Spicy Shrimp and Grits

Spicy Shrimp and Grits

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William A. 1

"Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!"
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1 h 25 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
  2. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
  3. Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
  4. Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
  5. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.


  1. 170 Ratings

Most helpful positive review

This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for g...

Most helpful critical review

This had a very good flavor but way too salty (and I like salt!) Don't see the need to add salt to chicken broth.

This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for g...

Use THREE cups of chicken broth to ONE cup of grits - NO NEED TO BAKE! -after all ingredients are combined in the grits pot, add shrimp and eat after they turn pink - super delicious! We use Ro...

YUM! My husband and I discovered a love for shrimp and grits on visits with our friend in Charleston. We've tried a few different variations, but like this one the best. Based on things we lov...

This recipe was simple and very good -- hubby and I both enjoyed it. I'm wondering if some people's turned out runny because the recipe calls for 4 cups of stock to 1 cup of grits. I just follow...

My husband is from the south and we eat grits (not cornmeal) at least twice a week. One of my favorite restaurants serves a dish similar to this. I was very excited to find this recipe. I mad...

Never again will I pay $16 for this dish at a restaurant! I added crispy bacon to my dish. It came out great! Thanks for sharing.

This was a great dish. I served it for brunch today and had to make copies of the recipe for our friends. The only thing I can suggest for those who think it is a little runny is to drain the to...

Followed the recipe, except I didn't add any salt, and I sprinkled the shrimp mixture with some creole seasoning as it cooked. Served it separately, rather than as a casserole, and it was wond...

Great recipe. You absoutely cannot substitute corn meal for grits. They are totally different. If you cook the grits the full 20 minutes they will not be runny. Directions on the grits packa...

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