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.