Blackened Mango Lime Shrimp and Grits

What you need:

  • Blackened shrimp and mango sauce: (substitute shrimp for fish, lobster  tails, chicken or tofu)
  • ½ lb – 1 lb of Shrimp
  • 3-4 tbs of Mango & Co
  • 2 tbs of Best of the West
  • 1-2 tsp of Smoked Paprika 
  • 3-4 tbsp of Olive oil
  • ½ cup of Heavy cream
  • ½ of a small white onion
  • 3-4 whole mini sweet peppers


  • ½ cup of grits
  • 2 cups of chicken broth ( 1 can or plastic jug)
  • ½ cup of water
  • 1 cup of whole milk
  • Choice of cheese ( optional)

What to do:


  • Clean shrimp, remove shell and devein
  • Season with BOTW and paprika and set aside

Mango sauce:

  • Cut up small white onion into thinly sliced pieces
  • Cut up mini sweet peppers into nickel size cubes
  • In a medium skillet pan, add oil to pan on medium to high heat, add cut-up peppers and sliced onions to pot
  • Turn heat down to medium, and let fry for 10 mins
  • Once cooked to your satisfaction, add Mango and Co, Best of the West and ½ cup of heavy cream
  • Mix thoroughly and bring to a boil for about 8-10 minutes, until thick


  • In a medium size pot, bring chicken broth, milk, water and salt to a boil (watch closely so it doesn’t boil over)
  • Slowly stir in the grits and stir continuously until the grits are well mixed
  • Bring the pot to a boil, reduce heat to low, cover with a fitted lid and simmer for about 28 to 30 minutes
  • Be sure to stir occasionally to prevent the grits from sticking on the bottom (add more water if necessary)
  • Once done, the grits should have a smooth consistency similar to cream of wheat
  • Stir in the butter and choice of cheese (optional)
  • Remove the grits from the heat and keep warm


  • Lightly oil skillet pan on medium heat,  add shrimp and cook for 5-8 mins.

Plate grits, add mango sauce, top with shrimp, garnish and lightly squeeze whole lime and enjoy!

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