Overhead view of South-of-the-Border Shrimp and Grits in a black bowl on a gray-blue background

South of the Border Shrimp and Grits

Shrimp and grits, a classic southern dish with origins in South Carolina, goes south of the border in this recipe. These South of the Border Shrimp and Grits are dressed up with salsa, bell peppers, onions, and Mexican cheese blend for a delicious, savory dish.

For the salsa, I used Xochitl’s salsa. They have a few varieties – choose your favorite. The rest of these ingredients are pretty straightforward and should all be naturally gluten-free.

This meal is perfect for breakfast, brunch, lunch, or even dinner. I particularly love this for a brunch with friends with some bloody Mary cocktails and a side of fresh fruit, bacon, and assortment of other brunchy stuff.

Get more gluten-free breakfast and brunch recipes.

Closeup of South-of-the-Border Shrimp and Grits in a black bowl on a dark blue-gray background with square black ramekins of sauce and cilantro

4.50 from 2 votes
Overhead view of South-of-the-Border Shrimp and Grits in a black bowl on a gray-blue background
Print Recipe

South of the Border Shrimp and Grits

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Mexican
Servings: 4 servings
Calories: 509kcal
Author: Gluten Free & More

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 3 bell peppers , any color, seeded, deveined, and cut into strips
  • 1 large white onion , cut into 1-inch strips
  • Kosher or fine sea salt
  • Black pepper
  • 1 cup Xochitl red salsa of choice
  • 1 pound uncooked medium shrimp , peeled and deveined
  • 4 cups water
  • 1 cup quick cooking grits
  • 2 cups finely shredded Mexican cheese blend
  • Cilantro leaves , for garnish

Instructions

  • Heat oil in a large skillet over medium-high heat. Add the peppers and onions and sprinkle with a large pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown. Add the salsa and shrimp. Cook, stirring, until the shrimp are pink, about 3-4 minutes.
  • While the vegetables are cooking, bring 4 cups water to a boil. Add a pinch of salt and slowly stir in the grits. Reduce heat to medium-low and continue to cook, stirring occasionally, until thickened, about 5 minutes. Take off the heat and stir in the cheese.
  • Spoon the grits into shallow bowls, top with the shrimp mixture, garnish with cilantro, and serve.

Nutrition

Nutrition Facts
South of the Border Shrimp and Grits
Amount Per Serving
Calories 509 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 236mg79%
Sodium 919mg38%
Potassium 797mg23%
Carbohydrates 43g14%
Fiber 5g20%
Sugar 8g9%
Protein 41g82%
Vitamin A 3476IU70%
Vitamin C 118mg143%
Calcium 481mg48%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Grits Mexican Salsa Shrimp Xochitl
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