Oh, my heart belongs to Southern cooking, but sometimes I just don’t have the energy for all that standing stirring the grits, you know? That’s why I want to shout from the rooftops about this incredible Slow Cooker Shrimp And Grits recipe. It takes that rich, creamy, savory Southern staple and hands you back an hour of your evening! Seriously, I used to think making fantastic grits meant babysitting the pot, but the slow cooker makes creamy grits with zero effort. This is the ultimate weeknight savior when you crave real comfort food without the fuss. Trust me, this method gets us unbelievable flavor with minimal involvement.
Why This Slow Cooker Shrimp And Grits Recipe Works So Well
People often skip shrimp and grits because they think it’s too fussy, but that’s where the slow cooker changes the whole game for this Slow Cooker Shrimp And Grits!
The magic is honestly in how little I have to monitor it. It’s pure liberation! It cooks low and slow, which you can’t beat for creamy texture.
- It’s totally hands-off cooking once you dump the ingredients in; just set it and forget it!
- The low heat coaxes out unbelievable creaminess in the stone-ground grits.
- Cleanup? Minimal fuss, which is my favorite feature! You can check out my recipe for creamy Southern cheese grits too, but this slow cooker version is easier!
Essential Ingredients for Your Slow Cooker Shrimp And Grits
Okay, when we talk about building that amazing flavor base for our Slow Cooker Shrimp And Grits, ingredients really matter. You only need a few things, but picking the right kind makes all the difference, especially with the grits themselves. You absolutely must use stone-ground grits here; they give you that perfect, slightly toothsome texture that quick-cooking ones just can’t replicate.
For the grits base, we’re mixing:
- 1 cup stone-ground grits (don’t skimp!)
- 4 cups water or, even better, chicken broth—broth makes everything richer!
- 1 teaspoon salt and the pepper
- 1/2 cup milk or half-and-half for that final luxurious swirl
- 4 tablespoons real butter because, well, it’s the law of deliciousness.
Then for that topping, which we cook separately, grab your 1 pound of raw shrimp (peeled and deveined are best for speed), onion, celery, and garlic for depth. Plus, a little splash of Worcestershire sauce brings that classic savory tang to our Slow Cooker Shrimp And Grits. You can see my other take on shrimp and grits with bacon, but this slow cooker shortcut is just unbeatable for busy weeknights!
Step-by-Step Instructions for Perfect Slow Cooker Shrimp And Grits
This is where the real magic happens, and honestly, it’s so far removed from what I used to think making Slow Cooker Shrimp And Grits required! The key here is patience, especially with the grits, which rely on that long, slow cook time for their velvety texture. Don’t get tempted to peek at those grits too often; every time you lift that lid, you lose valuable heat!
If you need real inspiration while waiting, you might look at these other amazing recipes like my irresistible shrimp and grits or even my slightly spicier creamy Jamaican version, but for this version, we stick to the slow cooker steps below.
Preparing the Creamy Grits Base in the Slow Cooker
First, dump the stone-ground grits, the water or broth, salt, and pepper right into the insert. Give it a really good stir around. Set that puppy on low for 2 to 3 hours or high for about an hour and a half. You need to stir it every half hour or so because they can settle on the bottom. About 30 minutes before you’re ready to eat, stir in that milk and the butter until everything melts smooth and beautiful.
Sautéing the Flavorful Shrimp Topping for Your Slow Cooker Shrimp And Grits
Now, we can’t put the shrimp in at the beginning—they’ll turn into rubber in the slow cooker! So, while the grits are having their nap, quickly sauté your onion, celery, and garlic in a separate skillet until they look soft. Toss in your shrimp next along with that extra broth, the Worcestershire, and hot sauce if you like a little kick. You are only cooking this mixture until the shrimp just turn pink and curl up—that’s usually 3 to 5 minutes, tops! Overcooking this topping ruins the whole point of doing the Slow Cooker Shrimp And Grits!
Assembling and Serving the Slow Cooker Shrimp And Grits
Once your grits are perfectly creamy and the shrimp topping is ready, it’s time to serve! Spoon a hearty portion of those warm grits into your favorite bowl. Then, ladle that savory shrimp mixture right over the top. Don’t forget that sprinkle of fresh parsley—it just brightens everything up. Serve your Slow Cooker Shrimp And Grits immediately so the contrast between the hot, creamy grits and the flavorful shrimp topping is just perfect.
