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.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
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 |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 527 mg | 11% | |
*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.
