Easy Shrimp & Grits Casserole (Printable View)

Southern-style creamy grits combined with seasoned shrimp, vegetables, and melted cheese baked to perfection.

# Ingredient List:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1/2 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese

→ Shrimp Mixture

06 - 1 pound medium shrimp, peeled and deveined
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt

→ Vegetables & Aromatics

13 - 1 small onion, finely chopped
14 - 1 green bell pepper, finely chopped
15 - 2 cloves garlic, minced
16 - 2 tablespoons unsalted butter

→ Topping

17 - 1/2 cup shredded Monterey Jack cheese
18 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Bring chicken broth to a boil in a large saucepan. Stir in grits and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thick and creamy. Remove from heat and stir in butter and sharp cheddar cheese until melted and smooth.
03 - In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt until evenly coated. Set aside.
04 - Melt 2 tablespoons butter in a skillet over medium heat. Add chopped onion and bell pepper; sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
05 - Add seasoned shrimp to the skillet with vegetables. Sauté for 2-3 minutes just until shrimp turn pink and opaque. Remove from heat immediately to prevent overcooking.
06 - Spread cooked grits evenly in the prepared casserole dish. Top with shrimp and vegetable mixture. Sprinkle Monterey Jack cheese evenly over the entire surface.
07 - Bake for 15-20 minutes until cheese is melted and bubbly and casserole is heated through.
08 - Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving warm.

# Expert Suggestions:

01 -
  • Everything comes together in one dish, so you spend more time eating and less time scrubbing pots
  • The creamy grits underneath get infused with all those savory shrimp juices as they bake together
  • Perfect for feeding a crowd without anyone standing over the stove last minute
02 -
  • Do not overcook the shrimp before baking—they will turn rubbery in the oven. Just get them pink and opaque.
  • The grits will seem too thick when you take them off the heat, but they will loosen up slightly as they bake with the shrimp juices.
  • If you can only find regular broth, cut the salt in the recipe by half. You can always add more later but you cannot take it back.
03 -
  • Stir a quarter cup of cream cheese into the hot grits for the most velvety texture imaginable.
  • If you want some smoky meat in there, dice andouille sausage and brown it with the vegetables.

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