Tips for Success with Slow Cooker Shrimp And Grits
Look, I want every single person who tries my Slow Cooker Shrimp And Grits recipe to succeed, so listen up! The secret isn’t just walking away; it’s optimizing the slow cooker journey itself. My biggest piece of advice from working with old recipes is this: never use water if you can use broth for cooking those grits. The difference in flavor foundation is huge!
If you like your grits ultra-rich—and who doesn’t?—you absolutely can stir in some shredded cheese right at the very end when you add the butter and milk. It melts right in, making them unbelievably decadent.
Also, keep this in mind: if you’re rushing, you can use quick-cooking grits, but you have to watch them like a hawk because they finish much faster! I use broth instead of water whenever I can to really punch up the savory flavor in this Slow Cooker Shrimp And Grits.
If you are making soup later, you should check out my guide for ultimate bean with bacon soup comfort, but for now, focus on those grits!
Ingredient Substitutions for Slow Cooker Shrimp And Grits
Part of the joy of cooking is making a recipe your own, even when it comes to my favorite Slow Cooker Shrimp And Grits! Don’t panic if you look in the fridge and realize you’re missing exactly one thing. Most substitutions are super simple.
If you don’t have half-and-half for that final creamy moment, just use heavy cream—you might need just a splash less since it’s so rich—or swap it straight up with whole milk. Either way, it will be fantastic.
The biggest thing to watch out for is if you accidentally grabbed quick-cooking grits instead of stone-ground for your Slow Cooker Shrimp And Grits. If you did, you need to cut the cooking time down significantly! Stone-ground is what I swear by for texture, but if you must use quick grits, check them after just an hour on low. Also, since the recipe calls for a pretty specific liquid amount (4 cups), if you change your grain type, you might need to add a splash more liquid halfway through cooking your Slow Cooker Shrimp And Grits so they don’t totally seize up!
Serving Suggestions for This Comfort Food Dish
This Slow Cooker Shrimp And Grits is seriously hearty, so you don’t want to weigh it down with anything too heavy on the side. Since the grits bring so much creamy texture, I like to contrast that richness with something light and acidic, or something crusty to sop up all those extra juices from the shrimp skillet!
If you’re serving this for a weeknight dinner, a quick side salad tossed with a sharp lemon vinaigrette works wonders. For something heartier, you can’t go wrong with some fresh, buttery rolls. I always try to make a batch of my favorite fluffy dinner rolls when I know we’re having this, just for dipping!
A simple side of sautéed greens, like collards or even spinach spiked with a little vinegar, also cuts through that richness beautifully. Keep the sides simple, though; the star of the show is definitely that slow-cooked shrimp and grits combo!
Storing and Reheating Your Slow Cooker Shrimp And Grits
Even though this Slow Cooker Shrimp And Grits is best eaten straight from the pot, sometimes we get lucky enough to have leftovers! Just remember that grits act like sponges once they cool down. They will thicken up considerably in the fridge—I mean, seriously stiffen up!
Store the leftover grits separate from the shrimp topping if you can, but if you don’t mind, keep them mixed in an airtight container in the refrigerator for up to three days. When it’s time to bring your Slow Cooker Shrimp And Grits back to life, don’t just microwave them plain.
You MUST add a splash of milk or broth for every cup of grits you reheat. That liquid gets absorbed as they heat up. Stir constantly while reheating on the microwave or stove until they loosen back up to almost their original creamy state. Reheating the shrimp topping separately is usually best too!
Frequently Asked Questions About Making Slow Cooker Shrimp And Grits
I always get questions when people first try making Slow Cooker Shrimp And Grits because it feels so easy they think they must be missing something! Here are some things I hear all the time while people are planning their first batch.
Can I use quick-cooking grits instead of stone-ground for this recipe?
