Quick 15-Minute Shrimp and Grits
A quick, high protein take on a southern classic. Creamy grits and juicy shrimp come together for a delicious meal!
I don’t know about ya’ll, but I love a savory breakfast. A savory meal in general. Of course, I want a good sweet breakfast every once in a while, but more often or not, give me a hearty, umami breakfast to start my day that’s packed with protein and complex carbs to give an amazing post-workout meal any day! This shrimp and grits recipe is perfect for that.
Best of all, these are great for all day long and are packed with 60g grams of protein and under 600 calories! Save on calories and carbs by using cauliflower instead if you’re focusing on lower carbs, even though this clocks in at just 25g. We of course cooked these on live where people got to ask questions, but dropping the recipe with common questions below!
Tips for Making Quick Shrimp & Grits
For speed’s sake, we’re using quick cooking grits in this recipe. If you have more time, you can definitely use traditional grits or polenta and really bring out that creamy texture. If not, follow the tips below to get the same!
- Like the Ying Yang twins said, Get LOW! Cooking these grits over low heat will bring out the starches and break down the grains so that you get a creamy texture without having to add too much dairy.
- Make it your own. Shrimp and grits are so versatile, the only measurements that are important are the ratios of liquid to grits and building your roux. Everything else is to personal preference!
- Don’t fully cook your shrimp on the sear. We just want to get color on them and add some umami through browning, but they will cook through in the gravy!
- Since we’re using quick-cooking grits here, make your shrimp gravy first and let it stay warm, then make your grits. You don’t want your grits to cool and get too thick while you make your sauce.
This recipe is one I am sure you will keep in your rotation, especially considering it’s not as “bad” for you as you thought, while still being incredibly filling and indulgent. I hope you make it soon!
That’s all I have for ya’ll today. If you make this, be sure to tag me using #lizeeangel or join the NikNacks and follow me!. You can find me on tiktok , pinterest, instagram, facebook, twitter and youtube!
Quick, High Protein Shrimp & Grits
Ingredients
- 1 tsp oil
- 1 link chicken sausage, diced I like andouille or italian style
- 2 tbsp onion diced
- 2 tbsp sundried tomatoes diced
- 1 tsp garlic paste
- 1/4 tsp thyme
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 5 oz shrimp peeled and deveined
- 1/3 cup water or stock
- 2 tbsp half and half
- 1 tsp worcestershire sauce
- 1 dash Crystal hot sauce
- 1 tsp white wine vinegar
- 1 cup water
- 1/4 cup half and half
- 1 tbsp spices of choice I use chives, seasoned pepper, salt, garlic powder & onion powder
- 1/4 cup quick cooking grits
- 1 tbsp parmesan optional
- 1 tsp lemon juice optional
Instructions
To make the sauce
- Heat a skilled over medium heat. Add in oil and allow to warm through. Add sausage and allow to cook until it starts to crisp and get browned. About 5 minutes.
- To shrimp, add 1/4 tsp of listed spices and a pinch of salt and pepper. Stir and set aside.
- Next add onions and allow to soften, about 4 more minutes. Add garlic. Cook for 1 minute.
- Push sausage mixture to the side and add shrimp. Cook on one side for 2 mins to brown. Flip and cook an additional minute. You don’t want to cook the shrimp through here, just get color on them to add flavor and texutre. Remove and set aside.
- To sausage and veggies, see if there is 1 tbsp of fat remaining, if not add in up to 1 tbsp of butter. Melt and add flour and remaining listed spices. Cook for 5-7 mins or until flour is browned.
- Add half of the water and stir. Gravy will immediately thicken. Continue to stir/whisk and add water to remove lumps. Add in worcestershire saucae, hot sauce, vinegar, and 2 tablespoons of half and half. Turn heat to very low. Set aside.
To Make the Grits
- To a pot, add water/stock and heavy cream along with spices of choice, worcestershire sauce and bouillon powder (if using water). Bring to a simmer so that edges are bubbling.
- Reduce heat to low and whisk in grits carefully. Continue to whisk and monitor the grits for 10 mins, or until grits are creamy and no longer have a dry/gritty feeling to them. Add parmesan and stir to combine, cooking an additional 2 mins. Taste for salt and any other seasonings and adjust.
- While grits finish cooking, add shrimp back to gravy along with any juices and simmer for the remaining two minutes to continue cooking through.
- Plate by adding grits to a shallow bowl and top with shrimp gravy. Top with additional parsley and Enjoy!
