Shrimp and grits casserole is a comforting dish that’s great for any day of the week, any time of the day. Shrimp, grits, cheese and bacon…this soul food inspired seafood casserole is perfect for brunches, holidays, potlucks, and weeknight dinners.

close up shot of shrimp and grits casserole with a spoon in it

Ingredients For Shrimp & Grits Casserole

Grits
Shrimp
Cheese
Bacon
Bell Pepper
Onion
Garlic
Water
Milk
Seasonings: salt, pepper, paprika

How To Make Shrimp & Grits Casserole

Preheat oven to 375.
In a medium saucepan, bring the water & milk to a boil. Add the grits and butter, season with salt and pepper as desired, and stir to combine. Cover, reduce heat to medium and cook, stirring occasionally until thickened.
Let bacon come to room temperature. Add the bacon strips to a large, cold pan. Cook over medium heat, turning the bacon as needed, until they reach the desired crispness. Approximately 8 to 12 minutes.
Remove the bacon from the pan and set aside on a paper-towel lined platter. Do not drain the bacon grease. Add the onion and bell pepper to the pan. Cook 3-5 minutes or until the veggies are soft. Add the garlic and cook and additional minute. Add the shrimp and cook until they are no longer pink.
Stir the cooked bacon and the cooked shrimp, onion, garlic, bell pepper mixture into the cooked grits. Stir in salt, pepper, and paprika.
Generously spray the casserole dish with cooking spray.
Pour the grits mixture evenly into the casserole dish. Top with cheese.
Cover with foil and back 30 minutes.
Remove the foil and bake an additional 10-15 minutes or until the center is set.
Allow casserole to cool before serving. Please note the grits will thicken as it cools.

collage of bacon, bell peppers & onions, and shrimp being sauteed

What Are Grits & What Type To Use

Originating from Native American communities, grits are widely known these days as being a southern food. Grits are made from dent corn which is a less sweet than the corn you would normally eat as corn-on-the-cob. There are 3 main types of grits: stone-ground grits, quick grits, and instant grits. Here the grits are cooked & baked so it does not matter which type of grits you choose for this recipe. Personally, I use stone-ground grits.

collage of grits and shrimp being combined

Shrimp Recipes

overhead shot of uncooked shrimp and grits casserole — pour shrimp & grits mixture into a casseroled dish

overhead shot of uncooked shrimp and grits casserole with cheese — top with cheese

What Type Of Shrimp To Use

The type of shrimp used is up to you. Clean, peel (tails-off), and devein the shrimp. The size of the shrimp does not matter but if the shrimp are large, I suggest you cut them into bite-size pieces cooking.

overhead, close up shot of shrimp and grits casserole

Make This Ahead

This shrimp & grits casserole is a great recipe to make ahead beforehand. You can do this 2 ways. Fully prep the dish the night before. Cover with foil and place it in the refrigerator until the next day when you’re ready to bake it. Another suggestion is to completely bake the casserole and reheat it before serving.

overhead shot of cooked shrimp and grits casserole in a small white bowl

FAQs & Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Taste the grits and adjust the seasoning with salt and pepper to your liking.
Get creative with the cheese. I used a combination of cheddar & Monterey jack.
Don’t like bacon? Use sausage. Or omit it all together.

Grits Recipes

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4.41 from 5 votes

Shrimp and Grits Casserole

Shrimp and grits casserole is a comforting dish that can be served any time of the day. Shrimp, grits, cheese and bacon…this soul food inspired seafood casserole is perfect for brunches, holidays, potlucks, and weeknight dinners.

Prep Time 30

Cook Time 45

Servings servings

Author Shannon Epstein

Equipment

8×11 casserole dish

Ingredients

1 pound shrimp, cleaned, peeled & deveined
1 cup grits
2 cups water
2 cups milk of your choice
2 cups cheddar cheese, shredded
1 tablespoon butter
8 ounces bacon
1 small bell pepper, diced
1/3 cup onion, diced
1 clove garlic, minced
1 teaspoon salt (or more)
1/2 teaspoon paprika
1/4 teaspoon pepper
salt & pepper to taste

Instructions

Make The Grits

In a medium saucepan, bring the water & milk to a boil. Add the grits and butter, season with salt and pepper as desired, and stir to combine. Cover, reduce heat to medium and cook, stirring occasionally until thickened.

Make The Shrimp Mixture

Let bacon come to room temperature. Add the bacon strips to a large, cold pan. Cook over medium heat, turning the bacon as needed, until they reach the desired crispness. Approximately 8 to 12 minutes.
Remove the bacon from the pan and set aside on a paper-towel lined platter. Do not drain the bacon grease. Add the onion and bell pepper to the pan. Cook 3-5 minutes or until the veggies are soft. Add the garlic and cook and additional minute. Add the shrimp and cook until they are no longer pink.

Make The Casserole

Preheat oven to 375.
Stir the cooked bacon and the cooked shrimp, onion, garlic, bell pepper mixture into the cooked grits. Stir in salt, pepper, and paprika.
Generously spray the casserole dish with cooking spray. Pour the grits mixture evenly into the casserole dish. Top with cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes or until the center is set.
Allow casserole to cool before serving. Please note the grits will thicken as it cools.