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BBQ Shrimp, Zucchini & Corn over Cheddar Cauliflower Grits.

  • 1 medium head
  • ½ (8 oz) block
    cheddar cheese
  • 28 fl oz
    chicken or vegetable broth
  • ½ cup
    frozen corn
  • ½ cup
    polenta (cornmeal)
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 1 (8 oz) can
    tomato sauce
  • 2 medium
    zucchini squash
    apple cider vinegar
    black pepper
    brown sugar
    butter, unsalted
    chili powder
    Dijon mustard
    garlic powder
    onion powder
    Worcestershire sauce
  • 1
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash and cut cauliflower head into quarters, then trim off and discard leaves and thick stem. Using a box grater or food processor, coarsely grate cauliflower.
    1 medium head cauliflower
  • 3
    Place cauliflower, broth, polenta, and salt in a medium saucepan. Stir and bring to a boil over high heat. Cover and reduce heat to medium-low; cook, stirring occasionally, until polenta is soft and the mixture has thickened, 20-25 minutes.
    28 fl oz (3 ½ cups) chicken or vegetable broth
    ½ cup polenta (cornmeal)
    ½ tsp salt
  • 4
    Meanwhile, place tomato sauce, ketchup, Dijon, sugar, vinegar, Worcestershire, and spices in a small saucepan. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 6 minutes. Remove from heat and set aside.
    1 (8 oz) can tomato sauce
    2 tbsp ketchup
    2 tbsp Dijon mustard
    2 tbsp brown sugar
    4 tsp apple cider vinegar
    4 tsp Worcestershire sauce
    1 tsp salt
    1 tsp garlic powder
    1 tsp onion powder
    ½ tsp chili powder
    ½ tsp paprika
  • 5
    Preheat a large skillet over medium-high heat.
  • 6
    Wash, dry, trim, and medium dice zucchini.
    2 medium zucchini squash
  • 7
    Once the skillet is hot, add butter and swirl to coat the bottom.
    ¼ cup butter, unsalted
  • 8
    Add zucchini and corn to the skillet; cook, stirring occasionally, until vegetables are lightly browned and softened, 5-7 minutes.
    ½ cup frozen corn
  • 9
    Meanwhile, combine spices in a medium bowl. Add shrimp and toss to coat.
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp salt
    ½ tsp black pepper
  • 10
    Add shrimp to the skillet with the veggies; cook until opaque, 4-5 minutes. Pour the sauce into the skillet and toss to combine; remove from heat.
  • 11
    Coarsely grate the cheddar.
    ½ (8 oz) block cheddar cheese
  • 12
    Add cheese and butter to the pan with the cauliflower grits and stir to melt and combine. Remove from heat.
    2 tbsp butter, unsalted
  • 13
    To serve, divide cauliflower grits between plates or bowls. Top with vegetables and shrimp. Enjoy!