Oven Barbecue Shrimp Sweet Potato Grits
Indulge in the bold flavors and comforting textures of Oven Barbecue Shrimp Sweet Potato Grits, a Southern-inspired dish that combines smoky, spicy shrimp with creamy, sweet potato-infused grits. Perfectly marinated with barbecue sauce, garlic powder, smoked paprika, and a hint of cayenne, the oven-roasted shrimp are irresistibly tender and flavorful. The velvety grits are elevated with mashed sweet potatoes, Parmesan cheese, and a touch of butter, creating the ultimate savory-sweet pairing. Ready in just 45 minutes, this recipe is an ideal weeknight dinner or show-stopping brunch option. Garnished with fresh green onions for a burst of color and freshness, it’s a comforting, gluten-free dish that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 0.5 cup Barbecue sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 unit Large sweet potato, peeled and cubed
- 2 cups Chicken broth
- 1 cup Whole milk
- 1 cup Quick-cooking grits
- 1 teaspoon Salt
- 2 tablespoons Butter
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped green onions
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, combine the olive oil, barbecue sauce, garlic powder, smoked paprika, and cayenne pepper. Add the shrimp and toss to coat evenly. Set aside to marinate while preparing the grits.
Place the cubed sweet potato in a medium saucepan and cover with water. Bring to a boil and cook for about 10 minutes, or until the sweet potato is fork-tender. Drain and mash until smooth. Set aside.
In the same saucepan, bring the chicken broth, milk, and salt to a gentle boil over medium heat.
Slowly whisk in the grits and reduce the heat to low. Stir frequently, cooking for about 5 minutes, or until the grits thicken.
Stir in the mashed sweet potato, butter, and Parmesan cheese until fully combined and creamy. Adjust salt to taste. Cover and keep warm.
Spread the marinated shrimp in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 8–10 minutes, or until the shrimp are pink and opaque.
To serve, divide the sweet potato grits among four plates or bowls. Top each portion with the barbecue shrimp and garnish with chopped green onions. Serve immediately.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 6037 mg | 262% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 64.9 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1017 mg | 78% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3526 mg | 75% | |
*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.
