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Spicy Shrimp and Coconut Milk Grits

Amp up the flavor of shrimp and grits with the fermented flavor of shrimp paste in this spicy shrimp with coconut milk grits.
4.09 from 37 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 528kcal

Equipment

Ingredients

Coconut milk grits:

  • 2 cups chicken stock
  • 15-ounce can coconut milk
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • ¼ teaspoon white pepper
  • Salt to taste

Spicy shrimp:

  • 1 tablespoon neutral cooking oil (for frying)
  • 3 ounces shiitake mushroom caps (thinly sliced)
  • 3 ounces oyster mushrooms (torn)
  • 1 pound large shrimp (peeled and deveined)
  • 2 shallots (peeled and thinly sliced)
  • 4 cloves garlic (peeled and thinly sliced)
  • 1 red Fresno chili pepper (trimmed and thinly sliced; or use 2 Thai chili peppers))
  • 1 teaspoon shrimp paste
  • 3 tablespoons water
  • 2 cups chicken stock
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch (optional)
  • Salt and pepper to taste

For serving (optional):

  • Fresh cilantro leaves
  • Chili oil
  • Toasted coconut flakes

Instructions

Prepare the coconut milk grits:

  • Combine the chicken stock and coconut milk in a medium pot on the stove and bring to a very low boil. Stir in the grits and whisk until they are no longer clumpy.
  • Reduce heat to low and whisk occasionally for 20 to 30 minutes until the grits are tender and thickened. If they thicken too much, add a splash of water
  • Stir in the butter and whisk until incorporated. Season with salt to taste. Add the white pepper and turn off the heat. Keep the grits warm as you finish the rest of the recipe.

Cook the mushrooms:

  • Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Once hot, add the mushrooms and cook for 5 to 6 minutes, turning occasionally, until golden brown. Season with salt and pepper and transfer to a bowl.
  • If the skillet is dry, add another teaspoon of oil and turn the heat to medium. Pat the shrimp dry and season with salt and pepper.
  • Add the shrimp to the hot skillet and arrange in an even layer. Cook for 2 minutes, and then flip and cook another minute. Don't allow the shrimp to cook completely through. Transfer them to the bowl of mushrooms.

Cook the aromatics:

  • Add the shallot, garlic, and red Fresno pepper to the skillet and cook for 1 minute until fragrant.
  • Mix together the shrimp paste with 3 tablespoons of water and stir until combined. Pour into the skillet. Once bubbly, add the chicken stock and bring to a boil. Add 1 teaspoon brown sugar.

Thicken the broth with cornstarch (optional):

  • If desired, combine 2 tablespoons of the broth with 1 teaspoon of cornstarch. Stir until completely combined into a slurry. Pour the slurry into the broth and turn the heat to a very low boil. Once bubbling, reduce heat to low.
  • Continue simmering for 10 minutes until thickened. Stir the broth occasionally.

Cook the shrimp and mushrooms:

  • Stir in the shrimp and mushrooms and simmer for 3 to 5 minutes or until the shrimp are completely cooked through. Turn off the heat.

To serve:

  • Divide the grits between bowls and pile the spicy shrimp on top. Garnish with toasted coconut flakes, a drizzle of chili oil, and a few cilantro leaves. Enjoy!

Nutrition

Calories: 528kcal | Carbohydrates: 45g | Protein: 34g | Fat: 23g | Sodium: 1168mg | Fiber: 2g | Sugar: 3g | Vitamin C: 7mg
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