Coconut water gives a tropical spin on this Southern favorite in the best possible way
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Meme
Ingredients
5cupsunflavored coconut waterdivided
1cupstone ground grits white or yellow, not instant
7teaspoonbutterdivided
1 ½teaspoonsaltdivided
⅛teaspoonnutmegoptional
½teaspoonwhite pepperor black pepper
1teaspooncoconut oil or olive oil
1red bell pepperdiced
1green bell pepperdiced
1oniondiced
¾teaspooncumindivided
½teaspooncoriander
2clovesgarlic
1lbshrimpraw, peeled
2-3tablespoonlemon juice
cilantro
Instructions
In a medium saucepan, bring 4 ¼ cups coconut water to a rolling boil over medium/medium-high heat. Add grits and stir well. Stir in 1 tablespoon butter, 1 teaspoon salt, nutmeg, and white pepper. Reduce heat to medium-low and let simmer. Stir occasionally, so grits don't stick to the saucepan. {This will take about 25-35 minutes.}
Meanwhile, heat coconut oil over medium heat in a large skillet. Add bell peppers and onions. Saute until veggies have softened, about 5 minutes. Add ½ teaspoon cumin, coriander, and garlic. Stir for 30 seconds.
Push veggies to the outside of skillet. Turn heat up to medium-high, and add shrimp in a single layer {don't crowd the pan. You can do these in batches, if needed}. Sprinkle shrimp & veggies with remaining ¼ teaspoon cumin and ½ teaspoon salt. Cook until opaque and pink on both sides {about 2 minutes per side}.
Stir remaining ¾ cups coconut water into the shrimp & veggie mixture. Make sure to scrape up any bits that have formed on the bottom of the skillet.
Simmer for about 3-4 minutes until liquid has reduced by half. Stir in 2 tablespoon lemon juice. Taste and add more lemon juice, salt, or coconut water if needed.
Remove from heat and stir in remaining 1 tablespoon + 1 teaspoon butter.
Serve shrimp & veggie sauce over coconut grits. Sprinkle with cilantro. Enjoy!
Notes
*Use coconut oil, avocado oil or olive oil in place of butter for a dairy free recipe