Slow cooker shrimp and grits is a fuss-free version of a comforting classic Southern recipe. Creamy, cheesy grits cook with seasoned shrimp in the same crockpot. Using the slow cooker allows the grits to cook low and slow until perfectly tender; the shrimp are added at the end, for a complete one-pot meal. Perfect for brunch, lunch, or dinner! Instructions to make this easy shrimp and grits recipe in the Instant Pot are also included.
Ingredients For Slow Cooker Shrimp and Grits
- Shrimp
- Old Bay Seasoning
- Stone-Ground Grits
- Cheddar Cheese
- Milk
- Water
- Butter
- Seasonings: salt and pepper
How To Make Slow Cooker Shrimp and Grits
- Spray slow cooker generously with cooking spray. Add all ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 2 to 4 or LOW 4 to 6.
- Stir, to mix well and check consistency.
- Season the shrimp with the Old Bay. Add the shrimp to the grits in a single layer. Cover and cook an additional 5-10 minutes.
- Spray the pressure cooker generously with cooking spray. Stir in grits, milk, water, salt, pepper, and butter.
- Close lid and seal valve. Set high pressure and cook for 10 minutes, When cooking time is complete, quick release remaining pressure.
- Turn off the Instant Pot and open the lid. Stir in the cheese.
- Season the shrimp with the Old Bay. Add the shrimp to the grits in a single layer. Cover and let sit until the shrimp are cooked, approximately 5 to 10 minutes.
FAQs & Tips
What is shrimp & grits?
Shrimp and grits is a classic Southern recipe that pairs shrimp with creamy grits. Originating from the South, particularly in the Carolinas and Georgia, its a hearty meal that can be served any time of the day.
What are grits?
Grits are widely known these days as being a southern food. Grits are made from dent corn which is a less sweet than the corn you would normally eat as corn-on-the-cob. After they’re dried and ground down the corn, grits are cooked with a liquid like milk or water until they resemble a creamy texture. There’s 3 main types of grits: stone-ground grits, quick grits, and instant grits. The main difference between stone-ground grits & quick grits are how much they are granulated. Stone-grits are not ground as much as quick grits which results in them having a cook time that’s twice as long. For example, if quick grits are done in 20 minutes then you’ll need 40 for stone-ground. Instant grits have previously been cooked and dehydrated so all you need to do is add water. While good in a pinch, they’re not for this recipe.
What type of grits should you use?
The short answer is anything but instant. A lot of people will tell you that you have to use stone-ground grits in the slow cooker. I do not find this to be true. While I prefer stone-ground grits, I make this recipe using quick grits fairly frequently and it always turns out just fine. I follow the grits/liquid ratio of 1/2 cup of grits = 2 cups of liquid. This recipe uses 1 cup of grits which equals 4 cups of liquid.
What type of liquid should you use?
I like to use a combo of milk and water but you can use all water or all milk if you want. What kind of milk you use is up to you. After the grits finish cooking, before you add the shrimp, give the slow cooker a good stir. If you prefer your grits thinner, add some more milk or water.
How long will it take for the shrimp to cook?
In my experience, the shrimp will cook very fast. If your slow cooker is like mine and it’s heats to very hot, you can turn off the slow cooker completely and then add the shrimp. The shrimp will still cook and you won’t have to worry about burning the grits.
Do you have to use Old Bay seasoning?
Nope. Other suggestions include Cajun seasonings, Creole seasonings, or even a lemon pepper blend.
Do you have to add cheese?
You do not. If you do not want to add the cheese, simply omit it.
Can this recipe sit on the WARM setting?
I don’t recommend letting this sit on the warm setting because you will run the risk of burning the bottom of the grits.
How do you store leftovers?
Store leftover crockpot shrimp and grits in the refrigerator for up to 3 days.
What size slow cooker did you use?
I used a 3.5 quart slow cooker
Seafood Slow Cooker Recipes
PrintSlow Cooker Shrimp and Grits
Slow cooker shrimp and grits is a fuss-free version of a comforting classic Southern recipe. Creamy, cheesy grits cook with seasoned shrimp in the same crockpot. Using the slow cooker allows the grits to cook low and slow until perfectly tender; the shrimp are added at the end, for a complete one-pot meal. Perfect for brunch, lunch, or dinner! Instructions to make this easy shrimp and grits recipe in the Instant Pot are also included.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
- Yield: 8 servings 1x
Ingredients
- 3/4 pound shrimp, peeled & deveined
- 2 tablespoons Old Bay seasoning (or more)
- 1 cup stone-ground grits
- 2 cups milk of your choice
- 2 cups water (or more milk)
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter (or ghee)
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
Instructions
- Spray slow cooker generously with cooking spray. Add all ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 2 to 4 or LOW 4 to 6.
