Coconut Shrimp & Green Curry Grits

A creative twist on a popular Southern favorite. The light, sweet crunch of Mrs. Friday’s® Coconut Shrimp pairs perfectly with mildly spicy, curry-infused grits.

Menu Part


24 Each Coconut Butterfly Shrimp 16/20 ct. (Item# 057436)
3/4 Cup Quick Grits
3 Cups Chicken Stock
1 Cup Sugar Snap Peas, Bias Cut
1/2 Cup White Onion, Julienne
1/2 Cup Coconut Milk
2 Tablespoons Green Curry Paste
2 Teaspoons Fish Sauce
1 Tablespoon Oil
As Desired Basil, Garnish


  1. Preheat fryer to 350°F.
  2. Bring chicken stock to a rolling boil over medium-high heat; stir in grits. Reduce heat to low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Stir in 1 tbsp green curry paste.
  3. Heat a small saucepan over medium flame, add oil and onions, and saute 2-3 minutes to soften. To the pan, stir in coconut milk, fish sauce and remaining tablespoon green curry paste. Simmer sauce over low heat for 5 minutes, stirring occasionally. Stir in snap peas, remove from heat.
  4. Fry coconut shrimp approximately 3-5 minutes, until medium golden brown and thoroughly cooked.
  5. To assemble dish: Ladle grits into serving dish. Top with a spoonful of the vegetable and sauce mixture, then with coconut shrimp. Garnish with fresh basil. Serve hot.

View as PDF