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    Home » Recipes » Fish and Seafood

    By Carol · Published: Oct 17, 2015 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Jump to Recipe Jump to Video
    4.54 from 287 votes
    1 hour 5 minutes
    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Spicy Shrimp and Grits Casserole with Gouda Cheese is the South’s most perfect comfort food.  Here, it’s made into an easy to make and make-ahead casserole!

    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.

    The inspiration behind this recipe:

    Before moving to the South 20 years ago, I never had grits, nor shrimp and grits.  Frankly, grits scared me.  I remember watching The Beverly Hillbillies as a kid and one of Granny’s “specialties” was grits and hog jowls.  I’m certainly not a picky eater, but that was enough for me to consider them something vile or at the very least, bland and boring.

    I finally tried them some years back when my husband and I stayed at an elegant antebellum 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, bland or vile, but creamy and amazing CHEESE GRITS.  For the love all things good and righteous, why didn’t someone tell me Southerners ate them with CHEESE!

    Photo of grits in glass jar on white marble background.

    After that day and after enjoying shrimp and grits a number of times at area restaurants, I’m now somewhat of a fanatic.

    Here’s that classic combination in casserole form.  It’s inspired by a casserole that my dear friend Sharon brought to us last summer when I was recovering from a fractured kneecap.  We thoroughly enjoyed it, and I begged her for the recipe.  This is my spin on her comforting dish.

    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.

    Something else I’m a fanatic about is to always use 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.  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.

    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.

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

    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:

    • Cauliflower Grits with Gouda Cheese and Blackened Shrimp
    • Pumpkin, Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp
    • Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    4.54 from 287 votes
    By: Carol | From A Chef's Kitchen
    Spicy Shrimp and Grits Casserole with Gouda Cheese is the South's most perfect comfort food made into an easy to make and make-ahead casserole!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Fish and Seafood
    Cuisine American
    Servings 4
    Calories 474 kcal

    Equipment

    • 8 x 8 Baking Dish
    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan

    Ingredients
      

    • 2 tablespoons butter - plus more for baking dish
    • 1 bunch scallions - white and light-green part only, chopped
    • ½ 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
    • ⅔ 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 ¼ 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 cheese.
    • Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.

    VIDEO

    Notes

    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. Increase baking time if casserole is super cold.

    Nutrition

    Serving: 1 | Calories: 474kcal | Carbohydrates: 26g | Protein: 39g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 1706mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1442IU | Vitamin C: 40mg | Calcium: 611mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

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    • Shrimp Burgers with Jalapeno Remoulade
    • Mexican Shrimp Cocktail
    • Shrimp Scampi with Artichokes
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    Categories: Fish and Seafood

    Reader Interactions

    Comments

    1. Darlene says

      August 09, 2022 at 2:41 pm

      5 stars
      Made this today for my husband and myself. We really enjoyed it. Will definitely make it again!

      Reply
      • Carol says

        August 09, 2022 at 2:47 pm

        Hi, Darlene, Thanks so very much and glad you enjoyed!!

        Reply
    2. Andriana says

      April 16, 2022 at 9:56 pm

      5 stars
      Delicious! Made it tonight. Left out the jalapeños because I don’t like too much spice…just used spicier tomatoes/green chiles. Will definitely add this to the dinner rotation!

      Reply
      • Carol says

        April 17, 2022 at 6:54 am

        Hi, Andriana, Thanks so very much and glad you enjoyed. Also glad that you adjusted the recipe to your spice/heat tolerance. Thanks again!

        Reply
    3. Eleanor says

      April 07, 2022 at 12:28 am

      Can I do this with stone ground grits?

      Reply
      • Carol says

        April 07, 2022 at 8:13 am

        Hi, Eleanor, Thanks for your question. Yes, you absolutely can if you prefer those. Just follow the package directions. Thanks again!

        Reply
    4. Denise says

      March 31, 2022 at 9:50 am

      5 stars
      This was soooo good! Will definitely make again.

      Reply
      • Carol says

        March 31, 2022 at 6:30 pm

        Hi, Denise, Thanks so very much!!! Glad you enjoyed!!

        Reply
    5. Sandra Franklin says

      February 02, 2022 at 8:33 am

      I made this casserole for my son’s family recently and it was a great success! I did double the recipe and left the bacon out of inside but crumbled it on top. I loved it and so did they. Thank you for sharing your recipe.

      Reply
      • Carol says

        February 02, 2022 at 8:39 am

        Hi, Sandra, Thanks so very much and glad everyone enjoyed! I like how you handled the bacon to keep it crispy. Thanks again!

        Reply
    6. Mary O'Toole says

      December 26, 2021 at 1:17 pm

      5 stars
      Love this recipe. I am always editing and so I made a couple changes. First, I did not cook the shrimp before adding to the dish because I was afraid they might end up being overcooked and they were perfect. Also, I added about two teaspoons of Worcestershire sauce and a tablespoon of Old Bay Seasoning, just because I like the flavor. Very good recipe. Thanks!

      Reply
      • Carol says

        December 27, 2021 at 8:05 am

        Thanks so much, Mary! Glad you enjoyed and that you’ve made this recipe your own; those tweaks sound perfect. Thanks again!

        Reply
    7. Deanna Wallace says

      December 17, 2021 at 5:58 pm

      5 stars
      Just made this and doubled it for a crowd… OMG, DELICIOUS

      Reply
      • Carol says

        December 18, 2021 at 7:59 am

        Hi, Deanna, Thanks so much and glad you and everyone else enjoyed!!

