Shrimp and grits will forever be one of those comfort meals that feels like a warm hug in a bowl. It’s a classic Southern dish that started as simple coastal fisherman’s food—grits for energy, shrimp fresh from the water—and over time turned into a restaurant favorite. I love making this on weeknights when I want something that tastes like I spent all day in the kitchen, but really didn’t. With just six ingredients, this version keeps things simple and approachable, but still gives you that creamy, cheesy grits base and buttery, savory shrimp on top. It’s the kind of meal you can pull together after work, eat on the couch, and still feel like you treated yourself.
This shrimp and grits is hearty enough to stand on its own, but a few simple sides can round it out into a full, comforting dinner. I like to serve it with a big green salad—think mixed greens, cherry tomatoes, and a simple vinaigrette—to balance the richness. Roasted or sautéed green beans, asparagus, or broccoli also work really well and are easy to toss in the oven while the grits simmer. If you’re feeding a crowd or want it to feel a bit more like a weekend brunch, add some warm biscuits or crusty bread for soaking up the extra sauce. And if you’re keeping things super low-effort (hello, long workday), honestly, a side of frozen mixed veggies steamed in the microwave totally does the job.
Simple Southern 6-Ingredient Shrimp and Grits
Servings: 4 servings
Ingredients
1 cup quick-cooking grits
4 cups low-sodium chicken broth (or water)
1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter, divided
1 pound raw shrimp, peeled and deveined (tails on or off)
1 teaspoon Cajun or Creole seasoning (plus more to taste).
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