Easy Shrimp and Grits
Easy homemade Shrimp and Grits recipe with creamy stone-ground grits, sautéed shrimp, and fresh vegetables. Ready in 45 minutes!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup stone-ground cornmeal or polenta
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 4 tablespoons grass-fed butter, divided
- 4 ounces sharp cheddar cheese, shredded
- 3 slices bacon, chopped
- 1 medium yellow onion, finely diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 green onions, sliced
- Fresh parsley, chopped for garnish
Instructions
- 1
Bring the vegetable broth and almond milk to a gentle boil in a large saucepan over medium-high heat.
- 2
Whisk in the cornmeal slowly while stirring constantly to prevent lumps from forming, about 2-3 minutes.
- 3
Reduce the heat to low and continue cooking the grits, stirring frequently, for 20-25 minutes until they reach a creamy consistency and pull away from the sides of the pan.
- 4
Stir in 2 tablespoons of butter and the shredded cheddar cheese until fully melted and combined, then season with salt and pepper to taste.
- 5
While the grits cook, sauté the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate.
- 6
Add the diced onion to the bacon drippings and cook until softened and translucent, approximately 4 minutes.
- 7
Stir in the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 8
Add the minced garlic and cook for 1 minute until fragrant, then sprinkle the smoked paprika and cayenne pepper over the mixture.
- 9
Toss the prepared shrimp with the remaining 2 tablespoons of butter and add them to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque.
- 10
Stir in the cherry tomatoes and return the cooked bacon to the skillet, then squeeze fresh lemon juice over everything and toss gently to combine.
- 11
Cook for another 2 minutes to allow the flavors to meld together and the tomatoes to soften slightly.
- 12
Taste the shrimp mixture and adjust seasonings with additional salt and pepper as needed.
- 13
Divide the creamy grits among four serving bowls and top each portion generously with the shrimp and vegetable mixture.
- 14
Garnish each serving with sliced green onions and fresh chopped parsley before serving while still hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Grass-fed butter | Ghee or coconut oil | Ghee offers better digestibility and higher butyric acid for gut health, while coconut oil provides plant-based fat without dairy |
| Sharp cheddar cheese | Aged goat cheese or feta | These cheeses contain easier-to-digest proteins and beneficial probiotics that support gut microbiome health |
| Stone-ground cornmeal | Polenta made from sprouted corn or grits blend with cauliflower rice | Sprouted grains have lower antinutrients and higher bioavailability; cauliflower blend reduces glycemic load significantly |
| Regular bacon | Nitrate-free, pasture-raised bacon or smoked mushroom pieces | Eliminates inflammatory additives and processed nitrates; mushroom alternative is plant-based and anti-inflammatory |
| Unsweetened almond milk | Full-fat coconut milk or bone broth | Coconut milk and bone broth provide better fat solubility for nutrient absorption and support gut barrier integrity |
| Cherry tomatoes | Sun-dried tomatoes or roasted red peppers | Concentrated lycopene in sun-dried tomatoes provides potent anti-inflammatory benefits; peppers add vitamin C and antioxidants |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 19g |
| Saturated Fat | 8g |
| Cholesterol | 175mg |
| Sodium | 580mg |
| Carbohydrates | 32g |
| Fiber | 5g |
| Sugar | 2g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
