Shrimp and Grits Casserole: Easy Southern Baked Recipe Guide

If you love the comforting, creamy magic of classic shrimp and grits but want something that can feed a table with ease, this Shrimp and Grits Casserole is your new go-to. It brings together tender, seasoned shrimp; deeply flavorful, cheesy grits; and a cozy, golden-topped finish that makes the whole kitchen smell irresistible. Expect a casserole that’s creamy but sliceable, rich yet balanced, and fit for weeknights or weekends. I’ll guide you through each step, share helpful tips, and make sure you end up with a dish that’s as welcoming as it is delicious.

What Makes This Shrimp and Grits Casserole Irresistible

This casserole takes everything you love about Southern shrimp and grits and transforms it into a dish that holds together beautifully, making serving a breeze. The grits are cooked low and slow with stock and milk for extra creaminess, then enriched with eggs and cheese so they bake up plush and custardy—not dry, not runny. The shrimp are quickly sautéed with aromatics, bacon, and a touch of Cajun seasoning for smoky, savory depth. A sprinkle of cheese on top turns golden in the oven, and a bright hit of lemon and scallions keeps each bite lively. Whether it’s brunch, a potluck, or a cozy family dinner, this casserole feels festive and satisfying.

What You’ll Need for Shrimp and Grits Casserole

Serves 8 generously. Each ingredient below plays a specific role in flavor, texture, or structure.

• 1 cup stone-ground grits — The heart of the dish; stone-ground grits provide a creamy texture and full corn flavor. Avoid instant.
• 3 cups low-sodium chicken stock — Adds depth and savory backbone to the grits without overwhelming them.
• 2 cups whole milk — Contributes to extra creaminess and a rich mouthfeel in the grits.
• 4 tablespoons unsalted butter — Butter smooths and enriches the grits; part is reserved for sautéing aromatics.
• 1 cup sharp cheddar cheese, shredded — Melts into the grits for tang and body; choose sharp for pronounced flavor.
• 1/2 cup grated Parmesan — Adds salty, nutty complexity and helps with a lightly set texture when baked.
• 2 large eggs — Whisked into the grits to help the casserole set into sliceable, custardy layers.
• 1 1/2 pounds large shrimp, peeled and deveined — The star protein; choose 21/25 count for plump, juicy bites.
• 4 slices bacon, chopped — Provides smokiness and a savory base; the rendered fat flavors vegetables and shrimp.
• 1 small yellow onion, finely diced — Brings sweetness and aromatic depth to the shrimp mixture.
• 1 small red bell pepper, finely diced — Adds color, gentle sweetness, and texture contrast.
• 3 cloves garlic, minced — Bright, savory aromatics that wake up the whole dish.
• 2 teaspoons Cajun or Creole seasoning — A balanced spice blend for warmth and character; adjust to your heat preference.
• 1/2 teaspoon smoked paprika — Lends a subtle smokiness that amplifies the bacon and shrimp.
• 1 tablespoon lemon juice — A splash of acidity that lifts and balances the richness.
• 1 tablespoon hot sauce (optional) — For gentle heat and tang; choose your favorite brand.
• 2 tablespoons olive oil (if needed) — Used if the bacon renders less fat than expected or for added sautéing.
• 3 scallions, thinly sliced — Bright, fresh garnish that adds color and a mild oniony pop.
• Kosher salt and black pepper, to taste — Essential for balancing flavors at every stage.
• Cooking spray or butter, for the baking dish — Keeps the casserole from sticking and helps with clean slices.

Note: If you prefer a pork-free version, substitute 6 ounces of andouille-style chicken sausage or use an extra tablespoon of olive oil and add 1 teaspoon smoked paprika to maintain that comforting smokiness.

