All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We've looked at infinite ways to remix the classic shrimp and grits into a new and exciting track that will top the charts. We've had some great hits, but this may be our favorite: a mash up with the popular Mexican flavors of elotes (street corn). Roasted corn and onions and shrimp, flavored with smoky chili powder, top buttery grits. Served with lime crema and queso fresco, this meal is hitting all the right notes.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half. Halve and peel onion. Cut halves into ½" dice. In a small bowl, combine sour cream, 1 packed tsp. lime zest, and a pinch of salt and pepper. Refrigerate until ready to plate. Rinse shrimp, pat dry, and season with 1 tsp. chili powder (or to taste) (reserve remaining for garnish) and a pinch of salt and pepper.
Roast the Corn and Onion
Place corn and onion on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and broil until corn and onions are lightly charred, 3-5 minutes.
Start the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook undisturbed until browned, 2-3 minutes.
Finish the Shrimp
Flip shrimp and cook until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 1-2 minutes. Stir 1 tsp. lime juice into pan and remove from burner.
Cook the Grits
Whisk grits and ¾ tsp. salt into boiling water. Reduce heat to low and whisk constantly until grits are smooth, 5-7 minutes. Remove pot from burner and whisk in butter. Season to taste with salt and pepper.
Plate the Dish
Place a serving of grits on a plate or in a shallow bowl. Top with roasted vegetables and shrimp. Garnish with queso fresco, lime crema, and a pinch of chili powder. Serve with lime wedges.
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