Spicy Shrimp and Grits Casserole with Gouda Cheese

4.62 from 448 votes

Total Time: 1 hr 5 mins

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Spicy Shrimp and Grits Casserole with Gouda Cheese is the South’s perfect comfort food. Here, it’s made into an easy-to-make and make-ahead casserole, perfect for busy weeknights or weekend gatherings. The creamy grits, Gouda cheese, and a kick of heat make this dish a crowd-pleaser. Whether you’re hosting a family dinner or looking for a new comfort dish to enjoy, this casserole hits all the right notes!

“Oh, my word! I made this–first time cooking grits. It is literally out of this world! Reheats well also. Will make again and again!”

Photo of Spicy Shrimp and Grits Casserole with Gouda Cheese in white baking dish with some of the shrimp being scooped up with wooden spoon.

Why are shrimp a grits a thing?

A classic dish in Southern coastal cuisine is shrimp and grits, which features a creamy ground corn porridge that resembles polenta.

Although the true birthplace of shrimp and grits is thought to be Charleston, South Carolina, it has since gained widespread popularity. This dish was even declared the official state food of South Carolina in 1976. Although initially intended as a breakfast dish, it has evolved to become a favorite option for lunch, brunch, and dinner across the Southern United States.

Before moving to the South 25 years ago, I never had grits, nor shrimp and grits. Frankly, grits scared me because I thought them to be bland and boring.

I finally tried them some years back when my husband and I stayed at an elegant bed-and-breakfast in Mississippi while taking the long way home from New Orleans. Breakfast was plated and served to all the guests and there they were in front of me: Grits.

Not boring at all, but creamy and delicious cheese grits.

After that day and after enjoying shrimp and grits at numerous restaurants if they’re on the menu, I’m now somewhat of a fanatic.

Here’s that classic combination in casserole form. It’s inspired by a casserole a dear friend makes. It’s also one of my most popular recipes on Pinterest.

Photo of grits in glass jar on white marble background.

Recipe Ingredients:

  • Butter
  • Scallions
  • Red Bell Pepper
  • Jalapeno Pepper
  • Garlic
  • Diced canned tomatoes with green chiles
  • Chicken Broth
  • Quick-Cooking Grits (See note above if using stone-ground grits)
  • Salt and Black Pepper
  • Wild-Caught Shrimp
  • Bacon
  • An Egg
  • Gouda Cheese

Which grits to use for a shrimp and grits casserole:

For this recipe, use the type of grits you’re most comfortable with.

  • If using stone-ground grits, cook them separately first, then add the vegetable combination and the remaining ingredients.
  • Quick-cooking grits (not instant) also work in a casserole such as this because of the other textures.
  • I don’t recommend instant for this dish.  They cook too fast and can turn mushy quickly.
Photo of fresh, wild-caught shrimp on blue-rimmed plate ready to be cooked.

Type of shrimp to use:

Something else I’m a fanatic about is always using wild-caught American shrimp.  (Now…farmed and imported shrimp is something to be afraid of!)  I do not eat shrimp nor will I prepare shrimp for my clients unless it’s wild-caught.

Nearly all commercial shrimp sold is individually quick-frozen.  The shrimp sold in the seafood display case likely has been thawed.  If purchasing thawed shrimp, be sure to use it quickly and don’t refreeze it.

Photo of Spicy Shrimp and Grits Casserole with Gouda Cheese in white baking dish on white wood background before being served.

How to cook shrimp for a casserole:

Be sure to use WILD-CAUGHT U. S. gulf shrimp if at all possible. Wild-caught shrimp is going to be much more resilient and will hold up to being heated through again in the casserole. Anything farmed and imported is going to be rubbery and tough.

When you cook the shrimp, DO NOT boil it. Get a saucepan full of water boiling, salt it generously, turn the heat off, add the shrimp, give it a stir and let it just turn pink. It will also curl. Transfer to a colander and run cold tap water over it to stop the cooking process and cool it down quickly. Your shrimp will be ready to go.

Shrimp doesn’t need to be boiled as it cooks quickly and remember, it will cook again in the shrimp and grits casserole.

