Coconut Lime Shrimp and Grits are one of my favorite, easy meals. The grits are simmered with coconut milk, seasoned with lime zest, are topped with lime shrimp and toasted coconut. This will definitely hit the spot if you’re in a Y’ALL kind of mood like me! A side of seared collard greens go perfectly with this delectable combination.
Oh, and did I mention how great the toasted coconut goes with the lime flavors? I think it is my new mission to come up with as many coconut lime recipes as possible. Oh yes…I feel a cocktail idea brewing again. I just love when I inspire myself like this.
Anyhow, you have to adore southern cooking! I tried to get my southern neighbors to adopt me growing up, so I could eat homemade biscuits and grits everyday of the week. I quickly learned that Okra isn’t another name for Oprah Winfrey and Collard greens aren’t dog collars (this is what happens when you’re raised in the Midwest). After my failed adoption attempts, I decided to start making all these sweet recipes on my own as a kid. There were only a few epic failures! Has anyone else noticed how contagious southern accents are? A few days is all it takes to add Ya’ll to your everyday vocabulary. LOVE IT!
Well, another epic week of toddler house destruction is nearly under my belt on this lovely hump day. My darling children are just so industrious lately. I now have matching graffiti-stricken walls in my kitchen and freshly painted basement walls. My newly planted mint, has been uprooted as if it were a pesky weed. A “blow flower” has been fertilized throughout my carpeting, and nearly an entire bottle of body wash was used to “clean” a bathtub. Nearly all incidents may have occurred under their Grandparents’ supervision…LOLI think we can all use a refreshing after-dinner (before/during) cocktail to go with this lovely dish! May I suggest a refreshing Blackberry Mint Julep? Be sure to check out my Saturated Saturday Page for more instant liquid inspiration seen below.
- 1 lb. of uncooked shrimp; deveined
- ⅓ C. Coconut Flakes (or shredded)
- Zest of 1 Lime
- Juice of Lime
- 1 13.5 Oz. Can Light Coconut Milk
- 3 C. Water
- 1½ C. Uncooked Polenta (Corn Grits)
- 2 Tbsp. Butter
- 2 Tsp. Olive Oil
- ¼ Tsp. Curry
- ½ Tsp. Paprika
- ¼ Tsp. Nutmeg
- ¼ Tsp. Cumin
- 1 Lime; cut into slices
- Freshly chopped cilantro
- Add Coconut Milk and Water to a Medium Saucepan; bring to a boil.
- Add polenta, reduce heat to Low; simmer stirring occasionally for around 8-10 minutes until thickened.
- Heat a large, non-stick skillet to Medium-High heat, add coconut flakes; stir frequently until flakes are lightly browned. Remove from heat and place flakes in a small bowl. Wipe out skillet.
- Meanwhile, in a medium-sized bowl, mix together Curry, Paprika, Nutmeg and Cumin.
- Add shrimp to bowl of seasoning; lightly toss with hands to coat.
- Add Olive Oil to the same skillet; heat to Medium-High Heat.
- Add seasoned shrimp; salt and pepper to taste, sauté until shrimp becomes opaque (around 3 minutes).
- Add Lime Juice; sauté for another 1-2 minutes.
- Remove Polenta from heat, stir in lime zest and butter; you may add a bit of additional water if too thick.
- Divide Polenta between plates, top with seasoned shrimp, toasted coconut flakes and fresh cilantro.
- Garnish with a lime wedge.