Lite Cowboy Butter Shrimp & Grits
Easy, Healthy, Homemade Lite Cowboy Butter Shrimp & Grits — A Lighter Traditional Favorite
There’s something about the smell of garlic and butter on a sleepy Sunday morning that takes me straight back to my grandmother’s kitchen — warm light, soft laughter, and a big skillet bubbling with comfort. Lite Cowboy Butter Shrimp & Grits is my lighter take on that Southern classic: all of the cozy, savory goodness without the heavy feeling afterward. This recipe is perfect for a weeknight dinner when you want something special in 30 minutes, a Sunday family meal, or even a holiday brunch with a twist.
Lite Cowboy Butter Shrimp & Grits keeps the soul of the original—salted shrimp, creamy grits, and a touch of spice—but uses a few smart swaps so you can enjoy it more often. Let’s get cooking.
Yields: 3–4 servings
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: ~35 minutes
🧂 Ingredients:
- 1 lb (450 g) shrimp, peeled and deveined (large or jumbo), tails on or off
- 1 cup quick-cooking or stone-ground grits
- 3 1/2 cups low-sodium chicken broth (or vegetable broth)
- 1/3 cup unsalted light butter (or 2 tbsp butter + 1 tbsp olive oil)
- 1/2 cup low-fat milk or unsweetened almond milk (for lighter grits)
- 3 cloves garlic, minced
- 1 small shallot or 1/4 cup finely chopped onion
- 1 tablespoon Worcestershire sauce (or low-sodium soy sauce)
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, or to taste)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (plus extra for garnish)
- Salt and black pepper, to taste
- Optional: 2–3 slices of center-cut bacon or turkey bacon, cooked and chopped (for extra smoky flavor)
- Optional garnish: chopped chives, extra lemon wedges, hot sauce
👩🍳 Directions:
- Bring the broth to a gentle boil in a medium saucepan.
- Slowly whisk in the grits, reduce heat to low, cover, and simmer 10–15 minutes (for quick grits) or according to package directions, stirring occasionally until creamy.
- Stir in milk and 2 tablespoons light butter into the finished grits, season with salt and pepper; keep warm on the lowest heat, covered.
- While grits are cooking, pat shrimp dry and season lightly with salt, pepper, smoked paprika, and cayenne if using.
- Heat a large skillet over medium heat. Add the remaining butter and/or olive oil. When shimmering, add the shallot/onion and sauté 1–2 minutes until translucent.
- Add minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
- Add shrimp in a single layer. Sear 2 minutes, flip, then cook another 1–2 minutes until pink and just cooked through (total 3–4 minutes depending on size). Tip: don’t overcook—shrimp should curl into a loose “C.”
- Stir in Worcestershire sauce, lemon juice, and chopped parsley. Toss to coat and let the sauce reduce for 30–60 seconds.
- Spoon warm grits into bowls, top with shrimp and any pan juices. Garnish with parsley, chives, bacon (if using), and a lemon wedge. Serve immediately.
💡 Tips & Variations:
- Low-carb swap: Replace grits with cauliflower mash (steam cauliflower, then blend with a splash of broth and 1 tablespoon butter or olive oil). Top with the same shrimp for a keto-friendly plate.
- Vegan version: Use king oyster mushrooms or marinated tofu sautéed in olive oil instead of shrimp; swap butter for vegan butter and use vegetable broth and unsweetened plant milk for the grits.
- Gluten-free: Grits are naturally gluten-free if processed in a gluten-free facility — check the label. Use gluten-free Worcestershire or a splash of tamari instead.
- Make it lighter: Use light butter or reduce butter by half and finish grits with a spoonful of nonfat Greek yogurt for creaminess and protein.
- Add smoky depth: Stir in a teaspoon of liquid smoke or use a sprinkle of smoked paprika.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet with a splash of broth or milk to loosen grits. Shrimp can become rubbery if overcooked on reheat—consider reheating just enough to warm through. You can freeze leftover grits (not ideal for texture) up to 1 month; thaw and reheat with extra liquid.
- Make ahead: Cook grits and keep warm; cook shrimp just before serving to avoid overcooking.
🩺 Health & Lifestyle Tie-in
This Lite Cowboy Butter Shrimp & Grits is higher in lean protein (shrimp) and can be made heart-healthier by using light butter, olive oil, and low-sodium broth. Shrimp offer vitamin B12, selenium, and omega-3s in small amounts, while swapping heavy cream for milk or Greek yogurt keeps saturated fat down. Eating balanced, nutrient-dense meals like this regularly supports long-term health — and as an added note, investing in healthy habits now can help lower future health costs and support overall financial well-being.
Conclusion
There’s comfort in a simple, delicious meal that feels indulgent but is kinder to your body — that’s the magic of Lite Cowboy Butter Shrimp & Grits. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any tasty tweaks you try. Happy cooking and enjoy every cozy bite!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Lite Cowboy Butter Shrimp & Grits
Ingredients
Method
- Bring the broth to a gentle boil in a medium saucepan.
- Slowly whisk in the grits, reduce heat to low, cover, and simmer for 10-15 minutes (for quick grits) or according to package directions, stirring occasionally until creamy.
- Stir in milk and 2 tablespoons light butter into the finished grits, seasoning with salt and pepper; keep warm on the lowest heat, covered.
- While the grits are cooking, pat the shrimp dry and season lightly with salt, pepper, smoked paprika, and cayenne if using.
- Heat a large skillet over medium heat. Add the remaining butter and/or olive oil.
- When shimmering, add the shallot/onion and sauté for 1-2 minutes until translucent.
- Add minced garlic and cook for 30-60 seconds until fragrant—don’t let it brown.
- Add shrimp in a single layer. Sear for 2 minutes, flip, then cook another 1-2 minutes until pink and just cooked through (total 3-4 minutes depending on size).
- Stir in Worcestershire sauce, lemon juice, and chopped parsley. Toss to coat and let the sauce reduce for 30-60 seconds.
- Spoon warm grits into bowls, top with shrimp and any pan juices.
- Garnish with parsley, chives, bacon (if using), and a lemon wedge. Serve immediately.
