10 South Carolina Shrimp And Grits That Feel Like Home
South Carolina’s shrimp and grits isn’t just a meal – it’s a warm hug on a plate. This beloved dish combines creamy stone-ground grits with fresh-caught local shrimp, creating the ultimate Southern comfort food.
From Charleston’s historic restaurants to hidden gems along the coast, I’ve sampled countless versions of this Lowcountry classic to bring you the spots where each bite transports you straight to grandma’s kitchen.
1. Page’s Okra Grill’s Morning Glory
The morning sunshine streams through the windows as locals line up for what many consider the ultimate breakfast version. Farm-fresh eggs rest atop a mountain of creamy grits while plump shrimp swim in a rich gravy with chunks of andouille sausage.
I love how they don’t skimp on the bacon bits sprinkled throughout. The secret lies in their stone-ground grits sourced from a nearby mill, cooked slowly for hours until they reach that perfect consistency – not too runny, not too thick.
2. Hominy Grill’s Classic Rendition
Though this Charleston institution has closed its doors, locals still reminisce about their legendary shrimp and grits. What made it special? Charleston-style preparation with a tomato-based sauce that perfectly balanced tangy and savory notes.
Former regulars have been known to attempt recreating this dish at home, always chasing that distinctive flavor combination. The recipe featured fresh-caught shrimp from Shem Creek boats that arrived each morning, paired with stone-ground grits from Anson Mills and that signature sauce that took hours to develop.
3. Slightly North of Broad’s Elegant Twist
Tucked away in Charleston’s historic district, SNOB (as locals affectionately call it) elevates this humble dish to fine-dining status without losing its soul. Their version incorporates house-made tasso ham that adds a subtle smokiness you won’t find elsewhere.
My first bite revealed the perfect marriage of textures – creamy grits with just enough bite, tender shrimp that pop with freshness, and that magnificent ham. The chef finishes each plate with a drizzle of aged sherry reduction that brings everything together in harmony.
4. Acme Lowcountry Kitchen’s Seafood Explosion
Perched on Isle of Palms, Acme takes the concept to new heights by adding local blue crab meat alongside the shrimp. After a day at the beach, nothing satisfies quite like this hearty portion that arrives steaming hot in a cast-iron skillet.
The grits have a distinctive yellow hue from the addition of sharp cheddar cheese. What really sets their version apart is the seafood stock they use as a base – it’s simmered for hours with shrimp shells and crab legs, creating a depth of flavor that’s impossible to replicate at home.
5. Poogan’s Porch Breakfast Revelation
Housed in a Victorian-era home, this Charleston staple serves their shrimp and grits all day, but something magical happens during breakfast hours. Perhaps it’s the morning light filtering through antique windows or the coffee aroma mingling with butter-laden grits.
Their recipe hasn’t changed in decades – plump local shrimp, stone-ground grits, and a cream sauce infused with smoked bacon. A sprinkle of green onions adds brightness to each bite. The restaurant’s resident ghost, Poogan, must approve since this has remained their most-ordered dish since opening in 1976.
6. Fleet Landing’s Harborside Creation
Located in a converted naval building right on Charleston Harbor, Fleet Landing serves up shrimp and grits with a waterfront view that can’t be beat. Salt air mingles with the aroma of their spicy tasso gravy as boats drift by outside.
Their coastal twist includes more pepper than most versions, giving the dish a pleasant kick that pairs perfectly with a cold sweet tea. The kitchen staff insists on using only wild-caught South Carolina shrimp, supporting local shrimpers who dock their boats just yards from the restaurant’s patio.
7. Old Village Post House’s Smoky Sensation
Nestled in Mount Pleasant’s historic district, this charming inn serves a version that emphasizes smoke and spice. The chef smokes the bacon in-house before incorporating it into the sauce, creating layers of flavor that unfold with each forkful.
Regulars know to request extra sauce for sopping up with their biscuits. I’ll never forget watching a group of visitors from New York fall silent upon their first taste, then immediately ask if they could meet the chef. The grits themselves come from a family mill that’s been operating since before the Civil War.
8. Bowens Island Restaurant’s No-Frills Perfection
Don’t let the ramshackle appearance fool you – this James Beard Award-winning spot serves shrimp and grits that locals drive miles for. The small cinderblock building sits on a tidal creek where you can watch shrimpers bring in the day’s catch.
Forget fancy plating or garnishes here. The shrimp are so fresh they practically jump from the water to your plate, while the grits maintain that perfect consistency that only comes from years of practice. The walls, covered in decades of graffiti from satisfied customers, tell the story of this beloved institution better than words ever could.
9. Husk’s Farm-to-Table Interpretation
Celebrity chef Sean Brock may have moved on, but his legacy lives on in Husk’s extraordinary shrimp and grits. The restaurant’s commitment to Southern ingredients means each component comes from nearby farms and waters, creating a hyperlocal experience.
Their version changes subtly with the seasons – summer might bring heirloom tomatoes while fall introduces roasted mushrooms. The constant is their dedication to Anson Mills grits, cooked with care in a mixture of cream and house-made stock. A recent visit revealed a new twist: fermented hot sauce aged in bourbon barrels that adds complexity without overwhelming.
10. Marina Variety Store’s Dockside Delight
As the sun rises over Charleston Harbor, local fishermen and early risers gather at this unassuming diner for what many consider the most authentic shrimp and grits in town. The no-nonsense atmosphere matches the straightforward approach to the dish.
Watching shrimp boats dock while enjoying your breakfast adds a dimension that fancier establishments can’t match. Their recipe hasn’t changed in 40 years – simple grits enriched with butter, topped with shrimp sautéed with onions and peppers. The waitresses, some who’ve worked there for decades, know most customers by name and order.
