Spicy Smoky Shrimp with Creamy Corn Grits

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

Spicy Smoky Shrimp with Creamy Corn Grits

YOUR SOLIN GENERATED RECIPE

Spicy Smoky Shrimp with Creamy Corn Grits

Enjoy a vibrant plate featuring succulent shrimp with a spicy smoky kick paired with luxuriously creamy corn grits. The dish delivers a perfect harmony of textures and flavors, with the robust flavor of shrimp enhanced by smoked paprika and chili, and the smooth, comforting grits acting as the ideal base.

Try 3 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
33.1g
Fat
10.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/3 cup dry Corn Grits

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Butter

1/2 tsp Smoked Paprika

1/4 tsp Chili Powder

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Scallions

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and pat dry the shrimp. In a bowl, toss shrimp with smoked paprika, chili powder, garlic powder, a pinch of salt, and pepper.

  • 2

    In a small saucepan, bring the chicken broth to a simmer. Stir in the corn grits and a half teaspoon of butter, reducing the heat to low. Continuously stir for about 10-12 minutes until the grits are creamy and thick, adding a splash of water if needed.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sauté the seasoned shrimp for about 2-3 minutes per side until they turn pink and just cooked through.

  • 4

    Plate a serving of creamy grits, then top with the spicy, smoky shrimp. Garnish with chopped fresh scallions.

  • 5

    Serve immediately while hot and enjoy a comforting and flavor-packed meal.

Spicy Smoky Shrimp with Creamy Corn Grits

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

Spicy Smoky Shrimp with Creamy Corn Grits

YOUR SOLIN GENERATED RECIPE

Spicy Smoky Shrimp with Creamy Corn Grits

Enjoy a vibrant plate featuring succulent shrimp with a spicy smoky kick paired with luxuriously creamy corn grits. The dish delivers a perfect harmony of textures and flavors, with the robust flavor of shrimp enhanced by smoked paprika and chili, and the smooth, comforting grits acting as the ideal base.

NUTRITION

409kcal
Protein
33.1g
Fat
10.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/3 cup dry Corn Grits

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Butter

1/2 tsp Smoked Paprika

1/4 tsp Chili Powder

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Scallions

PREPARATION

  • 1

    Rinse and pat dry the shrimp. In a bowl, toss shrimp with smoked paprika, chili powder, garlic powder, a pinch of salt, and pepper.

  • 2

    In a small saucepan, bring the chicken broth to a simmer. Stir in the corn grits and a half teaspoon of butter, reducing the heat to low. Continuously stir for about 10-12 minutes until the grits are creamy and thick, adding a splash of water if needed.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sauté the seasoned shrimp for about 2-3 minutes per side until they turn pink and just cooked through.

  • 4

    Plate a serving of creamy grits, then top with the spicy, smoky shrimp. Garnish with chopped fresh scallions.

  • 5

    Serve immediately while hot and enjoy a comforting and flavor-packed meal.