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Mexican Shrimp & Grits Recipe

Looking for an easy Mexican Shrimp & Grits recipe? Learn how to make Mexican Shrimp & Grits using healthy ingredients.

Submitted by lkar696026078

Makes 4 servings

Low sodium, low fat version of an old Southern favorite

Recipe Ingredients for Mexican Shrimp & Grits

2 serving Bacon Lower Sodium
16 oz Shrimps
6 cup (8 fl oz) Water
3/4 cup Corn Grits, White, Regular, Quick, Enriched
1 medium (2-1/2" dia) Onions
1 cup, chopped Peppers, Sweet, Red
1/2 cup, chopped Peppers, Sweet, Green
1 pepper Peppers, Jalapeno
3 tbsp Corn Starch
4 tbsp coconut milk
1/4 cup Lime Juice
1 medium (4-1/8" long) Onions, Spring Or Scallions
10 grams Cilantro
1 tsp Pepper, Black
1 tsp Pepper, Red Or Cayenne
1 tbsp Olive Oil
1/2 tsp Old Bay Seasoning

Recipe Directions for Mexican Shrimp & Grits

  1. Peel and tail the shrimp. Set aside.

  2. Note: If using frozen shrimp, in a large saucepan, bring the 6 cups of the water to a boil. Add the shrimp and Old Bay. Cook until done. Strain out the shrimp and set aside. Reserve the 6 cups of shrimp water for later use. Peel and tail the shrimp when cool if needed.

  3. In a large skillet, cut the bacon into small bits and cook until crispy. Drain on paper towels and pour the excess fat from the skillet.

  4. To the skillet, add the olive oil if the pan is too dry. When heated, add the chopped onion and cook until translucent and slightly brown on medium heat. Cook for approximately 4 minutes.

  5. Add the dice peppers and Jalapeno stirring frequently for about 3 minutes until all the vegetables are heated through. Sprinkle in half of the corn starch and stir until ingredients are drying and slightly thickened.

  6. Gradually add 3 cups of the shrimp stock, scraping the bottom of the pan constantly, cooking on medium-high heat. Bring to a slow boil and reduce heat to medium-low. Add the remaining corn starch to 1/3 cup of the shrimp water, stir well and add to the mixture. Increase heat again and cook on medium high until it begins to thicken. Reduce heat to medium-low. Cover.

  7. While the sauce is thickening, bring 3.5 cups of the shrimp water to a boil again. Quickly stir in the grits and use a whisk to break apart any lumps. Continue stirring until the mixture is smooth and bubbly. Reduce heat and cook according to directions. Cover and remove from heat.

  8. When the sauces is reduced slightly and bubbly, stir thoroughly and then add the bacon bits and shrimp back to the sauce. Continue cooking on medium-low until bubbly hot and thick. Just before serving, add the lime juice, cilantro, cayenne pepper, and black pepper.

  9. Add one serving of grits to a deep bowl. Spoon 3/4-1 cup of the shrimp sauce mixture over the top. Garnish with green onions and serve while hot.

  10. Extras: If desired, add 3/4 cup shredded Cheddar, Colby or Mexican Blend cheese to the grits. Stir until melted and blended before pouring into serving bowls.

  11. 4-6 oz. of chopped Chorizo sausage that has been browned crisp and drained of excess fat may be substituted for the bacon if desired.

  12. Heavy cream may be substituted for the coconut milk for a heavier, thicker sauce but don't forget to add the extra calories and fat.

  13. Salt may be added to shrimp water, sauce and grits while cooking or just before serving but was not included in this recipe so don't forget to add it to your food log. I prefer to season after serving to reduce the sodium intake.


Seafood, Main Dish, American-Southern, Simmer, Gluten-Free

Nutrition Facts
Serving Size 634.2g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 24% Vitamin C 82%
Calcium 3% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Very low in cholesterol
  • Very high in vitamin C
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