Skip to Content

Southern Shrimp and Grits

Southern Shrimp and Grits
This is an update to an old favorite, Southern Shrimp and Grits. What I like about this dish is that its quick and easy to make, mouthwatering-delicious and its a bit of a lightened up version of shrimp and grits.
Southern Shrimp and Grits
I found the original recipe in Cooking Light. And while the original recipe makes 6 servings, Craig and I usually get 4 servings out of it, but, we usually eat a little more than most people probably would. So just know there is a little wiggle room in your portion size, and you could get this amazing Southern Shrimp and Grits for right around 500 calories if you divide it up between 5 or 6 servings.
Southern Shrimp and Grits
Not watching your calorie intake and looking for a little indulgence? If so, then head over to my Shrimp and Grits recipe.
Southern Shrimp and Grits
Southern Shrimp and Grits

Southern Shrimp and Grits

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A southern classic lightened up a bit. Shrimp and Grits made with bacon, veggies and cheese. And easy enough to make on a weeknight.


  • 3 tablespoons fresh lemon juice
  • ½ teaspoon hotsauce
  • 2 pounds large shrimp, deveined and peeled
  • 4 slices bacon
  • 1 cup onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 cup reduced sodium chicken broth
  • ½ cup green onions, chopped and divided
  • 5 cups water
  • 1 ½ cups uncooked quick-cooking grits
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • ¾ cup shredded Cheddar cheese


  1. Combine first 3 ingredients, set aside.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Place bacon on papertowels to drain. Add onion, bell peppers, and garlic to drippings the pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and ¼ cup green onions; cook for 5 minutes or until shrimp are done. Do not over cook or the shrimp will become rubbery. Remove from the heat.
  3. Bring water to a boil in a medium saucepan; gradually add grits; stirring constantly. Reduce heat to low; simmer uncovered for about 5 minutes or until thick, stirring constantly. Simmer; covered for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Chop bacon. Serve shrimp over grits, sprinkle with cheese, bacon and green onions.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 526Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 519mgSodium: 3181mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 64g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

You May Also Like:

Shrimp and Grits

Oven Roasted Mussels and Shrimp Paella

Oven Roasted Mussels and Shrimp Paella


<Southern Shrimp and Grits

<Southern Shrimp and Grits


Chicken with Tarragon and White Wine
← Previous
Seafood Linguine
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe