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This Healthy Shrimp and Grits recipe delivers all the comforting flavor of the Southern classic in a lighter, nourishing form. We use stone-ground grits, lean turkey bacon, and fresh vegetables for a satisfying meal that’s perfect for brunch or a quick dinner. You’ll love this healthy twist on a beloved favorite.

Why You’ll Love This Healthy Shrimp and Grits

Lighter Classic: Smart swaps cut calories without sacrificing rich, savory flavor.

Dreamy Texture: Stone-ground grits create a creamy, toothsome base with plump shrimp.

Quick & Easy: Comes together in about 30 minutes for a manageable weeknight meal.

Incredibly Versatile: Easy to customize with extra heat, greens, or different cheeses.

Ingredients & Tools

1 lb large raw shrimp, peeled and deveined
4 slices turkey bacon, chopped
1 cup stone-ground grits (not instant)
4 cups low-sodium chicken or vegetable broth
1 cup 2% milk or unsweetened almond milk
1 large yellow onion, finely diced
1 large bell pepper (any color), diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 lemon, juiced
Salt and freshly ground black pepper to taste

Tools: A large saucepan for the grits, a large skillet for the shrimp, a whisk, and a wooden spoon.

Notes: Don’t skip the stone-ground grits if you can find them—they have so much more corn flavor and a better texture. And using broth instead of just water to cook them builds a deeply savory base from the very start.

Nutrition (per serving)

Calories:	385 kcal
Protein:	31 g
Fat:	9 g
Carbs:	45 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Get the Right Grits. Stone-ground grits are key here. They take a bit longer to cook than instant, but the flavor and texture are incomparable—creamy with a subtle graininess. Instant or quick grits can become gluey and lack that wonderful corn taste.
Don’t Overcook the Shrimp. Shrimp cook in a flash and become rubbery if left on the heat too long. You’re looking for them to turn pink and opaque, which only takes 2-3 minutes. They’ll continue to cook a little from residual heat after you take the pan off the stove.
Prep Your Veggies First. Have your onion, bell pepper, and celery (the “holy trinity” of flavor!) diced and ready to go before you even turn on the stove. This recipe moves quickly once you start, and having everything prepped makes the process smooth and stress-free.
Season in Layers. Don’t wait until the end to add all your salt and pepper. Season the grits as they cook, season the veggies as they sauté, and then do a final taste-adjustment at the very end. This builds a more complex and well-rounded flavor profile.

How to Make Healthy Shrimp and Grits

Step 1: Start your grits. In a large saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat. Whisking constantly, slowly pour in the stone-ground grits in a steady stream. This prevents them from clumping up. Once all the grits are incorporated, reduce the heat to low and let them simmer, uncovered. You’ll need to stir them frequently with a whisk or wooden spoon to keep them from sticking to the bottom of the pan. They’ll need about 20-25 minutes to become tender and creamy.

Step 2: Cook the turkey bacon. While the grits are simmering, place a large skillet over medium heat. Add the chopped turkey bacon and cook, stirring occasionally, for 4-5 minutes until it’s crispy and has rendered its fat. Use a slotted spoon to remove the bacon from the skillet, leaving about a tablespoon of the drippings behind. This flavorful fat will be the base for cooking your vegetables.

Step 3: Sauté the vegetables. Add the diced onion, bell pepper, and celery to the skillet with the turkey bacon drippings. If the pan seems dry, add the tablespoon of olive oil. Sauté the veggies for 6-8 minutes, until they have softened and the onion becomes translucent. You’ll notice a wonderful aroma starting to fill your kitchen. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to burn it!

Step 4: Cook the shrimp. Push the sautéed vegetables to the sides of the skillet, creating a clear space in the center. Add the raw shrimp to this center space in a single layer. Sprinkle them with the smoked paprika, garlic powder, salt, and pepper. Let them cook for 1-2 minutes on one side without moving them, until you see the edges turning pink, then flip them over. Cook for another 1-2 minutes until they are pink and opaque all the way through.

Step 5: Combine the topping. Once the shrimp are cooked, mix them in with the vegetables in the skillet. Add the cooked turkey bacon back in, along with the fresh lemon juice and half of the chopped parsley. Give everything a good stir to combine and let it heat through for a final minute. The lemon juice will brighten all the flavors beautifully.

