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–+ servings
a bowl of shrimp and grits topped with onions and red bell peppers.
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4.67 from 3 votes

Shrimp and Grits For One

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: cheese grits, cheesy shrimp and grits, grits, shrimp, shrimp and cheese grits, shrimp and grits
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

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