You totally can, but you have to watch the time like a hawk! Stone-ground grits are my absolute favorite because they give you that wonderful chewiness when slow-cooked, but quick-cooking grits will be ready much faster. If you use quick grits in the slow cooker, start checking them after just one hour on low. You’ll likely need to add your milk and butter way earlier too, so follow the package directions closely for your liquid amounts because slow cooker times can change things!
Can I skip sautéing the shrimp separately and just throw it all in the slow cooker?
Oh, please don’t! If you try to cook the shrimp along with the grits for the full 2 to 3 hours, they will shrink down to tiny rubber balls, and no one wants that in their otherwise perfect Slow Cooker Shrimp And Grits. Sautéing them quickly in a pan for just a few minutes on the stovetop after the grits are done ensures they stay tender and pink. It’s genuinely just a 5-minute task that makes a huge difference!
How do I make this Low Sodium Slow Cooker Shrimp And Grits?
That’s a great question if you’re watching your sodium! The main culprits here are the broth you use and the added salt. If you swap the chicken broth for water, that cuts sodium significantly. Also, ditch the added teaspoon of salt completely, and use low-sodium Worcestershire sauce if you can find it. You can always season at the table, but you can’t take it out once it’s added!
If you’re looking for other easy comfort meals, you should absolutely check out the directions for my ultimate Philly cheese steak sandwich recipe—another super comforting winner!
How much shrimp do you recommend for 4 generous servings?
We use one full pound for four people, and that feels really generous, especially since the grits are so filling in this Slow Cooker Shrimp And Grits. If you are serving this alongside a big salad or some heavy sides, you could probably bump that down to about 3/4 of a pound, but honestly, who wants less shrimp?
Estimated Nutritional Snapshot
Okay, let’s talk numbers for a minute, just so you know what you’re getting into with this wonderful Slow Cooker Shrimp And Grits. Since we are using things like real butter and half-and-half, it has a nice, comforting richness to it! The numbers I’m sharing here are just estimates based on the ingredients list, so your actual results might shift a bit depending on what brands you use, especially with the sodium content.
For one serving of this dish, you are looking at roughly:
- Calories: About 450
- Fat: Around 12 grams
- Protein: A solid 38 grams! Great for a meal.
- Carbohydrates: About 45 grams
It’s a pretty fantastic balance for a satisfying and low-fat dinner when you consider how much flavor we packed in there. It’s real food, real ingredients, and truly delicious!
Share Your Slow Cooker Shrimp And Grits Experience
Now that you have the secrets to amazing Slow Cooker Shrimp And Grits, I absolutely need to hear about it! Did you try my trick of using broth instead of water? Did you sneak in extra cheese at the end?
Please jump down to the comments and leave a rating for this recipe—it really helps other folks find this kitchen shortcut. And if you take a snap of your beautiful bowl of creamy grits and savory shrimp, tag me on social media! I love seeing your creations. Head on over to my About page if you want to learn a little more about my kitchen philosophy!
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Slow Cooker Shrimp and Grits
- Total Time: 2 hours 45 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe for creamy grits topped with savory shrimp, prepared easily in a slow cooker.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk or half-and-half
- 4 tablespoons butter
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot sauce (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Combine grits, water or broth, salt, and pepper in the slow cooker insert. Stir well.
- Cook on low for 2 to 3 hours, or on high for 1 to 1.5 hours, stirring occasionally until the grits are thick and creamy.
- About 30 minutes before serving, stir in the milk and butter until melted and smooth.
- In a separate skillet, sauté the onion, celery, and garlic over medium heat until softened, about 5 minutes.
- Add the shrimp, 1/2 cup chicken broth, Worcestershire sauce, and hot sauce (if using) to the skillet. Cook until the shrimp are pink and cooked through, about 3 to 5 minutes. Do not overcook.
- Spoon the cooked grits into bowls. Top with the shrimp mixture.
- Garnish with fresh parsley before serving.
Notes
- Use quick-cooking grits if you need a shorter cooking time, adjusting liquid amounts as necessary for your brand.
- For richer flavor, use chicken broth instead of water for cooking the grits.
- You can add shredded cheese to the grits at the end for extra creaminess.
- Prep Time: 15 min
- Cook Time: 2 hours 30 min
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 250
Keywords: slow cooker, shrimp and grits, grits recipe, easy dinner, comfort food, low fat