Shrimp and Grits with Cheddar, Bacon, and Jalapeño
Creamy jalapeño cheddar grits topped with smoky shrimp, crispy bacon, and fresh scallions. A Southern comfort classic with a bold, spicy twist.
September 2025 update: I first shared my recipe for Shrimp and Grits back in March 2024. We’ve loved it ever since and I think you will too. I freshened up the content in this post with some FAQs and additional notes. I hope you enjoy the updates.
👩🍳 Shrimp and Grits-A Southern Classic
Shrimp and grits is one of my favorite Southern comfort meals, and this jalapeño cheddar version takes it to a whole new level. The grits are creamy and cheesy, cooked low and slow in rich broth, then topped with shrimp sautéed in smoky spices. Crispy bacon, sweet peppers, and fresh scallions bring even more flavor and texture, so every bite is spicy, cheesy, and downright irresistible.
What makes shrimp and grits so special is its story. It started as a humble Lowcountry breakfast, with fishermen tossing fresh shrimp into a pot of buttery grits, and over the years it’s grown into a Southern classic you’ll find everywhere from cookouts to fine dining menus. My version leans into creamy comfort with just the right kick of heat from jalapeño and hot sauce.
It’s become a favorite in my house too. My husband swears it’s the best meal I’ve ever made, and he gets full credit for snapping the photos. I have a feeling once you try this jalapeño cheddar shrimp and grits, it’ll earn a permanent spot in your kitchen too.
🛒 Shrimp and Grits Ingredients
🥣 How to Make Shrimp and Grits with Cheddar, Bacon, and Jalapeño
Start by making the grits. In a medium saucepan, bring the chicken stock, heavy cream, butter, and a pinch of salt to a gentle boil. Once it bubbles, turn the heat to low and stir in the quick grits. Cover with a lid and let them cook until they’ve absorbed all the liquid and turned soft and creamy, about 5 to 10 minutes. Keep them warm on low heat.
While the grits are cooking, cut the bacon into small strips and place it in a large skillet over medium-high heat. Cook until the bacon turns crispy and golden, stirring occasionally so it doesn’t burn. Transfer the bacon to a paper towel–lined plate, leaving about three tablespoons of the rendered bacon fat in the pan for flavor.
Pat the shrimp dry with paper towels so they sear instead of steaming. In the same skillet, melt the extra butter into the bacon drippings. Toss in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown. Add the chicken broth, shrimp, half of the chopped jalapeño, a few sliced scallions, smoked paprika, Worcestershire sauce, hot sauce, and lemon juice. Stir everything together and let the shrimp cook until they turn pink and opaque, about 2 to 3 minutes. Sprinkle in the black pepper and simmer until most of the liquid reduces into a light sauce.
Go back to the grits and stir in the shredded cheddar cheese along with the remaining jalapeño. Mix until the cheese melts into the grits and they’re smooth and creamy. Taste and adjust the seasoning with more salt if needed.
To serve, spoon the cheesy grits into bowls, then ladle the shrimp and pan sauce over the top. Finish with crispy bacon, the rest of the scallions, and fresh parsley. Add extra jalapeño for a little heat if you like things spicy.
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Jalapeno Cheddar Shrimp and Grits
Ingredients
- 3 cup Chicken Stock
- 3 tbsp Heavy Whipping Cream
- 3 tbsp Unsalted Butter
- ¼ teaspoon Salt
- 1 cup Quick Grits
- 4 Bacon Slices
- 1 tbsp Butter
- 3 Cloves of Minced Garlic
- ½ cup Chicken Broth
- 1 lb Large Shrimp (shelled and deveined)
- 1 teaspoon Smoked Paprika
- 1 tbsp Worcestershire sauce
- 1-2 teaspoon Hot Sauce (about 2-3 shakes)
- 4 teaspoon Lemon Juice
- 2 cup Shredded Sharp Cheddar Cheese
- ½ teaspoon Black Pepper
- 1 Chopped Jalapeño
- 3 tbsp Chopped Parsley
- 4 Chopped Scallions
Instructions
- Add 3 cup Chicken Stock, 3 tbsp Heavy Whipping Cream, 3 tbsp Unsalted Butter and a ¼ teaspoon Salt to a medium sauce pan. Heat to boiling. Turn heat to low and add 1 cup Quick Grits and cover. Let grits sit for 5-10 minutes or until all of the liquid is absorbed.
