Creamy Shrimp and Grits: My Easy, Restaurant-Worthy Recipe

I learned this dish from my husband’s family — his family is from Louisiana, where shrimp and grits is a way of life, Sunday tradition, and love language all at once — and over the years I’ve quietly made it my own. It’s really a one-pot, low-effort meal, which is exactly why it’s become my favorite thing to serve for a slow Sunday brunch. You want to set down something genuinely delicious without working too hard, and this is it. The magic is in two simple ideas: grits cooked slow and creamy with sharp cheddar, and shrimp that never sits a second too long over the heat.

It’s become my go-to when I want to feed people well without fussing. I build a quick, colorful sauté of red and yellow peppers, scallions, and garlic, let those flavors get deep and savory, and only then add the shrimp so they stay plump and tender. And I keep the seasoning light on purpose. My rule in the kitchen is simple:

I allow the flavors of the meal to produce the salt. Good shrimp, sweet peppers, sharp cheddar — they bring their own seasoning, so I add just a pinch and taste at the end.

Here’s exactly how I make it. Treat the quantities as a starting point — this is a forgiving, generous dish, so use more or less shrimp depending on your crowd and your mood.

Recipe at a Glance

Serves: 4  |  Prep: 15 min  |  Cook: 25 min  |  Total: ~40 min

What You’ll Need

For the Shrimp

• 1 to 2 lb shrimp, peeled and deveined
• ½ red (purple) onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 scallions, chopped
• 1 clove garlic, minced
• A handful of fresh parsley, chopped (plus more to garnish)
• A little olive oil and a little butter
• A pinch of salt
• Parmesan, to grate on top (optional)
• Optional smoky twist: a handful of chopped smoked sausage, pancetta, or chorizo

For the Cheesy Grits

• 1 cup grits (or polenta)
• 1 cup sharp cheddar cheese, grated
• ½ cup milk (plus more as needed — use in place of water)
• ¼ cup heavy cream
• 1 stick butter

Low effort, maximum reward. The shrimp lifts right off the grits — that’s your cue they’re perfectly tender.

How to Make It

1. Make the cheddar grits. Start your grits first — low and slow is what makes them luxurious. Cook 1 cup of grits or polenta following the package instructions, but swap milk for the water. Boil gently, stirring, until soft and creamy. Fold in a stick of butter, a cup of sharp cheddar, and a quarter cup of heavy cream. If it tightens up, loosen with a splash more milk. You want it pourable and glossy. Keep warm while you cook the shrimp.

2. Optional: add a little smoke. For a smoky, brunchy depth, brown a handful of chopped sausage, pancetta, or chorizo in the pan first, then build everything else in those flavorful drippings. Completely optional — the dish is beautiful without it — but it makes everything feel a little more indulgent.

3. Build the flavor base. Heat a little olive oil and a knob of butter in a pan (or use your drippings). Add the red onion and garlic and let them soften. Once going, add the red and yellow bell peppers with a pinch of salt, then the scallions. Give it time — let the vegetables cook down until the sauce smells fragrant and tastes genuinely good on its own. That base is where all the flavor lives.

4. Add the shrimp. Add them to the pan and cook just until they turn pink and curl into a loose C — that’s the cue for perfectly tender. Finish with the chopped parsley.

5. Plate it up. Spoon the creamy grits into shallow bowls, pile the shrimp and peppers right on top. Garnish with a little more parsley, grate over some Parmesan if you like. Go easy on the salt — let the dish tell you if it needs more.

Reach for large shrimp (around 16–20 per pound) — they hold their own over the grits. If you’re cooking for a crowd, lean toward two pounds. And don’t rush the grits or crowd the shrimp; those are the only two places this dish can go wrong, and both are easy to get right once you slow down.

Set up and ready to serve. Our stoneware pairs beautifully with a clean linen napkin for a Sunday brunch that feels intentional.

The serving spoon in the hero photo is our Fork & Spoon Serving Set — a chic, contemporary pair that makes serving feel a little more special. It also comes in nickel and gold to match your table. Shop Serving Spoons →

A Place at the Table

Half the joy of a dish like this is how you set it down. I love serving shrimp and grits family-style in a wide, shallow bowl in the center of the table, letting everyone help themselves. It’s the moment a simple Sunday brunch turns into something that feels intentional — the kind of quiet luxury this brand is built on.

If you make this, I’d love for you to make it your own — more shrimp, a little heat, a different cheese. That’s exactly how the best recipes get passed around.

Frequently Asked Questions

Can I use polenta instead of grits?
Yes. Grits and polenta are both cooked cornmeal and work interchangeably here.

How do you keep grits creamy?
Cook them low and slow, use milk instead of water, and finish with butter, heavy cream, and sharp cheddar. If they thicken too much before serving, whisk in a splash of warm milk.

How do you know when shrimp is cooked?
Shrimp is done when it turns pink and opaque and curls into a loose C shape. A tight O means it’s overcooked.

What size shrimp is best?
Large shrimp (about 16 to 20 per pound), peeled and deveined. Use one pound for a lighter serving or up to two pounds if you love a shrimp-forward plate.

Can I make it ahead of time?
The peppers and grits can be made a little ahead, but shrimp is best cooked just before serving. Reheat the grits gently with a splash of milk.

Can I add sausage?
Yes. Brown a handful of chopped smoked sausage, pancetta, or chorizo first, then build the dish in the drippings. Adds a lovely smoky depth.