Time-Saving Tip:

If you don’t want to go to the trouble of cooking and crumbling bacon, use “recipe ready” cooked and crumbled bacon available in the salad dressing area of the grocery store.

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Pinterest pin for Spicy Shrimp and Grits Casserole with Gouda Cheese.

More shrimp and grits recipes:

4.62 from 448 votes

Spicy Shrimp and Grits Casserole with Gouda Cheese

Spicy Shrimp and Grits Casserole with Gouda Cheese is the South's perfect comfort food. Here, it's made into an easy-to-make and make-ahead casserole, perfect for busy weeknights or weekend gatherings. The creamy grits, Gouda cheese, and a kick of heat make this dish a crowd-pleaser!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
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Ingredients 

  • 2 tablespoons butter, plus more for baking dish
  • 1 bunch scallions, white and light-green part only, chopped
  • 1/2 large red bell pepper, chopped
  • 1 jalapeño pepper, seeded if desired, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10-ounce) diced tomatoes with green chiles, drained
  • 2 cups chicken broth
  • 2/3 cup quick-cooking grits, not instant
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, 16-20 count, peeled, deveined and cooked
  • 2 slices bacon, cooked and crumbled
  • 1 large egg, beaten
  • 1 1/4 cups shredded Gouda cheese, divided

Instructions 

  • Preheat oven to 375 degrees. Butter an 8 x 8 baking dish or another similar-sized baking dish. Set aside.
  • Heat butter over medium-high heat in a large saucepan. Add the scallion, red bell pepper and jalapeño pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
  • Stir in garlic, diced tomatoes with chiles and chicken broth. Bring to a boil. Slowly stir in grits.
  • Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool slightly. Season to taste with salt and black pepper.
  • Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
  • Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.

Video

Notes

THE SHRIMP:
  • It’s important to always use wild-caught U. S. Gulf shrimp.  They are much more resilient to being heated again in a casserole, unlike farmed shrimp which WILL become rubbery.
THE GRITS:
  • If using stone-ground grits, cook them separately with the 2 cups chicken broth (or as needed), following the package directions. Then, add the vegetable combination and the remaining ingredients.
  • Quick-cooking grits (not instant) also work because of the other textures.
  • I don’t recommend instant for this dish.  They cook too fast and can turn mushy quickly.
MAKE AHEAD:
  • Can be assembled 24 hours in advance. Baking time may be longer if the casserole is super cold from the refrigerator.
FREEZER-FRIENDLY:
  • Cool, wrap securely and freeze.
  • Thaw at least 24 hours in the refrigerator.
  • Let the casserole sit at room temperature for 30 minutes or so before placing it in the oven.
  • Increase baking time if the casserole is super cold.

Nutrition

Serving: 1Calories: 474kcalCarbohydrates: 26gProtein: 39gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 275mgSodium: 1706mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 1442IUVitamin C: 40mgCalcium: 611mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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275 Comments

  1. Joan S. says:

    I live in South Carolina, the fresh shrimp here are as good or better than Gulf shrimp. I will use SC shrimp for this recipe. Great recipe! Thanks

    1. Carol says:

      Hi, Joan, Yes, absolutely! How fortunate to have access to such great shrimp on a daily basis. I usually get my shrimp from Biloxi Shrimp which is excellent quality. Hope you enjoy!

  2. Lyndalyndagardocki says:

    4 stars
    I used stone ground grits, misinterpreted directions which said to pre cook stone ground grits than add remaining ingredients. So I ended up adding 2 more cups of chicken stock. It was a yummy shrimp and grits soup. Next time I will not add the 2 cups of chicken broth to the mix

    1. Carol says:

      Thanks so much! Sorry about that but I recently clarified the directions per another reader’s request. I’ll take another look. Appreciate your trying the recipe and the rating.

  3. Carol says:

    Should I use ‘smoked’ Gouda or plain Gouda? Your blurb about it says “smoky Gouda.”

    1. Carol says:

      Hi, Carol, Thanks so much for your question and for pointing that out. I did say that in the introduction, but have changed it to regular Gouda everywhere and it was regular/plain Gouda in the recipe. Thanks again and hope you enjoy!