Spicy Pan-Seared Shrimp with Creamy Grits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Pan-Seared Shrimp with Creamy Grits

YOUR SOLIN GENERATED RECIPE

Spicy Pan-Seared Shrimp with Creamy Grits

Enjoy a savory dish combining spicy, pan-seared shrimp with luxuriously creamy grits. The tender, well-seasoned shrimp pair beautifully with the smooth texture of grits enriched by a touch of low‐fat milk and a hint of garlic, while a dash of cayenne and paprika delivers a subtle, warming kick.

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NUTRITION

330kcal
Protein
32.9g
Fat
5.5g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp (peeled and deveined)

1/2 cup dry Stone-Ground Grits

1/4 cup Low-Fat Milk (1%)

1/2 teaspoon Olive Oil

1 clove Garlic (minced)

1/4 teaspoon Paprika

1/8 teaspoon Cayenne Pepper

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season shrimp lightly with salt, pepper, and a pinch of cayenne pepper.

  • 2

    Bring water to a boil in a small pot, then stir in the stone-ground grits. Lower the heat and simmer, stirring occasionally until the grits begin to thicken (about 10 minutes). Mix in the low-fat milk during the last few minutes of cooking to create a creamy consistency.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and sprinkle paprika over them. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque.

  • 5

    Plate a serving of creamy grits and top with the spicy pan-seared shrimp. Garnish with an extra pinch of black pepper if desired and serve immediately.

Spicy Pan-Seared Shrimp with Creamy Grits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Pan-Seared Shrimp with Creamy Grits

YOUR SOLIN GENERATED RECIPE

Spicy Pan-Seared Shrimp with Creamy Grits

Enjoy a savory dish combining spicy, pan-seared shrimp with luxuriously creamy grits. The tender, well-seasoned shrimp pair beautifully with the smooth texture of grits enriched by a touch of low‐fat milk and a hint of garlic, while a dash of cayenne and paprika delivers a subtle, warming kick.

NUTRITION

330kcal
Protein
32.9g
Fat
5.5g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp (peeled and deveined)

1/2 cup dry Stone-Ground Grits

1/4 cup Low-Fat Milk (1%)

1/2 teaspoon Olive Oil

1 clove Garlic (minced)

1/4 teaspoon Paprika

1/8 teaspoon Cayenne Pepper

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season shrimp lightly with salt, pepper, and a pinch of cayenne pepper.

  • 2

    Bring water to a boil in a small pot, then stir in the stone-ground grits. Lower the heat and simmer, stirring occasionally until the grits begin to thicken (about 10 minutes). Mix in the low-fat milk during the last few minutes of cooking to create a creamy consistency.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and sprinkle paprika over them. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque.

  • 5

    Plate a serving of creamy grits and top with the spicy pan-seared shrimp. Garnish with an extra pinch of black pepper if desired and serve immediately.