- Stir, to mix well and check consistency.
- Season the shrimp with the Old Bay. Add the shrimp to the grits in a single layer. Cover and cook an additional 5-10 minutes.
- Spray the pressure cooker generously with cooking spray. Stir in grits, milk, water, salt, pepper, and butter.
- Close lid and seal valve. Set high pressure and cook for 10 minutes, When cooking time is complete, quick release remaining pressure.
- Turn off the Instant Pot and open the lid. Stir in the cheese.
- Season the shrimp with the Old Bay. Add the shrimp to the grits in a single layer. Cover and let sit until the shrimp are cooked, approximately 5 to 10 minutes.
Notes
If you have the time to do so, I suggest stirring the grits halfway through cooking.
Nutrition
- Serving Size:
- Calories: 170
- Sugar: 0.2 g
- Fat: 10 g
- Saturated Fat: 4.8 g
- Carbohydrates: 7.1 g
- Fiber: 0.3 g
- Protein: 13.2 g
- Cholesterol: 84.6 mg
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28 thoughts on “Slow Cooker Shrimp and Grits”
Where its asks for water any idea how it would taste using either chicken broth or vegetable broth?
I think it will taste great! I will definitely add more flavor. Fantastic idea!
I made the shrimp and grits and it was very delicious. It was easy and very tasty. I also used oat milk and my taster did not notice that I did.
I’m feeling comfortable after eating a couple bowls.
Thanks,
Bill
If I can’t find stone ground grits, can I use a different type? If so, is there anything in the recipe that needs to be tweaked if I’m changing the type of grits I’m using?
Good news! I made this recipe this past weekend using quick grits and it worked just fine! It took about 30 minutes less time to cooks so you may need to adjust your cooking time as well.
I will definitely try this, and also want to use the instant pot option, however I’m confused on step 3. It says to cover and cook an addition 5 to 10 minutes. In the instant pot I think shrimp would be extremely overcooked. Is this step 3 correct for the instant pot option?
Thanks for pointing this out. I will update the instructions so they are more clear. You turn off the Instant Pot and add the shrimp. They’ll cook very quickly since the food will be hot.
Thank you so much! I love my instant pot and prefer to use it whenever possible!
Do you use cooked shrimp??
I used uncooked shrimp. Enjoy!
I love the updated pictures. I remember this recipe when you first posted it. I will make again soon now that you added the Old Bay.
I needed a brunch item for a Galentine’s potluck. Since eggs are so expensive, I needed an alternative recipe. Yes, shrimp is cheaper than eggs! Everyone loved this. I waited unil I got to the brunch to add the shrimp so they didn’t overcook.
I made this for Christmas brunch. It was a hit!
This was so yummy! I have made it for both brunch and dinner and was a hit!
Wow this is simple and delicious! I never thought to use a slow cooker for this. Thank you for sharing can’t wait to make again!
This is so comforting and heart warming! I was looking for a recipe like that for my boyfriend cause Im vegan and he is not, I’m LOVED it!
Great recipe. I found this via Instagram. I am now a big fan of your recipes Shannon!
Thank you so much! I’m so glad you found me. I hope you enjoy more of my recipes!
AMAZING recipe. I already made grits in the slow cooker but I never thought to add shrimp. I cannot wait to make this for Christmas brunch.
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I am a Southern girl, and yes, grits are very much a hot item on my breakfast, and sometimes dinner menu. Grits with scrambled eggs, with salmon cakes, and definitely with shrimp! I have never cooked them in a slow cooker, but this came out great.l
Great recipe! 🙂
I immediately saved this recipe right now. we loved it!
This is delicious! I added bacon.
Would love to hear when you added the bacon/how much/was it already cooked? Thank you!
I had never made grits before. I’m surprised how easy it was!
So good! This is great comfort food. I love using my slow cooker. Specially for the festive season.
OMG Yesss!! Looks was delicious