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The edges of the grits set before the center looks completely firm, and that’s exactly what you want before the shrimp goes on. Spicy shrimp and grits casserole is built in two bakes: a cheesy grits base first, then a quick finish with the saucy shrimp topping.

That order gives the grits time to hold their shape without making the shrimp sit in the oven for too long. I like how the sharp cheddar settles into the creamy base while the Cajun-seasoned tomato topping brings heat and a little brightness from lemon.

Drain the tomatoes well and keep the shrimp bake brief. When you cut into the casserole, you’ll get a sturdy layer of grits with tender shrimp and just enough sauce to coat the top.

Why the Grits Bake Before the Shrimp Goes On

Grits and shrimp don’t need the same amount of oven time. The grits need a head start to firm into a base that can hold the topping, while the shrimp need only a short final bake. Putting everything in at once can leave you choosing between a soft, unsettled layer of grits and shrimp that have spent too long in the heat.

Baking the grits first also gives the egg and cheese time to help the base set before the tomato sauce touches it. That separation matters in a casserole: a topping can be saucy without soaking into the whole dish. Once the shrimp mixture is ready, spoon it over the partly baked grits and let the two layers finish together. You’ll get a sliceable base underneath a moist, boldly seasoned topping rather than a loose bowl of grits with shrimp stirred through.

What the Grits, Cheese, and Shrimp Each Bring to the Casserole

• Quick-cooking grits — Choose quick-cooking grits, not instant. They cook in time for this two-stage bake and give the casserole a substantial base; stone-ground grits need a different cooking time and liquid, so they aren’t a direct swap.
• Chicken broth and whole milk — Broth gives the grits a savory backbone, and low-sodium broth leaves more room for the seasoning to do its work. Whole milk makes the base creamy; 2% milk works if that’s what you have, though the result won’t be quite as rich.
• Sharp cheddar — Its tang cuts through the creamy grits and rich bacon. A block of cheddar is a good buy if you have a few minutes to shred it; pre-shredded cheese is convenient, but it may not melt quite as smoothly.
• Large raw shrimp — Large shrimp stay easy to pick out in each serving and have a meaty bite. Buy them peeled and deveined to save prep time, or do that trimming yourself; avoid cooked shrimp, which would have to bake again and can turn tough.
• Petite diced tomatoes — Their small pieces spread through the topping instead of leaving large tomato chunks in each bite. The canned version works well here, and there’s no need to seek out a premium brand.
• Bacon and Cajun seasoning — Bacon gives the topping a smoky, savory note, while Cajun seasoning supplies the main spice blend. Cajun blends vary in salt and heat, so taste the finished sauce before adding any extra seasoning.
• Eggs — Lightly beaten eggs help the grits hold together after baking. They’re doing more than adding richness, so don’t leave them out if you want a base that serves neatly.

How to Layer the Grits and Finish the Shrimp Without Overcooking It

Cook the grits until thick

Heat the oven to 350°F and grease a 9×13-inch baking dish. Bring 4 cups of the chicken broth, the milk, and kosher salt to a boil in a 4-quart saucepan over medium-high heat. Whisk in the quick-cooking grits, lower the heat, and cook for 5 to 7 minutes, stirring often, until the mixture thickens. Keep stirring across the bottom of the pan so the grits don’t catch as they absorb the liquid.

Stir in cheese, butter, and eggs

Take the saucepan off the heat, then stir in the cheddar and butter until they melt into the grits. Let the mixture cool for 5 minutes before adding the lightly beaten eggs. If the grits are still piping hot, the eggs can begin to set in streaks instead of blending evenly. Stir until the mixture looks cohesive, then spread it into the prepared baking dish.

Bake the base until its edges set

Bake the grits for 20 to 22 minutes. Look for edges that have set while the middle still has a little softness; it will finish baking with the topping. Don’t wait for the entire surface to look firm and dry, or the base can lose some of its creamy texture. Use the time in the oven to make the shrimp topping.

Build a thick, seasoned tomato topping

Cook the chopped bacon in a large skillet over medium heat for 5 to 7 minutes, until crisp, then move it to a paper towel-lined plate and discard the drippings. Add the olive oil, onion, and green bell pepper, and cook for 4 to 5 minutes until softened; stir in the garlic for 30 seconds. Add the flour, Cajun seasoning, and cayenne, and cook for 1 minute before stirring in the remaining chicken broth and drained tomatoes. Simmer for 3 to 4 minutes, until the sauce thickens slightly.

Add the shrimp for a short final bake

Take the skillet off the heat and stir in the shrimp, crisp bacon, and lemon juice. Spoon the mixture over the baked grits, spreading it across the surface rather than piling it in one spot. Bake for 10 to 12 minutes, until the shrimp are opaque and register 145°F and the center of the casserole registers 160°F. Let the casserole rest for 10 minutes before serving so the layers settle.

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Spicy Shrimp and Grits Casserole

Spicy shrimp and grits casserole layers cheesy baked grits with a Cajun-seasoned shrimp, bacon, and tomato topping. The grits set around the edges while baking, then the shrimp bake on top until opaque and tender.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 38 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 8 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Southern

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

For the grits

• 4.5 cups low-sodium chicken broth divided
• 2 cups whole milk
• 1 tsp kosher salt
• 1.5 cups quick-cooking grits not instant
• 2 cups sharp cheddar cheese shredded
• 4 tbsp unsalted butter
• 2 eggs large, lightly beaten

For the shrimp topping

• 4 slices bacon chopped
• 1 tbsp olive oil
• 1 yellow onion medium, finely diced
• 1 green bell pepper medium, diced
• 2 cloves garlic minced
• 1 tbsp all-purpose flour
• 1.5 tsp Cajun seasoning
• 0.5 tsp cayenne pepper
• 1 can (14.5 oz) petite diced tomatoes drained
• 1.5 lb shrimp large, peeled and deveined
• 1 tbsp fresh lemon juice

Equipment

• 1 9x13-inch baking dish
• 1 large skillet

Method

 

Cook and bake the grits

1. Heat the oven to 350°F.
2. Grease a 9x13-inch baking dish.
3. In a 4-quart saucepan, bring 4 cups of the chicken broth, the milk, and salt to a boil over medium-high heat.
4. Whisk in the grits.
5. Reduce the heat to low and cook for 5 to 7 minutes, stirring often, until thick.
6. Remove the saucepan from the heat and stir in the cheddar and butter.
7. Cool for 5 minutes.
8. Stir in the beaten eggs.
9. Spread the grits in the prepared baking dish and bake for 20 to 22 minutes, until the edges are set.

Make the shrimp topping and finish

1. While the grits bake, cook the bacon in a large skillet over medium heat for 5 to 7 minutes, until crisp.
2. Transfer the bacon to a paper towel-lined plate and discard the drippings.
3. Add the olive oil, onion, and bell pepper to the skillet and cook for 4 to 5 minutes, until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Stir in the flour, Cajun seasoning, and cayenne, then cook for 1 minute.
6. Add the remaining 1/2 cup chicken broth and the drained tomatoes.
7. Simmer for 3 to 4 minutes, until the sauce thickens slightly.
8. Remove the skillet from the heat and stir in the shrimp, bacon, and lemon juice.
9. Spoon the shrimp mixture over the grits and bake for 10 to 12 minutes, until the shrimp are opaque and register 145°F and the center of the casserole registers 160°F.
10. Let the casserole rest for 10 minutes before serving.

Notes

For tender shrimp, check both the shrimp and casserole temperatures rather than baking past the stated doneness cues. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp and grits can change texture. For a gluten-free option, use a gluten-free all-purpose flour blend.