Step 6: Finish the grits. By now, your grits should be thick and creamy. Take them off the heat and stir in the grated Parmesan cheese. Taste them and season with additional salt and pepper as needed. The Parmesan adds a lovely salty, umami depth that makes the grits incredibly satisfying.

Step 7: Assemble and serve. To serve, divide the creamy Parmesan grits among four bowls. Top generously with the shrimp, vegetable, and turkey bacon mixture. Garnish with the remaining fresh parsley for a pop of color and freshness. Serve immediately while everything is hot and creamy.

Storage & Freshness Guide

Fridge: Store shrimp topping and grits separately in airtight containers for up to 2 days.
Freezer: Freezing is not recommended; shrimp can become rubbery and grits may separate.
Reviving: Reheat grits with a splash of broth or milk to restore creaminess; gently warm shrimp in a skillet.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, acidic dressing cut through the richness of the grits perfectly, balancing the meal.
Sautéed garlicky greens like kale or collards — They add a wonderful earthy component and make the whole plate feel even more robust and nutritious.
Grilled asparagus or zucchini — A light, smoky char on some seasonal vegetables adds another layer of texture and a fresh, clean flavor.

Drinks

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The bright acidity and citrus notes in the wine will mirror the lemon in the dish and cleanse your palate between bites.
A classic Southern sweet iced tea — For a non-alcoholic option, you can’t go wrong. Its slight sweetness is a timeless partner for the savory, smoky flavors on the plate.
A light lager or pale ale — The effervescence and mild hop bitterness are fantastic with the shrimp and won’t overwhelm the other delicate flavors in the grits.

Something Sweet

Lemon bars or a berry crisp — A tangy, fruity dessert continues the theme of bright, fresh flavors and feels like a light yet satisfying way to end the meal.
A scoop of vanilla bean ice cream — Sometimes simple is best. The cool, creamy vanilla is a dreamy contrast to the warm, savory dinner you just enjoyed.
Fresh fruit salad with mint — If you want to keep things truly light, a bowl of mixed seasonal fruit with a hint of mint is refreshing and hydrating.

Top Mistakes to Avoid

Mistake: Using instant grits. They simply don’t have the same flavor or texture. They cook too quickly and can become a pasty, bland mess. The extra few minutes for stone-ground are 100% worth it for that creamy, corny goodness.
Mistake: Crowding the shrimp in the pan. If you dump all the shrimp in and they’re piled on top of each other, they’ll steam instead of sauté. This makes them watery and prevents that nice, light sear. Give them space to cook properly.
Mistake: Not seasoning the grits as they cook. Grits need salt to bring out their inherent flavor. If you wait until the end to season, the salt will just sit on the surface. Seasoning during cooking allows the flavor to penetrate throughout.
Mistake: Skipping the fresh lemon juice at the end. I know it seems like a small thing, but that hit of fresh acidity at the very end is what makes the dish sing. It lifts all the other flavors and keeps the dish from tasting flat or one-dimensional.

Expert Tips

Tip: Pat your shrimp dry. Before you season them, take a minute to pat the raw shrimp completely dry with a paper towel. This ensures they get a beautiful sear instead of releasing water and steaming in the pan.
Tip: Let the grits rest. Once the grits are done cooking, take them off the heat, stir in the cheese, and let them sit for 5 minutes with the lid on. This allows them to thicken up to the perfect, spoonable consistency.
Tip: Make a quick pan sauce. After you’ve removed the shrimp and veggie mixture, you can deglaze the hot skillet with a splash of broth or white wine, scraping up the browned bits. Pour this over the finished dish for an extra burst of flavor.
Tip: Prep ahead for easy weeknights. You can dice all your vegetables the night before and store them in an airtight container in the fridge. You can also peel and devein the shrimp ahead of time to make the actual cooking process a breeze.

FAQs

Can I make this dish ahead of time?
You can, but it’s best served fresh. The grits will thicken significantly as they cool. If you must, prepare the components separately. Gently reheat the grits with a splash of extra milk or broth to loosen them up, and quickly re-warm the shrimp topping in a skillet over low heat just until heated through. Avoid microwaving the shrimp, as they can become tough.

What can I use instead of turkey bacon?
Absolutely! You have a few great options. Chopped and sautéed mushrooms will give you a wonderful earthy, meaty flavor. For a vegetarian smoky taste, a teaspoon of smoked paprika or a dash of liquid smoke works well. If you’re not concerned about keeping it lean, a single slice of chopped regular bacon will provide plenty of flavor for the whole dish.

