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Skinny Shrimp & Grits

A healthy, protein-packed twist on a classic Southern dish featuring creamy grits and perfectly seared shrimp.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb peeled and deveined shrimp
  • 1 cup stone-ground yellow corn grits
  • 3 cups vegetable broth
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 green onions, thinly sliced
  • 1/4 cup shredded low-fat cheddar cheese
  • 1/2 lemon, juiced

Equipment

  • Medium saucepan
  • Large non-stick skillet
  • Whisk

Method
 

Cooking Instructions
  1. Bring vegetable broth to a rolling boil in a medium saucepan over medium-high heat.
  2. Whisk in the corn grits gradually, then reduce heat to a gentle simmer.
  3. Cover and cook for 20 minutes, stirring occasionally until creamy.
  4. Remove from heat and stir in shredded cheddar cheese until melted.
  5. Pat shrimp dry with a paper towel.
  6. Heat olive oil in a large non-stick skillet over medium-high heat.
  7. Add shrimp to the pan in a single layer.
  8. Season with garlic, paprika, and cayenne, cooking for 2 minutes until pink and opaque.
  9. Toss shrimp briefly to coat in spices.
  10. Serve shrimp over grits, topped with green onions and fresh lemon juice.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a saucepan with a splash of broth over low heat.