Shrimp and Grits
This is a Southern classic that meal preps better than you'd expect, as long as you loosen the grits with a little milk when reheating. Cheddar stirred into the grits gives them enough richness to stand up to the Cajun shrimp on top.
Shrimp cooks in just a few minutes, so this comes together fast despite grits needing a bit more attention on the stove. Cajun seasoning gives the shrimp real kick against the mellow, cheesy grits underneath.
Grits thicken as they cool in the fridge, which is why a splash of milk when reheating brings them back to that creamy texture. Bell peppers add a little crunch and color to the dish.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. The grits firm up in the fridge, so plan on loosening them back up before eating.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Shrimp and Grits
YIELD
10 portions
ESTIMATED NUTRITION
550 calories • 54g protein • 50g carbs • 15g fat per portion
What I really like about this recipe is how well the cheesy grits balance out the spicy Cajun shrimp on top.
Ingredients
• 5 lb shrimp, peeled and deveined
• 15 cups cooked grits
• 1 cup shredded cheddar
• 2 1/2 bell pepper, diced
• 5 tbsp butter
• 2 1/2 tbsp olive oil
• 2 1/2 tbsp Cajun seasoning
• salt and pepper
Directions
1. Cook grits according to package directions; stir in cheddar and butter until melted.
2. Toss shrimp with Cajun seasoning.
3. Sear the shrimp and bell pepper in olive oil until the shrimp is pink and cooked through, 3–4 minutes.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers over the grits.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat gently, adding a splash of milk to loosen the grits. Nutrition is estimated per portion.
