South Carolina

Shrimp and Grits Tacos

Lowcountry luxury goes handheld! Buttery, sauteed shrimp nestled on a bed of creamy stone-ground grits, finished with crispy bacon and a splash of the pan sauce. Charleston's most beloved dish, taco-fied.

⏱ Total 35min 🍴 Serves 4 🦐 Seafood ⭐ Southern Classic

Equipment Needed

🍲 Medium Saucepan
🍳 Large Skillet
🥄 Wooden Spoon
🥣 Mixing Bowl

Instructions

1

Start the grits: Bring water (or broth for more flavor) to a boil in a medium saucepan. Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

Tip: Use stone-ground grits from South Carolina if possible. Quick grits work in a pinch but lack the texture and flavor of the real thing.
2

Cook the bacon: While grits cook, fry chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the bacon fat in the skillet.

3

Season the shrimp: Pat shrimp dry and season with salt, pepper, and cayenne. This ensures good browning and flavor.

4

Cook the shrimp: Heat the bacon fat over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and curled. Don't overcook! Transfer to a plate.

5

Make the pan sauce: Add garlic to the skillet and cook 30 seconds. Pour in chicken broth and lemon juice, scraping up all the browned bits. Simmer for 2 minutes until slightly reduced. Swirl in butter.

6

Finish the grits: When grits are thick and creamy, stir in butter and cheddar cheese until melted. Season with salt and white pepper. Keep warm over low heat.

7

Combine: Return shrimp to the skillet with the sauce. Add the crispy bacon and toss to coat. Taste and adjust seasoning.

8

Warm tortillas: Heat tortillas in a dry skillet until pliable and lightly charred.

9

Assemble: Spread a generous layer of cheesy grits on each tortilla. Top with shrimp and bacon, spooning the pan sauce over everything. Garnish with sliced green onions.

10

Serve: Serve immediately with hot sauce on the side. These tacos are best enjoyed while the grits are still creamy and warm!

💡 Pro Tips & Variations

  • Lowcountry origins: Shrimp and grits started as a humble fisherman's breakfast in coastal South Carolina and Georgia. Now it's fine dining!
  • Source good grits: Anson Mills, Geechie Boy, and Marsh Hen Mill are all excellent South Carolina grits producers.
  • Don't skip the pan sauce: That bacon fat + butter + broth combination is liquid gold. It ties everything together.
  • Keep grits loose: If grits get too thick while waiting, stir in a splash of milk or broth to loosen them up.
  • Andouille option: For more Cajun flair, cook sliced andouille sausage with the bacon.
  • Tasso ham: If you can find it, tasso ham (cured, smoked pork) is the traditional Lowcountry choice over bacon.
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