Shrimp & Grits with Lemon-Pepper Beurre Blanc

Creamy Dairy-Free grits with Cajun shrimp and a creamy lemon-pepper Beurre Blanc sauce. Finished with vegan parmesan, scallions, and chili crisp for a comforting Southern-inspired meal.

Print Recipe

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Yield: 2–4 servings

  • Cuisine: Southern Inspired

  • Course: Main Course

  • Diet: Dairy-Free

  • Difficulty: Easy

  • Equipment Needed: Medium saucepan, large sauté pan, whisk, measuring cups and spoons, zester or microplane

Ingredients

For the Shrimp

  • 1 lb shrimp, shelled and deveined

  • 1 1/2 tsp Cajun spice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt, to taste

  • Black pepper, to taste

  • 1 1/2 tbsp olive oil

For the Grits

  • 1/2 cup grits

  • 2 cups chicken broth (or shrimp broth)

  • 1 cup coconut milk

  • 5–6 sprigs thyme

  • Zest of 1/2 lemon

  • 1/8 cup vegan parmesan

  • Black pepper, to taste

For the Lemon-Pepper Beurre Blanc Sauce

  • 4 tbsp vegan butter, cold

  • 1/2 cup coconut milk

  • 1/2 cup white wine

  • 1 small shallot (or 2 oz onion), diced

  • 4 scallions, chopped and divided (white and green parts separated)

  • 1 whole lemon

  • 1/2 tsp lemon pepper seasoning

  • Salt, to taste

Garnish

  • Remaining vegan parmesan

  • Scallion tops

  • Chili crisp

Instructions

  1. Season the shrimp with Cajun spice, garlic powder, onion powder, salt, black pepper, and half of the olive oil. Let marinate.

  2. Bring the broth to a boil. Slowly whisk in the grits, add the thyme sprigs reduce heat to low, and simmer for 15 minutes.

  3. Heat a large sauté pan and add the remaining olive oil. Sear the shrimp for 2–3 minutes per side. Remove and set aside.

  4. In the same pan, cook the shallot or onion until translucent.

  5. Deglaze the pan with white wine and cook until reduced by half. Add the white parts of the scallions and cook for 1–2 minutes.

  6. Slowly whisk in the cold vegan butter, 1 tablespoon at a time, until incorporated. Whisk in 1/2 cup coconut milk. Season with lemon pepper seasoning and salt to taste. This is your lemon-pepper beurre blanc sauce.

  7. When the grits are thick and creamy, remove the thyme sprigs. Stir in 1 cup coconut milk, half of the vegan parmesan, and black pepper to taste.

  8. Spoon the grits into bowls and top with the shrimp. Finish with the lemon-pepper beurre blanc sauce, remaining vegan parmesan, scallion tops, and chili crisp.

  9. Plate and enjoy!

V's Tip

For extra flavor, finish with a spoonful of chili crisp just before serving. The richness of the lemon-pepper beurre blanc pairs perfectly with the creamy grits and Cajun shrimp.