Shrimp and Grits Casserole

A cozy, cheesy, and utterly comforting shrimp and grits casserole that's easy to make and perfect for any weeknight dinner.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Southern

Calories: 450

Ingredients Method Notes

Ingredients

Casserole Base

1 lb uncooked shrimp, peeled and deveined Wild-caught medium or large shrimp preferred.
1 cup quick-cooking or stone-ground grits Avoid instant grits.
1 cup shredded cheddar cheese Can substitute with pepper jack or smoked gouda.
½ cup milk
1 cup chicken or vegetable broth Choose based on preference.
2 tbsp butter Do not skimp on butter.
2 cloves garlic, minced
½ medium onion, finely chopped
1 tsp smoked paprika Adjust for heat preference.
to taste salt
to taste pepper
to taste hot sauce Optional for heat.
¼ cup chopped scallions or red bell pepper Optional for color and crunch.

Method

Preparation

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.

Cooking

Bake in the oven for 30 minutes, until bubbly and golden on top.

Serving

Top the hot casserole with chopped scallions or fresh herbs.
Serve with lemon wedges and hot sauce if desired.

Notes

Casserole can be prepared ahead of time and stored in the fridge, bake just before serving for best texture. Let it rest for 10 minutes after baking to thicken.