Shrimp and Grits Recipe No Bacon: Creamy Stone-Ground Grits With Succulent Shrimp

Stone-ground grits meet plump shrimp in this refined take on a Southern classic. The creamy grits form the perfect base for succulent shrimp, creating a dish that’s both comforting and elegant.

This version skips the bacon but still delivers rich flavor through a well-seasoned shrimp sauté and a touch of smoked paprika for depth. The grits are cooked low and slow, ensuring that creamy texture that’s a must.

What you’ll get is a balanced plate where the grits are velvety and the shrimp are tender, with just the right amount of seasoning to tie everything together. It’s a dish that feels special but comes together simply.

Serve with a sprinkle of fresh herbs or a squeeze of lemon for brightness. Here’s how to make it.

Ingredients for Shrimp and Grits Recipe No Bacon

Short list. Big comfort. Southern flavors without the bacon.

The grits are the soul here. Stone-ground from Anson Mills or a good Southern brand (I grab mine at Whole Foods or online) cook up creamy and rich. Heavy cream is non-negotiable for that velvety finish, and don’t skip the butter—it’s what makes them taste decadent. Shrimp should be wild-caught if possible, but frozen works fine (just thaw properly). Look for medium or large size—they hold up better to cooking.

No shrimp? Scallops or firm white fish like cod work in a pinch. Out of smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Fresh parsley can be swapped for cilantro or chives. The cayenne is optional but adds that Southern kick—adjust to taste. If you’re using pre-cooked shrimp, just warm them through at the end so they don’t get rubbery.

Leftover grits keep in the fridge for 3-4 days—reheat with a splash of milk. Shrimp is best fresh, but cooked shrimp can be stored for 2 days. The parsley and green onions? Wrap in damp paper towels and they’ll last 5 days in the crisper.

Step-by-Step Instructions for Shrimp and Grits

Here’s how I make creamy stone-ground grits with perfectly cooked shrimp every time.

Step 1: Cook the Stone-Ground Grits

Bring the 6 cups water to a boil in a large saucepan over medium-high heat. Whisk in the 1.5 cups stone-ground grits slowly to prevent clumping, then reduce heat to low. Add 1 tsp salt and stir frequently to prevent sticking.

Cook the grits for 20-25 minutes until they’re thick and creamy, stirring often. When they’re done, they should have the consistency of porridge and pull away slightly from the sides of the pan. Stir in 0.5 cup heavy cream and 2 tbsp unsalted butter until melted and fully incorporated.

Step 2: Season and Sauté the Shrimp

While the grits cook, pat the 1.5 lb large shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp smoked paprika, 0.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper until evenly coated. This spice blend gives the shrimp a subtle smoky depth with just a hint of heat.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook undisturbed for 1-2 minutes per side until pink and opaque. The shrimp should curl into a C-shape when done—don’t overcook or they’ll become rubbery.

Step 3: Add Garlic and Finish Shrimp

Reduce heat to medium and add the 4 cloves garlic cloves (minced) to the skillet with the shrimp. Cook for 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned. Be careful—garlic burns easily at this stage.

Remove the skillet from heat and stir in the remaining 2 tbsp unsalted butter until melted. This creates a simple garlic butter sauce that coats the shrimp beautifully. The butter should sizzle as it melts into the warm shrimp and garlic.

Step 4: Serve and Garnish

Spoon the creamy grits into shallow bowls, creating a well in the center. Arrange the shrimp and all the pan juices on top of the grits. The hot shrimp will slightly warm the grits where they touch, creating a perfect temperature balance.

Garnish with the 0.25 cup fresh parsley (chopped) and 3 whole green onions (thinly sliced). Serve immediately with lemon wedges on the side for a bright, citrusy finish. The creamy grits and succulent shrimp are best enjoyed fresh, while everything is hot and the flavors are at their peak.

Serving Suggestions for shrimp and grits recipe no bacon

Plating Presentation

Spoon the grits into shallow bowls, creating a well in the center for the shrimp. I use white stoneware to let the creamy texture and pink shrimp pop visually. The contrast of colors makes the dish look as good as it tastes.

Garnish Like a Pro

Sprinkle chopped parsley and sliced green onions over the shrimp and grits. The green adds freshness and a restaurant-quality touch. A squeeze of lemon right before serving brightens all the flavors. 🍋

Side Dish Pairings

A simple mixed greens salad with a light vinaigrette balances the richness. Or try sautéed collard greens for a true Southern experience. Both options cut through the creaminess beautifully.

Bread for Soaking

Serve with warm cornbread or crusty bread to mop up every last bit of sauce. I love honey butter cornbread for a touch of sweetness that complements the smoky shrimp.

Beverage Pairings

A crisp Sauvignon Blanc or Pinot Grigio works perfectly with this dish. For beer lovers, a light wheat beer or pilsner cleanses the palate between bites. 💫

Family-Style Serving

For a casual gathering, serve everything in large bowls and let guests help themselves. The communal feel makes the meal even more enjoyable. Just keep the grits warm—they thicken as they cool.

Frequently Asked Questions