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–+ servings
Shrimp and Grits Casserole

Comforting Shrimp and Grits Casserole for Cozy Nights

This Shrimp and Grits Casserole is a creamy, crowd-pleasing Southern dish perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can cooking spray, butter, or oil Grease the baking dish
  • 1 pound medium-large uncooked shrimp (31-40 count) Opt for wild-caught for best flavor
  • salt Adjust to taste
  • freshly ground black pepper Adjust to taste
  • 2 slices bacon, chopped Substitute with turkey or beef bacon if avoiding pork
  • 3 tablespoons butter Can swap for olive oil for a lighter twist
  • 1 bunch scallions (white and light-green parts), chopped Green onions can also work
  • 1 small red bell pepper, chopped Other sweet peppers are a great alternative
  • 1 medium jalapeño pepper, seeded and finely chopped Omit for milder flavor
  • 3 cloves garlic, minced Garlic powder can substitute in a hurry
  • 1 can (10-ounce) diced tomatoes with green chiles, drained Plain diced tomatoes work in a pinch
  • 2 cups chicken broth or fish stock Vegetable broth for vegetarian variation
  • 3/4 cup quick-cooking grits (not instant) Avoid instant grits to prevent mushiness
  • 1 large egg, beaten Replace with a flax egg for vegan option
  • 1 tablespoon cornstarch Can be omitted if using an egg
  • 1 1/2 cups shredded Gouda cheese, divided Swap for smoked Gouda or Monterey Jack if desired
  • chopped fresh parsley (optional) Optional garnish

Equipment

  • 9x13-inch baking dish
  • Large Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Bring a pot of salted water to a boil and add the uncooked shrimp. Cook for about 2-3 minutes, or until pink and opaque.
  3. In a large skillet over medium heat, add chopped bacon and cook for about 5-7 minutes until crispy.
  4. In the same skillet with bacon drippings, add scallions, red bell pepper, and jalapeño. Sauté for 4-5 minutes until veggies soften.
  5. Stir in minced garlic, drained diced tomatoes, and chicken broth, bringing to a gentle boil. Simmer for 2-3 minutes.
  6. Slowly add quick-cooking grits to the mixture, stirring constantly to prevent lumps. Simmer for 5-7 minutes until thickened.
  7. In a small bowl, mix the beaten egg with cornstarch until smooth and gently fold into cooled grits.
  8. Fold in cooked shrimp, crispy bacon, and 1 cup of shredded Gouda cheese. Pour mixture into prepared baking dish.
  9. Sprinkle remaining shredded Gouda cheese over the casserole. Bake uncovered for 30-35 minutes until bubbly.
  10. Let the casserole sit for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

This casserole is perfect for gatherings and can be made ahead of time for convenience.

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