Go Back
Overhead view of shrimp and grits in a white bowl with melted cheddar, crispy bacon, and green onion on a wood table.

Creamy Gluten-Free Shrimp and Grits with Smoky Bacon

Cheesy stone-ground grits topped with bacon and seared shrimp in a quick pan sauce, all gluten-free and ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American comfort food
Calories: 503
Ingredients Method Notes

Ingredients
  

For the Cheesy Grits
  • 3 cups water / 720 ml
  • 1 cup whole milk / 240 ml
  • 1 tsp salt
  • 1 cup stone-ground grits / 170 g; gluten-free
  • 4 tbsp butter / 56 g
  • 1 cup sharp cheddar cheese / 113 g; shredded
For the Shrimp
  • 4 slices bacon / 120 g; chopped
  • 1/4 cup yellow onion diced
  • 1/2 cup red bell pepper / 75 g; diced
  • 3 cloves garlic minced
  • 1 lb large shrimp / 450 g; peeled, deveined, tails off
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 1 cup gluten-free chicken broth / 240 ml
  • 1 tbsp lemon juice
  • salt and black pepper to taste
  • 2 green onions sliced, for garnish
  • hot sauce for serving; optional

Method
 

Make the Cheesy Grits
  1. Bring the water and milk to a boil in a 3-quart / 2.8 L saucepan over medium-high heat.
  2. Whisk in the grits and salt. Reduce the heat to low and whisk constantly for 2 minutes so no lumps form.
  3. Cover and simmer for 20 to 25 minutes, stirring every few minutes, until the grits are thick and creamy.
  4. Remove from the heat and stir in the butter and cheddar cheese until melted. Cover to keep warm.
Sear the Bacon and Shrimp for Gluten-Free Shrimp and Grits
  1. 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.
  2. Pat the shrimp completely dry with paper towels, then toss with smoked paprika, cayenne, salt, and pepper.
  3. Add the onion and bell pepper to the bacon fat and cook for 3 to 4 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. 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).
  6. 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.
  7. Stir the crispy bacon back into the skillet.
Assemble and Serve
  1. Spoon the warm grits into shallow bowls.
  2. Top with the shrimp, bacon, and pan sauce.
  3. 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.