Mango Habanero Coconut Shrimp & Grits
Mango Habanero Coconut Shrimp & Grits submitted by Whitney H.
Makes 4 servings
445 calories / 12F / 70C / 14P
INGREDIENTS:
Marinade:
- 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
Garnish:
- Fresh mango
- Cilantro
- Red pepper flakes
- Lime wedges
DIRECTIONS:
- Whisk marinade ingredients in a bowl until combined. Pour over shrimp in a resealable bag and shake well. Refrigerate for 30 minutes.
-
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.
- 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!