Shrimp and Grits - orthodox.fast

Other Fast With Oil Published February 23, 2026

Shrimp and grits is a cornerstone of Southern American cooking, and it is one of the finest fasting meals available — because shrimp are always permitted. Shellfish are invertebrates, not fish, and are allowed on all fasting days including the strictest periods. This means you can eat a rich, satisfying bowl of shrimp and grits on any day of Lent, any Wednesday, any Friday. Know the rules. Eat accordingly.

The grits should be creamy and smooth, the shrimp should be plump and well-seasoned, and the sauce should be savory enough that you want to lick the bowl.

FASTING LEVEL: Fast With Oil (shellfish are invertebrates and permitted on all fasting days)
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

For the grits:
- 1 cup stone-ground grits (not instant)
- 4 cups water
- 1/2 cup full-fat coconut milk
- 2 tablespoons olive oil or vegan butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper

For the shrimp:
- 500g large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- Juice of 1 lemon
- Salt and black pepper to taste
- 3 green onions, sliced
- Fresh parsley, chopped

For the sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce (or more to taste)

METHOD

1. Start the grits: bring water to a boil in a heavy pot. Slowly whisk in the grits in a steady stream, stirring constantly to prevent lumps. Reduce heat to low, cover, and cook for 20-25 minutes, stirring every few minutes. The grits are done when they are thick, creamy, and no longer gritty.

2. While the grits cook, make the sauce: heat oil in a large skillet over medium heat. Add onion and bell pepper, cook for 5 minutes. Add garlic, cook for 30 seconds. Add tomato paste, stir for 1 minute. Add vegetable stock and hot sauce. Simmer for 5-7 minutes until slightly reduced. Set aside.

3. Season the shrimp with smoked paprika, cayenne, onion powder, salt, and pepper.

4. Heat olive oil in a separate large skillet over high heat. Add the shrimp in a single layer — do not crowd the pan. Cook for 2 minutes per side until pink and slightly charred. Add garlic in the last 30 seconds.

5. Pour the sauce over the shrimp. Squeeze in the lemon juice. Toss to coat and cook for 1 more minute.

6. Finish the grits: stir in the coconut milk, olive oil, salt, and pepper. They should be smooth and pourable, like thick porridge.

7. Serve grits in shallow bowls, topped with the shrimp and sauce, scattered with green onions and parsley.

NOTES

- Stone-ground grits have infinitely more flavor and texture than instant. They take longer but are worth it. If you can only find instant, use them — but cook them with coconut milk from the start for added richness.
- Shrimp, crab, mussels, squid, and octopus are all invertebrates and permitted on all fasting days. This is not a loophole — it is the established rule across Orthodox traditions.
- For even more depth, deglaze the shrimp pan with a splash of white wine before adding the sauce.
- Traditional Southern grits use butter and cheese. The coconut milk and olive oil version here is genuinely rich and satisfying.