Southern High-Protein Shrimp & Grits
Creamy stone-ground grits topped with garlicky sautéed shrimp, turkey bacon, and a squeeze of lemon — a Southern classic upgraded for your protein goals.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store shrimp and grits separately in airtight containers for up to 3 days in the refrigerator.
- Batching: Use quick-cooking grits if you are short on time, but stone-ground gives the best flavor and texture.
- Reheat: Reheat grits with a splash of broth or milk on the stove over low heat. Warm shrimp in a skillet for 2 minutes.
EXECUTION STEPS
HIGH HEAT SEAR
Bring chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce to low heat, cover, and cook for 20 minutes, stirring every 5 minutes.
THE MACRO PREP
While grits cook, heat olive oil in a large skillet over medium-high heat. Cook chopped turkey bacon until crispy, about 4 minutes. Remove and set aside.
THE MACRO PREP
Season shrimp with smoked paprika, cayenne, salt, and pepper. In the same skillet, cook shrimp for 2 minutes per side until pink and opaque.
THE MACRO PREP
Add garlic to the skillet and cook for 30 seconds. Squeeze lemon juice over the shrimp and toss.
STEP 5
Finish the grits by stirring in butter and cheddar cheese until melted and creamy.
STEP 6
Divide grits among bowls, top with shrimp, crispy turkey bacon, and sliced green onions.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 lb large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups low-sodium chicken broth
- 4 slices turkey bacon, chopped
- 3 cloves garlic, minced
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Juice of 1 lemon
- 2 green onions, sliced
- Salt and pepper to taste