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Shrimp and Grits

This easy shrimp and grits recipe with roasted grape tomatoes is a simple, flavorful meal made with creamy slow-cooked grits, seasoned sautéed shrimp, and sweet oven-roasted tomatoes. With minimal added fats and straightforward ingredients, this lighter take on classic shrimp and grits delivers plenty of protein and satisfying Southern-inspired flavor without heavy sauces or cheese. It’s an easy dinner for two that feels comforting while still fitting into a balanced, nutrient-dense way of eating.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, lunch, Main Course
Servings 2
Calories 433 kcal

Ingredients
  

  • 12 oz raw shrimp peeled and deveined
  • 12 oz grape tomatoes
  • .5 cup dry slow-cooking grits
  • 1 T butter (divided in two)
  • .5 T olive oil
  • .5 tsp smoked paprika
  • .5 tsp garlic powder
  • .25 tsp dried thyme
  • .25 tsp onion powder
  • .25 tsp salt (Plus more to taste)
  • 1/8 tsp black pepper (plus more to taste)
  • pinch cayenne optional

Instructions
 

  • Roast the tomatoes. Preheat the oven to 425°F. Toss the grape tomatoes with 1/2 tablespoon olive oil, salt, and pepper. Spread them on a small sheet pan or baking dish.
  • Roast for 20–25 minutes, until the tomatoes are blistered, softened, and beginning to burst. For a little more caramelization, let them go another 3–5 minutes.
  • Cook the grits. While the tomatoes roast, prepare the 1/4 cup grits using the amount of water called for on the package. Cook slowly, stirring occasionally, until tender and creamy.
  • Once cooked, stir in 1/2 tablespoon butter and season with salt. Keep warm over very low heat. If they thicken too much before serving, stir in a splash of hot water.
  • Season the shrimp. Pat the shrimp dry. Combine the smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and optional cayenne. Toss the shrimp with the seasoning until evenly coated.
  • Sauté the shrimp.Heat 1/2 tablespoon olive oil or butter in a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2–2 minutes per side, just until opaque and curled. Remove from the heat as soon as they're cooked through so they stay tender.
  • Divide the grits between two shallow bowls. Top each with 6 oz shrimp and half of the roasted tomatoes. Spoon any juices from the roasted tomato pan over the top too. They'll give the grits a lot of flavor without adding anything else to them.

Notes

Calories - 369
Protein - 38g
Carbs - 29g
Fat - 12g
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Keyword clean eating meal plan, gluten free, healthy dinner, healthy lunch, high protein, pescatarian