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This dish was well received by my family. My husband told me that I need to tag this recipe and that we need to make it again tomorrow! Thanks for the recipe, Lindsay!!
This recipe is sponsored by Almond Breeze
Summer is upon us! Almost, right? I’m just calling it a little early.
I’m finally starting to see fresh tomatoes and basil at the grocery store and HELLO OLD FRIENDS! it sure is good to see you again.
I am a big fan of shrimp and grits – I especially love breakfast shrimp and grits, which this is not, but I just got reminded of them right now as I write this out. Who’s to say this can’t be breakfasty? Toss a fried egg on top of this beauty and be on your merry breakfast way? Yeah, I’d totally do it.
I first had shrimp and grits, like, one year ago, so I have zero percent expertise when it comes to what shrimp and grits SHOULD really be like. But I know what I like to eat, and right now that is: tomatoes, basil, olive oil, garlic, basil – did I already say that? shrimp, grits, and salt. I cannot get enough of savory, summery things these days.
Watch How To Make Our Shrimp and Grits:
Since we’re in this gluten free series, it’s kind of nice/fun/clever-feeling to have some carbs to build a meal around that do not involve wheat.
For example, GRITS. Good ol’ corn grits which are kind of reminiscent of a cross between corn meal and oatmeal and polenta, but in a savory, non-gross way. Did I just totally convince you?
This was my first time playing around with grits and I was pretty excited, in my basic self ways, to find that grits are easy to locate – we bought them at a regular, mainstream grocery store. And true to all good things in the world, they normally involve lots of cheese and butter and stuff, but since I am trying to keep this GF series relatively clean and also get my body relatively jump-starty for summer, I opted for a dairy free grits situation which was mind-bendingly good. Nothing even makes sense right now.
We use Almond Breeze – original, duh – for savory recipes, so I just heated the almondmilk (gently, people, GENTLY) and then whisked in the grits like you would normally do with regular milk. Instead of adding butter, I swirled in some good-quality olive oil and an extra pinch of salt. Honestly, guys, I love me some butter, but this magic was CREAMY! so creamy! and yummy. I am not going to vote anyone off the island for adding cheese, but I am also going to tell you that it is, in fact, very delicious as-is. Just almondmilk, grits, salt, and olive oil.
I sort of want someone to use an infused oil – garlic? rosemary? truffle oil? Can you even imagine the flavor/texture Grits Win that would happen? Mwah!
I hope that wherever you are in the world is a place where you can locate some of these high quality, fresh-and-clean summery ingredients so you can bring some garlic basil shrimp and grits into your life. And I hope no one in your family likes shrimp so that you can eat it all by yourself. Sharing is overrated.
Don’t forget about my idea for breakfast grits, k? Egg on top. Please report back.
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Garlic Basil Shrimp and Grits
- Total Time: 40 minutes
- Yield: 4 1x
Description
Shrimp and grits made summer-perfect with fresh tomatoes, fresh basil, and lots of garlic and olive oil. Bonus – these grits are creamy and dairy-free thanks to a little almondmilk.
Ingredients
- 1/2 cup grits
- 2 1/2 cups Almond Breeze Original Almondmilk
- 1/4 cup olive oil (divided)
- 2 1/2 teaspoons sea salt (divided)
- 1 lb. raw shrimp
- 4 cloves garlic, minced
- 4 cups cherry tomatoes, halved
- 1 cup chicken broth
- a handful of fresh basil, cut into ribbons
Instructions
- GRITS: In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.
- SHRIMP: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.
- TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.
- SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.
Notes
If you want a higher grits to shrimp ratio, I’d make double the amount of grits. Just depends on what you want more of – the shrimp, or the grits.
The grits will firm up as they cool – you can re-soften them with a little extra water or milk and a good strong whisk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition Facts
- Daily value: 22% Total Fat 16.9g
- Daily value: 61% Cholesterol 183.7mg
- Daily value: 87% Sodium 2008.4mg
- Daily value: 4% Total Carbohydrate 12g
- Sugars 4.2g
- Daily value: 52% Protein 26g
- Daily value: 15% Vitamin A 133µg
- Daily value: 24% Vitamin C 21.3mg
Keywords: shrimp and grits, basil shrimp, garlic basil shrimp
Thank you to Almond Breeze for making these shrimp and grits a reality!
So delicious and flavorful! I make at least once a month, especially in the summer months!
