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 the zing of spicy pan-seared shrimp atop a smooth, creamy base of stone-ground grits enriched with a touch of nonfat milk and a hint of butter. This dish offers a balanced blend of flavors with a gentle kick from smoked paprika and cayenne, balanced perfectly by a squeeze of fresh lemon.

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NUTRITION

540kcal
Protein
49.7g
Fat
7.1g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Raw Shrimp

1/2 cup Stone-Ground Grits (dry)

1 cup Water

1/4 cup Nonfat Milk

1 tsp Unsalted Butter

1/2 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

1 clove Garlic, minced

1 Lemon wedge

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    In a medium saucepan, bring 1 cup water to a boil. Stir in the stone-ground grits and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes. About 5 minutes before finishing, stir in the nonfat milk and unsalted butter.

  • 3

    While the grits are simmering, heat a non-stick skillet over medium-high heat. Add the minced garlic, smoked paprika, and cayenne pepper, stirring briefly to release the aromas.

  • 4

    Add the shrimp to the skillet and sear for about 2-3 minutes per side until they turn pink and are just cooked through.

  • 5

    Spoon the creamy grits into a bowl or plate, then top with the spicy fried shrimp.

  • 6

    Finish with a squeeze of fresh lemon juice over the shrimp 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 the zing of spicy pan-seared shrimp atop a smooth, creamy base of stone-ground grits enriched with a touch of nonfat milk and a hint of butter. This dish offers a balanced blend of flavors with a gentle kick from smoked paprika and cayenne, balanced perfectly by a squeeze of fresh lemon.

NUTRITION

540kcal
Protein
49.7g
Fat
7.1g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Raw Shrimp

1/2 cup Stone-Ground Grits (dry)

1 cup Water

1/4 cup Nonfat Milk

1 tsp Unsalted Butter

1/2 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

1 clove Garlic, minced

1 Lemon wedge

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    In a medium saucepan, bring 1 cup water to a boil. Stir in the stone-ground grits and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes. About 5 minutes before finishing, stir in the nonfat milk and unsalted butter.

  • 3

    While the grits are simmering, heat a non-stick skillet over medium-high heat. Add the minced garlic, smoked paprika, and cayenne pepper, stirring briefly to release the aromas.

  • 4

    Add the shrimp to the skillet and sear for about 2-3 minutes per side until they turn pink and are just cooked through.

  • 5

    Spoon the creamy grits into a bowl or plate, then top with the spicy fried shrimp.

  • 6

    Finish with a squeeze of fresh lemon juice over the shrimp and serve immediately.