Shrimp & Grits Casserole turns the classic Southern comfort combo into an easy, oven-baked dish that feeds a crowd. Creamy, cheesy grits form a cozy base, then get studded with seasoned shrimp, smoky bacon, and sautéed aromatics before baking until set and golden around the edges. It’s perfect for brunch, holidays, potlucks, or a comforting weeknight dinner when you want all the flavor of shrimp and grits in one make-ahead-friendly pan.
Equipment You Will Need
- 9×13-inch baking dish or 8×8 for a thicker casserole
- Large saucepan
- Large skillet
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients List
For the cheesy grits base
- 4 cups chicken broth (or 2 cups broth + 2 cups milk)
- 1 teaspoon salt (less if broth is very salty)
- 1 cup regular or quick-cooking grits (not instant)
- 3 tablespoons butter
- 1½–2 cups shredded sharp cheddar cheese
For the shrimp mixture
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 1 small red or green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun or Creole seasoning
- ¼ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
To bind and finish
- 2 large eggs, lightly beaten
- ¼–½ cup additional shredded cheese for topping
- Sliced green onions or parsley, for garnish
Step-by-Step Instructions
Start by cooking the grits base so it can cool slightly before you add the eggs. In a large saucepan, bring the chicken broth (or broth/milk mix) and salt to a gentle boil. Slowly whisk in the grits in a thin stream, stirring constantly to prevent lumps.
Once all the grits are added, reduce the heat to low and cook, whisking or stirring frequently, until thick and creamy. Regular grits will take longer than quick-cooking, so follow the package’s timing guidelines but aim for a thick, spoonable consistency.
When the grits are tender and thick, remove the pan from the heat and stir in the butter and shredded cheddar until melted and smooth. Taste and adjust the seasoning with a bit more salt or pepper if needed. Let the grits cool for 5–10 minutes; they should still be warm but not scalding hot when you add the eggs so you don’t scramble them.
While the grits cook, prepare the shrimp mixture. Pat the shrimp dry with paper towels and toss with Cajun seasoning, smoked paprika if using, and a light pinch of salt and pepper. Set aside. In a large skillet over medium heat, cook the chopped bacon until crisp and browned. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving a couple of tablespoons of drippings in the skillet.
Add the chopped onion and bell pepper to the skillet with the bacon drippings. Cook over medium heat, stirring occasionally, until the vegetables soften and begin to take on a little color. Stir in the minced garlic and cook for another 30 seconds or so, just until fragrant.
Add the seasoned shrimp to the pan and cook for 1–2 minutes per side, just until they begin to turn pink; they will finish cooking in the oven. Remove the skillet from the heat.
In a small bowl, lightly beat the eggs. Gradually whisk a spoonful or two of the warm grits into the eggs to temper them, then pour the egg mixture into the pot of grits, whisking quickly until fully incorporated. This step helps the casserole set into a sliceable, spoonable bake rather than loose grits.
Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or nonstick spray. Stir the cooked shrimp, sautéed vegetables, and most of the bacon into the warm cheesy grits, reserving a bit of bacon for sprinkling on top. If you like, you can also fold in a handful of extra cheese at this stage for an even richer base.
Pour the shrimp and grits mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining shredded cheese and reserved bacon evenly over the top. This gives a golden, savory crust that contrasts nicely with the creamy interior once baked.
Bake the Shrimp & Grits Casserole for about 25–35 minutes, or until the edges are bubbling, the center is set, and the top is lightly golden and melted. If the top isn’t browning to your liking, you can switch the oven to broil for the last 1–2 minutes, watching carefully so the cheese doesn’t burn.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest allows the structure to firm slightly so scoops or slices hold together better. Garnish with sliced green onions or parsley for a fresh pop of color and flavor.
Expert Tips for Success
Choose the right grits for the texture you want. Regular or quick-cooking grits work beautifully here; instant grits tend to get mushy and can break down too much in a baked casserole.
Stir the grits often as they cook to prevent scorching and lumps. Aim for a consistency slightly thicker than you’d serve in a bowl so the casserole holds its shape.
Do not overcook the shrimp on the stovetop. They should just turn pink and opaque on the outside; the brief bake in the oven will finish them perfectly. Overcooked shrimp can turn rubbery once baked. If you’re worried about overdoing them, you can even slightly undercook the shrimp before folding them into the grits.
Tempering the eggs with a bit of warm grits is important to avoid scrambled bits. Always add a little hot mixture to the eggs first while whisking, then pour that back into the pot. If your grits and shrimp mixture seem very thick when you’re ready to bake, you can loosen it with a splash of broth or milk so it bakes into a luscious, scoopable casserole instead of a block.
Variations and Substitutions
This casserole is easy to customize. Swap cheddar for smoked Gouda, pepper jack, or a blend like cheddar-Jack for a new flavor profile.
Gouda or pepper jack will give you a creamier texture and a bit of extra personality. You can also add a spoonful of cream cheese to the grits for even more richness.
If you like more heat, use andouille sausage in addition to or instead of bacon, or add a finely chopped jalapeño or pinch of cayenne to the skillet with the vegetables.
A splash of hot sauce stirred into the grits or drizzled over servings at the table gives that classic Southern kick.
To lighten things up slightly, use a mix of broth and milk instead of all cream or heavy dairy, and reduce the cheese a bit.
You can also fold in a handful of chopped spinach or kale with the shrimp mixture for extra color and greens. For a more breakfast-style version, add a few cooked, crumbled breakfast sausage links or top the baked casserole with a fried or poached egg.
Serving Suggestions
Shrimp & Grits Casserole works beautifully as the star of a brunch spread or a cozy dinner main. Serve generous scoops with a side of collard greens, sautéed spinach, or a simple green salad dressed with a tangy vinaigrette to cut through the richness.
Buttermilk biscuits or crusty bread on the side are great for catching every bit of cheesy grit and bacon-studded sauce.
For a more elegant presentation, bake the casserole in a slightly smaller, deeper dish and cut it into neat squares once set, plating each portion with a sprinkle of green onions and a lemon wedge on the side. A few dashes of hot sauce or a light drizzle of garlic butter over each serving can take it even more over the top for special occasions.
Storage, Freezing, and Reheating
Leftover Shrimp & Grits Casserole stores and reheats well. Allow it to cool to room temperature, then cover the dish tightly or transfer portions to airtight containers.
Refrigerate for up to 3 days. Reheat individual servings in the microwave until warmed through, or rewarm larger portions in a 325°F (165°C) oven, covered with foil, until hot in the center.
If you’d like to freeze it, it’s best to do so with a casserole that hasn’t been baked with shrimp yet (assemble the cheesy grits base without shrimp, freeze, then thaw, fold in cooked shrimp, and bake).
Fully cooked leftovers with shrimp can be frozen for short periods, but the shrimp texture may firm up slightly. Freeze tightly wrapped portions for up to 1–2 months and thaw overnight in the refrigerator before reheating gently, adding a splash of broth or milk if needed to restore creaminess.
