Easy Shrimp & Grits

The first time I made this shrimp and grits casserole was for a rainy Sunday brunch that turned into an all-day affair. My friend from Charleston taught me that the secret is in the grits themselves—they need time to bubble away quietly, absorbing all that savory broth until they turn into something velvety and alive. Now this casserole has become my go-to when I want to feed people something that feels like a warm hug.

Last winter when my sister came to visit exhausted from work I made this casserole. She took one bite closed her eyes and said this was exactly what she needed. Theres something about the way the cheese bubbles up and browns on top that makes people feel immediately at home.

Ingredients

• 1 cup stone-ground grits: Worth every extra minute of cooking time they transform into something incredibly creamy with real texture unlike instant versions
• 4 cups low-sodium chicken broth: Builds a savory foundation but swap for vegetable broth or water to keep it pescatarian
• 1/2 teaspoon kosher salt: Enhances the natural sweetness of the shrimp without overpowering the dish
• 2 tablespoons unsalted butter: Adds that luxurious finish to the grits making them silky smooth
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through the richness creating a perfectly balanced flavor
• 1 pound medium shrimp: Peel and devein them yourself for the freshest taste or save time with pre-prepped
• 1 tablespoon olive oil: Helps the spices cling to the shrimp and encourages even browning
• 1/2 teaspoon smoked paprika: This is what gives the dish its signature smoky depth
• 1/2 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
• 1/4 teaspoon cayenne pepper: Optional but adds a gentle warmth that lingers pleasantly
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference here
• 1/2 teaspoon kosher salt: Seasons the shrimp directly for maximum impact
• 1 small onion finely chopped: Sweetens as it cooks becoming meltingly tender
• 1 green bell pepper finely chopped: Adds crunch and color that balances the soft grits
• 2 cloves garlic minced: Fresh garlic blooms quickly in the hot butter releasing its aroma
• 2 tablespoons unsalted butter: Creates the fragrant base for sautéing the vegetables
• 1/2 cup shredded Monterey Jack cheese: Melts into a gorgeous golden crust on top
• 2 tablespoons chopped fresh parsley: Adds a bright fresh finish that cuts through the richness

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. Do this first so everything else can flow smoothly.

Cook the grits:

Bring broth to a boil then stir in grits and salt. Lower heat cover and let simmer for 15-20 minutes stirring occasionally until thickened. Stir in butter and cheddar until melted and silky.

Season the shrimp:

In a bowl toss shrimp with olive oil smoked paprika garlic powder cayenne black pepper and salt. Let them sit while you prep the vegetables to absorb those flavors.

Sauté the vegetables:

Melt butter in a skillet over medium heat. Add onion and bell pepper cooking until softened about 4-5 minutes. Toss in garlic for one last fragrant minute.

Cook the shrimp:

Add seasoned shrimp to the skillet and cook just until pink and opaque about 2-3 minutes. Do not overcook or they will turn rubbery. Remove from heat immediately.

Assemble the casserole:

Spread grits evenly in your prepared dish. Spoon shrimp and vegetables over the top. Sprinkle Monterey Jack cheese across everything like a warm blanket.

Bake until bubbly:

Bake for 15-20 minutes until the cheese is melted and beginning to turn golden in spots. The edges should be bubbling enthusiastically.

Finish and serve:

Let it rest for 5 minutes—this helps portions hold together better. Scatter fresh parsley on top and serve while still steaming hot.

Save

This recipe traveled with me from a tiny apartment kitchen where I made it on a battered electric stove to my current home with a proper gas range. Through moves job changes and new relationships this casserole has remained the one dish that always feels like coming home.

Make It Your Own

I have discovered that stirring a quarter cup of cream cheese into the warm grits before baking creates an incredibly velvety texture that people cannot quite place but keep coming back for. For those who love heat double the cayenne or add your favorite hot sauce directly to the shrimp before cooking.

Perfect Pairings

A crisp green salad with acidic vinarette cuts through the richness beautifully. I also love serving this alongside sautéed garlicky kale or roasted asparagus when I want something bright to balance the creamy grits.

Storage And Reheating

This casserole keeps remarkably well for up to three days in the refrigerator. Reheat individual portions in the microwave at 50% power to prevent the grits from separating or cover the whole dish with foil and warm at 350°F until heated through.

• For freezing assemble the casserole but bake before freezing then thaw overnight and reheat covered
• Add a splash of broth when reheating if the grits seem too thick
• The shrimp may lose some tenderness after freezing so fresh is best for optimal texture

Save

There is nothing quite like watching people take that first bite and see their eyes close in pure contentment. This casserole has a way of turning an ordinary meal into something people will remember long after the dishes are done.

Recipe Questions & Answers

→ What type of grits works best for this dish?

Stone-ground grits provide the best texture and flavor, creating a creamy base when cooked slowly with broth, butter, and cheese.

→ Can I adjust the spice level?

Yes, increasing cayenne pepper or adding hot sauce will add heat, while omitting these will keep it mild and savory.

→ Is there a recommended cooking method for the shrimp?

Sauté the shrimp with olive oil and spices just until pink and opaque to keep them tender and flavorful.

→ What cheese pairs well in this dish?

A sharp cheddar adds richness to the grits, while Monterey Jack on top melts well for a creamy finish.

→ Can this dish be made ahead of time?

Prepare the components separately and assemble before baking; baked casserole holds well, making it convenient for gatherings.