Spicy Lemon Garlic Shrimp with Coconut Grits

A bowl of shrimp served over creamy grits, garnished with green onions and lemon wedges, with small bowls of sliced green onions, red pepper flakes, and lemon wedges nearby on a patterned blue and white table.

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Spicy Lemon Garlic Shrimp with Coconut Grits

These spicy lemon garlic shrimp are a fresh take on classic shrimp and grits that comes together in minutes. With tender, pan-seared shrimp in a flavorful, dairy free lemon butter sauce served over the creamiest coconut grits, this quick and easy recipe makes a delicious weeknight dinner any time of year.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Mains

Cuisine: American, Italian, Southern

Keyword: dairy free shrimp and grits, lemon garlic shrimp, lemon shrimp

Servings: servings

Calories: 321kcal

Ingredients

For the shrimp:

2 pounds large shrimp peeled & deveinged
2 teaspoons coarse salt
1 teaspoon baking soda
3 tablespoons olive oil divided
4 cloves garlic minced
1 large lemon zested and juiced
1 - 2 teaspoon Calabrian chile paste
2 tablespoons dairy free butter
3 - 4 green onions thinly sliced, optional for garnish

For the grits:

1 cup quick-cooking grits
4 cups chicken stock
½ cup full-fat canned coconut milk
2 tablespoons dairy free butter

Instructions

Brine the shrimp. Fill a large bowl with about 8 cups of water - or enough to fully submerge the shrimp. Add shrimp, coarse salt and baking soda. Let the shrimp sit in the brine for about 30 minutes, or until fully thawed (if frozen).
Drain and pat the shrimp dry with paper towel. Then, season them with salt & pepper.

This step is optional, but it's a great way to thaw frozen shrimp and it also adds a wonderful texture and little extra flavor to your shrimp.

Cook the shrimp. Heat a large skillet to medium-high. Working in batches, adding 1 tablespoon of olive oil to the pan for each batch, sear the shrimp on both sides until no longer pink.
Transfer the cooked shrimp to a plate while you cook the remaining shrimp.
Make the sauce. Return the shrimp to the pan. Stir in the garlic, lemon zest, and chile paste to the pan. Cook until fragrant, stirring to coat the shrimp and prevent burning.
Then, add the lemon juice and dairy free butter. Add the dairy free butter and stir until melted and a sauce has formed.
Make the grits. In a large saucepan, bring the chicken stock to a boil. Whisk in the grits and reduce the heat to medium-low. Continue to cook, stirring occasionally to prevent the grits from sticking.
When the grits have absorbed most of the liquid, stir in the coconut milk and dairy free butter. Remove from heat and let the grits rest until ready to serve. If needed, adjust seasoning with salt & pepper, to taste.

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