- Using kitchen shears, cut 4 Bacon Slices into 1 inch strips. Add to large skillet over medium high heat. Cook, stirring occasionally until browned. Remove to paper towel lined plate. Remove all but 3 tablespoons of bacon grease from the skillet.
- Pat the shrimp dry with paper towels. In the same skillet, melt 1 tbsp Butter over medium heat. Add 3 Cloves of Minced Garlic and cook until fragrant, about 30 seconds (be careful not to brown it).Add ½ cup Chicken Broth, 1 lb Large Shrimp, 2 chopped scallions (reserve the rest for garnish), half of the chopped jalapeño, 1 teaspoon Smoked Paprika, 1 tbsp Worcestershire sauce, 1-2 teaspoon Hot Sauce, and 4 teaspoon Lemon Juice. Cook until the shrimp turn pink and opaque, about 2-3 minutes. Stir in ½ teaspoon Black Pepper and cook until most of the liquid is evaporated.
- Stir 2 cup Shredded Sharp Cheddar Cheese and half of the jalapeño into the grits until melted. Break up any chunks of grits. Taste and adjust seasoning, adding more salt if needed.
- Serve the shrimp mixture over the cheesy jalapeño grits. Top with the crispy bacon, remaining chopped scallions, parsley, and the rest of the chopped jalapeño.
Notes
Nutrition
FAQs
What kind of shrimp should I use for shrimp and grits?
Use fresh or frozen large shrimp, peeled and deveined. Fresh shrimp gives the best flavor, but frozen shrimp works well too. Just make sure they’re fully thawed before cooking.
What are the best grits for this recipe?
Stone-ground grits are ideal for authentic Southern flavor and texture. If you’re in a hurry, quick-cooking or instant grits will work, but they won’t have the same creaminess as stone-ground.
How do I keep my grits from getting lumpy?
Stir your grits regularly while they cook, and don’t add them all at once. Gradually pour the grits into the boiling broth while whisking constantly to avoid clumping.
What To Serve With Shrimp and Grits
This shrimp and grits is hearty enough to be the main event, but it pairs beautifully with a side of collard greens, cornbread, or a simple green salad. A crisp white wine or sweet iced tea also balances the richness perfectly.
Other Southern Favorites
If you’re craving more Southern flavors, I’ve got plenty of recipes to keep that comfort food streak going.
Start with a plate of Pulled Pork, Cheesy Grits, and Collard Greens, a taste-alike of the special at Saw’s Soul Kitchen in Birmingham, AL. Piled high with crispy onion straws, this one feels like a true Southern feast.
For something fresh and bright, try Grilled Corn Salad with Zesty Lime Dressing. Sweet corn, crisp veggies, and tangy lime come together in a side dish that’s bold enough for cookouts and taco nights.
Craving something fried and crispy? My Air Fryer Truffle Fries with Parmesan are golden, garlicky, and fancy without the fuss, while Cajun Chicken Sliders and Air Fried Cajun Fries bring the spice and crunch that’s perfect for game day.
You can also go classic with Red Beans and Rice, smoky and seasoned just right, or fire up the grill for Barbecue Chicken, marinated and grilled to juicy perfection. And if wings are your thing, don’t miss Brant’s Nashville Hot Smoked Chicken Wings, finished in the air fryer for the perfect crispy crust.
For a true Southern staple, Alabama White Sauce Chicken and Southern-Style Collard Greens round out the table with bold flavor and plenty of tradition.
This was good and easy