10 South Carolina Shrimp And Grits Plates That Set The Standard
There’s an undeniable magic in the pairing of plump, succulent shrimp with rich, creamy, and perfectly buttery grits—a combination that truly embodies the heart and soul of South Carolina cuisine.
This celebrated dish is more than a meal; it’s a reflection of generations of Lowcountry tradition, where the freshest seafood from nearby waters meets the earthy, comforting goodness of stone-ground corn.
Over the years, I’ve embarked on countless culinary journeys across the Palmetto State, sampling shrimp and grits in every form imaginable. These ten exceptional establishments have elevated this beloved Southern classic into an art form that will leave your taste buds dancing with joy.
1. Slightly North of Broad (SNOB): Charleston’s Crown Jewel
The first time I tasted Chef Frank Lee’s legendary shrimp and grits at SNOB, I nearly wept with joy. His masterpiece begins with a house-made shrimp stock that simmers for hours, developing deep, complex flavors.
Stone-ground grits – locally sourced, of course – become velvety smooth with the addition of cream and butter. The crowning glory? Sweet local shrimp that practically snap with freshness.
What makes SNOB’s version transcendent is the balance – savory depth without overwhelming the delicate shrimp flavor. This dish single-handedly converted my seafood-skeptic mother into a true believer in Lowcountry cuisine.
2. Soby’s: Greenville’s Modern Southern Marvel
Would you believe I drove three hours just for Soby’s shrimp and grits? Worth every mile! Their modern Southern twist features a cream-based sauce that’s pure genius – piquillo peppers provide sweet heat while tarragon adds unexpected herbal notes.
The Grana Padano cheese brings nutty depth, and spicy andouille sausage cuts through the richness perfectly. The chef told me their recipe constantly evolves while honoring tradition.
My favorite memory? Watching my Northern friend’s skeptical expression transform into wide-eyed wonder at first bite. Soby’s version showcases how Greenville’s culinary scene rivals Charleston’s while carving its own distinctive identity.
3. Hominy Grill: The Departed Legend
Though Hominy Grill closed its doors in 2019, no serious discussion of South Carolina shrimp and grits would be complete without mentioning Chef Robert Stehling’s iconic version. My pilgrimage there in 2018 remains etched in my culinary memory!
The secret? Perfectly balanced simplicity. Creamy grits provided the canvas for plump shrimp, mushrooms, bacon, and scallions in a light garlic sauce that let each ingredient shine. No heavy cream or cheese to mask the quality.
Charleston locals still speak of Hominy’s shrimp and grits in reverent tones. This legendary plate launched countless imitations and inspired a generation of Southern chefs to respect tradition while finding their voice.
4. Bowen’s Island Restaurant: Rustic Marshland Magic
Forget fancy plating – Bowen’s Island Restaurant serves authenticity with a side of spectacular views! Perched on marshland outside Charleston, this weathered wooden shack might not look impressive until that heaping plate arrives.
Their shrimp and grits embody Lowcountry soul. Fresh-off-the-boat shrimp (often caught that morning) nestle in simple, perfectly cooked grits. The minimal seasoning – just enough to enhance the seafood’s natural sweetness – reflects generations of fishing families who understand less is more.
Eating here as the sun sets over the marsh, with osprey soaring overhead, I realized some flavors simply can’t be replicated in upscale settings. This is South Carolina’s heart on a plate.
5. Hyman’s Seafood: Charleston’s Time-Honored Tradition
Walking into Hyman’s feels like joining a family reunion where everyone’s crazy about seafood! This multigenerational establishment has walls covered with celebrity photos, but their shrimp and grits needs no famous endorsements.
The beauty lies in its straightforward approach – creamy grits form the foundation for generously portioned local shrimp in a light, buttery sauce with subtle Cajun undertones. Nothing fancy, just honest cooking that’s kept customers returning since 1986.
My server proudly explained they haven’t changed the recipe in decades. “Why mess with perfection?” she winked. In a city where culinary trends come and go, Hyman’s unwavering consistency feels like a warm hug from a Southern grandmother.
6. Sol Southwest Kitchen: Mount Pleasant’s Flavor Fusion
“Hold up – Southwest flavors in shrimp and grits?” I thought skeptically before my first visit to Sol. Consider me gloriously wrong! Their creative mash-up delivers a flavor explosion that somehow honors both culinary traditions.
Creamy chipotle sauce brings smoky heat that dances perfectly with roasted poblanos. The smoked Gouda grit cakes – formed into squares rather than served loose – provide structural integrity and nutty depth that stands up to the bold flavors.
The chef explained this fusion emerged from his New Mexico upbringing and Lowcountry training. Sometimes culinary boundaries need breaking, especially when the results taste this magnificent. Sol proves tradition can be respected while still evolving.
7. Acme Lowcountry Kitchen: Isle of Palms’ Coastal Treasure
After a morning swimming at Isle of Palms, nothing satisfies like Acme’s shrimp and grits! Beach-casual atmosphere belies the serious culinary chops behind this dish that locals protect like a secret fishing spot.
Their version celebrates simplicity with a twist – local shrimp, bacon, and mushrooms in a light garlic butter sauce over stone-ground grits. The unexpected addition of fresh tomatoes brings brightness that cuts through the richness perfectly.
“We source our grits from Geechie Boy Mill,” my server proudly explained. “Makes all the difference.” She wasn’t exaggerating – these grits maintain perfect texture throughout the meal. Former regulars of the now-closed Grit Counter recognize the beloved recipe living on at Acme.
8. Grace & Grit: Mount Pleasant’s Heartfelt Homage
Grace & Grit feels like the passion project it truly is! Chef Frank Kline (formerly of Acme) created a love letter to Southern cuisine where shrimp and grits takes center stage.
I’ve never seen so many variations on one menu – from traditional to buffalo-style to bacon jam. The classic version features perfectly seasoned shrimp nestled in Charleston Anson Mills grits with a velvety cream sauce that somehow remains light enough to let the seafood shine.
What separates this plate from others is meticulous attention to detail. Each component receives individual care before coming together harmoniously. The restaurant’s name couldn’t be more fitting – their shrimp and grits exemplifies both grace in presentation and true grit in honoring Lowcountry traditions.
9. Roost: Greenville’s Farm-to-Table Phenomenon
Roost knocked my socks off with their farm-to-table approach to this classic! While many restaurants claim local sourcing, Chef Trevor Higgins introduces you to the farmers by name on the menu – including the family that mills their spectacular grits.
Their innovative version incorporates seasonal vegetables that change throughout the year. My spring visit featured tender asparagus and sweet peas that brightened the dish beautifully. The shrimp arrives perfectly cooked – never that rubbery texture that ruins lesser versions.
Greenville’s growing culinary reputation owes much to places like Roost that honor tradition while pushing boundaries. The restaurant’s warm brick walls and reclaimed wood tables provide the perfect setting for food that feels both innovative and comfortingly familiar.
10. Tupelo Honey: Greenville’s Accessible Excellence
Confession time: I initially dismissed Tupelo Honey as “just another chain restaurant” until a local friend insisted we visit. I’ve never been happier to be wrong!
Their goat cheese grits provide an unexpected tangy foundation for perfectly cooked shrimp in a light tomato-based sauce with roasted red peppers. Fresh basil adds brightness that elevates the entire dish. While some purists might question these creative liberties, the flavors work together beautifully.
What makes Tupelo Honey special is accessibility – they’ve mastered the delicate balance between innovation and approachability. This version introduces newcomers to shrimp and grits’ potential while satisfying experienced palates. Sometimes the best culinary experiences come from the places we least expect!