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Southern Shrimp & Grits

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Southern Shrimp & Grits

Course: Dinner
Keyword: dairy-free, gluten-free, low FODMAP, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 319kcal


  • 1 1/2 cups Water
  • 1 1/2 cups Plain Coconut Milk (from the carton)
  • 1 tsp Sea Salt (divided)
  • 3/4 cup Old Fashioned Grits (uncooked)
  • 3 slices Bacon (chopped)
  • 1 lb Shrimp (peeled, deveined)
  • 1/2 tsp Cajun Seasoning
  • 3 stalks Green Onion (sliced)


  • In a pot, bring the water and milk to a boil. Add half of the salt and slowly whisk in the grits. Reduce the heat to medium-low and cook for about 15 minutes, or until thickened. Add more water as needed. Set aside.
  • In a skillet over medium-high heat, add in the chopped bacon and cook for 6 to 10 minutes or until crispy. Transfer the bacon to a paper towel-lined plate.
  • Reserve a few tablespoons of the bacon fat and return to medium-high heat. Add the shrimp, cajun seasoning and remaining salt. Cook for 3 to 4 minutes, or until the shrimp turns pink.
  • Divide the grits into bowls and top with the shrimp, bacon and green onions. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately one cup of grits and 6 shrimp.
  • More Flavor

    Use broth instead of water. Add butter and/or cheddar cheese to the grits.


Serving: 4g | Calories: 319kcal | Carbohydrates: 26g | Protein: 28g | Fat: 11g | Cholesterol: 196mg | Sodium: 1040mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 2mg

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