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Creamy Southern Shrimp & Grits with Bacon Pan Sauce

ByMelissa Jo Posted on
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A close-up of shrimp and grits topped with bacon pieces and chopped green onions, with a fork lifting a bite. The dish is served on a patterned plate on a wooden table.

If you’re looking for a cozy, flavor-packed dinner that tastes like it came straight from a restaurant, this Creamy Southern Shrimp and Grits is it. Juicy shrimp cooked in rich bacon drippings, finished with a light lemon cream sauce, all served over smooth, buttery grits—this is comfort food at its best.

If you love easy, creamy dinners like my lasagna soup or one-pot creamy pink pasta, this is another must-make that delivers big flavor with simple ingredients.

A plate with five spices, a container of Old Bay seasoning, a measuring cup of grits, and a box of Quaker 5-Minute Grits on a kitchen counter, with flowers and a checkered canister in the background.
Several raw bacon strips are cooking in a black cast iron skillet on a stovetop.

Fry your bacon on a medium-low to low heat to render plenty of fat to cook your shrimp. The slower it goes the more fat you get to make the dish. If your bacon doesn’t render enough fat, just add a couple tbsp of butter to the pan.

Raw shrimp coated with spices are piled in a metal bowl, ready for cooking. The shrimp are deveined and their shells have been partially removed. The seasoning gives them a reddish tint.
A hand pours milk from a measuring cup into a saucepan of thick, grainy mixture while whisking, on a stovetop with a white tiled backsplash.
A blue pot on a stove contains Creamy Southern Shrimp & Grits with Bacon Pan Sauce, topped with shredded cheese and butter, being stirred with an orange spatula.

Add the cheeses and heavy cream at the very end, so your grits don’t become gummy. Stir and cover and let the residual heat do the job!

Sliced garlic, green onions, and shallots are being sautéed in a black skillet on a stovetop.
A metal bowl holds raw, seasoned shrimp above a cast iron skillet where sliced shallots, green onions, and garlic are being sautéed in oil. Steam rises from the pan.
A red and white striped cup with a liquid mixture inside sits on a checkered surface, with a bottle of Lea & Perrins Worcestershire Sauce positioned behind it.
A close-up of a skillet filled with cooked shrimp, onions, and green onions in a creamy, seasoned sauce. A hand with pink nail polish holds a utensil lifting some shrimp from the pan.
A creamy white sauce is being poured from a cup onto seasoned shrimp cooking in a cast iron skillet on a stovetop.
A red spoon drizzles creamy sauce over a plate of shrimp and grits, garnished with chopped green onions, with a cast iron pan and kitchen in the background.
A plate of Creamy Southern Shrimp & Grits with Bacon Pan Sauce is topped with sautéed shrimp, crispy bacon pieces, and chopped green onions, all served on a decorative plate.
A fork lifts a bite of creamy shrimp and grits topped with bacon, green onions, and sauce from a plate, with more shrimp, grits, and toppings in the background. A hand with pink nail polish holds the fork.
A woman with long brown hair in an off-shoulder maroon top presents a homemade pizza topped with vegetables in a bright, modern kitchen with flowers on the counter.

🤔 Common Questions

Why did my grits turn out gummy?

This usually happens when dairy is added too early or the grits are cooked covered, which traps steam and makes them overly thick.

Can I use milk instead of heavy cream?

Yes, but half-and-half is a better substitute if you still want a rich texture.

Can I use instant grits?

You can, but quick grits will give you a much better consistency.

How to Make Perfect Quick Grits

Start with boiling liquid before adding the grits and slowly whisk them in instead of dumping them all at once.
Let them cook uncovered so steam doesn’t get trapped, and stir occasionally rather than constantly.
Add butter and cream after the grits have cooked, and always add cheese at the very end once the heat is off.
If your grits get too thick, just add a splash of warm chicken stock or cream and whisk until smooth again.

Tips Before Cooking

  • Cook the bacon low and slow so you build a rich, flavorful base for the entire dish.
  • Always pat the shrimp dry so they sear instead of steam.
  • Shrimp cook quickly, so keep an eye on them and don’t overdo it.
  • Add the cheese to the grits after removing them from heat so they stay smooth and creamy.
A close-up of shrimp and grits topped with bacon pieces and chopped green onions, with a fork lifting a bite. The dish is served on a patterned plate on a wooden table.

Creamy Southern Shrimp & Grits with Bacon Pan Sauce

If you’re looking for a cozy, flavor-packed dinner that tastes like it came straight from a restaurant, this creamy Southern shrimp and grits is it.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 5 people

Ingredients
  

Shrimp

Bacon Base

  • 6 slices bacon
  • 1 shallot sliced
  • ½ cup green onions chopped (plus more for garnish)
  • 4 cloves garlic minced

Sauce

Grits

  • 4 cups chicken stock
  • 1 cup quick grits
  • ½ cup heavy cream
  • 5 tbsp butter
  • 3/4 cup freshly grated mozzarella
  • ½ cup freshly grated white cheddar
  • Salt and black pepper to taste

Instructions
 

Prep the shrimp

  • Pat the shrimp dry and season with garlic powder, onion powder, Old Bay, paprika, and black pepper. Set aside.

Cook the bacon

  • In a skillet over medium-low heat, cook the bacon slowly until crispy so the fat renders out. Remove and set aside, then chop once cooled. Leave the bacon grease in the pan.

Make the grits

  • Bring the chicken stock to a boil in a pot. Slowly whisk in the grits.
  • Reduce the heat to low and let them simmer uncovered for about 5–7 minutes, stirring occasionally until thickened.
  • Stir in the heavy cream, butter, salt, and pepper until smooth. Turn off the heat, then add the mozzarella and cheddar and stir until melted and creamy. Cover the pot to let the residual heat melt and combine all the creamy ingredients and keep them warm.

Build the flavor base

  • In the bacon grease, add the shallot, green onions, and garlic. Season lightly with salt and pepper and sauté until soft and golden.

Cook the shrimp

  • Add the shrimp to the skillet and cook for 3–5 minutes, flipping once, until pink and cooked through.

Make the sauce

  • In a small bowl, mix together the heavy cream, lemon juice, and Worcestershire sauce. Pour it into the skillet to deglaze the pan and create a light sauce.

Assemble

  • Spoon the grits into a serving bowl. Top with the shrimp and pour the pan sauce over everything.
  • Finish with chopped bacon, green onions, and a fresh squeeze of lemon.
Keyword Southern Shrimp
Tried this recipe?Let us know how it was!

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat on the stove with a splash of cream or chicken stock to loosen the grits. Avoid overcooking the shrimp when reheating.


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