Crock Pot Shrimp and Grits

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/20/21
Shrimp and Grits
Crockpot Shrimp and Grits / Nicole S. Young / Getty Images
Prep: 10 mins
Cook: 4 hrs 30 mins
Total: 4 hrs 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
257 Calories
18g Fat
20g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 257
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 56mg 19%
Sodium 886mg 39%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 6g
Vitamin C 6mg 28%
Calcium 172mg 13%
Iron 1mg 4%
Potassium 246mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy shrimp and grits recipe is so simple, it only takes about 10 minutes of active prep time and then the crock pot takes over and you get to go about your business. If you're worried that this dish might be spicy because of the jalapeño pepper and hot sauce, don't be. The slow cooking process tames a lot of the heat. But if you prefer a milder dish, simply leave out the hot sauce and/or the jalapeño. Most kids love the creamy consistency and mild flavor of grits.

The shrimp are added right at the end and cook very quickly in the hot grits mixture. You just want to cook them until they turn pink. Arrange them on top of the grits for a more elegant presentation and sprinkle over some fresh thyme leaves or chopped parsley if you're feeling fancy.

Ingredients

  • 1 1/2 cups grits, preferably stone ground (not instant)

  • 4 cups vegetable broth, more as needed

  • 1 cup heavy cream

  • 1 cup whole milk

  • 2 slices American cheese, coarsely chopped

  • 1 cup frozen corn

  • 1 small jalapeño pepper, seeded and diced

  • Tabasco, or other hot sauce, optional

  • 1 1/2 teaspoons kosher salt

  • 1 pound raw large shrimp, thawed, peeled, and deveined

Steps to Make It

  1. In a crock pot or slow cooker, combine grits, vegetable broth, cream, milk, cheese, corn, jalapeño pepper, hot sauce to taste, if using, and salt. Stir, cover, and cook the grits in the crock pot on low 3 1/2 to 4 1/2 hours, until the grits are soft and cooked through. (The cooking time will depend on the kind of grits you use, and the shape, size, and temperature of your slow cooker. If the grits aren't cooked through, but the liquid is almost absorbed, add more broth and increase the cooking time.)

  2. Add shrimp to the crock pot. Cover and cook for another 4 to 8 minutes, until the shrimp are pink and completely opaque.

  3. Ladle into shallow bowls to serve, arranging the shrimp on top of the grits if desired.

All About Grits

Grits can be very different, depending on whether they're ground at a gristmill or purchased at the supermarket. Here's some info to help you know what to buy:

  • Hominy: Dried white or yellow corn kernels from which the hull and germ have been removed. It’s sold dried or ready-to-eat in cans. When dried hominy is ground, it’s called hominy grits. Hominy grits are available in three grinds: fine, medium, and coarse.

  • Whole-ground or stone-ground grits: These grits are a coarse grind. You’ll find stone-ground grits at gristmill gift shops and specialty food stores.

  • Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes.

  • Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.