Lemon and Garlic Shrimp and Parmesan Grits

Making foods that are lighter in calories and fat doesn’t mean that you always have to always sacrifice flavor.


Switching ingredients and using less fattening ingredients can leave you wondering why you haven’t cooked like this before.  This recipe for shrimp and grits is lighter than my previous version of shrimp and grits.



Lemon and Garlic Shrimp and Parmesan Grits

1 cup quick cooking grits
salt and ground black pepper
1/4 cup parmesan cheese
3 tablespoons unsalted butter
24 oz raw shrimp, peeled and deveined
2 cloves garlic, minced
Dash of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons chopped fresh parsley

  • Bring 4 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Turn the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
  • Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
  • Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Serves: 4

Calories: 367; Total Fat: 12 grams; Saturated Fat: 7 grams; Protein: 34 grams; Total carbohydrates: 26 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 309 milligrams; Sodium: 904 milligrams

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