Mango Habanero Coconut Shrimp & Grits

Mango Habanero Coconut Shrimp & Grits submitted by Whitney H. 

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

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

Grits:

• 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: 

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!