JesseEatzA vibrant, high-protein lunch featuring blackened succulent shrimp over creamy protein-boosted grits, topped with a zesty charred corn salsa.
In a medium saucepan, bring chicken broth to a boil. Slowly whisk in the grits, reduce heat to low, cover, and simmer. Stir occasionally to prevent sticking.
Whisking constantly at the start prevents lumps.
While grits cook, toss the shrimp in a bowl with the blackening seasoning until evenly coated. Set aside.
In a dry cast iron skillet over high heat, char the corn kernels for 3-5 minutes until they develop dark spots. Move to a bowl and mix with diced red pepper, onion, jalapeño, cilantro, and lime juice. Set salsa aside.
Don't move the corn too much; let it sit to get that smoky char.
In the same skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until opaque and slightly charred. Remove from heat.
Once grits are tender, remove from heat. Whisk in the shredded cheddar and the protein isolate until smooth and creamy. If too thick, add a splash of warm broth.
Tempering the protein powder with a little warm liquid first prevents clumping.
Spoon a generous portion of cheesy grits into a bowl, top with blackened shrimp, and finish with a big scoop of the charred corn salsa.
The key to this dish is the balance between the creamy, slightly sweet grits and the punchy, acidic salsa. For the best texture, use stone-ground grits if you have the time, but quick-cooking works for a fast lunch. If you want more heat, leave the seeds in the jalapeño. This is a high-protein, high-energy lunch that keeps you full without the mid-day crash.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.