Coconut Curry Shrimp and Grits
Prep time
Cook time
Total time
The cook time is reduced in this recipe if you prepare the grits while you are cooking the shrimp The grits require little maintenance so the two are fairly easy to coordinate.
Serves: 4 servings
Coconut Curry Shrimp:
  • 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 (can sub coconut sugar)
  • ¼ cup chopped fresh cilantro
For the Coconut Curry Shrimp
  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 the onion and sauté for 3 minutes. Add the seasoned shrimp and curry powder. Sauté until the shrimp is pink on both sides, about 6 minutes.
  3. Stir in the coconut milk beverage and brown sugar. Let simmer over medium-low heat for 10 minutes.
  4. Stir in the cilantro and remove from the heat.
For the Grits
  1. Add the coconut milk beverage and water to a medium pot, and bring to a rapid boil over medium heat. Slowly stir in the grits and salt. Reduce the heat to low and cover. Let cook until thickened, about 15 minutes, stirring occasionally.
  2. Divide the grits between 4 plates and spoon the curry shrimp with sauce over top to serve.
Recipe by Go Dairy Free at