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Southern Shrimp & Grits

Makes 1 Serving

Macros: 319 cal, Fat 11g, Carbs 26g, Fibre 2g, Protein 28g


1/3 cup Water

1/3 Cup Plain Coconut Milk (from the carton)

1/4 tsp Sea Salt (divided)

3 Tbsps Old Fashioned Grits (uncooked)

3/4 slice Bacon (chopped)

113g Shrimp (peeled, deveined)

1/8 tsp Cajun Seasoning

3/4 stalk Green Onion (sliced)


In a pot, bring the water and milk to a boil. Add half of the salt and slowly whisk in the grits. Reduce the heat to medium-low and cook for about 15 minutes, or until thickened. Add more water as needed. Set aside.

In a skillet over medium-high heat, add in the chopped bacon and cook for 6 to 10 minutes or until crispy. Transfer the bacon to a paper towel-lined plate.

Reserve a few tablespoons of the bacon fat and return to medium-high heat. Add the shrimp, cajun seasoning and remaining salt. Cook for 3 to 4 minutes, or until the shrimp turns pink.

Divide the grits into bowls and top with the shrimp, bacon and green onions. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

One serving equals approximately one cup of grits and 6 shrimp.

More Flavour: Use broth instead of water. Add butter and/or cheddar cheese to the grits.

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