Creamy Slow Cooker Shrimp and Grits Recipe

Slow cooker shrimp and grits is an easy, comforting take on a Southern classic. Creamy, cheesy grits cook slowly in the crockpot and the seasoned shrimp are added at the end for a complete one-pot meal. This method yields tender grits with perfectly cooked shrimp—ideal for brunch, lunch, or dinner. Instant Pot instructions are included below for an alternative fast method.

Ingredients For Slow Cooker Shrimp and Grits

• Shrimp (peeled & deveined)
• Old Bay seasoning (or your preferred seafood seasoning)
• Stone-ground or quick grits (avoid instant for best texture)
• Cheddar cheese, shredded
• Milk (or milk of choice)
• Water
• Butter (or ghee)
• Salt and pepper

How To Make Slow Cooker Shrimp and Grits

Slow cooker method

1. Spray the slow cooker with cooking spray. Add all ingredients except the shrimp and stir to combine.
2. Cook on HIGH for 2–4 hours or LOW for 4–6 hours, depending on your cooker and the grits you use.
3. Stir and check the consistency. If you prefer thinner grits, add a little more milk or water.
4. Season the shrimp with Old Bay (or your chosen seasoning). Add the shrimp in a single layer over the grits, cover, and cook 5–10 minutes until the shrimp are opaque and cooked through.

Instant Pot method

1. Spray the Instant Pot insert with cooking spray. Stir in grits, milk, water, salt, pepper, and butter.
2. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. When the cook time finishes, quick release the pressure.
3. Open the lid and stir in the cheese until melted and smooth.
4. Season the shrimp with Old Bay and lay them in a single layer over the grits. Cover and let sit for 5–10 minutes until the shrimp are cooked through.

FAQs & Tips

What is shrimp & grits?

Shrimp and grits is a classic Southern dish that pairs seasoned shrimp with creamy grits. It originated in the coastal South—especially the Carolinas and Georgia—and works well for breakfast, brunch, or dinner.

What are grits?

Grits are made from dried, ground dent corn cooked with liquid until creamy. They come in stone-ground, quick, and instant varieties. Stone-ground grits have a coarser texture and take longer to cook, quick grits cook faster, and instant grits are precooked and dehydrated. For this recipe, avoid instant grits for the best texture.

What type of grits should you use?

Use stone-ground or quick grits—avoid instant. Stone-ground gives the best texture but quick grits work fine and are faster. Follow a ratio of 1/2 cup grits to 2 cups liquid. This recipe uses 1 cup grits and 4 cups liquid (milk + water).

What type of liquid should you use?

A combination of milk and water yields creamy, flavorful grits. You can use all water or all milk if you prefer. Adjust liquid after cooking to reach your desired consistency.

How long will it take for the shrimp to cook?

Shrimp cook very quickly—usually in 5–10 minutes depending on size and heat. If your slow cooker runs hot, you can turn it off and let the residual heat finish cooking the shrimp to avoid overcooking the grits.

Do you have to use Old Bay seasoning?

No. Old Bay is a classic choice, but Cajun, Creole, lemon-pepper, or any seafood seasoning will work well.

Do you have to add cheese?

Cheese adds richness and creaminess, but it is optional. Omit if you prefer.

Can this recipe sit on the WARM setting?

It’s best not to leave it on WARM for extended periods, as grits can scorch on the bottom. Serve soon after cooking or transfer leftovers to a storage container.

How do you store leftovers?

Store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess.

What size slow cooker did you use?

This recipe was prepared in a 3.5-quart slow cooker, which works well for the quantities listed.

Seafood Slow Cooker Recipes

• Cajun Shrimp Boil
• Creamy Crab Soup
• Peel and Eat Shrimp
• Crawfish Boil
• Shrimp Boil Soup

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