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Coconut Lime Shrimp and Grits

Grits are simmered in coconut milk, seasoned with lime zest and topped with seasoned shrimp and coconut.
Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author Holly - 3 Yummy Tummies

Ingredients

  • 1 lb. of uncooked shrimp; deveined
  • 1/3 C. Coconut Flakes or shredded
  • Zest of 1 Lime
  • Juice of Lime
  • 1 13.5 Oz. Can Light Coconut Milk
  • 3 C. Water
  • 1 1/2 C. Uncooked Polenta Corn Grits
  • 2 Tbsp. Butter
  • 2 Tsp. Olive Oil
  • 1/4 Tsp. Curry
  • 1/2 Tsp. Paprika
  • 1/4 Tsp. Nutmeg
  • 1/4 Tsp. Cumin
  • Garnishments:
  • 1 Lime; cut into slices
  • Freshly chopped cilantro

Instructions

  1. Add Coconut Milk and Water to a Medium Saucepan; bring to a boil.
  2. Add polenta, reduce heat to Low; simmer stirring occasionally for around 8-10 minutes until thickened.
  3. 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.
  4. Meanwhile, in a medium-sized bowl, mix together Curry, Paprika, Nutmeg and Cumin.
  5. Add shrimp to bowl of seasoning; lightly toss with hands to coat.
  6. Add Olive Oil to the same skillet; heat to Medium-High Heat.
  7. Add seasoned shrimp; salt and pepper to taste, sauté until shrimp becomes opaque (around 3 minutes).
  8. Add Lime Juice; sauté for another 1-2 minutes.
  9. Remove Polenta from heat, stir in lime zest and butter; you may add a bit of additional water if too thick.
  10. Divide Polenta between plates, top with seasoned shrimp, toasted coconut flakes and fresh cilantro.
  11. Garnish with a lime wedge.