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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!
Enjoy Southern Shrimp and Grits on its own, or pair it with crispy hush puppies or butter swim biscuits. For a lighter option, serve it with a green salad and simple vinaigrette or sautéed green beans.
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.
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.
Ingredients
If you have any ingredients leftover from this small batch shrimp and grits recipe, check out our Leftover Ingredients Recipe Finder.
- Stone-ground grits: For the best texture and flavor, use stone-ground or coarsely ground grits. Cooking times vary, so check the package directions. I recommend House Autry White Stone Ground Grits or Bob’s Red Mill White Corn Grits, they usually cook in about 8 to 10 minutes.
- Milk and water: Use any percentage of cow’s milk along with water to cook the grits.
- Seasonings: Garlic powder, smoked paprika, and kosher salt add flavor. I prefer Diamond Crystal salt for its light texture.
- Butter: Use salted butter for both the grits and the shrimp.
- Cheese: Shredded cheddar cheese works well, but Gruyère melts beautifully too. For the best results, shred your own cheese—it melts better than pre-shredded, which contains anti-clumping additives.
- Shrimp: Fresh shrimp is great if available, but frozen shrimp works just fine. I often buy individually frozen, head-off, peel-on shrimp—a budget-friendly option for one. If you have extra shrimp, try it in BBQ Shrimp, Shrimp Fettuccine, or Shrimp Quinoa Bowl.
- Vegetables: Use chopped onions, red bell peppers, and a clove of garlic. These add flavor and color to the dish. Leftover vegetables can be used in Squash Casserole, Ratatouille, or Jambalaya.
- Lemon juice: A squeeze of fresh lemon juice brightens the dish.
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
- 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.
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
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.
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.
Yes! To make two servings, double the ingredients and use a larger pot for the grits.
Popular Southern Recipes To Try
If you love Shrimp and Grits, here are a few more classic Southern recipes to make next:
- Crawfish Etouffée – A rich, flavorful dish with a buttery, spiced sauce.
- Biscuit with Gravy – A flaky biscuit smothered in creamy sausage gravy
- Shrimp Creole – A bold tomato-based recipe packed with shrimp and Cajun spices.
- Seafood Gumbo – A comforting bowl of Louisiana-style gumbo with a deep, flavorful roux.
- Mini King Cake – A small version of the classic Mardi Gras dessert, complete with cinnamon filling and a sweet glaze.
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!
Shrimp and Grits For One
Equipment
Ingredients
For the Grits
- ¾ cup whole milk
- ½ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ¼ cup stone-ground grits *see notes
- 1 tablespoon butter
- ⅔ 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
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon lemon juice
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.
Nutrition
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.
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.
I’m so happy you enjoyed it. Thanks so much for your feedback.
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.
I’m so happy you enjoyed the shrimp and grits, Leona. Thank you for your feedback.
What are grits, where can they be bought and what do they taste like… as a comparison.
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.
Grits are ground corn, similar to polenta. Grits are slightly creamer with a slightly stronger flavor.
Good recipe.
Thank you!