The first time I had shrimp and grits, I was sitting on a screened-in porch outside Charleston, with a breeze coming off the marsh and a glass of sweet tea sweating beside my plate. The shrimp were perfectly seasoned, the grits were creamy and rich, and I remember thinking, This is the kind of food that tells a story.

South Carolina shrimp and grits started out as a humble fisherman’s breakfast, but over time, it’s become a Lowcountry icon — and for good reason. It’s warm, savory, and full of layers: smoky bacon, buttery grits, juicy shrimp, and just the right hint of spice.

This version keeps it simple, soulful, and true to its roots. It’s one of those meals that’s just as perfect for a slow Sunday brunch as it is for a cozy dinner at home.

Ingredients for South Carolina Shrimp and Grits Recipe

For the grits:

• 1 cup stone-ground grits

• 4 cups water (or a mix of water + milk for creaminess)

• 1 teaspoon salt

• 2 tablespoons butter

• ½ cup shredded sharp white cheddar (optional)

For the shrimp:

• 1 lb large shrimp, peeled and deveined

• 4 slices thick-cut bacon, chopped

• 1 tablespoon butter

• 2 garlic cloves, minced

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne (optional)

• Juice of ½ lemon

• Salt and pepper, to taste

• Chopped green onions or parsley, for garnish

How to Make South Carolina Shrimp and Grits Recipe

1. Cook the grits. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and simmer, stirring often, for 20–25 minutes until thick and creamy. Stir in butter and cheese (if using) at the end.

2. Cook the bacon. In a large skillet, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pan.

3. Sauté the shrimp. Add butter to the skillet with bacon drippings. Add garlic and cook for 30 seconds. Add shrimp, paprika, cayenne, salt, and pepper. Sauté for 2–3 minutes per side, or until shrimp are pink and cooked through. Finish with lemon juice.

4. Assemble. Spoon creamy grits into bowls, top with shrimp and pan sauce, then sprinkle with crispy bacon and chopped green onions or parsley.

Sarah’s Simple Tips

• Use stone-ground grits for the best texture — instant just doesn’t have the same heartiness.

• Don’t skip the lemon. It adds brightness that balances the richness of the dish.

• Add cheese to your grits for an extra layer of creamy, savory flavor.

Flavorful Conclusion

This South Carolina shrimp and grits recipe is Southern comfort at its best — warm, rich, and made with love. Whether it’s your first time trying it or a dish that brings back memories, it’s the kind of meal that nourishes more than just your appetite.

Nutrition (per serving, based on 4 servings):
Calories: 510
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 32g
Sugar: 1g
Protein: 34g
Sodium: 680mg