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!
What You’ll Love About Shrimp & Grits Casserole
- It combines the rich flavors of the South and the spice of Cajun cuisine in one dish.
- Who doesn’t love cheese? Sharp cheddar and pepper jack meld together to create a cheesy grits base that’s unforgettable.
- The combination of sweet corn grits and spicy, garlicky shrimp is a match made in heaven.
- This is a casserole, so it’s super easy to make and perfect for meal prep.
ingredients
- Unsalted butter
- Low-sodium chicken broth
- Milk
- Salt – I use kosher salt.
- Grits – Opt for non-instant grits.
- Shredded sharp cheddar
- Shredded pepper jack cheese
- Egg – Lightly beaten.
for the shrimp
- Bacon – Chopped.
- Red onion – Sliced thinly.
- Red bell pepper – Diced small.
- Garlic cloves – Minced.
- All-purpose flour
- Shrimp – Peeled and deveined.
- Dry white wine
- Chicken broth – Low or no sodium added.
- Chopped parsley
- Fresh thyme leaves
- Black pepper – Freshly ground.
- Cayenne
- Corn niblets
- Heavy whipping cream
- Sliced green onions
How to make Shrimp & Grits Casserole
- Preheat oven to 350 and spray a baking dish with non-stick cooking spray.
- Combine chicken broth, milk, 1 1/2 teaspoons of salt, and cayenne in a saucepan and bring to a simmer.
- Slowly whisk in the grits and simmer until the grits start to cook, about 20 minutes. Cool slightly then add the cheeses and beaten egg and transfer the grits to a prepared baking dish.
- Bake the grits at 350-F for about 60 minutes or until set and lightly brown on top.
- Meanwhile, make the shrimp topping.
- Cook the bacon in a large skillet until crisp, then drain it on paper towels and remove and discard all but 4 tablespoons of bacon fat.
- Add the onion and bell pepper to the skillet and cook until softened.
- Add the garlic and cook for an additional minute. Turn off the heat.
- Add the flour and stir to combine.
- Add the wine and broth and whisk well to combine, then turn the heat on low and bring to a simmer to let it thicken. Whisk while it thickens.
- Add the shrimp, parsley, thyme, pepper, cayenne, heavy cream and corn niblets. Cook until shrimp is no longer opaque.
- Spoon the shrimp mixture over the top of the grits casserole and sprinkle with sliced green onions and reserved bacon.
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.
RECOMMENDED
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.
Step By Step Process
Shrimp and Grits Casserole
Ingredients
- ¼ cup unsalted butter
- 4 cups low sodium chicken broth
- 3 cups milk
- 1 teaspoon salt I use kosher salt.
- ¼ teaspoon cayenne divided
- 1 ¼ cups grits opt for non instant grits.
- 1 cup sharp cheddar shredded
- ¾ cup pepper jack cheese shredded
- 1 egg lightly beaten
For the shrimp
- 4-5 slices bacon chopped
- ½ cup red bell onion diced
- ½ cup red bell pepper sliced thinly
- 2 cloves garlic
- ½ cup all-purpose flour
- 1 pound raw shrimp peeled and deveined
- ½ cup dry white wine
- 1 cup chicken broth low or no sodium added
- 2 tablespoon chopped parsley
- 3 sprigs fresh thyme leaves
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 1 cup corn niblets
- ½ cup heavy whipping cream
- ½ cup sliced green onions
Instructions
- Preheat oven to 350 and spray a baking dish with non-stick cooking spray. Set this aside.
- Combine chicken broth, milk, 1 1/2 teaspoons of salt, and cayenne in a saucepan and bring to a simmer.
- Slowly whisk in the grits and simmer until the grits start to cook, about 20 minutes. Cool slightly then add the cheese and beaten egg and transfer the grits to a prepared baking dish.
- Bake the grits at 350-F for about 60 minutes or until set and lightly brown on top.
- Meanwhile, make the shrimp topping.
- Cook the bacon in a large skillet until crisp, then drain it on paper towels and remove and discard all but 4 tablespoons of bacon fat.
- Add the onion and bell pepper to the skillet and cook until softened.
- Add the garlic and cook an additional minute. Turn off the heat.
- Add the flour and stir to combine.
- Add the wine and broth and whisk well to combine then turn the heat on low and bring to a simmer to let it thicken. Whisk while it thickens.
- Add the shrimp, parsley, thyme, pepper, cayenne, heavy cream and corn niblets and bring the temperature back to a simmer until the shrimp are cooked through.
- Spoon the shrimp mixture over the top of the grits casserole and sprinkle with sliced green onions and reserved bacon.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
