Garlic Basil Shrimp and Grits

Prep Time



Cook Time





Serves Up To



Nutrition Information

No nutritional info available at this time


  • 1/2 cup grits
  • 2 1/2 cups Almond Breeze Original Almondmilk
  • 1/4 cup olive oil (divided)
  • 2 1/2 teaspoons sea salt (divided)
  • 1 lb. raw shrimp
  • 4 cloves garlic (minced)
  • 4 cups cherry tomatoes (halved)
  • 1 cup chicken broth
  • A handful of fresh basil cut into ribbons


  1. 1

    In a medium saucepan, bring the almondmilk to a near-boil (it's ready when it's steaming). Add the grits and 1 teaspoon salt and whisk until smooth.

  2. 2

    Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.

  3. 3

    In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.

  4. 4

    In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat.

  5. 5

    Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.

  6. 6

    Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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If you want a higher grits to shrimp ratio, make double the amount of grits. Just depends on what you want more of - the shrimp, or the grits.

The grits will firm up as they cool - you can re-soften them with a little extra water or milk and a good strong whisk.

Courtesy of: Pinch of Yum

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