This New Orleans Style Shrimp and Grits recipe features creamy cheddar grits, spicy Cajun shrimp, crispy bacon, sautéed veggies, and a tangy sauce—bringing all the soul of the South to your plate in just 15 minutes.
Okay, picture this: New Orleans, late spring. It’s humid enough that my hair’s doing that thing it does in the heat (you know what I mean), and the air’s thick with jazz, the smell of beignets, and something else—something smoky and buttery—floating from a nearby café.
I was starving, so naturally, I followed my nose. Found myself in this tiny corner spot—more divey than fancy, with tables wobbling just enough to make me nervous about my drink—but the energy? Pure New Orleans charm. I didn’t even look at the menu. I asked the waitress, “What’s the one thing I can’t leave without trying?” Without missing a beat, she replied, “The shrimp and grits. Hands down.”
And let me tell you… it wasn’t just food. It was a moment. Creamy, cheesy grits, shrimp coated in the most perfect blend of Cajun spices, crispy bacon sprinkled like confetti, and a sauce so good, I literally wiped the plate clean with bread.
Fast forward to me back home, in my tiny kitchen, trying to recreate that exact plate. Was it easy? Nope. I overcooked the shrimp the first time, made grits that tasted like paste on the second try, but third time? Absolute magic. And that’s the recipe I’m sharing with you today—my personal love letter to New Orleans, minus the humidity and frizzy hair.
Why You’ll Love This New Orleans Style Shrimp and Grits Recipe?
Alright, here’s why this is more than just another shrimp and grits recipe:
- It’s got layers of flavor. Creamy, cheesy grits. Spicy, juicy shrimp. Smoky bacon. Bright, zesty sauce. Each bite? A flavor bomb.
- Quick but fancy. Ready in 15 minutes, but it looks like you put in hours. Perfect for brunch with friends or a solo Netflix dinner.
- Customizable heat. Love spice? Amp it up. Prefer it mellow? Dial it back. You’re the boss here.
- Full-on comfort food. It’s like a warm hug… but with bacon.
- No-fuss cleanup. One pot, one skillet, and you’re done.
It’s the kind of dish where people go silent after the first bite—because they’re too busy eating to talk.
Ingredient Notes:
Let’s break this down. Nothing fancy, just simple stuff that works really well together.
For the Cheesy Grits:
- Quick-Cooking Grits (1 cup): Fast, easy, and creamy in no time.
- Water (4 cups): To cook the grits and keep them light and fluffy.
- Salt (¼ tsp): Don’t skip this—grits need it to shine.
- Butter (3 tbsp): Because butter makes everything better.
- Heavy Cream (2 tbsp): Adds richness and that silky texture.
- Sharp Cheddar Cheese (1 ½ cups, shredded): The sharper, the better—it cuts through the creaminess and adds a tangy bite.
For the Shrimp:
- Smoked Bacon (6 slices): Adds smoky depth and crispy texture. Plus, we use the drippings.
- Large Shrimp (1 lb, peeled & deveined): Fresh or thawed frozen—just make sure they’re patted dry.
- Cajun Seasoning (2 tsp): Gives the shrimp that bold, spicy kick.
- Cayenne Pepper (⅛ tsp): Optional, but if you like heat, it’s a must.
- Vegetable Oil (1 tbsp): Helps with sautéing without overpowering flavors.
- Red Bell Pepper (1, finely chopped): Sweet, crunchy, and adds color.
- Green Onions (3, chopped): Freshness and a little bite.
- Garlic (3 cloves, minced): Because it’s garlic. Enough said.
- Low-Sodium Chicken or Veggie Broth (¼ cup): Helps build the sauce without making it heavy.
- Worcestershire Sauce (1 tsp): Adds umami depth and a little tang.
- Lemon Juice (2 tsp): A zesty pop that brings it all together.
Pro Tip: Want the grits even creamier? Stir in a dollop of cream cheese. It’s non-traditional but totally indulgent.
How To Make New Orleans Style Shrimp and Grits?
Ready? Let’s do this. (And don’t worry—it’s way easier than it looks.)
Step 1. Creamy Cheesy Grits First
Start by bringing 4 cups of water and ¼ teaspoon of salt to a boil. Slowly whisk in 1 cup of quick-cooking grits—and I mean slowly, or you’ll end up with lumps (nobody wants lumpy grits).
Reduce the heat and let them simmer for 5-7 minutes, stirring occasionally, until they’re smooth and creamy. Stir in 3 tablespoons of butter, 2 tablespoons of heavy cream, and 1½ cups of shredded sharp cheddar.
Taste. Add a pinch more salt if needed. Keep warm while we make the magic happen with the shrimp.
Step 2. Bacon Time
In a big skillet, cook 6 slices of smoked bacon over medium heat until crispy. Remove and crumble it, but don’t you dare toss that bacon grease. That’s flavor.
Step 3. The Star of the Show – Cajun Shrimp
Want To Save This Recipe?
Season 1 pound of large shrimp with 2 teaspoons of Cajun seasoning and ⅛ teaspoon of cayenne pepper (or more if you’re feeling spicy).
In that glorious bacon grease, cook the shrimp for about 1 minute per side—just until they’re pink and slightly curled. Overcooked shrimp? Yeah, no thanks. Transfer them out of the pan and set aside.
