Low-Carb Shrimp and Grits Recipe - Simply So Healthy (2024)

FAQs

What is a healthy substitute for grits? ›

I found that cauliflower makes a very believable stand-in for the grits.

The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...

Additionally, individuals following a low carb diet like a ketogenic diet will also want to avoid grits as the number of carbs in one serving is typically over the recommended daily amount.

Stone Ground: These are the least processed form of grits and have the most fiber. Whole dried corn kernels are coarsely ground, which means all the whole-grain nutrients are maintained, including fiber and B vitamins.

Grits, like all whole grains, have three main components in their kernels: the hull, germ, and inner starch. Corn has more sugars and protein, but rice is higher in calories and carbohydrates because of its starch content.

So, is shrimp low-carb? Definitely. Shrimp has just 0.2 grams of carbs in a 3-ounce serving; although shrimp come in different sizes, this is roughly 3-5 shrimp. Shrimp has less than a gram of fat per serving that comes from omega-3 fatty acids and polyunsaturated fats that are beneficial to your body.

Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"

What is another name for shrimp and grits? ›

History of Shrimp and Grits

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook.

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture.

"I use mostly water with 1/4 to 1/2 cup of cream. The water does the trick to tenderize the grits, and the cream adds an obvious richness and creaminess to the finished product," he says. "Cooking grits in all milk or chicken stock imparts too much of those flavors into the grits."

Polenta and grits can be substituted for each other with comparable results, though polenta tends to be a more refined, slightly finer product than grits.

Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap.

Polenta, a northern Italian dish, is usually made from Italian flint corn, which has a firmer texture than American dent corn and was historically ground using a more complicated process. Unlike grits, polenta is made with nothing but pure, untreated corn.

Corn has more sugars and protein, but rice is higher in calories and carbohydrates because of its starch content. Corn has a lower glycemic index while rice is the preferred choice in low-fat diet.