There’s something magical about walking into a kitchen that smells like slow-cooked comfort food. That’s exactly what happens when I make my Slow Cooker Shrimp and Grits – the aroma alone could bring the whole neighborhood to my doorstep! This dish combines two Southern classics in the easiest way possible. While the grits get dreamy-creamy in the slow cooker, I’ve got time to chat with friends or just put my feet up. And when those plump shrimp hit the buttery garlic skillet? Oh honey, that’s when the real magic happens. It’s the kind of meal that feels fancy but couldn’t be simpler to pull off.
Why You’ll Love This Slow Cooker Shrimp and Grits
Let me tell you why this recipe has become my go-to comfort meal (and why you’ll be hooked too!):
- Hands-off magic: Toss the grits in the slow cooker and forget about them while they transform into creamy perfection.
- That dreamy texture: The slow cooking gives the grits a velvety smoothness you just can’t rush.
- Flavor fireworks: Plump shrimp swimming in garlic butter take this from simple to spectacular.
- Weeknight winner: Comes together with minimal effort but tastes like you spent all day in the kitchen.
- Southern soul food: All the comfort of classic shrimp and grits without standing over a hot stove.
Trust me – one bite and you’ll understand why I make this at least twice a month!
Ingredients for Slow Cooker Shrimp and Grits
Here’s everything you’ll need to make this cozy Southern masterpiece – and yes, every single ingredient matters! I’ve learned through trial and error that these exact measurements create the perfect balance:
- 1 cup stone-ground grits – the real deal, not instant (they get so creamy!)
- 4 cups water – for the perfect grits consistency
- 1 cup milk – whole milk makes them extra rich
- 1/2 tsp salt – plus more to taste at the end
- 1/2 tsp black pepper – freshly cracked is best
- 1 lb large shrimp, peeled and deveined – don’t skip the deveining!
- 2 cloves garlic, minced fine – measure with your heart though
- 1 tbsp butter – for sautéing that garlicky goodness
- 1/2 cup shredded cheddar cheese – sharp cheddar melts like a dream
- 2 tbsp chopped green onions – for that fresh pop of color
See? Nothing fancy – just good, honest ingredients that work magic together!
Equipment You’ll Need
This recipe keeps it simple with just a few kitchen basics – you probably have most of them already! Here’s what I grab every time:
- 4-quart slow cooker – the perfect size for this batch
- Medium skillet – for those gorgeous garlicky shrimp
- Wooden spoon – my trusty sidekick for stirring
- Measuring cups/spoons – because eyeballing never works with grits
- Cheese grater – if you’re shredding your own cheddar
That’s it – no fancy gadgets required for this comforting classic!
How to Make Slow Cooker Shrimp and Grits
Alright, let’s get cooking! This recipe comes together in three simple steps – the slow cooker does most of the work while you kick back. Here’s exactly how I make it every time:
Step 1: Cook the Grits
First, grab your slow cooker and toss in the grits, water, milk, salt, and pepper. Give it all a good stir – I use my trusty wooden spoon to make sure no grits are stuck to the bottom. Pop the lid on and set it to LOW for 4 hours. Now here’s my secret: I peek in every hour or so to give it another stir. This keeps the grits from getting clumpy and helps them cook evenly. You’ll know they’re done when they’re thick, creamy, and dreamy!
Step 2: Prepare the Shrimp
About 30 minutes before serving, it’s shrimp time! Melt that butter in your skillet over medium heat, then toss in the minced garlic. Oh, that smell! Once it’s fragrant (about 1 minute), add your shrimp. They’ll cook fast – just 2-3 minutes per side until they turn that perfect pink color. Don’t walk away – overcooked shrimp are sad shrimp! Remove them from heat immediately when done.
Step 3: Combine and Serve
Now for the best part! Stir that shredded cheddar into your hot grits until it’s all melty and glorious. Spoon the cheesy grits into bowls, then pile on those gorgeous garlicky shrimp. Finish with a sprinkle of fresh green onions – that pop of color makes it look restaurant-worthy! Serve immediately while everything’s piping hot. Watch how fast this disappears – I swear it’s like magic every time!
See? Told you it was easy. Now go enjoy your Southern comfort food masterpiece!
Tips for Perfect Slow Cooker Shrimp and Grits
After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “Oh my stars!” good:
- Fresh is best: Splurge on fresh shrimp if you can – their sweet flavor beats frozen any day (but thawed frozen works in a pinch!).
