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 vibrant dish featuring succulent, spicy shrimp nestled atop a bed of velvety, creamy grits. This recipe combines the perfect balance of heat and comfort, delivering a satisfying meal with a zesty kick and a smooth, rich mouthfeel from the butter-kissed grits.

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NUTRITION

355kcal
Protein
34.2g
Fat
12.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (cooked)

1/3 cup dry Quick Grits

1/2 cup Unsweetened Almond Milk

1 tsp Butter

1 tsp Olive Oil

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season them with salt, black pepper, cayenne pepper, and garlic powder.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the shrimp and sear for about 2 minutes per side until pink and opaque.

  • 3

    While the shrimp is cooking, bring water (or a mix of water and almond milk for extra creaminess) to a simmer in a small pot. Stir in the quick grits and reduce heat to low. Cook according to package instructions, usually about 5 minutes, stirring occasionally.

  • 4

    Once the grits have thickened, stir in the butter and remaining almond milk to achieve a rich, creamy consistency. Season with salt and pepper as needed.

  • 5

    Plate a serving of creamy grits and top with the spicy pan-seared shrimp. Garnish with an extra pinch of cayenne or a sprinkle 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 vibrant dish featuring succulent, spicy shrimp nestled atop a bed of velvety, creamy grits. This recipe combines the perfect balance of heat and comfort, delivering a satisfying meal with a zesty kick and a smooth, rich mouthfeel from the butter-kissed grits.

NUTRITION

355kcal
Protein
34.2g
Fat
12.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (cooked)

1/3 cup dry Quick Grits

1/2 cup Unsweetened Almond Milk

1 tsp Butter

1 tsp Olive Oil

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season them with salt, black pepper, cayenne pepper, and garlic powder.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the shrimp and sear for about 2 minutes per side until pink and opaque.

  • 3

    While the shrimp is cooking, bring water (or a mix of water and almond milk for extra creaminess) to a simmer in a small pot. Stir in the quick grits and reduce heat to low. Cook according to package instructions, usually about 5 minutes, stirring occasionally.

  • 4

    Once the grits have thickened, stir in the butter and remaining almond milk to achieve a rich, creamy consistency. Season with salt and pepper as needed.

  • 5

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