Low Country Shrimp and Grits Bake

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Southern-inspired dish combining creamy stone-ground grits, succulent shrimp, and a rich bacon-infused sauce, baked to golden perfection. This Southern-inspired seafood recipe, ready in about 50 minutes, pairs stone-ground grits, shrimp, peeled and deveined, bacon, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Southern cuisine 380 cal/serving

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Ingredients

1 cup stone-ground grits
12 oz shrimp, peeled and deveined
4 slices bacon, diced
1/2 cup cheddar cheese, shredded
2 cups milk
1/4 cup heavy cream
2 tbsp green onions, chopped
to taste salt and pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a large pot, bring 4 cups water to a boil. Add grits and 1/2 tsp salt, reduce heat, and simmer for 5-7 minutes until thickened. Remove from heat and stir in milk, cream, and 1/4 tsp pepper.
Step 2: In a skillet, cook bacon over medium heat until crispy. Remove and drain on paper towels. In the same skillet, sauté shrimp for 2-3 minutes until pink and opaque. Add cooked bacon and green onions; mix gently.
Step 3: Transfer grits to a baking dish. Top with shrimp mixture and shredded cheese. Bake for 15-20 minutes until golden and bubbly. Let rest 5 minutes before serving.