Easy Shrimp Grits Casserole

The first time I made this casserole, my kitchen smelled like a Charleston restaurant at brunch time. I had accidentally bought stone-ground grits instead of quick-cooking ones, which turned out to be happy mistake number one. My roommate wandered in, following the aroma of melting cheddar and caramelizing vegetables, and we ended up eating half the casserole straight from the pan while standing at the counter.

I served this at a rainy Sunday brunch last month when friends canceled plans to go to the farmers market. Everyone sat around the table in their pajamas, passing the casserole dish back and forth, and suddenly the gloomy weather felt exactly right. One friend claimed she didnt even like grits until that moment, then went back for a third helping.

Ingredients

• 1 cup stone-ground grits: These take longer to cook but deliver the creamy, authentic texture that makes this dish memorable
• 4 cups low-sodium chicken broth: Provides a savory foundation for the grits, though water works perfectly for a lighter version
• 1/2 teaspoon kosher salt: Enhances the natural sweetness of the shrimp and balances the rich cheese
• 2 tablespoons unsalted butter: Divide this between the grits and the vegetable sauté for consistent richness throughout
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through the creamy grits and creates those irresistible cheesy pockets
• 1 pound medium shrimp: Peeled and deveined saves precious prep time, and medium shrimp stay tender during baking
• 1 tablespoon olive oil: Coats the shrimp evenly so the spices cling to every surface
• 1/2 teaspoon smoked paprika: This is the secret ingredient that gives the dish its distinctive Southern depth
• 1/2 teaspoon garlic powder: Distributes garlic flavor evenly without burning like fresh garlic might
• 1/4 teaspoon cayenne pepper: Optional but recommended if you like a gentle background heat
• 1/2 teaspoon black pepper: Adds earthy warmth that complements the smoked paprika beautifully
• 1 small onion: Finely chopped so it melts into the shrimp mixture instead of staying in distinct pieces
• 1 green bell pepper: Brings sweetness and color that makes the casserole visually appealing
• 2 cloves garlic: Minced fresh garlic adds aromatic brightness to the vegetable base
• 1/2 cup shredded Monterey Jack cheese: Creates that golden, bubbly topping that makes everyone dive in immediately
• 2 tablespoons chopped fresh parsley: Adds a bright, fresh finish that cuts through all the rich cheese

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish:

Butter or oil the dish thoroughly, especially the corners, to prevent any sticking later

Bring the chicken broth to a boil in a large saucepan:

Stir in the grits and salt, then reduce heat to low and simmer covered for 15-20 minutes, stirring occasionally to prevent sticking

Stir in the butter and cheddar cheese until melted and smooth:

The grits should be thick and creamy, with a texture similar to polenta

Toss the shrimp with olive oil and all the spices:

Coat them evenly and let them sit while you prepare the vegetables, which helps the flavors penetrate

Melt 2 tablespoons butter in a skillet over medium heat:

Add the chopped onion and bell pepper, sautéing until softened and fragrant, about 4-5 minutes

Add the minced garlic and cook for one minute more:

Watch carefully so it doesnt brown or become bitter

Add the seasoned shrimp to the skillet:

Sauté just until they turn pink and opaque, about 2-3 minutes, then remove from heat immediately

Spread the cooked grits evenly in your prepared casserole dish:

Create an even layer that reaches all corners for consistent baking

Top with the shrimp and vegetable mixture:

Distribute everything evenly so each serving gets plenty of shrimp and vegetables

Sprinkle the Monterey Jack cheese over the top:

Cover as much surface area as possible for that bubbly, golden crust

Bake for 15-20 minutes until the cheese is bubbly:

Youll know its ready when you can smell the melted cheese throughout your kitchen

Let the casserole cool for 5 minutes before garnishing:

This brief rest helps the layers set slightly so servings hold their shape

Sprinkle with fresh parsley and serve warm:

The green parsley against the golden cheese makes this dish worthy of any table

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My grandmother always said casseroles were invented for feeding people without spending the whole cooking time in the kitchen. This recipe proved her right when I brought it to a new mothers dinner rotation, and she texted me the next day saying it was the first thing her toddler had eaten enthusiastically in weeks.

Make It Your Own

One time I added andouille sausage alongside the shrimp, and suddenly the casserole had this incredible smoky depth that everyone kept trying to identify. You could also substitute bacon or leave it vegetarian with just extra vegetables and maybe some mushrooms for substance.

The Cheese Strategy

Ive learned that shredding your own cheese from blocks makes a huge difference in how smoothly it melts into the grits. Pre-shredded cheese has anti-caking agents that can leave your grits slightly grainy instead of velvety smooth, which matters in a dish like this.

Timing Everything Right

The beauty of this recipe is how the components come together at the perfect moment. Start your grits first, then prep and cook the shrimp mixture while the grits simmer, and everything will be ready to assemble at the same time without any stressful rushing.

• Set out all your spices and ingredients before you start cooking
• Have your casserole dish ready and greased before the grits finish
• Warm your plates in the oven for the last few minutes of baking time

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This casserole has become my go-to for bringing comfort to people who need it most. There is something about the combination of warm, creamy grits and perfectly seasoned shrimp that feels like a hug from an old friend.

Recipe Q&A

→ What type of grits works best?

Stone-ground grits offer a creamy, hearty texture that absorbs flavors well, making them ideal for this dish.

→ Can I adjust the spiciness level?

Yes, modify the cayenne pepper amount or add hot sauce to suit your heat preference without overpowering the flavors.

→ How should the shrimp be prepared before cooking?

Peel and devein the shrimp, then toss with olive oil and spices for an evenly seasoned sauté.

→ Is there a way to make this dish richer?

Stirring cream cheese into the grits before baking adds extra creaminess and depth.

→ What cooking tools will I need?

A large saucepan for the grits, skillet for sautéing shrimp and vegetables, and a 9x13-inch baking dish are essential.