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Gluten-free shrimp and grits comes together with corn grits, a naturally gluten-free grain like the corn in these crispy gluten-free corn fritters, so you don’t need any special swaps to get the classic bacon and cheese flavor here. I make the grits creamy with butter, milk, and sharp cheddar, then sear the shrimp in the same bacon fat for a dish that tastes like it took all morning.
This one lives in my weekday rotation because it looks like effort but comes together in about 45 minutes, start to finish.
The trick is watching the shrimp closely. They go from tender to rubbery fast, so I pull them the second they turn opaque and curl into a loose C shape.
Serve it in shallow bowls with extra hot sauce on the side. It’s rich, a little smoky, and the kind of dinner that makes weeknights feel less like a chore.
Why You’ll Love This Recipe
- Ready in 45 minutes with no fancy ingredients
- Naturally gluten-free thanks to corn grits
- Rich, smoky flavor from real bacon fat
- Feels special enough for guests, easy enough for Tuesday
Ingredient Notes
- stone-ground grits: Naturally gluten-free since it’s ground corn, but check the label for cross-contamination if you’re strict about celiac needs.
- large shrimp: Look for 21 to 25 count per pound, peeled and deveined with tails off so every bite is easy to eat.
- bacon: Adds smoky depth to both the veggies and the shrimp. Swap in 2 tablespoons of olive oil for a lighter version.
- sharp cheddar cheese: Melts into the grits for tang and richness. Smoked gouda or Monterey jack both work as a swap.
- gluten-free chicken broth: Some broths thicken with wheat starch, so check the label if you need this strictly gluten-free.
- whole milk: Gives the grits body and shine. Half-and-half makes them even richer if you want that.
Creamy Gluten-Free Shrimp and Grits with Smoky Bacon
Ingredients
Method
- Bring the water and milk to a boil in a 3-quart / 2.8 L saucepan over medium-high heat.
- Whisk in the grits and salt. Reduce the heat to low and whisk constantly for 2 minutes so no lumps form.
- Cover and simmer for 20 to 25 minutes, stirring every few minutes, until the grits are thick and creamy.
- Remove from the heat and stir in the butter and cheddar cheese until melted. Cover to keep warm.
- Cook the chopped bacon in a 12-inch / 30 cm skillet over medium heat for 6 to 7 minutes, until crisp. Transfer to a paper towel-lined plate, leaving about 2 tablespoons of fat in the skillet.
- Pat the shrimp completely dry with paper towels, then toss with smoked paprika, cayenne, salt, and pepper.
- Add the onion and bell pepper to the bacon fat and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the shrimp in a single layer, working in two batches so the pan isn’t crowded, and sear for 1 1/2 to 2 minutes per side, until opaque and curled into a loose C shape (145 F / 63 C internal).
- Pour in the broth and lemon juice, scraping up the browned bits from the bottom of the pan, and simmer for 1 to 2 minutes until slightly reduced.
- Stir the crispy bacon back into the skillet.
- Spoon the warm grits into shallow bowls.
- Top with the shrimp, bacon, and pan sauce.
- Scatter green onions over the top and serve with hot sauce on the side.
Notes
- Pat shrimp completely dry before searing for better browning.
- Reserve the bacon fat instead of discarding it, it carries the smoky flavor through the dish.
- Whisk grits often in the first few minutes to avoid lumps later.
- Use certified gluten-free broth if you’re strict about celiac needs.
Tips for Success
- Whisk the grits constantly for the first 2 minutes to stop clumps from forming before you lower the heat.
- Pat the shrimp completely dry before searing so they brown instead of steaming in the pan.
- Save 2 tablespoons of bacon fat to sear the shrimp for extra smoky depth.
- Pull the shrimp the moment they turn opaque and curl into a loose C, they keep cooking off the heat.
- Loosen leftover grits with a splash of milk or broth before reheating so they don’t turn gluey.
Variations
- Swap cheddar for smoked gouda and add a pinch of smoked paprika for a deeper, smokier bowl of grits.
- Stir a spoonful of stone-ground mustard into the grits for tang that cuts through the richness.
- Use sliced andouille sausage instead of bacon for a spicier, more traditional Cajun-style version.
Storage and Reheating
Store leftover shrimp and grits in an airtight container in the fridge for up to 3 days. You can keep the shrimp and grits together or separate, either works fine.
To reheat, warm the grits in a saucepan over low heat with a splash of milk or broth, stirring until they loosen back up. Add the shrimp during the last 2 minutes just to heat through, any longer and they turn rubbery.
I don’t recommend freezing this one. The grits turn grainy once thawed and the shrimp lose their snap.
Serving Suggestions
Shrimp and grits stands on its own, but a simple green salad with a sharp vinaigrette cuts through the richness. A wedge of cornbread on the side keeps the Southern feel going.
For brunch, serve smaller portions in mugs with a poached egg on top and a few extra dashes of hot sauce.
Leftover shrimp are good cold too, tossed over rice or greens like in this shrimp pad thai stir-fry for a quick lunch the next day.
FAQ
Why did my shrimp turn out rubbery in this shrimp and grits?
Rubbery shrimp usually means they cooked too long over high heat. Shrimp only need about 1 1/2 to 2 minutes per side in a hot skillet, and they keep cooking a bit after you pull them off. Watch for the flesh turning opaque and curling into a loose C shape, that’s your cue to stop, around 145 F / 63 C internal.
Can I use quick grits instead of stone-ground grits?
Yes, quick grits work fine, though the texture comes out smoother and less chewy than stone-ground. Cut the simmer time to about 5 to 7 minutes instead of 20 to 25, and keep a bit more liquid on hand since quick grits absorb faster. Both stay naturally gluten-free, much like these gluten-free almond crusted salmon fillets, unless the package lists wheat starch.
Can I make the grits ahead of time for shrimp and grits?
Yes, you can make the grits up to 2 days ahead and store them covered in the fridge. Reheat over low heat with a splash of milk or broth, whisking until they loosen back up and turn creamy again. Cook the shrimp fresh right before serving so they don’t turn rubbery.
What goes with gluten-free shrimp and grits for a full dinner?
A simple green salad with vinaigrette or roasted green beans balances the richness of the bacon and cheese. Cornbread on the side keeps it Southern, and a crisp white wine pairs well too. For brunch, add a poached egg on top instead of a side dish.
Is this gluten-free shrimp and grits recipe dairy-free?
No, this version uses butter, whole milk, and cheddar cheese in the grits, so it isn’t dairy-free as written. Swap in a neutral dairy-free butter, unsweetened oat milk, and a dairy-free cheddar-style shred, and the rest of the recipe stays the same.
How do I know when the shrimp are cooked through and safe to eat?
Shrimp are done once they turn from gray and translucent to opaque pink and curl into a loose C shape, around 145 F / 63 C internal. Overcooked shrimp curl into a tight O and turn tough. Pull them from the heat right when they hit that C shape.
