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Delicious slow cooker shrimp and grits served in a bowl

Slow Cooker Shrimp and Grits

A comforting Southern dish featuring creamy grits paired with spicy, succulent shrimp, cooked effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Grits
  • 1 cup Quick-Cooking Grits Avoid instant grits for best texture.
  • 4 cups Chicken Broth Can substitute with vegetable broth or seafood stock.
  • ½ cup Heavy Cream Substitutions include half-and-half or coconut cream for vegan.
  • ½ cup Cheddar Cheese, shredded Gouda or Monterey Jack can be used as alternatives.
  • 4 slices Bacon, chopped Can use pancetta or turkey bacon instead.
  • 1 each Onion, chopped Shallots or leeks can be used instead.
  • 3 cloves Garlic, minced Use garlic powder or garlic paste as substitutes.
  • 1 tsp Cajun Seasoning Alternative: Creole seasoning or a homemade mix.
  • to taste Salt and Pepper Enhance flavors according to preference.
For the Shrimp
  • 1 lb Shrimp, peeled and deveined Can substitute with crawfish or scallops.
  • for garnish Green Onions Chives or parsley can be used as garnishes.

Method
 

Cooking the Grits
  1. In the slow cooker, combine 4 cups chicken broth and 1 cup quick-cooking grits, stirring well to prevent lumps.
  2. Add 4 chopped bacon slices, 1 chopped onion, 3 minced garlic cloves, 1 tsp Cajun seasoning, and a pinch of salt and pepper. Stir to combine all ingredients evenly.
  3. Lightly grease the slow cooker with cooking spray to prevent sticking.
  4. Cover and cook on low for 4–5 hours, stirring occasionally, until the grits are creamy and tender.
  5. In the last 30 minutes of cooking, stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until fully melted and incorporated.
Cooking the Shrimp
  1. In a large skillet over medium-high heat, sauté 1 lb peeled and deveined shrimp with a pinch of salt and pepper for 2–3 minutes per side until pink and cooked through.
  2. Remove from heat and set aside to avoid overcooking.
  3. Gently stir the cooked shrimp into the creamy grits in the slow cooker, or layer them on top when serving.
Serving
  1. Spoon the shrimp and grits into bowls, ensuring each serving gets a mix of grits, bacon, and shrimp.
  2. Garnish with chopped green onions and serve hot.

Notes

For best flavor, use homemade chicken broth or a high-quality store-bought version. Stir the grits occasionally to ensure even cooking.