Shrimp and Grits Casserole
Shrimp and grits casserole turns simple pantry staples into a creamy, cheesy, bacon-rich dinner that feels special without costing a lot.
This baked version gives you the comfort of classic shrimp and grits with an easier method. The grits cook in chicken broth and milk, then cheddar, bacon, vegetables, Cajun seasoning, and shrimp turn the whole dish into a hearty casserole that serves four.
Why You’ll Love This Recipe
- Creamy and savory: The grits bake up soft and rich with melted cheddar in every bite.
- Big flavor from simple ingredients: Bacon, onion, bell pepper, and Cajun seasoning make the casserole taste slow-cooked.
- Easy to serve: Everything bakes in one dish, so it is simple enough for a weeknight meal.
- Comforting texture: Juicy shrimp sit inside tender grits with golden edges and a lightly set center.
Fabian’s Budget Tip: Use frozen peeled shrimp when it goes on sale, then thaw it overnight in the fridge. You can also stretch the dish with extra bell pepper or onion if shrimp is pricey that week.
Ingredients (Serves 4)
- 1 pound medium shrimp, peeled and deveined (450 g)
- 1 cup quick cooking grits (160 g)
- 2 cups low sodium chicken broth (480 ml)
- 1 cup whole milk (240 ml)
- 1 1/2 cups shredded cheddar cheese (170 g)
- 4 slices bacon, chopped (115 g)
- 1 medium bell pepper, diced (150 g)
- 1 small yellow onion, diced (110 g)
- 2 teaspoons Cajun seasoning (6 g)
- 1 tablespoon butter, for greasing the baking dish (14 g)
- 1/2 teaspoon kosher salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Heat the Oven and Prep the Dish
Heat the oven to 375°F (190°C). Grease a 2 quart baking dish with butter. The butter helps the edges turn lightly golden and keeps the creamy grits from sticking.
2. Cook the Bacon
Add the chopped bacon to a large skillet over medium heat. Cook until the pieces sizzle, darken, and turn crisp at the edges. Transfer the bacon to a plate, but keep about 1 tablespoon of the drippings in the skillet.
3. Soften the Vegetables
Add the onion and bell pepper to the bacon drippings. Cook for 4 to 5 minutes, stirring often, until the onion looks glossy and the bell pepper smells sweet. If the pan looks dry, add a small splash of broth.
4. Cook the Grits
Bring the chicken broth and milk to a gentle simmer in a medium saucepan. Stir in the quick cooking grits in a slow stream so they do not clump. Cook for 5 to 7 minutes, stirring often, until the grits look thick, creamy, and smooth.
5. Add Cheese, Bacon, and Vegetables
Remove the grits from the heat. Stir in the cheddar cheese until it melts into a glossy, creamy mixture. Fold in the cooked bacon, softened onion, and bell pepper. Taste and season with salt and black pepper as needed.
6. Season the Shrimp
Pat the shrimp dry with paper towels. Toss them with Cajun seasoning until each piece is lightly coated. The shrimp should smell savory and spiced before it goes into the casserole.
7. Assemble the Casserole
Fold the seasoned shrimp into the warm grits. Spread the mixture into the prepared baking dish. Smooth the top gently, but do not pack it down too tightly.
8. Bake Until Set
Bake for 20 to 25 minutes, until the casserole is set around the edges and the shrimp are pink and opaque. The top should look lightly firm, and the kitchen should smell like cheddar, bacon, and Cajun spices.
9. Rest Before Serving
Let the casserole rest for 5 to 10 minutes before scooping. This short rest helps the grits thicken so each serving holds together while staying creamy.
Expert Troubleshooting and FAQs
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator overnight, then pat it very dry before seasoning. Extra moisture can make the casserole loose.
Why are my grits lumpy?
Grits can clump if you pour them in too fast. Add them slowly while stirring the broth and milk. If you see small lumps, whisk firmly while the grits are still hot.
Can I make shrimp and grits casserole ahead of time?
Yes. Assemble it up to 1 day ahead, cover, and refrigerate. Add 5 to 8 extra minutes to the bake time if it goes into the oven cold.
How do I know when the shrimp are cooked?
The shrimp are done when they turn pink, curl slightly, and look opaque in the center. Avoid baking too long, since overcooked shrimp can turn rubbery.
Can I make it less spicy?
Yes. Use 1 teaspoon Cajun seasoning instead of 2 teaspoons. You can also choose a mild Cajun blend and add more black pepper at the table.
Estimated Nutritional Facts
Per serving:
- 520 calories
- 38 g protein
- 35 g carbs
- 26 g fat
Nutrition is an estimate and will vary based on the shrimp size, cheese, bacon, milk, and Cajun seasoning you use.
Shrimp and Grits Casserole
Ingredients
- 1 pound medium shrimp, peeled and deveined (450 g)
- 1 cup quick cooking grits (160 g)
- 2 cups low sodium chicken broth (480 ml)
- 1 cup whole milk (240 ml)
- 1 1/2 cups shredded cheddar cheese (170 g)
- 4 slices bacon, chopped (115 g)
- 1 medium bell pepper, diced (150 g)
- 1 small yellow onion, diced (110 g)
- 2 teaspoons Cajun seasoning (6 g)
- 1 tablespoon butter, for greasing the baking dish (14 g)
- 1/2 teaspoon kosher salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper (1 g)
Instructions
- 1. Heat the Oven and Prep the Dish. Heat the oven to 375°F (190°C). Grease a 2 quart baking dish with butter. The butter helps the edges turn lightly golden and keeps the creamy grits from sticking.
- 2. Cook the Bacon. Add the chopped bacon to a large skillet over medium heat. Cook until the pieces sizzle, darken, and turn crisp at the edges. Transfer the bacon to a plate, but keep about 1 tablespoon of the drippings in the skillet.
- 3. Soften the Vegetables. Add the onion and bell pepper to the bacon drippings. Cook for 4 to 5 minutes, stirring often, until the onion looks glossy and the bell pepper smells sweet. If the pan looks dry, add a small splash of broth.
- 4. Cook the Grits. Bring the chicken broth and milk to a gentle simmer in a medium saucepan. Stir in the quick cooking grits in a slow stream so they do not clump. Cook for 5 to 7 minutes, stirring often, until the grits look thick, creamy, and smooth.
- 5. Add Cheese, Bacon, and Vegetables. Remove the grits from the heat. Stir in the cheddar cheese until it melts into a glossy, creamy mixture. Fold in the cooked bacon, softened onion, and bell pepper. Taste and season with salt and black pepper as needed.
- 6. Season the Shrimp. Pat the shrimp dry with paper towels. Toss them with Cajun seasoning until each piece is lightly coated. The shrimp should smell savory and spiced before it goes into the casserole.
- 7. Assemble the Casserole. Fold the seasoned shrimp into the warm grits. Spread the mixture into the prepared baking dish. Smooth the top gently, but do not pack it down too tightly.
- 8. Bake Until Set. Bake for 20 to 25 minutes, until the casserole is set around the edges and the shrimp are pink and opaque. The top should look lightly firm, and the kitchen should smell like cheddar, bacon, and Cajun spices.
- 9. Rest Before Serving. Let the casserole rest for 5 to 10 minutes before scooping. This short rest helps the grits thicken so each serving holds together while staying creamy.
