Coconut Curry Shrimp and Grits
Prep time
Cook time
Total time
Kadija B. of Spice Lime says, "You've never had shrimp and grits this good!" - and our tasters agreed. This flavorful Indian-inspired dish has a fun Southern flare, using coconut milk beverage in both the sauce and the grits!
Serves: 4 servings
  • 1 lb large shrimp, peeled and deveined
  • ½ lime, juiced
  • 3 garlic cloves, minced
  • 1 tablespoon snipped chives
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • ½ tablespoon curry powder
  • 1 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • ½ tablespoon brown sugar
  • ¼ cup chopped fresh cilantro
For the Curry:
  1. Combine the shrimp, lime juice, garlic, chives, salt and pepper in a large bowl. Mix well to evenly distribute the ingredients, cover, and place in the refrigerator for 20 minutes to marinate.
  2. Heat the oil in a large pan over medium heat. Add onion and sauté for 3 minutes. Add seasoned shrimp and curry powder. Sauté shrimp until pink on both sides, about 6 minutes. Stir in coconut milk beverage and brown sugar. Let simmer over medium-low heat for 10 minutes. Stir in cilantro and remove from heat.
For the Grits
  1. In a medium pot, combine the coconut milk beverage and water. Bring to a rapid boil over medium heat. Slowly stir in grits and salt. Reduce heat to low and cover. Let cook until thickened, about 15 minutes, stirring occasionally.
  2. Divide grits between 4 plates and spoon curry shrimp with sauce over top. Serve immediately.
Recipe by Go Dairy Free at