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Try This Shrimp And Sweet Corn ‘Grits’ Recipe For An Epically Simple Dinner

These aren’t your typical grits.

shrimp and grits
Linda Xiao
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Cal/Serv: 375
Yields: 4 servings
Total Time: 0 hours 25 mins
6 c.

fresh corn kernels (from about 6 large ears)


slices thick-cut bacon (about 2 oz), cut into ½-inch pieces


leek (white and light-green part only), sliced into half-moons

2 tbsp.

olive oil, divided

Kosher salt and pepper

1/4 c.

fresh basil, roughly chopped


large peeled and deveined shrimp (about 12 oz), patted dry

Pinch smoked paprika (optional)

  1. In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice just to combine; set aside.
  2. Cook bacon in a large skillet on medium, stirring occasionally, until crisp, 3 to 5 minutes. Add leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer to a bowl. 
  3. Wipe out the skillet and heat 1 Tbsp oil on medium. Add corn and ½ tsp each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in bacon mixture and basil. 
  4. In a second large skillet, heat remaining Tbsp oil on medium-high. Season shrimp with paprika (if using) and ½ tsp each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits.”  

Per serving: 375 cal, 13.5 g fat (3 g sat), 27 g protein, 759 mg sodium, 44 g carb, 14.5 g sugars (0 g added sugars), 5 g fiber

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