Pepper-Lime Shrimp and Grits | Midwest Living

Pepper-Lime Shrimp and Grits

Pepper-Lime Shrimp and Grits

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  • Makes: 4 servings
  • Prep 20 mins
  • Marinate 30 mins
  • Cook 25 mins

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Mexican flavors give a fresh twist to this classic southern dish. And best of all, each serving has only 382 calories!


  • 1 pound fresh or frozen extra jumbo shrimp in shells (16 to 20 shrimp)
  • 2 teaspoons finely shredded lime zest
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 cup polenta-style cornmeal
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half or light cream
  • 2 green onions, thinly sliced (white portion discarded)
  • 3 strips bacon, chopped
  • 1 medium green or red sweet pepper, seeded and cut into thin, bite-size strips
  • 1/2 cup chopped onion
  • 1 tablespoon cooking oil
  • 1/4 cup snipped fresh cilantro
  • Lime wedges


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime zest, lime juice, garlic, salt and chili powder. Add shrimp; toss gently to coat. Refrigerate for 30 minutes, stirring once or twice. Drain shrimp; discard marinade.
  2. Meanwhile, in a large saucepan combine broth, cornmeal, the water and salt. Bring to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Stir in half-and-half. Cook, uncovered, 5 to 10 minutes more or until polenta is thick and tender, stirring frequently. Stir in green onions.
  3. Meanwhile, in a large skillet, cook bacon, sweet pepper, and chopped onion over medium heat until bacon is crisp-cooked, stirring occasionally. Remove bacon and vegetables with a slotted spoon to a plate; keep warm. Add cooking oil to the same skillet. Add drained shrimp to the same skillet. Cook for 3 to 5 minutes, turning occasionally, until shrimp are opaque. Return bacon mixture to skillet and toss to combine.
  4. Divide grits among four shallow serving bowls; top with shrimp mixture. Sprinkle with cilantro. Serve with lime wedges.

Nutrition Facts

(Pepper-Lime Shrimp and Grits)

Servings Per Recipe 4, calcium (mg) 133, vit. C (mg) 37, vit. A (IU) 471, Potassium (mg) 608, pro. (g) 29, iron (mg) 1, sugar (g) 3, fiber (g) 4, Folate (µg) 20, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Fat, total (g) 14, Polyunsaturated fat (g) 3, sodium (mg) 1030, cal. (kcal) 382, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 4, Thiamin (mg) 0, carb. (g) 36, sat. fat (g) 5, Niacin (mg) 2, Riboflavin (mg) 0, chol. (mg) 180

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