the garlic for extra color and nutrients.
- Make it dairy-free. Skip the cheddar and milk, cook the grits in water or chicken broth, and stir in a drizzle of olive oil at the end.
- Bring the heat. Add more cayenne, a pinch of red pepper flakes, or a few dashes of your favorite hot sauce over the top.
Make Ahead and Storage
- Make ahead: Grits thicken as they sit, so they're best fresh. If you need to make them early, keep them covered and whisk in some hot water over low heat until creamy again. Cook the shrimp right before serving.
- Storage: Store leftover grits and shrimp in separate airtight containers in the fridge for up to 3 days. Reheat the grits on the stove with a splash of water, and warm the shrimp gently so they don't turn rubbery.
Frequently Asked Questions
They can be! Shrimp is a lean protein, and grits on their own are pretty simple. What makes most versions heavy is the cream, butter, and piles of cheese. Cooking the grits in water and the shrimp in olive oil makes this a much lighter bowl.
Absolutely. That's how a lot of Southern cooks have always made them. Salt the water well, cook them low and slow, and finish with a little sharp cheese for flavor.
The creaminess comes from the corn starch releasing as the grits cook slowly. Whisk them in gradually, keep the heat low, stir often, and add a splash of hot water if they get too thick.
Stone-ground grits have the best texture and flavor but take the longest. Old-fashioned grits work just fine, too. Quick grits work if you're short on time, but avoid instant.
Yes. Thaw them in the fridge overnight or in a bowl of cold water for about 15 minutes, then pat them very dry so they sear instead of steam.
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Southern Shrimp and Grits Recipe
Ingredients
For the grits:
- 4 cups water
- 1 teaspoon salt
- 1 cup white stone-ground grits preferably Marsh Hen
- ½ cup shredded sharp cheddar optional
For the shrimp and vegetables:
- 4 slices thick-cut bacon
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil if needed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper or less if you don't want a kick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ sweet onion diced
- 1 red or green bell pepper diced
- ½ cup corn kernels optional
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ lemon juiced
- 3 green onions sliced, for serving
- 1 jalapeño diced, for serving
Instructions
- Bring water and salt to a boil in a medium pot. Slowly whisk in grits. Reduce heat to low, cover, and cook about 20 minutes, stirring every few minutes, until thick and tender.
- Meanwhile, pat shrimp dry with a paper towel. Toss with smoked paprika, garlic powder, cayenne, salt, and pepper.
- Cook bacon in a cast iron skillet over medium-high heat until it reaches your desired crispiness. Transfer to a paper towel-lined plate to drain.
- Drain all but about 2 tablespoons of bacon fat from the skillet. Sauté onion until translucent. Add green or red bell peppers and cook 3 to 4 minutes more. Stir in corn, if using, toward the very end. Transfer vegetables to a bowl.
- Add shrimp to the same skillet in a single layer, adding 1 tablespoon olive oil if the pan is dry. Cook 1 to 2 minutes per side until pink. Transfer to a plate.
- Reduce heat to medium. Add garlic and cook about 30 seconds until fragrant. Pour in chicken broth, scraping up the browned bits, and simmer 1 to 2 minutes. Stir in lemon juice, then return shrimp and vegetables to the pan to coat.
- Remove grits from heat. Stir in cheddar cheese, if using. Season with salt and pepper to taste.
- Divide grits among bowls. Top with shrimp, vegetables, and pan sauce, then finish with crumbled bacon, jalapeño, and green onions. Serve with a warm Southern Buttermilk Biscuit and enjoy!
Notes
- Make ahead: Grits thicken as they sit, so they're best fresh. If you need to make them early, keep them covered and whisk in some hot water over low heat until creamy again. Cook the shrimp right before serving.
- Storage: Store leftover grits and shrimp in separate airtight containers in the fridge for up to 3 days. Reheat the grits on the stove with a splash of water, and warm the shrimp gently so they don't turn rubbery.
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