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A close-up shot of a delicious Shrimp and Grits Casserole in a white serving dish, garnished with juicy shrimp, green onions, and bacon.
Reda

Hearty Shrimp and Grits Casserole

A comforting and flavorful casserole combining creamy, cheesy grits with succulent shrimp and a smoky, savory sauce, all baked to golden perfection. Perfect for a crowd or a satisfying family meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesy Grits
  • 4 cups chicken broth low sodium
  • 2 cups whole milk
  • 1 1/2 cups quick-cooking grits not instant
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup unsalted butter cut into pieces
  • 1 1/2 cups sharp cheddar cheese shredded
For the Smoky Shrimp Sauce
  • 6 slices bacon thick-cut
  • 1 large yellow onion chopped
  • 1 large green bell pepper chopped
  • 2 cloves garlic minced
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 cup chicken broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce e.g., Tabasco, or to taste
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1 1/2 lbs large shrimp peeled, deveined, tails removed
For Garnish
  • 2 tbsp fresh parsley chopped
  • 2 green onions sliced

Equipment

  • Large Pot
  • Large skillet
  • 9x13-inch baking dish
  • Whisk
  • Slotted spoon
  • Spatula

Method
 

Prepare the Grits
  1. In a large pot, bring the chicken broth and whole milk to a boil over medium-high heat. Gradually whisk in the quick-cooking grits, salt, and black pepper, ensuring no lumps form.
  2. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the grits are thick and creamy. If they become too thick, add a splash more milk or broth.
  3. Remove the pot from heat. Stir in the unsalted butter pieces and shredded sharp cheddar cheese until completely melted and combined. Set the cheesy grits aside.
Prepare the Smoky Shrimp Sauce
  1. While the grits are cooking, heat a large skillet over medium-high heat. Add the thick-cut bacon and cook until crispy. Remove the cooked bacon with a slotted spoon, crumble it, and set aside. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Add the chopped yellow onion and green bell pepper to the skillet with the bacon fat. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the undrained diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, smoked paprika, and cayenne pepper (if using). Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Add the peeled, deveined, and tail-removed large shrimp to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them.
Assemble and Bake the Casserole
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread half of the prepared cheesy grits evenly into the bottom of the baking dish.
  3. Spoon the entire shrimp and sauce mixture over the layer of grits, distributing it evenly.
  4. Carefully top with the remaining grits, spreading gently to cover the shrimp mixture as much as possible.
  5. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and heated through.
Serve
  1. Remove from oven and let stand for a few minutes. Garnish with the crumbled bacon, fresh chopped parsley, and sliced green onions before serving warm.

Notes

Store any leftover Shrimp and Grits Casserole in an airtight container in the refrigerator for up to 3 days. This casserole reheats well in the oven (covered) or microwave. For a more authentic and robust texture, you can use stone-ground grits, but be aware they will require a longer cooking time—follow package directions.