A lower-calorie way to make Shrimp and Grits
Shrimp and Grits — with stone-ground grits, seared shrimp, and smoky vegetables
Creamy grits use sharp cheddar sparingly while dry shrimp and peppers sear in measured oil, about 455 kcal per serving.
Prepare wet and firm components separately, remove excess surface moisture, and build browning before combining them. The finished shrimp and grits has distinct textures and concentrated flavor without a greasy or watery layer.
What changes—and what stays
From with butter, cream, bacon, and abundant cheese often 700–900 kcal to 455 calories
Cook grits with stock and milk, measure the cheese, and replace bacon fat with smoked paprika. Shrimp browning, cheddar, smoked paprika, scallion, lemon, and hot sauce preserve the Lowcountry profile.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Cook grits with stock and milk, measure the cheese, and replace bacon fat with smoked paprika | Shrimp browning, cheddar, smoked paprika, scallion, lemon, and hot sauce preserve the Lowcountry profile. |
How the flavor stays
Shrimp browning, cheddar, smoked paprika, scallion, lemon, and hot sauce preserve the Lowcountry profile.
A cost rule that survives inflation
Stone-ground corn and peppers make two pounds of shrimp feed six generously.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 900 gpeeled shrimp
- 360 gstone-ground grits
- 900 mllow-sodium stock
- 600 mllow-fat milk
- 500 gbell peppers
- 300 gtomatoes
- 120 gsharp cheddar
- 18 gcanola oil
- 3lemons
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Dry and season the shrimp
Pat equal shrimp completely dry and season just before cooking.
Look for: Shrimp surfaces are matte with no liquid in the bowl.
Step 2 · follow the visible cue
Cook grits slowly
Whisk grits into simmering stock and milk and stir until tender.
Look for: Grains are creamy but retain a faint texture.
Step 3 · follow the visible cue
Sear shrimp in batches
Brown shrimp and peppers in two hot batches, removing shrimp as soon as curled.
Look for: Shrimp are opaque with browned edges and juicy centers.
Step 4 · follow the visible cue
Finish without heavy cream
Fold measured cheddar into grits and spoon shrimp, vegetables, lemon, and scallion over them.
Look for: Grits hold a soft mound with no butter pool.
Calories at the same serving size
205 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Shrimp and Grits within two hours and refrigerate sealed for up to three days. Reheat only what you need.
Cool Shrimp and Grits within two hours and refrigerate sealed for up to three days. Reheat only what you need.
Frequently asked questions
Can Shrimp and Grits be prepared a day ahead?
Yes. Chill promptly and keep crisp, fresh, or delicate components separate until serving. Cool Shrimp and Grits within two hours and refrigerate sealed for up to three days. Reheat only what you need.
What does the calorie figure for Shrimp and Grits include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Cook grits with stock and milk, measure the cheese, and replace bacon fat with smoked paprika.
- peeled shrimp900 g
- stone-ground grits360 g
- low-sodium stock900 ml
- low-fat milk600 ml
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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