Pappadeaux Shrimp and Grits Recipe

In this recipe we made a copycat of shrimp and grits from the Pappadeaux Seafood Kitchen, which is a chain restaurant. This is a great recipe that is rich, savory, and very filling.

Shrimp and grits in a white bowl
This copycat Pappadeaux Shrimp and Grits Recipe is just as comforting and delicious as the real thing.

What Is The Origin of Grits?

The origin of grits is from the Native American corn dish that was eaten by the Muscogee tribe. The tribe used corn similar to hominy, in order to make grits.

It was then said to become a staple in America due to colonizers learning the dish from Native Americans. Once colonizers learned of this dish it was passed down to slaves, and was known to be eaten by both.

Where Did Shrimp and Grits Come From?

The origin of Shrimp and Grits is given to the coastal city Charleston, South Carolina. It was once called “shrimps and hominy”, and became popularized in recent years by a chef named Bill Neal.


What Are Grits Actually Made Of?

Grits are just cornmeal that is cooked in water, or milk. In order to get the cornmeal, hominy used to be ground on a stone mill until you got the texture you were looking for.

How Many Different Types Of Grits Are There?

The different types of grits are:

  • White
  • Yellow

Both of these can be stone-ground, as well as processed. If they are stone-ground grits, that means that they were made from whole corn kernels. Due to this they are more dense with minerals, as well as vitamins.

Shrimp and grits in a white bowl
This Pappadeaux Shrimp and Grits recipe comes together in minutes and will please your whole family.

Are Grits Healthier Than Oatmeal?

Oatmeal is healthier than grits due to the amount of protein and fiber that they contain. While grits may provide less calories, the fact that oatmeal has such a high level of fiber, and protein, makes it the clear winner.

Why Do Southerners Eat Grits?

Southerners eat grits simply because they taste good. We like to have creamy grits for breakfast, lunch, and dinner. Due to the love for grits, and its origins, it is readily available in the Southeastern parts of the United States.

How To Reheat Grits?

Don’t be intimidated by reheating grits- it’s easy. You can reheat grits in a microwave by placing a damp paper towel over them in a bowl, and heating it for 1 minute and 30 seconds. You can do the same with shrimp and grits, as well as cheese grits. Just make sure to adjust the time as needed.

Are Grits Good For You?

Grits are a great source of the following nutrients:

  • Iron
  • Thiamine
  • Riboflavin
  • Pyridoxine
  • Folate
  • Niacin

Not only are they chock full of minerals, and nutrients, but they are also low in calories.

What Goes Into Shrimp and Grits?

In Shrimp and Grits you will begin by adding one cup of ground grits to one cup of boiling water. You can add more water if you like, as well as substitute the water with milk.

As you start to get the consistency of your grits to your liking, then begin to add:

  • Cayenne pepper
  • Kosher salt
  • Black pepper
  • Garlic Powder
  • Chicken broth
  • Heavy Cream
  • Cajun seasoning
  • Sharp cheddar cheese

You’ll then saute your large shrimp with some cajun seasoning in olive oil, and butter. Once that’s finished, ladle your grits into a bowl, and top with the shrimp. Deglaze your pan with a little white wine to take it up a notch.

You can then also adorn it with bacon, green onion, andouille sausage, and more shredded cheddar cheese.

Shrimp and grits in a white bowl

Pappadeaux Shrimp and Grits Recipe

Author: Maddy & JD – Them Bites
In this recipe we made a copycat of shrimp and grits from the Pappadeaux Seafood Kitchen, which is a chain restaurant. This is a great recipe that is rich, savory, and very filling.
4.91 from 10 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, dinner
Cuisine Southern
Servings 4 people
Calories 591 kcal


  • 1 lb shrimp peeled and deveined
  • ½ cup chicken broth
  • 6 slices bacon
  • 3 garlic cloves minced
  • ½ bell pepper minced
  • ½ white onion minced
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • green onion chopped
  • parsley chopped


  • 1 cup quick grits
  • 3 cups milk
  • 2 cups water
  • 3 tbsp butter
  • ¾ cup cheddar cheese shredded
  • salt and pepper to taste

Recipe Instructions

For grits

  • In a medium pot, bring milk and water to a gentle simmer. Add in butter and grits. Allow to simmer for 5 minutes, stirring frequently.
  • Season with salt and pepper and add cheese. If the grits are too thick, add a little more milk.


  • In a skillet over medium heat, cook bacon until crispy. Remove from skillet and chop into small pieces. Set aside.
  • Leave about a tbsp of bacon grease in skillet, and add shrimp. Add 1 tbsp Cajun seasoning, mix, and let cook for 2 minutes. Remove from skillet.
  • Add your onion and bell pepper and let cook until softened. Add your minced garlic and cook for another two minutes. Season with remaining Cajun seasoning, smoked paprika, pepper, and salt to taste.
  • Pour in chicken broth and let simmer for a couple of minutes. Add shrimp back in.
  • Place grits in the bottom of a serving bowl. Top with the shrimp and veggies. Spoon broth over. Top with green onion, parsley, and bacon bits.


Calories: 591kcalCarbohydrates: 45gProtein: 43gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 249mgSodium: 693mgPotassium: 882mgFiber: 4gSugar: 12gVitamin A: 2976IUVitamin C: 21mgCalcium: 486mgIron: 3mg
Keyword Add, Andouille sausage, Bell pepper, Broccoli with melted cheese, butter chicken recipe, Cajun seasoning, Cayenne pepper, Chopped green onions, Creamy grits, Frozen shrimp, Garlic Powder, Green onion, Ground black pepper, Heavy cream, kosher salt, Large shrimp, Olive oil, Pappadeaux Shrimp and Grits Recipe, Pork and shrimp shumai, Reheat grits, Reheating grits, Set aside, Sharp cheddar cheese, Stone ground, Substitute for chicken broth, White wine
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  1. 5 stars
    That spicy, flavorful shrimp against the creamy, buttery grits was the definition of comfort food. We served this on a cold evening and it was so warming and delicious. A real hit around the table!

  2. 5 stars
    I made these for dinner last night, and everyone licked their plates, myself chief amongst them. They had just the right touch of spice and seasonings, too – not too spicy for anyone!

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