Easy Baked Shrimp & Grits Casserole

With big and bold Southern and Cajun flavors baked into every bite, this Shrimp & Grits Casserole is loaded with goodness! Baked grits are topped with the most flavorful shrimp and sauce, and it’s easy to make. When you’re dreaming of the creamiest, cheesiest grits, check out this Shrimp & Grits Casserole!

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I love grits. I fell in love with them when I lived in Texas, and there was nothing quite as tasty as a big ol bowl of creamy grits topped with all sorts of goodies. Shrimp & Grits is a classic, but grits can be hard to get right. In this easy Shrimp & Grits Casserole, the grits cook low and slow in the oven until they’re creamy and perfect.

The shrimp topping is what sets this dish apart. Of course, back in Texas, I’d get wild-caught Gulf shrimp, but now I make do with good-quality imported shrimp. The shrimp are the star of the show, so make sure they’re the best you can get!

Loaded with garlic, bacon, tangy onion and a luscious creamy sauce, the shrimp gravy is good enough to eat all on its own! Whether you grab a fork or a spoon, this hearty meal is Southern comfort food 101!

Ingredients

• Unsalted butter – Unsalted gives you control over the salt level since the broth, cheese, and seasonings already add salt.
• Low-sodium chicken broth – I use low-sodium broth so I can control the salt level. Regular broth can make the dish too salty when combined with the cheese.
• Milk – Whole milk works best. Low-fat or skim milk will make the grits less creamy.
• Salt – I use kosher salt.
• Grits – Opt for non-instant grits. Stone-ground or regular grits give the best texture. Instant grits cook faster but won’t have the same hearty, creamy consistency.
• Shredded sharp cheddar – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Shredded pepper jack cheese – Shred it yourself for best melting. Monterey Jack works if you don’t want the spice.
• Egg – Lightly beaten.

For the shrimp

• Bacon – Cook until crisp so it adds crunch, not chewiness. Reserve some of the bacon fat for sautéing the vegetables—it adds smoky flavor.
• Red onion – Yellow or white onion works but tastes sharper. Red onion is milder and adds color.
• Red bell pepper – Any color bell pepper works, but red adds the best sweetness.
• Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• All-purpose flour – Just scoop the flour and level it off without tapping it.
• Shrimp – Use raw shrimp, not pre-cooked. Pre-cooked shrimp will turn rubbery when reheated. Pat them dry before cooking for the best sear.
• Dry white wine – Use a dry wine like Pinot Grigio or Sauvignon Blanc. Sweet wines will throw off the balance. If skipping, use extra chicken broth.
• Chicken broth – I use low-sodium or no-sodium-added broth so I can control the salt level.
• Chopped parsley – Fresh parsley only. Dried parsley won’t add the same bright finish. Flat-leaf parsley has the best flavor.
• Fresh thyme leaves – Fresh thyme only. Dried thyme won’t give the same delicate flavor in this quick-cooking dish.
• Black pepper – Freshly cracked tastes best, but pre-ground works in a pinch.
• Cayenne – Adds heat. Use less if you’re sensitive to spice.
• Corn niblets – Fresh corn cut off the cob has the best flavor. Frozen corn works great—use it straight from the freezer, don’t thaw.
• Heavy whipping cream – Don’t substitute with half-and-half or milk. The sauce won’t be rich enough.
• Sliced green onions Add at the end as a fresh garnish.

How to make Shrimp & Grits Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lightly coating a baking dish with non-stick cooking spray. In a medium saucepan, combine the chicken broth, milk, salt, and cayenne pepper.

Bring the mixture to a gentle simmer over medium heat. Slowly whisk in the grits, stirring constantly to prevent lumps from forming.

Reduce the heat to low and cook for about 20 minutes, stirring frequently, until the grits begin to thicken and become tender. Remove the saucepan from the heat and stir in the butter until melted.

Allow the grits to cool slightly, then stir in the shredded cheeses and beaten egg until fully incorporated. Transfer the grits mixture to the prepared baking dish and spread it into an even layer. Bake for about 60 minutes, or until the casserole is set and lightly golden on top.

Make the Shrimp Topping

While the grits bake, cook the bacon in a large skillet over medium heat until crisp.

Transfer the bacon to a paper towel-lined plate and reserve for later.

Carefully remove and discard all but about 4 tablespoons of bacon fat from the skillet. Add the onion and bell pepper to the skillet and cook until softened.

Stir in the garlic and cook for another minute until fragrant. Turn off the heat and sprinkle in the flour, stirring until evenly combined. Gradually whisk in the wine and broth until smooth.

Return the skillet to low heat and simmer, whisking occasionally, until the sauce thickens slightly.

Add the shrimp, parsley, thyme, black pepper, cayenne pepper, heavy cream, and corn kernels. Cook just until the shrimp are pink, opaque, and cooked through.

Remove the baked grits casserole from the oven. Spoon the shrimp mixture evenly over the top.

Crumble the reserved bacon and sprinkle it over the casserole. Finish with sliced green onions. Serve immediately and enjoy!

Best Shrimp for Shrimp & Grits Casserole

When it comes to shrimp, freshness is key. Go for medium to large size, and if you can find “EZ peel,” it will make your life a whole lot easier. Always check for color and smell to ensure they’re fresh.

Chef Jenn’s Tips

• Opt for kosher salt for a balanced flavor.
• Feel free to mix in other cheese variations like smoked Gouda or Gruyere for a more a slightly different flavor.
• Make sure your grits are not instant; the texture and flavor will be much better.

Make It A Meal

Consider serving this casserole with some collard greens or a fresh salad with a great dressing to balance out the richness. A light white wine or sweet iced tea would also complement the flavors wonderfully. Or, add some Smoked Asparagus to lighten things up.

Storage

This dish keeps well in the fridge for up to 3 days. Although freezing is an option, it’s best to consume it fresh for the most authentic texture and flavors.