For the best shrimp and grits, use stone-ground grits, as they tend to have a deeper flavor and more structured texture than instant grits. They will take longer to cook but improve the finished dish. Gently cooking the grits also allows them to soften properly and produce the dish’s signature creamy mouthfeel.
Shrimp cook quickly and should be added toward the end of the cooking process. Look for them to turn opaque and curl slightly to check for doneness and prevent them from becoming rubbery and tightly coiled.
Keeping the same skillet throughout, as we’ve suggested in the shrimp and grits recipe above, builds flavor in the pan by using the rendered fat to cook the remaining ingredients. An optional splash of lemon juice or vinegar at the end of cooking can help to cut through the richness of the dish. It’s best served straight away, as the grits will continue to thicken as they stand. If needed, you can loosen them with a splash of stock, milk, or water before serving.
You could swap in polenta if you can’t find grits at your local grocery store. While polenta, grits, and cornmeal are all made from ground corn and offer varying textures, polenta will give the dish a similar mouthfeel and consistency.
Lowcountry and Gullah Geechee Origins
Shrimp and grits have deep roots in the coastal Lowcountry, particularly in South Carolina and Georgia, where shrimp and corn have long been staples. The dish has close associations with the Gullah Geechee people, African Americans descended from West and Central Africans who were enslaved in the region.
Grits developed from Native American traditions of processing and cooking maize, while the African culinary traditions shaped how corn and other local ingredients were prepared. The Gullah Geechee people have always leaned into resourcefulness, popularizing a variety of local ingredients that were readily available in the South.
Shrimp has long been abundant along the southern East Coast and has served as an accessible source of protein for communities. As such, shrimp and grits have humble origins, and the dish was historically served as a hearty breakfast before becoming an all-day meal in local restaurants. It remains an iconic American dish to try alongside other Southern dishes, such as gumbo and jambalaya.
Variations (Cajun, New Orleans Style)
Cajun and Creole food forms an integral part of Southern cooking. In Cajun cuisine there’s a version of shrimp and grits, that’s heavily seasoned and spiced, more closely reflecting the southwestern cooking traditions in Louisiana. Cajun interpretations of shrimp and grits often call for andouille sausage incorporated for depth, with the shrimp served in a rich gravy sauce.
A classic New Orleans shrimp and grits recipe usually features the city’s Creole influences, where shrimp are cooked with onion, celery, and bell pepper to create a more aromatic take on this dish than a Lowcountry preparation.