Step 4. Let’s Get Saucy
Add 1 tablespoon of vegetable oil to the skillet (if needed) and toss in the chopped red bell pepper. Sauté for 2-3 minutes until softened but still vibrant. Then stir in chopped green onions and minced garlic. Give it a minute—just enough for the garlic to get fragrant (you’ll smell it, trust me).
Now pour in ¼ cup of broth, 1 teaspoon of Worcestershire sauce, and 2 teaspoons of lemon juice. Stir it all together, scraping up the flavorful bits stuck to the pan.
Step 5. Bring It All Together
Return the shrimp and crumbled bacon to the skillet. Give it a quick stir, letting everything warm through—just about a minute.
Step 6. Plate It Like a Pro
Spoon those creamy grits into bowls. Top with the shrimp, spoon the veggies and sauce over the top, and sprinkle with extra green onions or even more bacon if you’re in the mood.
Grab a fork. Dig in. And maybe have a slice of cornbread on standby—you’ll want something to mop up that sauce.
Storage Options:
- Fridge: Store shrimp and grits separately. They’ll keep for up to 3 days.
- Reheat Grits: Stir in a splash of broth or water while reheating to bring back the creaminess.
- Reheat Shrimp: Gently warm in a skillet—just until heated through. Overcooking will make them rubbery.
- Freezer: The grits? Yes. The shrimp? Nope—seafood gets weird when frozen and thawed.
Variations and Substitutions:
Want to mix it up? Here’s how:
- Make It Spicier: Double the cayenne or toss in some chopped jalapeños.
- Swap the Protein: Not into shrimp? Try andouille sausage, grilled chicken, or even mushrooms for a veggie twist.
- Cheese Swap: Smoked gouda or pepper jack in the grits = life-changing.
- Vegan Version: Sub in mushrooms for shrimp, coconut milk for cream, and skip the bacon.
- Extra Creamy Grits: Stir in cream cheese or a splash of half-and-half for extra lusciousness.
What to Serve with New Orleans Style Shrimp and Grits?
This dish is a meal on its own, but if you’re looking to go all-out:
- Buttermilk Biscuits: For mopping up every last drop of sauce.
- Cornbread: Sweet, crumbly, and always a win.
- Collard Greens or Spinach: Something green to cut through the richness.
- Fried Green Tomatoes: Southern vibes all the way.
- Sweet Tea or a Cold Beer: Because it just fits.
Frequently Asked Questions:
Is this dish spicy?
It’s got a mild kick, but you control the heat. Want it hotter? Add more cayenne or hot sauce.
Can I use frozen shrimp?
Totally. Just thaw and pat them dry before cooking for the best texture.
Can I make this ahead of time?
Kind of. The grits reheat beautifully, but the shrimp? Best cooked fresh. If you’re prepping, make the grits and veggies in advance and cook the shrimp right before serving.
And there you have it—New Orleans Style Shrimp and Grits that’s bold, creamy, a little spicy, and pure Southern comfort. It’s fast, it’s flavorful, and it’s a guaranteed crowd-pleaser.
Give it a go and tell me—did you add extra bacon? Go wild with hot sauce? I wanna know how you made it yours!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
New Orleans Style Shrimp and Grits
Ingredients
For the Cheesy Grits:
- 1 c quick-cooking grits
- 4 c water
- 1/4 tsp salt
- 3 tbsp butter
- 2 tbsp heavy cream
- 1 1/2 c sharp cheddar cheese shredded
For the Shrimp:
- 6 slices smoked bacon
- 1 pound large shrimp peeled and deveined
- 2 tsp Cajun seasoning
- 1/8 tsp ground cayenne pepper
- 1 tbsp vegetable oil
- 1 red bell pepper finely chopped
- 3 green onions chopped
- 3 garlic cloves minced
- 1/4 c low-sodium chicken or vegetable broth
- 1 tsp Worcestershire Sauce
- 2 tsp lemon juice
Instructions
Let's make some delicious Cheesy Grits:
- Start by bringing 4 cups of water to a boil and adding 1/4 teaspoon of salt. Gradually stir in 1 cup of quick-cooking grits while keeping the mixture stirred.
- Allow the grits to simmer on heat for 5 to 7 minutes until they become creamy in texture.
- Now it's time to add some flavor. Mix in 3 tablespoons of butter along, with 2 tablespoons of heavy cream. Finally, sprinkle in 1 and a half cups of shredded sharp cheddar cheese.
Moving on to the shrimp:
- Begin by cooking 6 slices of smoked bacon until they turn crispy. Once ready set them aside while keeping the bacon grease intact.
- In the skillet with the bacon grease cook 1 pound of shrimp seasoned with 2 teaspoons of Cajun seasoning and 1/8 teaspoon of cayenne pepper for one minute per side. Remove the shrimp from the skillet.
- Now add 1 tablespoon of oil to the skillet along with one chopped red bell pepper. Sauté this mixture for about 2 to 3 minutes until it becomes slightly tender.
- Next include three chopped onions and three minced garlic cloves into the skillet. Continue cooking this combination for a minute.
- Stir in a quarter cup of broth followed by adding a teaspoon of Worcestershire Sauce and two teaspoons lemon juice into the skillet mixture.
- Return both the cooked shrimp as well as the chopped bacon back, into the skillet and heat everything together for about a minute so that all flavors meld together nicely.
- Lastly, pour your grits into bowls. Top them off with your deliciously flavored shrimp mixture. Now you're ready to enjoy this dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
