Mango Habanero Coconut Shrimp & Grits

Mango Habanero Coconut Shrimp & Grits submitted by Whitney H. 

Makes 4 servings
445 calories / 12F / 70C / 14P / per serving 



  • 1/2 cup mango habanero jelly
  • Juice of 1 lime
  • 1 Tbs. Offbeat Aloha Butter
  • 2 garlic cloves, minced
  • 1/2 lb. shrimp
  • 2 cups water
  • 2 cup lite coconut milk
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1 cup quick-cooking grits
  • 1 Tbs. OffBeat Aloha Butter


  • Fresh mango
  • Cilantro
  • Red pepper flakes
  • Lime wedges


  1. Whisk marinade ingredients in a bowl until combined. Pour over shrimp in a resealable bag and shake well. Refrigerate for 30 minutes.
  2. Bring the water, coconut milk, garlic, and salt to a boil in a medium saucepan. Add the grits, stir then turn down the heat to low. Cover and continue cooking until grits have thickened about 10-15 minutes. Once they’re done, add Aloha butter and stir to mix. Turn heat off.
  3. Remove the shrimp from the fridge and cook in a skillet with the marinade for about 5 minutes or until shrimp are cooked through. Serve the grits with shrimp, garnishes, and additional marinade if desired! Enjoy!