Slow Cooker Shrimp and Grits

Southern comfort meets seafood perfection in this classic Shrimp and Grits recipe. The creamy, cheesy grits provide the perfect backdrop for tender shrimp with a hint of Cajun spice. This slow-cooker version makes the traditionally labor-intensive dish surprisingly hands-off, allowing the flavors to develop beautifully while you go about your day. The combination of savory bacon, aromatic onions, and garlic creates a deeply flavorful base that elevates both the grits and the shrimp.

I tried this recipe last Sunday when my sister and her family came over unexpectedly. The slow cooker saved me from hours in the kitchen, and everyone raved about the rich, creamy texture of the grits paired with the perfectly seasoned shrimp.

Ingredients

• 1 lb shrimp, peeled and deveined: Fresh is best, but frozen works well too; look for medium to large shrimp (21-25 count) for the perfect bite
• 1 cup quick-cooking grits: Stone-ground grits provide the best texture, but quick-cooking work beautifully in the slow cooker
• 4 cups chicken broth: Adds depth of flavor compared to water; use low-sodium if you're watching salt intake
• 1/2 cup heavy cream: Creates that signature silky texture; half-and-half works in a pinch
• 1/2 cup shredded cheddar cheese: Sharp cheddar provides the most flavor; freshly grated melts better than pre-shredded
• 4 slices bacon, chopped: Adds smoky depth; thick-cut bacon provides more substantial pieces
• 1 onion, chopped: Yellow or sweet onions work best for their balanced flavor
• 3 cloves garlic, minced: Fresh garlic is worth the extra minute of prep for its aromatic punch
• 1 tsp Cajun seasoning: The secret ingredient that ties everything together; adjust to your heat preference
• Salt and pepper, to taste: Season carefully as the chicken broth and bacon already contain salt
• Green onions, for garnish: Provides fresh color and a mild onion flavor to finish the dish

Step-by-Step Instructions

Step 1:

Combine the chicken broth and grits in your slow cooker insert, whisking thoroughly to prevent any lumps from forming. Make sure to scrape the bottom and sides of the insert to incorporate any dry grits that might be hiding. The mixture will look very liquid at this stage, but don't worry—the grits will absorb the liquid as they cook.

Step 2:

Add the chopped bacon, diced onion, minced garlic, Cajun seasoning, and a modest amount of salt and pepper to the grits mixture. Stir everything together until well combined. The raw bacon might seem unusual, but it will render its fat and cook perfectly in the slow cooker, infusing the grits with incredible flavor throughout the cooking process.

Step 3:

Cover the slow cooker and set it to low heat. Allow the mixture to cook for 4-5 hours, stirring occasionally (about once per hour if possible) to prevent sticking and promote even cooking. You'll notice the mixture gradually thickening as the grits absorb the flavorful broth and the bacon begins to render.

Step 4:

When there's about 30 minutes of cooking time remaining, remove the lid and stir in the heavy cream and shredded cheddar cheese. Mix thoroughly until the cheese is completely melted and incorporated. Replace the lid and continue cooking for the remaining time until the grits reach a creamy, smooth consistency.

Step 5:

While the grits finish cooking, heat a large skillet over medium-high heat. Add a small amount of butter or oil and sauté the peeled and deveined shrimp for 2-3 minutes per side until they turn pink and opaque and curl slightly. Be careful not to overcook them as they can become tough.

Step 6:

You can either fold the cooked shrimp directly into the creamy grits in the slow cooker or spoon the grits into individual serving bowls and top with the shrimp. Garnish generously with sliced green onions for freshness and color. Serve immediately while everything is hot.

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My husband was never a seafood enthusiast until I made this shrimp and grits recipe for him. The way the shrimp soaks up the flavors of the Cajun seasoning and how they complement the creamy, cheesy grits completely changed his mind. Now he requests this dish at least twice a month, especially when we have guests over.

The Art of Perfectly Cooked Shrimp

The key to outstanding shrimp and grits lies in not overcooking your shrimp. Many home cooks make the mistake of leaving shrimp on the heat too long, resulting in a rubbery texture. Shrimp cook incredibly quickly—just until they turn opaque and slightly firm. They should form a loose "C" shape when properly cooked; if they curl into a tight "O," they've gone too far. I've found that removing the skillet from the heat just before the shrimp appear fully done allows residual heat to finish the cooking process without crossing into overcooked territory. This technique has transformed my seafood dishes from good to restaurant-quality.

Regional Variations Worth Trying

Shrimp and grits originated in the coastal South Carolina Lowcountry but has evolved as it spread throughout the South. In New Orleans, you'll find the dish heavily influenced by Creole flavors with the addition of a dark, flavorful roux and sometimes andouille sausage alongside the shrimp. Charleston versions often include mushrooms and a light gravy. North Carolina cooks might add a splash of hot sauce or a squeeze of lemon juice for brightness. My personal favorite variation adds roasted cherry tomatoes that burst with sweetness when stirred into the grits, creating delicious pockets of acidity that balance the richness of the dish. Each regional twist brings something special while honoring the humble yet magnificent foundation of this Southern classic.

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Making Ahead and Storing Tips

Shrimp and grits components can be prepared separately for maximum convenience without sacrificing quality. The grits portion can be made up to two days ahead and stored in an airtight container in the refrigerator—just add a splash of broth or milk when reheating to restore the creamy consistency. The shrimp, however, are best prepared just before serving. If you must make them ahead, slightly undercook them initially, then quickly reheat in a hot skillet just before serving. Leftover completed dish will keep for up to three days refrigerated, though the texture of the shrimp may change slightly. I've found that reheating in a covered skillet with a tablespoon of water creates steam that helps revive both components beautifully without drying out the shrimp or making the grits gummy.

Frequently Asked Questions

→ How can I ensure the grits stay creamy?

Stir the grits occasionally during cooking to prevent clumping and ensure a creamy consistency. Adding the heavy cream and cheese towards the end will also enhance the creaminess.

→ Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp works perfectly for this recipe. Just ensure they are peeled and deveined before cooking.

→ What can I substitute for Cajun seasoning?

If you don’t have Cajun seasoning, you can use a mix of paprika, garlic powder, onion powder, cayenne pepper, and oregano to create a similar flavor profile.

→ Can this meal be made in advance?

Yes, you can prepare the grits in advance and reheat them gently with a splash of milk or broth. Sauté the shrimp fresh for the best flavor and texture.

→ What side dishes go well with shrimp and grits?

A light green salad, roasted vegetables, or buttered biscuits pair beautifully with shrimp and grits for a well-rounded meal.

→ How long does it take to sauté the shrimp?

It usually takes 3-4 minutes per side to sauté shrimp until they are fully cooked and pink.