Shrimp and Grits
This Shrimp and Grits delivers 47g protein and 628 calories per serving — substantial enough to fuel a heavy training day without leaving you hungry. Preps 4 servings in one stovetop session, combining carbs and protein in proportions that support muscle recovery. High calorie content makes it useful for training blocks where you're prioritizing performance over fat loss.
Ingredients
- •Low Sodium Chicken Broth(1080g)
- •Grits, Stone-Ground, Dry(240g)
- •Whole Milk(240g)
- •Unsalted Butter(90g)
- •Cheddar Cheese(240g)
- •1 teaspoon kosher salt
- •Bacon
- •Shrimp(454g)
- •Paprika, Smoked(5g)
- •Cayenne Pepper, Ground(3g)
- •Garlic
- •Tomato Paste(30g)
- •Tomato, Cherry
- •Bell Pepper
- •Green Onion (Scallion)
- •Parsley, Fresh(60g)
- •Lemon Wedges, For Serving
Instructions
- 1Bring 4 cups of the chicken stock to a boil, over high heat, in a medium saucepan. Slowly whisk in the grits, then reduce the heat to low. Cover and simmer, stirring often, until thick and tender, 20 to 25 minutes. Stir in the milk, 3 tablespoons of the butter, cheese, and ½ teaspoon of the salt until smooth and creamy. Cover and keep warm over low heat.
- 2Meanwhile, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, discarding all but 2 tablespoons of the bacon fat.
- 3Add the shrimp to the bacon fat. Season with the paprika, cayenne, if using, and the remaining ½ teaspoon of salt. Cook until the shrimp is just pink, 1 to 2 minutes per side. Transfer to a plate.
- 4To the same skillet, add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook until caramelized, about 1 minute. Add the cherry tomatoes, bell pepper, and remaining ½ cup of chicken stock, scraping up any browned bits from the bottom of the pan. Cook until the tomatoes and peppers soften and the sauce has thickened slightly, 3 to 5 minutes more. Whisk in the remaining 3 tablespoons of butter until glossy.
- 5Return the shrimp and bacon to the skillet and toss to coat. Stir in the scallions and parsley.
- 6Divide the grits among 4 shallow bowls. Top with the shrimp mixture and drizzle any extra sauce. Serve with lemon wedges on the side.
Nutrition — Per Serving
628
calories
47g
protein
42g
fat
- Carbohydrates
- 56g
- Saturated fat
- 12.8g
- Sodium
- 920 mg
- Dietary fiber
- 4.2g
4 servings per batch · ~611g each
Macro data sourced from USDA FoodData Central
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How much protein does Shrimp and Grits have per serving?
Each serving contains 47g of protein and 628 calories, with 42g fat and 56g carbs completing the macros. This is a protein-rich comfort food option that balances substantial carbs with high protein content.
How long does Shrimp and Grits take to prep?
Quick prep on the stovetop produces 4 servings, so this classic dish fits into an efficient meal prep routine without requiring special equipment or extended cooking time. One batch provides multiple dinners throughout your training week.
Is Shrimp and Grits good for muscle gain?
At 47g protein and 628 calories per serving, this recipe delivers high protein alongside significant carbs ideal for post-workout recovery and muscle gain phases. The carbohydrate content from grits pairs well with training days requiring glycogen replenishment.
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