My grits are too thick. How can I fix them?
No problem at all! This happens easily. Simply whisk in a little more warm broth or milk, a few tablespoons at a time, until they reach your desired creamy consistency. Remember, grits continue to thicken as they sit, so it’s better to have them a touch looser in the pot.

Can I use frozen shrimp?
Yes, frozen shrimp are a fantastic and often more affordable option. Just be sure to thaw them properly first. The best way is to place them in a colander and run cold water over them for a few minutes, or let them thaw overnight in the fridge. Never thaw shrimp in warm water or at room temperature, as this can affect their texture.

Is there a dairy-free alternative for the grits?
Of course! You can use an unsweetened, unflavored plant-based milk like almond or oat milk in place of the dairy milk. For the Parmesan cheese, you can either omit it or use a tablespoon of nutritional yeast, which will give you a similar cheesy, umami flavor profile that works wonderfully.

Healthy Shrimp And Grits

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Southern-us

Servings 4

Total Time 40 minutes

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Make this lighter Healthy Shrimp and Grits with stone-ground grits and turkey bacon. Ready in 30 minutes! Get the easy, delicious recipe here.

Ingredients

For the Shrimp and Grits:

1 lb large raw shrimp (peeled and deveined)
4 slices turkey bacon (chopped)
1 cup stone-ground grits (not instant)
4 cups low-sodium chicken or vegetable broth
1 cup 2% milk or unsweetened almond milk
1 large yellow onion (finely diced)
1 large bell pepper (any color, diced)
2 stalks celery (finely diced)
3 cloves garlic (minced)
1 tbsp olive oil
1 tsp smoked paprika
0.5 tsp garlic powder
0.25 cup grated Parmesan cheese
2 tbsp fresh parsley (chopped)
1 lemon (juiced)
Salt and freshly ground black pepper (to taste)

Instructions

01
Start your grits. In a large saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat. Whisking constantly, slowly pour in the stone-ground grits in a steady stream. This prevents them from clumping up. Once all the grits are incorporated, reduce the heat to low and let them simmer, uncovered. You'll need to stir them frequently with a whisk or wooden spoon to keep them from sticking to the bottom of the pan. They'll need about 20-25 minutes to become tender and creamy.
02
Cook the turkey bacon. While the grits are simmering, place a large skillet over medium heat. Add the chopped turkey bacon and cook, stirring occasionally, for 4-5 minutes until it's crispy and has rendered its fat. Use a slotted spoon to remove the bacon from the skillet, leaving about a tablespoon of the drippings behind. This flavorful fat will be the base for cooking your vegetables.
03
Sauté the vegetables. Add the diced onion, bell pepper, and celery to the skillet with the turkey bacon drippings. If the pan seems dry, add the tablespoon of olive oil. Sauté the veggies for 6-8 minutes, until they have softened and the onion becomes translucent. You'll notice a wonderful aroma starting to fill your kitchen. Now, add the minced garlic and cook for just one more minute until it's fragrant—be careful not to burn it!
04
Cook the shrimp. Push the sautéed vegetables to the sides of the skillet, creating a clear space in the center. Add the raw shrimp to this center space in a single layer. Sprinkle them with the smoked paprika, garlic powder, salt, and pepper. Let them cook for 1-2 minutes on one side without moving them, until you see the edges turning pink, then flip them over. Cook for another 1-2 minutes until they are pink and opaque all the way through.
05
Combine the topping. Once the shrimp are cooked, mix them in with the vegetables in the skillet. Add the cooked turkey bacon back in, along with the fresh lemon juice and half of the chopped parsley. Give everything a good stir to combine and let it heat through for a final minute. The lemon juice will brighten all the flavors beautifully.
06
Finish the grits. By now, your grits should be thick and creamy. Take them off the heat and stir in the grated Parmesan cheese. Taste them and season with additional salt and pepper as needed. The Parmesan adds a lovely salty, umami depth that makes the grits incredibly satisfying.
07
Assemble and serve. To serve, divide the creamy Parmesan grits among four bowls. Top generously with the shrimp, vegetable, and turkey bacon mixture. Garnish with the remaining fresh parsley for a pop of color and freshness. Serve immediately while everything is hot and creamy.