Gluten-Free Shrimp and Grits

This Gluten-Free Shrimp and Grits brings the beloved Southern classic to your dinner table without compromising on flavor or texture. Originating from the coastal regions of South Carolina and Georgia, this dish has been a staple of Lowcountry cuisine for generations, traditionally served as a hearty breakfast for fishermen but now enjoyed at any time of day. The foundation of this dish is creamy, stone-ground grits cooked to perfection with butter and sharp cheddar cheese, creating a velvety base that's naturally gluten-free. The grits are topped with plump, juicy shrimp sautéed with smoky bacon, aromatic garlic, and a hint of Cajun spices, then finished with a splash of lemon juice for brightness. The combination of textures—creamy grits against tender shrimp—creates a satisfying contrast that makes this dish truly memorable. What makes this recipe special is its simplicity and comfort factor. Despite its elegant presentation, it comes together in under 45 minutes, making it perfect for weeknight dinners or special occasions. The naturally gluten-free grits mean everyone can enjoy this Southern comfort food classic without worry. Each bite delivers rich, savory flavors with a touch of heat and a buttery finish that will transport you straight to a cozy Charleston kitchen. This version maintains all the authentic flavors of the traditional dish while being completely safe for those following a gluten-free diet. The key is using quality stone-ground grits and fresh shrimp, which elevate this humble dish into something truly spectacular.

Ingredients

• 1 cupstone-ground grits, gluten-free certified
• 4 cupswater
• 1 tspsalt, divided
• 1 cupsharp cheddar cheese, shredded
• 3 tbspunsalted butter, divided
• 4 slicesbacon, chopped
• 1.5 lbslarge shrimp, peeled and deveined
• 4 clovesgarlic, minced
• 1.5 tspCajun seasoning, gluten-free
• 1/2 tspblack pepper
• 1/2 cupchicken broth, gluten-free
• 2 tbsplemon juice, fresh
• 3 stalksgreen onions, sliced
• 2 tbspfresh parsley, chopped optional

Method

1. Bring 4 cups of water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. 0:05
2. Slowly whisk in the grits, reduce heat to low, and cover. Simmer for 20-25 minutes, stirring occasionally, until grits are tender and creamy. 0:06
3. While the grits cook, heat a large skillet over medium heat and add the chopped bacon. Cook for 5-7 minutes until crispy, stirring occasionally. 0:05
4. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the skillet. 0:04
5. Pat the shrimp dry with paper towels and season with Cajun seasoning, remaining 1/2 teaspoon salt, and black pepper. 0:05
6. Increase heat to medium-high and add the seasoned shrimp to the bacon fat in the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside. 0:05
7. Add 1 tablespoon butter to the skillet and add minced garlic. Sauté for 30 seconds until fragrant. 0:04
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. 0:05
9. Return the shrimp and bacon to the skillet, toss to coat in the sauce, and remove from heat. 0:04
10. Once the grits are cooked, remove from heat and stir in the remaining 2 tablespoons butter and shredded cheddar cheese until melted and creamy. 0:05
11. Divide the creamy grits among four bowls and top each with the shrimp mixture, including the pan sauce. 0:04
12. Garnish with sliced green onions and fresh parsley if desired. Serve immediately while hot. 0:04