Heart-Healthy Shrimp and Grits
Elevate a Southern classic with this delicious and nutritious Heart-Healthy Shrimp and Grits recipe! Featuring succulent, protein-packed shrimp cooked with aromatic garlic, vibrant red bell peppers, and nutrient-rich baby spinach, this lightened-up dish is both satisfying and wholesome. The creamy whole grain grits, simmered in low-sodium chicken broth, provide a fiber-rich base that perfectly complements the zesty lemon juice and a touch of cayenne for a subtle kick. Ready in just 40 minutes, this quick and easy recipe is seasoned to perfection, while heart-smart olive oil and minimal added salt keep it on the healthier side. Whether you're serving up a cozy weeknight dinner or an impressive brunch, this shrimp and grits recipe is a delightful, crowd-pleasing option that pairs beautifully with a sprinkle of fresh parsley.
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Recipe Information
Ingredients
- 16 oz medium shrimp, peeled and deveined
- 4 cups low-sodium chicken broth
- 1 cup whole grain grits
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 4 green onions, thinly sliced
- 1 lemon, juiced
- 2 cups baby spinach
- 0.25 tsp cayenne pepper
- 0.5 tsp black pepper
- 0.25 tsp salt
- 2 tbsp parsley, freshly chopped
Instructions
In a medium saucepan, bring the low-sodium chicken broth to a boil. Gradually whisk in the whole grain grits and reduce to a simmer. Cover and cook for about 20 minutes, stirring occasionally, until the grits are creamy.
While the grits are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced red bell pepper, sautéing for about 3 minutes until they start to soften.
Add the shrimp to the skillet, season with cayenne pepper, black pepper, and salt. Cook the shrimp for about 3-4 minutes on each side, or until pink and cooked through.
Add the lemon juice and baby spinach to the skillet, stirring until the spinach wilts.
In a separate small skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the green onions for about 2 minutes until slightly tender. Set aside.
Once the grits are done, remove from heat and stir in the sautéed green onions.
To serve, spoon a generous helping of grits onto each plate, and top with the shrimp and vegetable mixture. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 14.5 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 359 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
