Kona Coffee Shrimp and Coconut Grits

Total Time:
1 hr
15 min
45 min


  • 2 pounds 26/30 count peeled and deveined Shrimp (fresh or frozen)
  • 1/2 pound cut crosswise into 1/4 inch strips bacon
  • 2 diced red bell peppers
  • 1 diced green bell pepper
  • 1 diced medium onion
  • 4 cloves minced garlic
  • 1 tablespoon Cajun sasoning
  • 2 teaspoons sweet paprika
  • 1 cup chicken stock
  • 1/2 cup KING'S HAWAIIAN Light Roasted Kona Coffee BBQ Sauce
  • 2 cups canned pineapple chunks
  • 2 tablespoons fresh lemon juice
  • 5 thinly sliced for garnish green onions
  • Coconut Smoked Gouda Grits:
  • 2 cups water
  • 3 cups chicken stock
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup heavy cream
  • 1 cup quick grits
  • 4 tablespoons butter
  • 1 cup shredded smoked gouda
  • Salt and black pepper to taste
Watch how to make this recipe.
  • For Shrimp- Chop bacon into 1/4 inch strips and fry until almost crispy in a large stock pot.

  • Add diced red and green bell pepper, diced onion and minced garlic. Cook until softened, about 8-10 minutes.

  • Stir in Cajun seasoning and paprika. Cook until fragrant- about 2 minutes.

  • Add KING'S HAWAIIAN Light Roasted Kona Coffee BBQ Sauce and chicken stock. Cook until flavors come together- about 5 minutes.

  • Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.

  • For Grits- Add water and chicken stock to a medium saucepan and bring to a boil over high heat.

  • Stir in 1 cup of grits and cook according to package directions.

  • When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda and butter.

  • Add salt and pepper to taste

  • Assembly:

  • Place a scoop of grits in a small shallow bowl and top with shrimp mixture.

  • Garnish with green onions.

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