Skinny Shrimp and Grits

This recipe for skinny shrimp and grits is courtesy of Uncle Don. Whenever Don (who is actually a dear uncle to my 2 girls) is cooking one of his specialties, you know it’s going to be good. And…you better not be late for dinner! Well, this is one of those recipes. I hope he doesn’t take exception to the fact that I skinnied it down a bit. I also have some tips to make it dairy-free. Either way, it is out of this world.

Skinny Shrimp and Grits

As a girl with Southern roots, I can attest to the joy of eating a good serving of cheesy grits. In my book, when you add some seasoned shrimp, it’s the perfect comfort dish. By the way, those are sundried tomatoes peeking through the grits. They add a nice pop to the taste of these skinny shrimp and grits, not to mention the presentation.

Skinny Shrimp and Grits Step by Step

I left out a few of Uncle Don’s secret ingredients, but I’ll tell you where to add them in this section. Also, be sure to check out the Allergy Friendly Food Products guide for cheese and butter substitutes that are free from dairy and soy.

1. Marinate shrimp in a mixture of olive oil, lemon juice, salt and seafood spice (like Old Bay seasoning) for about 20-30 minutes. Uncle Don swears by Chef Paul Purdhomme’s Seafood Magic.

2. Place shrimp in a baking dish and cook in a 375 degree F oven for about 7-10 minutes or until shrimp are cooked through and pink.

3. While the shrimp are cooking, melt butter (use a low-fat or dairy-free substitute if desired) in a skillet over medium heat. Add onion and garlic to the pan and cook until onions are soft, about 3 to 5 minutes.

4. Add chicken or vegetable broth, seafood seasoning and sundried tomatoes to the pan and bring the mixture to a boil. Slowly whisk in the grits. Cook over medium-high heat for about 8-10 minutes, stirring often.

For Uncle Don’s delightfully decadent version, replace one cup of broth with 1 cup of heavy cream and 4 ounces of white wine. Just imagine creamy that version would be!

5. Remove grits from heat and stir in sharp cheddar cheese or vegan cheese substitute.

Okay, let’s have a little discussion about grits. Uncle Don likes corn grits or polenta and these sure are tasty. But, I know there are some strong feelings about white grits in a recipe like this. I’d love for you to weigh in on the debate! Not sure how the two differ? Check out Polenta Versus Grits: What’s the Difference by The Kitchn.

6. Serve cooked shrimp over the grits and top with freshly chopped scallions.

Skinny Shrimp and Grits

These skinny shrimp and grits got rave reviews. But, just how skinny are they? This recipe serves 4 people. I estimate that one serving is 11 ww points if low-fat margarine is used. You can play around with the type and amount of cheese and get that total down a little more. However, I highly recommend sharp cheddar cheese because a relatively small amount adds a lot of flavor.

Shrimp and Grits

Thank you Uncle Don. We loved the recipe. But, it’s always better when you make it. 🙂

Skinny Shrimp and Grits

Skinny shrimp and grits don't skimp on taste. Sharp cheddar cheese, sundried tomatoes and plenty of onion and spices make this dish shine.
Servings: 4 servings
Author: Marjory


  • 1 pound raw shrimp peeled, deveined and with tail off
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 2 teaspoons seafood seasoning like Old Bay or Chef Paul Purdhomme's Seafood Magic
  • 1 Tablespoon butter low-fat margarine or dairy-free substitute
  • 1 cup onion finely diced
  • 3 garlic cloves minced
  • 4 cup chicken or vegetable broth
  • 1/4 cup sundried tomatoes chopped or cut into slivers
  • 1 cup corn grits polenta
  • 1 cup sharp cheddar cheese or vegan substitute shredded
  • 1 scallion sliced thin


  • Combine olive oil, lemon juice, salt and 1 teaspoon of seafood seasoning in a plastic bag. Add shrimp and marinate in the refrigerator for 20-30 minutes.
  • Preheat oven to 375 degrees F.
  • Place shrimp in a baking dish and cook for 7-10 minutes or until shrimp are cooked through.
  • Melt butter or margarine in a skillet over medium-high heat.
  • Add onion and garlic to pan and saute for about 5 minutes or until onion has softened.
  • Add broth, sundried tomatoes and 1 teaspoon of seafood seasoning to the pan.
  • Bring mixture to a boil and stir in grits.
  • Lower heat and cook grits for 8-10 minutes, stirring occasionally.
  • Remove from heat and stir in cheese.
  • Serve shrimp over grits and top with sliced green onion.

Enjoy y’all!


  1. Linda Hestand says:

    Cut back onion to 1/2 the amt sown, needed more marinade. Other than that, perfect!

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