I made this for breakfast this morning, and it turned out great with a few modifications that I had on hand. I love that this recipe is dairy free! To my surprise, the grits were were really creamy with the almond milk. I didn’t have basil on hand, so I used, green onions and dried basil instead. Also subbed in water and bouillon instead of chicken broth. I would make this again!
This was SO tasty! I only had Roma tomatoes and dried basil on hand and still super delicious. Next time I will double the grits (probably using some water vs. 5 cups of almond milk) and 2 TBS of oil vs. 1/4 cup. Thanks for this great vegan-adapted recipe!
’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here. Campsites in new south wales
Oh my goodness I made this tonight and it was a hot!! I added some red pepper flakes with the tomatoes to give it a kick … we like it spicy 🙂 Amazing recipe it’s def one of my favorites!!!
This is a delicious recipe!
I made it with Almond Breeze with coconut and used coconut oil rather than olive oil.
It’s simple and quick.
I’ve made it with salmon as well as shrimp. I love it!
It’s what’s for dinner tonight 😋
Did you use Almond Breeze unsweetened original?
Hi Angie! It was the original (not unsweetened) version. Here’s a link to what we used.
My hubby needs to go dairy free and was wanting some shrimp and grits. Found this recipe, made it tonight, and it is a hit!! I don’t even like grits and these were creamy and delicious!! (I add shredded carrots and fresh green beans with the shrimp for added color and nutrition.) Thanks for an easy and tasty meal!
So happy to hear this was a hit, Jennifer! 🎉
Had left overs today and added a fried egg on top….even more delicious!!
Only had 1/2 lb of shrimp for the 2 of us, but used the same amounts for the rest of the ingredients. (of course, there was left over grits). Otherwise, I made it exactly as the recipe calls for. Loved it! Thank you.
Glad to hear you enjoyed this, Linda!
Hi Lindsay, could you substitute polenta for grits?
Hi there, Jillian! Definitely, sounds yummy!
This has become a staple in my house. The almond milk for the grits is the key I believe. I also use a different “garlic lime” recipe for the shrimp and add the cooked lime juice into the tomato sauce which gives it a nice citrus flavor.
Highly recommend this recipe.
Glad to hear it! 🙂
Awesome reciepe.
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Hi Lindsay,
Like a couple of other folks I just visited Charleston and had some amazing shrimp & grits there. I’ve had it before but it’s definitely special down there. Being from Louisiana originally (now in NC) I love good seafood . Just tried this tonight with the last of our summer herb garden’s basil and really enjoyed it. For a cajun twist I substituted some Tony Chachere’s cajun seasoning instead of the salt, which I find goes well with almost any tomato sauce type dish. So, lower sodium but spicier. Loved it!
This is an AMAZING recipe! I’m always looking for dairy free and lower sodium options and the almond milk alternative here is absolutely killer. I have sent it to all of my lactose free friends and some vegan friends (to use an eggplant or tofu option) and they have all said it tastes like restaurant quality and can’t believe there’s no butter or cheese involved. Thank you so much for posting this!
wow, the food looks delicious and very attractive, thank you for sharing
This dish was well received by my family. My husband told me that I need to tag this recipe and that we need to make it again tomorrow! Thanks for the recipe, Lindsay!!
I love this recipe! As a native Tennessean, I stand by the FACT that there is no bad time for Shrimp & Grits.
I’m sure you’ve been asked this before – but where can I find these bowls??
This was delicious! Used tarragon instead of basil since the basil at the grocery store looked sad, was killer!
I hope you get to try it out! It didn’t take too long to make and it turned out quite well 🙂 Let me know if you make it and your thoughts on it!
This looks so yummy. I would definitely try this out!
garlic, basil, shrimp amazing.
Where is the bowl from? Love it!
Hi Nicole! The bowl is actually made by Lindsay’s father-in-law. You can check out his online shop here: https://www.larryostrompottery.com/
I made this last night and it was DELICIOUS! It took no time to get on the table (I think preparing the shrimp was the most time-consuming task) and it definitely was a satisfying meal. The only little alteration I will make next time is to double the amount of grits. I served this as a main course and the grits were enough to feed the both of us, but not much more.
Can you recommend anything to take along with it? I will appareciate
I absolutely LOVE shrimp and grits! My favorite is to do them in butter and cajun seasoning, pan fry them, and then add excess butter/seasoning to the grits. Totally NOT healthy, but soooooo delicious!
I’m going to try out your garlic basil shrimp and grits recipe for myself. Even the photos are making me hungry!
Hope you enjoy it, Amanda!