Lime-Marinated Shrimp with Grits

Lime-Marinated Shrimp with Grits

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From: Diabetic Living Magazine

Cumin seeds—toasted to bring out their deep aroma and slightly nutty flavor—add a savory note to the citrus-infused marinade in this shrimp and grits recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh or frozen medium shrimp in shells
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper
  • ¼ teaspoon cumin seeds
  • 1 (14 ounce) can reduced-sodium chicken broth
  • ¾ cup water
  • ⅔ cup quick-cooking (hominy) grits
  • ½ of a medium mango, seeded, peeled and chopped
  • ½ cup chopped red sweet pepper
  • Fresh parsley sprigs (optional)
  • Lime wedges (optional)


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime peel, lime juice, oil, garlic and crushed red pepper. Add shrimp; toss gently to coat. Cover and marinate in the refrigerator for 30 to 45 minutes.
  2. In a dry medium saucepan, heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Carefully add broth and the water; stir in grits. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until mixture reaches desired consistency, stirring occasionally.
  3. Meanwhile, heat a large skillet over medium-high heat. Add undrained shrimp to skillet. Cook for 2 to 4 minutes or until shrimp are opaque, turning occasionally.
  4. Divide cooked grits among shallow serving bowls; top with shrimp mixture. Sprinkle with mango and sweet pepper. If desired, garnish with parsley and serve with lime wedges.

Nutrition information

  • Serving size: ½ cup grits, ⅔ cup shrimp mixture, 2 tablespoons mango and 2 tablespoons sweet pepper
  • Per serving: 248 calories; 5 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 21 g protein; 16 mcg folate; 129 mg cholesterol; 5 g sugars; 940 IU vitamin A; 36 mg vitamin C; 55 mg calcium; 3 mg iron; 365 mg sodium; 256 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 starch

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