I love this recipe because it takes a Southern classic and turns it into a cozy, bake-and-serve casserole that’s perfect for sharing. The cheesy grits create a rich base, while the shrimp, bell pepper, and onions add layers of flavor and color. The smoked paprika and cayenne give it just the right kick of spice without being overwhelming. It’s a one-dish meal that feels both comforting and elegant — ideal for brunch, dinner, or potlucks.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup stone-ground grits 4 cups chicken broth 1 cup shredded sharp cheddar cheese 1 cup milk 1 pound shrimp, peeled and deveined 1 bell pepper, diced (red or green) 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon cayenne pepper (adjust to taste) Salt and pepper, to taste 2 tablespoons olive oil 1 teaspoon fresh parsley, chopped (for garnish)
Directions
I begin by preheating the oven to 350°F (175°C). In a large saucepan, I bring the chicken broth to a boil, then gradually stir in the grits. Once added, I lower the heat and cook them slowly, stirring frequently for about 20–25 minutes, until they thicken and become creamy.
After the grits are cooked, I stir in the shredded cheddar cheese and milk, mixing until everything is smooth and melted together. I season the mixture with salt and pepper, then set it aside while I prepare the shrimp.
In a skillet, I heat olive oil over medium heat and add the chopped bell pepper, onion, and garlic. I sauté them for about 5–7 minutes, until they soften and release their aroma. Then I add the shrimp along with smoked paprika and cayenne pepper, cooking for about 3–4 minutes until the shrimp turn pink and are just cooked through.
Next, I combine the cheese grits mixture and the shrimp-vegetable mixture in a large bowl, stirring gently until evenly mixed. I transfer this to a greased 9×13-inch baking dish, spreading it evenly across the pan.
Finally, I bake the casserole for 25–30 minutes, until the top is golden and bubbly. I let it cool for a few minutes before cutting it into squares and garnishing with fresh parsley.
Servings and Timing
This recipe makes 6 servings and takes about 1 hour total — 15 minutes for prep and 45 minutes for cooking and baking.
Variations
For a richer taste, I swap some of the milk for heavy cream. When I want a little extra heat, I increase the cayenne or add a few dashes of hot sauce. For a lighter twist, I use reduced-fat cheese or substitute vegetable broth for the chicken broth. I’ve even added spinach or collard greens for a touch of color and nutrition.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 350°F for 10–15 minutes or microwave individual servings until heated through. If the casserole thickens too much after refrigeration, I stir in a splash of milk before reheating to bring back the creamy texture. It also freezes well for up to 2 months — I just thaw it in the fridge overnight before reheating.
FAQs
Can I use instant grits instead of stone-ground?
Yes, I can use instant grits to save time, but I prefer stone-ground for their texture and flavor.
Can I use frozen shrimp?
Yes, I thaw and pat them dry before cooking to avoid excess moisture.
What cheese works best for this recipe?
Sharp cheddar is classic, but I sometimes mix in Monterey Jack or Gouda for a creamier finish.
How can I make it less spicy?
I reduce the cayenne pepper or leave it out entirely for a milder version.
Can I make this casserole ahead of time?
Yes, I assemble it ahead, cover it, and refrigerate for up to a day before baking.
Can I make it gluten-free?
Yes, this recipe is naturally gluten-free as long as the grits are certified gluten-free.
Can I add other seafood?
Absolutely — I’ve made it with crab meat or scallops, and it tastes amazing.
How can I make it vegetarian?
I replace the shrimp with sautéed mushrooms or roasted vegetables and use vegetable broth.
How do I prevent the grits from getting lumpy?
I whisk constantly when adding them to the boiling broth to keep them smooth.
Can I add cheese on top before baking?
Yes, I love adding extra cheddar on top for a bubbly, golden crust.
Conclusion
This Shrimp and Grits Casserole is one of my favorite comfort food dishes — creamy, cheesy, and full of Southern flavor. I love how easy it is to prepare yet how rich and satisfying it feels. Whether I’m serving it for a family dinner or a weekend brunch, it always brings that perfect combination of warmth, spice, and comfort to the table.
A creamy, cheesy Southern-style casserole that combines tender shrimp, sautéed vegetables, and rich stone-ground grits baked to golden perfection. This Shrimp and Grits Casserole is the ultimate comfort food — hearty, flavorful, and perfect for any occasion.
Ingredients
1 cup stone-ground grits
4 cups chicken broth
1 cup shredded sharp cheddar cheese
1 cup milk
1 pound shrimp, peeled and deveined
1 bell pepper, diced (red or green)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon chopped fresh parsley (for garnish)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large saucepan, bring chicken broth to a boil. Gradually stir in grits while whisking to prevent lumps.
Reduce heat and simmer for 20–25 minutes, stirring often, until thick and creamy.
Stir in shredded cheddar cheese and milk until smooth. Season with salt and pepper to taste, then set aside.
In a skillet, heat olive oil over medium heat. Add diced bell pepper, onion, and garlic; sauté for 5–7 minutes until softened.
Add shrimp, smoked paprika, and cayenne pepper; cook for 3–4 minutes, until shrimp are pink and cooked through.
Combine the cheese grits mixture and shrimp-vegetable mixture in a large bowl, stirring gently to combine.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the top is golden and bubbly.
Cool slightly, garnish with fresh parsley, and serve warm.
Notes
Use sharp cheddar for bold flavor, or mix with Monterey Jack or Gouda for creamier texture.
Replace some milk with heavy cream for a richer casserole.
For extra spice, add a few dashes of hot sauce.
Make it vegetarian by substituting shrimp with sautéed mushrooms and vegetable broth.
Store leftovers in the fridge up to 3 days or freeze up to 2 months.
