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AIP Coconut Shrimp and Grits Recipe

Louise | June 6
AIP Coconut Shrimp and Grits Recipe #aip

Whip up this AIP coconut shrimp and grits and you may not want it any other way!

A Twist on Grits

If you’ve never had the pleasure of eating traditional grits, I’m sorry. A savory corn-based dish, grits is often a breakfast item. The porridge-like dish is quite popular in the South.

Corn and grits by association are foods you want to stay away from for optimal health. They don’t digest well and can cause or exacerbate gut issues. You can read my longer spiel on corn here.

I use coconut to create more digestible “grits.” While the taste is different, they have a similar appearance and texture as normal grits. And the coconut pairs really well with the shrimp.

What is Desiccated Coconut?

Quite simply, desiccated coconut is dried shredded coconut with a fancy name. It’s a way for cooks and bakers who are in the know to show off their kitchen vocabulary and add texture and interest to their dishes.

Be very careful at the store when you’re comparing labels. Desiccated coconut is sold in sweetened and unsweetened varieties. Make sure yours is unsweetened so you don’t unknowingly derail your AIP diet efforts.

It’s delicious toasted, but this recipe really isn’t the place for that!

AIP Coconut Shrimp and Grits Recipe #aip

AIP Coconut Shrimp and Grits Recipe #aip

AIP Coconut Shrimp and Grits Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


  • 2 Tablespoons (30 ml) olive oil, to cook with
  • 15 button mushrooms, diced
  • 2 cloves garlic, peeled and minced
  • 9oz uncooked shrimp, peeled (255g)
  • generous squeeze lemon juice
  • 1 cup (240 ml) coconut cream
  • 2/3 cup unsweetened desiccated coconut
  • 2 Tablespoons flat leaf parsley, diced (optional), for garnish
  • Crispy bacon bits (optional), for garnish
  • Salt to taste


  1. Add olive oil to a frying pan and sauté the mushrooms and garlic for 5 minutes.
  2. Then add in the shrimp and cook until the shrimp turn pink.  Add in lemon juice and season with salt.  Set aside.
  3. Make the coconut ‘grits’ by heating the desiccated coconut in the coconut cream.
  4. Put the dish together by placing the mushroom shrimp mixture on top of the grits.
  5. Garnish with parsley and bacon bits (optional).


All nutritional data are estimated and based on per serving amounts.


  • Calories: 328
  • Sugar: 3 g
  • Fat: 28 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 13 g
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