Can I use frozen shrimp?

Yes, but thaw them completely and pat dry with kitchen paper before adding to the slow cooker. This prevents excess moisture and ensures even cooking

What if I don't have Cajun seasoning?

You can make your own by mixing paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper. Or simply season the shrimp with salt, pepper, garlic, and a pinch of chilli if you prefer

Can I make the grits ahead of time?

Yes, you can prepare the grits mixture in the slow cooker insert the evening before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook. The cook time may be slightly longer (add 15–20 minutes) as the mixture will start cold

Why is my shrimp rubbery?

Shrimp cook very quickly and become tough if overcooked. Add them in the final 15–20 minutes only and watch carefully. They should turn pink and opaque; cook no longer than this

Easy Shrimp and Grits Recipe

by Preppy Kitchen

Seafood

Published 30 April 2026Original video

Shrimp and Grits is a beloved Southern dish that combines tender shrimp and crispy bacon with smoky Cajun seasoning, all served over velvety cheesy grits. This slow cooker adaptation makes it even easier to prepare, perfect for a weeknight dinner or special occasion. The grits cook gently whilst you prepare the shrimp and bacon, resulting in a comforting, flavourful meal that's sure to impress. Ready in under an hour, this family-favourite will have everyone asking for seconds

Video thumbnail: Easy Shrimp and Grits Recipe

Watch: Easy Shrimp and Grits Recipe

Original recipe video — click to play

Original video by Preppy Kitchen6k likes on YouTube

15 mins

Prep time

4 hrs

Slow cook (Low)

2 hrs

Slow cook (High)

Serves

4 hrs 15 mins

Total (Low)

Slow cooker setting:Low 4 hours or High 2 hours

Original method: 30 minutes stovetop

Ingredients

Servings:

Units:

For the Grits

480 ml whole milk
720 ml chicken or vegetable stock
200 g polenta (cornmeal grits)
50 g butter
100 g mature cheddar cheese, grated
Add in final 5 minutes of cooking

For the Shrimp

6 rashers bacon rashers, diced
Fry separately until crispy, then set aside
450 g large raw shrimp, peeled and deveined
Add in final 15–20 minutes to prevent overcooking
2 tsp Cajun seasoning
Add with shrimp in final cooking stage
120 ml double cream
Stir in at the very end

Seasoning

½ tsp salt
To taste
¼ tsp black pepper
To taste

Method

1
Fry the diced bacon in a frying pan over medium heat until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside on kitchen paper.
~7 mins
2
Pour the stock and milk into your slow cooker. Gradually whisk in the polenta (grits) to avoid lumps, stirring until smooth.
~5 mins
Tip: Stir well to combine fully
3
Cook on Low for 3 hours 40 minutes or High for 1 hour 40 minutes, stirring occasionally. The grits should be very creamy and tender.
~3 hrs 40 mins
Tip: Stir every 30 minutes on Low, every 15 minutes on High
4
About 20 minutes before serving, gently stir the shrimp into the slow cooker and sprinkle with the Cajun seasoning. Season with salt and pepper to taste.
~1 min
5
Cook for 15–20 minutes until the shrimp are pink and opaque throughout. Do not overcook.
~18 mins
Tip: Shrimp cook very quickly
6
Stir in the butter, grated cheddar cheese, and double cream. Fold in the crispy bacon pieces.
~3 mins
Tip: Stir gently until the cheese is fully melted
7
Serve immediately in warm bowls. Taste and adjust seasoning if needed.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, but thaw them completely and pat dry with kitchen paper before adding to the slow cooker. This prevents excess moisture and ensures even cooking

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