Shrimp and Grits Recipe No Bacon: Creamy Stone-Ground Grits With Spiced Shrimp

There’s something deeply satisfying about a bowl of creamy stone-ground grits topped with perfectly spiced shrimp. This version skips the bacon without sacrificing depth, relying on bold seasoning and rich ingredients to deliver creamy, restaurant-quality results at home.

I developed this recipe to prove that shrimp and grits can shine without pork. The grits are cooked low and slow for maximum creaminess, while the shrimp get a flavor boost from a simple but potent spice blend.

The result is a dish with layers of texture and taste—smooth, buttery grits and succulent shrimp with just the right amount of kick. It’s comfort food that feels special enough for company.

Ready in under an hour, this meal proves that sometimes the simplest dishes are the most satisfying. Here’s how to make it perfectly every time.

Ingredients for Shrimp and Grits Recipe No Bacon

Stone-ground grits and boldly seasoned shrimp create a creamy, satisfying dish without pork.

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The grits are non-negotiable—stone-ground produces that signature creaminess. Anson Mills is the gold standard (available at Williams Sonoma or online), but Bob’s Red Mill works well. Whole milk is essential here (trust me on the full-fat version), and sharp cheddar adds the tang that balances the richness. Butter should be unsalted so you control the seasoning.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Shrimp size matters—16/20 count is ideal for even cooking. Fresh lemon juice brightens everything, but bottled works in a pinch. For extra depth, a splash of fish sauce (like Red Boat) boosts umami without pork. The cayenne can be omitted for milder heat, but don’t skip the garlic and onion powders.

Grits thicken as they cool, so serve immediately. Leftovers keep 3-4 days in the fridge—reheat with extra milk to restore creaminess. Shrimp are best fresh, but cooked shrimp can be stored separately for 2 days. Always garnish just before serving to maintain vibrant color.

Step-by-Step Instructions for Shrimp and Grits No Bacon

Master the technique for creamy grits and perfectly seasoned shrimp with this foolproof approach.

Step 1: Cook the Stone-Ground Grits to Creamy Perfection

Bring the 4 cups Water to a boil in a medium saucepan over high heat. Once boiling, whisk in the 1 cup Stone-Ground Grits gradually to prevent clumping. Reduce heat to low and let it simmer, stirring occasionally with a wooden spoon.

After 15 minutes, stir in the 1 cup Whole Milk and continue cooking for another 10-15 minutes until the grits thicken and become smooth. The texture should be creamy but not runny—think thick porridge. This slow cooking process is essential for developing the right consistency with stone-ground grits.

Step 2: Finish the Grits with Butter and Cheese

Remove the grits from heat and stir in 2 tbsp Unsalted Butter until fully melted. Then add the 1 cup Sharp Cheddar Cheese in small handfuls, stirring constantly until each addition is completely incorporated. This gradual addition prevents clumping and ensures a silky texture.

Season the grits with ½ tsp Kosher Salt and ¼ tsp Freshly Ground Black Pepper. Taste and adjust seasoning if needed. The grits should be rich, creamy, and slightly cheesy but not overpowering. Cover and keep warm while you prepare the shrimp.

Step 3: Season and Sauté the Shrimp

In a large skillet, melt the remaining 2 tbsp Unsalted Butter over medium-high heat. Pat the 1.5 lb Large Shrimp dry with paper towels to ensure a good sear. In a small bowl, combine the 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.25 tsp Cayenne Pepper, ½ tsp Kosher Salt, and remaining ¼ tsp Freshly Ground Black Pepper.

Sprinkle the spice mixture evenly over the shrimp and toss to coat. Add the shrimp to the hot skillet and cook for 2-3 minutes per side until the shrimp turn opaque and pink with slightly charred edges. Avoid overcrowding the pan to ensure even cooking. Squeeze the juice from the 1 whole Fresh Lemon over the shrimp during the last minute of cooking.

Step 4: Assemble and Garnish

Divide the creamy grits among four shallow bowls, creating a well in the center of each. Spoon the spiced shrimp and any pan juices over the grits. The shrimp should be glossy and perfectly cooked through, nestled into the creamy base.

Garnish each serving with a sprinkle of 0.25 cup Fresh Parsley and the 3 whole Green Onions, thinly sliced. The fresh herbs add a bright, fresh contrast to the rich, smoky flavors of the shrimp and grits. Serve immediately while hot for the best texture and flavor.

Health Benefits of This Recipe

Rich in Protein

This dish delivers a serious protein punch with 1.5 lb of shrimp providing about 40 grams of protein per serving. Protein is essential for muscle repair and satiety, keeping you full for hours. I love how the shrimp’s lean protein pairs perfectly with the grits’ slow-digesting carbs. 💪

Low-Calorie Comfort

Without bacon, this version cuts unnecessary fat while keeping all the flavor. A serving clocks in around 400-450 calories, making it a lighter yet still indulgent option. The whole milk and cheddar cheese add richness without going overboard.

Heart-Healthy Fats

Shrimp contains omega-3 fatty acids, which support heart health and reduce inflammation. The unsalted butter and sharp cheddar provide healthy fats in moderation, balancing the dish’s nutritional profile. It’s comfort food that loves your heart back.

Vitamin and Mineral Boost

You’ll get a dose of vitamin D and calcium from the shrimp and cheese, plus iron and B12 for energy. The lemon juice adds a burst of vitamin C, helping your body absorb all those nutrients more effectively. 🍋

Gluten-Free Friendly

Naturally gluten-free, this dish is safe for those avoiding gluten. Just ensure your stone-ground grits are certified gluten-free—I trust Anson Mills or Bob’s Red Mill for this. The spice blend and fresh ingredients keep it simple and safe.

Balanced Macros

The combo of carbs from grits, protein from shrimp, and fats from butter and cheese creates a balanced meal. This macro balance helps maintain steady energy levels, avoiding the spikes and crashes of carb-heavy dishes. It’s fuel that works as hard as you do.

Frequently Asked Questions