Spicy Shrimp with Creamy Grits

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

Spicy Shrimp with Creamy Grits

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp with Creamy Grits

Delight in succulent shrimp bathed in a spicy kick, gently resting atop a bowl of creamy, velvety grits. This dish strikes the perfect balance between the warming heat of chili and the comforting, smooth texture of grits, making it ideal for a satisfying dinner that fuels your body without weighing you down.

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NUTRITION

358kcal
Protein
35.1g
Fat
8.0g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled and deveined)

1/2 cup dry Stone-Ground Grits

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Chili Flakes

Salt and Black Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. In a bowl, toss the shrimp with olive oil, garlic powder, chili flakes, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and opaque. Squeeze half the lemon over the shrimp during the last minute of cooking.

  • 3

    Meanwhile, bring 1 cup of water to a simmer in a small saucepan. Stir in the dry grits and reduce heat to low, cooking gently for about 5 minutes, stirring occasionally.

  • 4

    Once the grits have thickened, stir in the unsweetened almond milk for extra creaminess. Adjust seasoning with salt and pepper if needed.

  • 5

    To serve, spoon a generous portion of creamy grits into a bowl and top with the spicy shrimp. Garnish with the remaining lemon wedge.

Spicy Shrimp with Creamy Grits

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

Spicy Shrimp with Creamy Grits

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp with Creamy Grits

Delight in succulent shrimp bathed in a spicy kick, gently resting atop a bowl of creamy, velvety grits. This dish strikes the perfect balance between the warming heat of chili and the comforting, smooth texture of grits, making it ideal for a satisfying dinner that fuels your body without weighing you down.

NUTRITION

358kcal
Protein
35.1g
Fat
8.0g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled and deveined)

1/2 cup dry Stone-Ground Grits

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Chili Flakes

Salt and Black Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Rinse and pat dry the shrimp. In a bowl, toss the shrimp with olive oil, garlic powder, chili flakes, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and opaque. Squeeze half the lemon over the shrimp during the last minute of cooking.

  • 3

    Meanwhile, bring 1 cup of water to a simmer in a small saucepan. Stir in the dry grits and reduce heat to low, cooking gently for about 5 minutes, stirring occasionally.

  • 4

    Once the grits have thickened, stir in the unsweetened almond milk for extra creaminess. Adjust seasoning with salt and pepper if needed.

  • 5

    To serve, spoon a generous portion of creamy grits into a bowl and top with the spicy shrimp. Garnish with the remaining lemon wedge.