- Salt smart: Go easy on salt at first – you can always add more at the end when everything comes together.
- Creamy rescue: If your grits thicken too much, stir in a splash of warm milk to bring back that luscious texture.
- Timing trick: Add shrimp topping just before serving to keep them perfectly tender, not rubbery.
- Cheese choice: For extra flavor, try half cheddar and half smoked gouda – game changer!
These little tweaks make all the difference between good shrimp and grits and great shrimp and grits!
Variations for Slow Cooker Shrimp and Grits
The beauty of this recipe? You can tweak it a dozen ways to match your mood! Here are my favorite spins on the classic:
- Bacon bonus: Crumble crispy bacon over the top – because everything’s better with bacon!
- Cheese swap: Try pepper jack for heat or smoked gouda for depth instead of cheddar.
- Cajun kick: Toss shrimp with 1 tsp Cajun seasoning before cooking for bold flavor.
- Veggie boost: Sauté bell peppers and onions with the shrimp for extra color and crunch.
- Creamy twist: Stir 2 tbsp cream cheese into the grits for ultra-luxurious texture.
Don’t be afraid to play with this recipe – it’s practically begging for your personal touch!
Serving Suggestions
Oh honey, let me tell you how I love to serve this dish! A big bowl of these creamy grits and shrimp just begs for some Southern sides. My go-to? Buttery collard greens that soak up all that delicious sauce. Or – and this is genius – warm cornbread for dipping right into those cheesy grits. If I’m feeling fancy, I’ll add a simple green salad with lemon vinaigrette to cut through the richness. Trust me, your family will be licking their plates clean!
Storing and Reheating
Now listen – this dish is so good you probably won’t have leftovers! But if you do, here’s how to keep them tasting fresh: store cooled grits and shrimp separately in airtight containers for up to 3 days. When reheating, add a splash of milk or water to the grits and warm gently over low heat – stirring often brings back that creamy magic. The shrimp? Quick zap in the microwave or a fast warm-up in the skillet keeps them tender. Pro tip: the grits thicken overnight, so don’t panic – that extra liquid will fix everything!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (give or take based on your exact ingredients): about 320 calories and a solid 22g of protein per serving. Remember – these numbers can change depending on your cheese brand or shrimp size, but hey, we’re here for the soul-warming goodness, not the math!
Frequently Asked Questions
I get asked about this Slow Cooker Shrimp and Grits recipe all the time – here are the answers to the questions that pop up most often in my kitchen (and inbox!):
Can I use quick grits instead of stone-ground?
You can, but the texture won’t be quite as dreamy. Quick grits cook faster and tend to get gluey in the slow cooker. If you must use them, reduce cooking time to 2 hours and keep an eye on them.
How do I prevent clumpy grits?
The secret’s in the stirring! I check mine every hour to give them a good mix. Also, make sure your liquid is hot when adding grits to the slow cooker – cold liquid encourages clumping.
Can I make this ahead?
Absolutely! Cook the grits fully, then refrigerate for up to 2 days. When ready to serve, reheat with extra liquid while you cook fresh shrimp. The flavor actually improves!
What size shrimp works best?
I swear by large (31-40 count) shrimp – they stay juicy and make each bite substantial. Smaller shrimp can overcook easily in this recipe.
Is there a dairy-free version?
Sure thing! Swap the milk for unsweetened almond milk and use vegan butter and cheese. The texture changes slightly, but the flavor still shines through.
Nothing makes me happier than hearing how this recipe turns out in your kitchen! Did your family go wild for the creamy grits? Snap a photo of those perfect pink shrimp – I’d love to see your masterpiece. Every time someone tells me they’ve made my Slow Cooker Shrimp and Grits, it feels like we’re sharing a little Southern comfort across the miles!
PrintSlow Cooker Shrimp and Grits: 4-Hour Creamy Comfort Magic
A comforting dish of creamy grits topped with tender shrimp, cooked slowly to perfection.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
- Diet: Low Calorie
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tbsp butter
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Combine grits, water, milk, salt, and pepper in a slow cooker.
- Cook on low for 4 hours, stirring occasionally.
- In a skillet, melt butter and sauté garlic for 1 minute.
- Add shrimp and cook until pink, about 3 minutes.
- Stir cheese into grits until melted.
- Spoon grits into bowls and top with shrimp and green onions.
Notes
- Use fresh shrimp for best flavor.
- Adjust salt to taste.
- For a creamier texture, add more milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg
