Paprika Shrimp & Cheddar Grits

with Tomato & Sweet Corn

35 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This recipe celebrates a coastal Southern favorite: shrimp and grits. We’re finishing our shrimp, seasoned with smoky-sweet paprika, in a fresh tomato, lemon and butter sauce. And we’re cooking our grits (simply dried and ground corn) with juicy kernels straight off the cob—before melting sharp cheddar into the pot. (For just the right consistency, be sure to whisk your grits every so often, transforming them into a deliciously smooth porridge.)

See Plans

Nutrition

PER SERVING
Calories

810 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients: 

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Grate the cheese. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Core and small dice the tomato. Pat the shrimp dry with paper towels and place in a medium bowl. Season the shrimp with salt, pepper and the smoked paprika; toss to coat.

2 Make the cheddar grits: 

In a medium pot, combine 3 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the grits and corn, whisking to break up any clumps. Reduce the heat to low. Cook, whisking occasionally, 10 to 12 minutes, or until the water has been absorbed and the grits have thickened. Remove from heat. Add the cheese, lemon zest and half the butter. Whisk to thoroughly combine; season with salt and pepper to taste. Cover and set aside in a warm place.

3 Cook the shrimp: 

While the grits cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp; season with salt and pepper. Cook, turning occasionally, 2 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

4 Cook the aromatics:

While the grits continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and white bottom of the scallion; season with salt. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

5 Finish the shrimp: 

Add the tomato to the pan; season with salt. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the cooked shrimp, remaining butter and the juice of all 4 lemon wedges; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and saucy. Remove from heat. Season with salt and pepper to taste.

6 Plate your dish: 

Divide the cheddar grits between 2 bowls. (If the grits seem stiff, gradually stir in up to 2 tablespoons of water to achieve your desired consistency.) Top with the finished shrimp. Garnish with the green top of the scallion. Enjoy!