        Reply
    8. Carol says

      November 17, 2021 at 8:15 am

      Hi, Robyn, Thanks so much for your question. If you can possibly get it assembled so she can bake it, that would be ideal. If you bake it, the shrimp will have been cooked three times. I’ve always found that wild-caught shrimp hold up much better to being baked in the casserole the first time because you’re essentially just heating it through. It’s also very important to not overcook the shrimp. Some readers have put the shrimp in the casserole raw with good results but for food safety reasons, I don’t like to tell people to do that. Hope this helps and let me know how it goes.

      Reply
      • Carol Thomas says

        November 20, 2021 at 4:38 pm

        5 stars
        I’ve made this countless times and every time it comes out better than the last time. A few thoughts – while the frozen shrimp are defrosting I add the shells/tails to the vegetable broth for added flavor. I also add a few dashes of fish sauce to the vegetable broth. Also, I have used seafood stock and boiled the shells in that. After a full boil – reserve the broth and toss the shells. In addition to the spices on the recipe, I add some Old Bay seasoning and 1/4 teaspoon of Worcestershire. Even as I am typing this I am enjoying this fabulous meal. Add Red Lobster biscuits, a salad and wine for an exceptionally easy meal!

        Reply
        • Carol says

          November 20, 2021 at 7:28 pm

          Hi, Carol, Thanks so very much!!! Love that you keep making this recipe your own. Your tweaks sound amazing!!! Thanks again!!

    9. Robyn says

      November 17, 2021 at 1:06 am

      4 stars
      I’d love to make this for a friend so she can have it when she gets home from from a hospital stay. I am looking to have it cooked beforehand but will it reheat well? Will be awaiting your answer

      Reply
    10. S Fritsch says

      November 07, 2021 at 12:58 pm

      I was really excited about this recipe. We love shrimp and grits. I hate to complain or be really critical but I am beyond disappointed. First. I barely cooked the shrimp so it would be raw in the middle before adding to the grits. They were tough and over cooked. ( I used Florida key west fresh) the grits were grainy. Perhaps I was hoping for too much but if you want shrimp and grits go with a traditional recipe.

      Reply
      • Carol says

        November 07, 2021 at 1:30 pm

        Thanks so much for your feedback and so sorry this didn’t work for you. Hard to say what went wrong; this recipe has over 200 4 and 5-star ratings. You didn’t say anything about the flavor so am guessing that was okay? Did you use quick-cooking grits and not stone-ground?

        Reply
    11. Molly Cox says

      May 08, 2021 at 6:37 pm

      5 stars
      I have made this several times now. The first time I made it for my college age son and I and I told him he could take some of the leftovers and hit took all but maybe four bites. My husband came home to have just enough to know he missed out. I made it again for us and our other 13 yr old the next day! They loved it! Making again for Mother’s Day brunch tomorrow! Thanks for the recipe!

      Reply
    12. Dee Ann says

      April 24, 2021 at 11:19 pm

      My 91-year-old very southern mother-in-law lives with us. I made this tonight for dinner as she is super fond of grits. We all really liked it. Love the spice. Having never made grits before I am curious as to how thick this should be when done. Ours was soupy enough that I served it in bowls. Did I goof? Thanks for the recipe.

      Reply
      • Carol says

        April 25, 2021 at 1:03 pm

        Hi, Dee Ann, Thanks so very much for your feedback. I know some people have had that problem. It shouldn’t be stiff but should still be able to be spooned up easily. I compared my recipe to a Southern Living recipe and theirs calls for 4 cups of liquid to 1 cup of grits while mine is 2 cups of liquid to 2/3 cup grits. The diced tomatoes with green chiles will add a small amount. I will retest this recipe very soon and make adjustments if necessary. Thanks again and glad you enjoyed the flavor!

        Reply
      • Sandra says

        June 03, 2022 at 6:11 pm

        5 stars
        My sister-in-law made this when my husband was at her house without me. He absolutely raved about it so, of course, I asked for the recipe. We follow it exactly but use raw shrimp and I use long-cooking stone-ground grits. I simply keep an eye on it during the 20 minutes it needs to cook and add liquid as needed. It not only comes out perfect but she said it freezes well. On a recent fishing trip, my husband got the opportunity to confirm that. It doesn’t last long enough in our home to make it to the freezer. Love it!

        Reply
        • Carol says

          June 04, 2022 at 8:03 am

          Hi, Sandra, Love that! Thanks so much and so glad everyone enjoys!

    13. Diana says

      March 28, 2021 at 8:42 pm

      5 stars
      I made this recipe as written. I failed to notice that the amount of grits had been changed but, while I was making mine I decided that it was a little too soupy so I added some more grits. This actually ended up matching the recipe perfectly. It was delicious. You can’t beat shrimp and grits and Gouda cheese all I can say is Yum!

      Reply
    14. Laurie says

      February 01, 2021 at 12:48 pm

      So I am sorry I posted this in reviews first 🙄
      I am wondering if I need to thaw the shrimp before I add to grits?? I am nervous about overcooking shrimp so I may just use raw, I’m having a hard time finding big enough cooked shrimp with the tail already off. Still wondering if it should be thawed or can go in frozen. My guess is thawed.

      Reply
      • Carol says

        February 01, 2021 at 6:37 pm

        Hi, Laurie, Thanks so much for your question. Definitely don’t use “store-bought cooked shrimp” as it’s probably farm-raised and it’s going to be tough. Cook the shrimp yourself. Just get a small saucepan of salted water boiling, add the shrimp and they’ll pretty much cook in 30 seconds. Drain and cool under cold tap water. I believe someone put the shrimp in raw and said it was fine. I always use wild-caught American shrimp and never had a problem with tough shrimp. Hope that helps!

        Reply
        • Laurie says

          February 04, 2021 at 6:40 pm

          Ah that’s makes more sense, you are just saying to cook it before hand! Not buy cooked shrimp 🥴!
          I am making this tomorrow, so I appreciate the response.
          Thanks so much, have great day!

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