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Enjoy a taste of the South with this single serving Shrimp and Grits recipe. Creamy, cheesy grits are paired with buttery shrimp cooked with onions, garlic, and sweet red bell peppers for a perfect balance of savory and sweet. A simple meal, ready in just 20 minutes!

a bowl of shrimp and grits topped with onions and red bell peppers next to fresh basil.

Why You’ll Love This Recipe

  • Big on Flavor: Creamy, buttery grits with melted cheese pair perfectly with tender, garlicky shrimp.
  • Fast and Simple: The grits cook in under 10 minutes, and the shrimp take even less—perfect for a quick meal.
  • Easily Doubles: Want to make shrimp and grits for two? Just double the ingredients for a second bowl.

Shrimp and grits began as a simple dish in South Carolina known as “breakfast shrimp.” Over time, it became a Southern staple with endless variations—some recipes include bacon, ham, or mushrooms, and not all versions use cheese in the grits. There are no strict rules, which is what makes this dish so special—you can easily make it your own.

I grew up enjoying shrimp and grits in New Orleans, and this version is one of my favorites. Creamy, cheese grits are topped with shrimp cooked in butter and garlic, along with onions and peppers. It’s a comforting, flavorful meal that comes together quickly.

Enjoy southern shrimp and grits on its own, or pair it with small batch hush puppies or butter swim biscuits. For a lighter option, serve it with a green salad and simple vinaigrette or sautéed green beans.

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Ingredients

shrimp and grits ingredients on a kitchen counter.

If you have any ingredients leftover from this small batch shrimp and grits recipe, check out our Leftover Ingredients Recipe Finder.

See recipe card below for a full list of ingredients and measurements.

What are Grits? Are They the Same as Polenta?

Grits are a Southern staple made from ground white corn or hominy, known for their soft, creamy texture. They can be served as a breakfast dish, a side, or as part of a main meal—like in this shrimp and grits recipe.

While grits and polenta look alike, they’re made from different types of corn. Grits come from hominy, which has been treated to remove the hull, making it softer. Polenta is made from flint corn, which is firmer and gives it a coarser texture.

How To Make Shrimp And Grits

These step-by-step instructions will guide you through making this single serving shrimp and grits recipe. For ingredient amounts and full details, see the recipe card below.

Cook the Grits

  1. In a 1-quart saucepan, combine the milk, water, salt, garlic powder, and smoked paprika. Bring to a boil over medium-high heat.
  2. Stir in the grits, then reduce the heat to low. Cover and simmer for 7 to 10 minutes, stirring occasionally, until the grits are soft and thick.
    grits in a small saucepan.
    1. Remove the pan from the heat and stir in the butter and cheese.

    Note: Grits will thicken as they cool. If they get too thick, stir in a few teaspoons of water or milk to loosen them.

    cheese grits in a small saucepan.

    Cook the Shrimp

      1. In an 8-inch skillet, melt butter over medium heat. Add the onions and bell peppers and cook, stirring occasionally, for 1 to 2 minutes, until the onions turn translucent.
      2. Add the garlic and cook, stirring frequently, for 30 seconds until fragrant.
        chopped onions, red bell peppers, and garlic cooking in a skillet.
        1. Season the shrimp with salt and black pepper, then add them to the pan. Cook for 1 to 2 minutes on one side, then flip and cook for another 1 to 2 minutes until the shrimp are opaque and cooked through.
        2. Squeeze a little lemon juice over the shrimp and vegetables.
          shrimp and vegetables cooking in a small skillet.

          Assemble

            1. Spoon the cheese grits into a bowl and top with the shrimp and vegetables.
            shrimp and cheesy grits on a spoon above a big bowl filled with shrimp and grits.

            Expert Tips

            • Get Everything Ready First: Shrimp and grits cook quickly, so read through the recipe and ingredient notes before starting. Gather your ingredients to keep the process smooth.
            • Consider Adding Bacon: If you’d like a boost of flavor, cook a slice of bacon first and use the drippings instead of butter to sauté the vegetables and shrimp.
            • Make the Grits Extra Creamy: Stir in the cheese at the very end with the butter for the best texture and flavor.
            • Don’t Skip the Lemon Juice: A small squeeze of lemon juice brightens the dish and balances the richness.

            Frequently Asked Questions

            Can I use instant grits instead of stone-ground?

            Yes, but the texture won’t be as rich or creamy. If using instant grits, follow the package instructions for cooking time and liquid amounts.

            Can I make the grits ahead of time?

            While you can, I wouldn’t recommend it. This dish comes together so quickly that it’s best made fresh. If you do make the grits ahead, keep in mind that they will thicken as they sit. Reheat with a splash of milk or water to loosen them before serving.

            Can I double this Shrimp and Grits recipe?

            Yes! To make two servings, double the ingredients and use a larger pot for the grits.

            If you love Shrimp and Grits, here are a few more classic single serving Southern recipes to make next:

            Ways To Use Leftover Ingredients

            If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

            If you’ve tried this easy Shrimp and Grits for One or any One Dish Kitchen recipe, let me know how you liked it by rating the recipe and telling me about it in the comment section below.

            Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


            Cooking For One Made Easy
            Because you’re worth it

            Shrimp and Grits For One

            4.67 from 3 votes
            By: Joanie Zisk
            Prep: 5 minutes
            Cook: 15 minutes
            Total: 20 minutes
            Servings: 1 serving
            Make Shrimp and Grits in just 20 minutes! Creamy, cheesy grits pair with tender shrimp sautéed with onions, garlic, and red bell peppers for a quick, flavorful Southern classic.

            Ingredients 
             

            For the Grits

            • ¾ cup whole milk
            • ½ cup water
            • ½ teaspoon kosher salt
            • ¼ teaspoon garlic powder
            • teaspoon smoked paprika
            • ¼ cup stone-ground grits *see notes
            • 1 tablespoon butter
            • cup shredded cheddar cheese (2 ounces)

            For the Shrimp

            • 1 tablespoon butter
            • 5 medium shrimp -peeled and deveined
            • ¼ cup chopped onions
            • ¼ cup chopped red bell peppers
            • 1 clove garlic -minced
            • teaspoon kosher salt
            • teaspoon black pepper
            • ½ teaspoon lemon juice
            Save this Recipe!
            Get this recipe sent to your inbox, plus get FREE weekly recipes.

            Instructions 

            Cook the Grits

            • In a 1-quart saucepan, combine the milk, water, salt, garlic powder, and smoked paprika. Bring to a boil over medium-high heat.
            • Stir in the grits, then reduce the heat to low. Cover and simmer for 7 to 10 minutes, stirring occasionally, until the grits are soft and thick.
            • Remove the pan from the heat and stir in the butter and cheese.
              Pro Tip: Grits will thicken as they cool. If they get too thick, stir in a few teaspoons of water or milk to loosen them.

            Cook the Shrimp

            • In an 8-inch skillet, melt butter over medium heat. Add the onions and bell peppers and cook, stirring occasionally, for 1 to 2 minutes, until the onions turn translucent.
            • Add the garlic and cook, stirring frequently, for 30 seconds until fragrant.
            • Season the shrimp with salt and black pepper, then add them to the pan. Cook for 1 to 2 minutes on one side, then flip and cook for another 1 to 2 minutes until the shrimp are opaque and cooked through.
            • Squeeze a little lemon juice over the shrimp and vegetables.

            Assemble

            • Spoon the cheese grits into a bowl and top with the shrimp and vegetables.

            Notes

            • Get Everything Ready First: Shrimp and grits cook quickly, so read through the recipe and ingredient notes before starting. Gather your ingredients to keep the process smooth.
            • Consider Adding Bacon: If you’d like a boost of flavor, cook a slice of bacon first and use the drippings instead of butter to sauté the vegetables and shrimp.
            • Make the Grits Extra Creamy: Stir in the cheese at the very end with the butter for the best texture and flavor.
            • Don’t Skip the Lemon Juice: A small squeeze of lemon juice brightens the dish and balances the richness.
             
            NOTE: The best grits to use when making shrimp and grits are coarsely ground grits or stone-ground grits. The brands of grits I often use only take between 8 to 10 minutes to cook. Depending on the brand of grits you use, the cooking time may be longer. Be sure to read the directions on the package you purchase. I use House Autry White Stone Ground Grits or Bob’s Red Mill White Corn Grits.
             
             
            If doubling the recipe, use a larger skillet for the shrimp and a 2-quart saucepan for the grits.

            Nutrition

            Serving: 1serving, Calories: 619kcal, Carbohydrates: 21g, Protein: 26g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 193mg, Sodium: 2204mg, Potassium: 398mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1752IU, Vitamin C: 5mg, Calcium: 780mg, Iron: 0.3mg

            The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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            Welcome!

            Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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            4.67 from 3 votes

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            Recipe Rating




            9 Comments

            1. Gerard Vande Logt says:

              Good recipe. Easy peasy. It was a little bit light on flavor but that could have been my shrimp. I’m looking forward to trying the scampi next time. I did Brown the butter with a little bit of cumin, cilantro and red pepper flakes. I would definitely make it again. I do love cheese grits.

              1. Joanie Zisk says:

                I’m so happy you enjoyed it. Thanks so much for your feedback.

            2. Leona says:

              Outstanding! The grits I used called for a longer cooking time, but with careful watching they were ready a bit sooner than the manufacturer’s directions.

              1. Joanie Zisk says:

                I’m so happy you enjoyed the shrimp and grits, Leona. Thank you for your feedback.

            3. Margaret says:

              What are grits, where can they be bought and what do they taste like… as a comparison.

              1. Joanie Zisk says:

                Grits are made from ground white corn or hominy and are a staple food in the Southern United States. They are often served as a breakfast dish, a side dish, or as part of a main course, as in this shrimp and grits recipe. Grits can be found in the breakfast cereal aisle in most grocery stores. Please read through the Ingredient Notes section and the sections above where I mention the brands of grits I use and other information that may be helpful, especially if you’ve never tasted grits before.

              2. PATRICK J HAYES says:

                Grits are ground corn, similar to polenta. Grits are slightly creamer with a slightly stronger flavor.

            4. J. Hegyi says:

              Good recipe.

              1. Joanie Zisk says:

                Thank you!