Q1: Can I substitute regular grits or polenta if I can't find stone-ground grits?

Yes, you can substitute regular (quick-cooking) grits or polenta, but you'll need to adjust the cooking time in Step 2. Quick-cooking grits typically only need 5-10 minutes instead of the 20-25 minutes specified for stone-ground grits, so watch them carefully and stir frequently to prevent lumps. Polenta works well as a gluten-free alternative but may take slightly longer (25-30 minutes) and requires more frequent stirring to achieve the same creamy consistency. Regardless of which you choose, the grits should be tender and creamy before you stir in the butter and cheddar cheese in Step 10.

Q2: How do I know when the shrimp are properly cooked in Step 6?

According to Step 6, you should cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Properly cooked shrimp will curl into a loose 'C' shape and have a firm texture—if they curl tightly into an 'O' shape, they're overcooked. The internal temperature should reach 120-145°F if you're using a thermometer. Since you're cooking them in bacon fat over medium-high heat, watch them closely as they can go from perfectly done to rubbery in just 30 seconds to a minute, especially if your shrimp are on the smaller side of 'large.'

Q3: What can I use instead of bacon to make this recipe dairy-free or for different dietary needs?

While the bacon adds significant flavor and provides the cooking fat for Step 4, you can substitute it with turkey bacon for a leaner option, or omit it entirely for a pescatarian version. If you remove the bacon, you'll need to add 2-3 tablespoons of olive oil or avocado oil to the skillet in Step 3 to cook the shrimp. For a fully dairy-free version, you'll also need to replace the butter (3 tablespoons total used in Steps 7 and 10) with dairy-free butter or additional oil, and substitute the sharp cheddar cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor in Step 10.

Q4: What if I don't have Cajun seasoning for the shrimp in Step 5?

You can easily make your own Cajun seasoning blend using common spices from your pantry. Mix together 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (adjust to taste for heat level), 1/4 teaspoon dried thyme, and 1/4 teaspoon dried oregano. This homemade blend will season your 1.5 lbs of shrimp perfectly in Step 5 along with the salt and black pepper. You can also use Old Bay seasoning as an alternative, though it will give a slightly different flavor profile that's more seafood-focused and less spicy.

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.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes

None servings

585 calories

Fat 26.00g

Carbs 42.00g

Protein 45.00g

Ingredients

1 cup	stone-ground grits, gluten-free certified
4 cups	water
1 tsp	salt, divided
1 cup	sharp cheddar cheese, shredded
3 tbsp	unsalted butter, divided
4 slices	bacon, chopped
1.5 lbs	large shrimp, peeled and deveined
4 cloves	garlic, minced
1.5 tsp	Cajun seasoning, gluten-free
1/2 tsp	black pepper
1/2 cup	chicken broth, gluten-free
2 tbsp	lemon juice, fresh
3 stalks	green onions, sliced
2 tbsp	fresh parsley, chopped (optional)

Equipment

Slotted spoon

Wooden spoon

Cutting board

Whisk

medium saucepan with lid

paper towels

chef's knife

serving bowls

measuring cups and spoons

large skillet

Anti-Inflammatory Diet

Supports anti-inflammatory goals with fatty fish (shrimp), olive oil, and anti-inflammatory spices like garlic and Cajun seasoning, while avoiding processed ingredients and emphasizing whole food components.

Clean Eating

Aligns with clean eating principles by using whole, minimally processed ingredients like fresh shrimp, stone-ground grits, fresh vegetables, and avoiding artificial additives or preservatives.

Gluten-Free Diet

This recipe is perfectly suited for a gluten-free diet, using stone-ground gluten-free certified grits and ensuring all ingredients like chicken broth and Cajun seasoning are specifically labeled gluten-free to prevent cross-contamination.

Instructions

5 min

Bring 4 cups of water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat.

25 min

Slowly whisk in the grits, reduce heat to low, and cover. Simmer for 20-25 minutes, stirring occasionally, until grits are tender and creamy.

7 min

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.

Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the skillet.

1 min

Pat the shrimp dry with paper towels and season with Cajun seasoning, remaining 1/2 teaspoon salt, and black pepper.

2 min

5 min

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.

1 min

Add 1 tablespoon butter to the skillet and add minced garlic. Sauté for 30 seconds until fragrant.

Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.

2 min

Return the shrimp and bacon to the skillet, toss to coat in the sauce, and remove from heat.

1 min

Once the grits are cooked, remove from heat and stir in the remaining 2 tablespoons butter and shredded cheddar cheese until melted and creamy.

1 min

Divide the creamy grits among four bowls and top each with the shrimp mixture, including the pan sauce.

1 min

Garnish with sliced green onions and fresh parsley if desired. Serve immediately while hot.

Gluten-Free Shrimp and Grits

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute regular grits or polenta if I can't find stone-ground grits?

Q2: How do I know when the shrimp are properly cooked in Step 6?

Q3: What can I use instead of bacon to make this recipe dairy-free or for different dietary needs?

Q4: What if I don't have Cajun seasoning for the shrimp in Step 5?