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Shrimp and Grits

We've given this Southern classic a modern touch-up, by packing in the veggies and cutting down the calories. A satisfying meal for 4, ready in just 30 minutes.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
323 calories per serving


> 1 (12 oz) pkg Nature's Promise® Frozen Raw Shrimp, thawed, peeled, and deveined
> 1 cup Quaker Quick Grits
> 2 lemons, zested
> 2 tsp minced garlic
> 2 tbsp extra virgin olive oil
> 1 (8 oz) pkg sliced white mushrooms
> ½ (16 oz) bag frozen spinach


Preheat oven to 425°F. Toss shrimp with lemon zest, garlic, and 1 tbsp olive oil in a bowl. Season with salt and pepper, and let marinate in the fridge for 5 min.
Prepare grits according to package directions. Meanwhile, heat ½ tbsp oil on high heat in a large, heavy-bottomed pan. Add mushrooms and cook for 5 min., or until caramelized.
Remove mushrooms and set aside. Add another ½ tbsp of oil and cook spinach, draining any excess liquid. Season with salt and pepper.
Roast shrimp on a foil-lined baking sheet and cook for 5 min. Remove from pan and reserve any juices. Fold spinach and mushrooms into grits. Divide shrimp and grits among 4 bowls and garnish with reserved juices.


Garnish with chopped herbs.

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