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

Savor the bold flavors of spicy shrimp paired with luxuriously creamy grits. This dish brings together succulent, seasoned shrimp sautéed in a hint of butter and chili with a velvety, low-fat milky grits base, accented by a subtle creamy finish and a touch of fresh avocado for brightness.

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NUTRITION

427kcal
Protein
41.8g
Fat
10.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (peeled and deveined)

1/2 cup Quick Grits (dry)

1/4 cup Low-Fat Milk

1 tsp Light Butter

1 oz Avocado

2 cloves Garlic (minced)

1/2 tsp Crushed Red Chili Flakes

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small saucepan, bring water to a simmer and stir in the quick grits. Cook according to package instructions. Once done, stir in the low-fat milk and gently mix until the grits achieve a creamy consistency; season lightly with salt and pepper.

  • 2

    While the grits are cooking, pat the shrimp dry and season with salt, pepper, and crushed red chili flakes.

  • 3

    Heat a non-stick skillet over medium heat and add the light butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

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

  • 5

    Plate a serving of creamy grits, top with the spicy shrimp, and garnish with small chunks of avocado for added creaminess and a burst of freshness.

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

Savor the bold flavors of spicy shrimp paired with luxuriously creamy grits. This dish brings together succulent, seasoned shrimp sautéed in a hint of butter and chili with a velvety, low-fat milky grits base, accented by a subtle creamy finish and a touch of fresh avocado for brightness.

NUTRITION

427kcal
Protein
41.8g
Fat
10.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (peeled and deveined)

1/2 cup Quick Grits (dry)

1/4 cup Low-Fat Milk

1 tsp Light Butter

1 oz Avocado

2 cloves Garlic (minced)

1/2 tsp Crushed Red Chili Flakes

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a small saucepan, bring water to a simmer and stir in the quick grits. Cook according to package instructions. Once done, stir in the low-fat milk and gently mix until the grits achieve a creamy consistency; season lightly with salt and pepper.

  • 2

    While the grits are cooking, pat the shrimp dry and season with salt, pepper, and crushed red chili flakes.

  • 3

    Heat a non-stick skillet over medium heat and add the light butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

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

  • 5

    Plate a serving of creamy grits, top with the spicy shrimp, and garnish with small chunks of avocado for added creaminess and a burst of freshness.