How to Make Shrimp and Grits Casserole, Step by Step

1. Prep the oven and pan. Preheat to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter. Set aside.
2. Start the grits base. In a medium pot, bring the chicken stock and milk to a gentle simmer over medium heat. Whisk in the grits and a pinch of salt. Reduce the heat to low and cook, whisking frequently, until thick and tender, 20–25 minutes for stone-ground grits. If the mixture thickens too quickly, add a splash of warm water or stock to keep it creamy.
3. Enrich the grits. Stir in 3 tablespoons of butter, the cheddar, and half the Parmesan. Taste and season with salt and pepper. The mixture should be savory and well-seasoned.
4. Temper the eggs. In a small bowl, whisk the eggs. Ladle a 1/2 cup of hot grits into the eggs while whisking to warm them gently. Then whisk the egg mixture back into the pot of grits. This step helps the casserole set without scrambling the eggs.
5. Crisp the bacon and sauté aromatics. In a large skillet over medium heat, cook the chopped bacon until crisp, 5–7 minutes. Transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pan. If the skillet is dry, add 1 tablespoon olive oil. Add onion and bell pepper; cook until softened and slightly golden, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
6. Cook the shrimp. Pat the shrimp dry and season with 1 teaspoon salt, black pepper, Cajun seasoning, and smoked paprika. Add shrimp to the skillet and cook just until they start to turn pink, 1–2 minutes per side. Stir in lemon juice and hot sauce (if using). Turn off the heat; the shrimp will finish cooking in the oven.
7. Combine and layer. Spread half of the grits into the prepared baking dish. Spoon the shrimp mixture (with pan juices) evenly over the top along with the crispy bacon. Cover with the remaining grits and smooth the surface. Dot the top with the remaining 1 tablespoon butter and sprinkle with the remaining Parmesan.
8. Bake. Transfer to the oven and bake for 20–25 minutes, until the casserole is set at the edges and bubbling around the sides.
9. Optional finish. For a more golden top, switch the oven to broil and cook 1–2 minutes, watching closely to avoid burning.
10. Rest and garnish. Let the casserole rest for 10 minutes so the layers can settle and slice cleanly. Sprinkle with sliced scallions just before serving.
11. Serve. Cut into squares and serve warm. Offer lemon wedges and extra hot sauce at the table for anyone who wants a brighter or spicier finish.

Time & Prep Overview

• Prep time: 20–25 minutes (chopping, sautéing, getting grits started)
• Cook time: 35–45 minutes total (grits on stovetop plus baking)
• Rest time: 10 minutes before serving
• Total: About 1 hour 15 minutes

The casserole is ready to enjoy once it has rested and the top looks lightly golden. The center should be creamy but not loose, and the knife should glide through with minimal resistance. If you notice it’s too soft in the middle, give it another 5 minutes in the oven and test again.

Pro Tips for the Best Results

• Choose stone-ground grits when possible. They cook up with better texture and flavor. Quick-cooking grits can work in a pinch—just adjust the liquid and cook time per package directions—but avoid instant grits for this recipe.
• Season in layers. Salt the cooking liquid for grits, taste after adding cheese, and season the shrimp mixture separately. Layering seasoning ensures you won’t need to oversalt at the end.
• Don’t overcook the shrimp on the stovetop. They should just turn pink and curl slightly. They’ll finish in the oven, keeping them juicy and tender.
• Temper the eggs slowly. This prevents curdling and ensures the casserole sets with a silky texture.
• Add liquid if grits get too thick. If they seize up, whisk in warm stock or milk until they’re creamy again. As a rule, grits should be able to lazily mound on a spoon, not stand up stiffly.
• Let it rest. A 10-minute rest makes slicing cleaner and helps flavors settle so you get neat squares.
• Customize the heat. Cajun seasoning blends vary. Taste yours; if it’s mild, add a pinch of cayenne or a little extra hot sauce. If it’s spicy, scale back slightly and brighten with extra lemon.
• Make it ahead. Assemble up to the point of baking, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the bake time if starting cold from the fridge.
• Pork-free variation. Skip bacon and sauté the vegetables in olive oil with 1 teaspoon extra smoked paprika for depth. A splash of Worcestershire adds savory oomph.

Nutrition at a Glance

Approximate per serving (8 servings total). Values will vary based on brands and exact ingredients.

Note: Using low-sodium stock and cheeses will reduce the sodium. Swapping some cheddar for part-skim mozzarella can also lower saturated fat.

Common Questions, Answered

Can I use quick grits instead of stone-ground?

Yes, but follow the package’s liquid ratio and cook time, then proceed with the recipe as written. Avoid instant grits—they won’t deliver the same texture or flavor in a baked casserole.

How do I make this casserole ahead of time?

Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake straight from the fridge at 375°F (190°C), adding 10–15 minutes to the bake time, until hot and bubbling at the edges.

What cheeses work best?

Sharp cheddar is classic for a tangy, melty base. Parmesan adds savory depth and helps the top brown. For variations, try half cheddar and half pepper jack for spice, or add a little smoked gouda for subtle smokiness.

A Few Parting Words

There’s something special about a casserole that brings people to the table and keeps them there for seconds. This Shrimp and Grits Casserole does exactly that—rich, comforting, and full of the flavors that make Southern cooking so beloved. It bakes up beautifully, travels well, and is just as happy at a holiday brunch as it is at a casual family dinner. I hope you enjoy every creamy, savory forkful and find your own favorite twists along the way. When you make it, trust your senses, taste as you go, and most of all, share it with people who’ll appreciate the care you put in. Happy cooking!