Shrimp and Grits Casserole was basically invented for people like me (and you, probably) who drool over comfort food but just don’t have time for a bunch of fussy steps. You know those days when you just want something that tastes like a five-star restaurant but you’d rather not wrestle with a fry pan for hours? A cozy, cheesy, downright irresistible dish—Shrimp and Grits Casserole will save your weeknight. Or maybe your Sunday. I mean, it’s that flexible. Sound good? Stick around, and I’ll walk you through the best way to make it happen.
Why are shrimp and grits a thing?
Okay, so here’s a funny thing about shrimp and grits: it’s a classic southern combo, right? But it’s not just “southern grandma’s breakfast” anymore. People everywhere (even all the way up in Minnesota) have been loving this dish because it’s equal parts hearty, creamy, and, well…utterly comforting. Shrimp add that perfect little “sea” vibe, while the grits, all soft and cheesy, are basically a big food hug. Honestly, it’s like the culinary version of cozy socks after a long day. Trust me, I once made this for friends from out of state, and they were shocked by how bold and satisfying it was—definitely not just another bland casserole.
Recipe Ingredients
So here’s what you’ll need. Now, don’t panic if you don’t have everything special—there’s wiggle room. I usually grab:
- Uncooked shrimp (frozen is totally fine, just thaw it)
- Quick-cooking or stone-ground grits
- Shredded cheddar (or whatever cheese you like)
- A little milk and some broth (chicken or veggie works)
- Butter (I mean…don’t skimp here)
- Garlic, a fine little onion, smoked paprika
- Salt, pepper, and a bit of hot sauce if you like heat
I sometimes toss in chopped scallions or red bell pepper for color and crunch, but honestly—do what fits your mood and fridge. Don’t overthink it.
Which grits to use for a shrimp and grits casserole
Not gonna lie—this part trips folks up. Quick grits or old-fashioned? Here’s what I think: Quick-cooking grits are the MVP for busy days. They cook fast and get creamy without extra effort. Stone-ground grits? They have more flavor, but they need patience and a bit more water. If you want that “restaurant” texture, go stone-ground, but really—your casserole will shine with any grits if you cook them slow and stir often. Cheesy grits make it next-level, no matter the variety. Just don’t use instant grits. They’re fine for camping, not casseroles.
Type of shrimp to use
Let’s keep it real: Just grab what fits your budget. I’m all about wild-caught medium or large shrimp. They hold up well in baking and don’t turn rubbery. Already peeled and deveined will save you from a major kitchen meltdown, honestly. Some folks get fancy and use jumbo shrimp, which looks pretty (not actually necessary, though). If you only have small ones, just cut back the baking time a touch so they don’t get chewy. Frozen shrimp are great if you thaw ‘em first—yay for convenience!
How to cook shrimp for a casserole
Here’s my top tip: don’t overcook the shrimp before it hits the oven. I usually flash-cook them in a hot skillet—just until they start turning pink. They’ll finish up in the casserole. You want them kinda underdone, so stay close. Set them aside, make your cheesy grits, and then fold the shrimp in right before baking. If you try to do it all at once, you risk rubbery crustaceans. Yuck. Quick seasoning on the shrimp (salt, pepper, paprika) makes a big difference, by the way.
“This was the first casserole my husband *actually* asked for seconds of. The shrimp came out perfect, and the grits were extra creamy—I seriously felt like a kitchen rockstar.” – Jess R., Savannah, GA
Serving Suggestions
- Top hot casserole with chopped scallions or fresh herbs.
- Serve with a squeeze of lemon for brightness.
- Pair with a crisp green salad if you like.
- Hot sauce? Yes please. Don’t skimp if you love heat.
Common Questions
Q: What kind of dish do I bake this in?
A: Any oven-safe casserole dish works. I use a 9×13 pan, but smaller will do if you like it thicker.
Q: Can I make shrimp and grits casserole ahead of time?
A: Yup! Prep everything and store it covered in the fridge, but bake right before eating for the best texture.
Q: I don’t have cheddar cheese. What else can I try?
A: Pepper jack, smoked gouda, or even mozzarella are great subs. Seriously, use your favorite.
Q: How do you keep the casserole from being too runny?
A: Cook the grits until thick before baking. Let it rest ten minutes after baking—thickens up just right.
Q: Can I add extra “stuff” in, like sausage or veggies?
A: Oh, absolutely. Sautéed andouille sausage, chopped peppers, or even roasted corn. Just don’t overload it and mess with that classic balance.
Ready for the Best Comfort Food Night Ever?
So, that’s a wrap: Savory Shrimp and Grits Casserole is hands-down my go-to when I want people to leave my house stuffed and happy. Follow the easy steps, play around with the ingredients if you want, and make it your own. There’s something special about putting those classic southern flavors in a bubbling, golden dish—and everyone who tries it acts like you’ve served them mom’s secret recipe. If you’re a southern food fan (or, you wanna be), check out a couple more cozy casserole recipes to round out your week. Try it soon, and let me know if you love it as much as I do—I guarantee it’ll warm up your table.
Shrimp and Grits Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a skillet, flash-cook the shrimp over high heat until they start turning pink. Remove from heat and set aside.
- In a pot, prepare the grits according to package instructions using chicken or vegetable broth for extra flavor.
- Stir in the butter, garlic, onion, smoked paprika, milk, and shredded cheese into the cooked grits until well combined.
- Season the grits mixture with salt, pepper, and any additional hot sauce to taste.
- Fold the cooked shrimp into the grits mixture, combining gently.
- Pour the shrimp and grits mixture into a greased baking dish.
- Bake in the oven for 30 minutes, until bubbly and golden on top.
- Top the hot casserole with chopped scallions or fresh herbs.
- Serve with lemon wedges and hot sauce if desired.