Are you scratching your head over the idea of shrimp and oats together in one bowl? Like “those are two things that should never go together?” I would say “let us explain,” so… let us explain. The combination of subtly bouncy *vegan* shrimp and creamy porridge makes for a killer breakfast. If the oats are throwing you off, simply replace the word with “grits” and hopefully things make a ‘lil more sense. After all, this dish is nothing but a spin on good ‘ole shrimp & grits!
A finish of bright orange zest, crisp green onions, and woody bourbon on the shrimp along with a garnish of refreshing cilantro, sweet agave, and toasty pine nuts elevate this bowl of morning porridge to a meal worthy of $18 at your local, minimally decorated, and slightly pretentious cafe!
This dish is:
- An easy, 30-minute breakfast!
- Bright, savory, aromatic, and toasty
- Hearty, creamy, chewy, and crisp
- Creative, comforting, and warming
- Inspired by a recipe from The Flavor Matrix!
If you like what your eyes are tasting, then share this recipe with your friends on Instagram, Facebook, or Pinterest at @noeggsorham! For more flame-emoji photos, geeky food talk, and mouth-watering dishes, subscribe to our email list. Tag us in a photo when you create one of our recipes at home so we can share it! Stunning bowls by Carthage.Co!
All that’s missing is a Southern-accent, 2nd Amendment quotes, and terrible weather.
Rich & Savory Oats with Orange Bourbon Shrimp (plant-based & gluten-free)
Innovative twist on Southern shrimp & grits. Creamy coconut milk and umami-rich mushroom broth creates porridge with striking depth, while vegan shrimp sautéed with butter, orange zest, and a touch of bourbon whiskey brings bright, dramatic flair.
Ingredients
- 1 cup rolled oats
- 1 cup coconut milk
- 1 cup mushroom broth
- 6 oz (170 grams) vegan shrimp cut in half
- 3 tablespoons Melt Organic butter divided
- zest of 1 orange
- 1/2 scallion thinly sliced
- 1 tablespoon bourbon or brandy
- 2 tablespoons pine nuts
- chopped cilantro
- agave
Directions
- Heat a medium sauté pan over medium heat. Shaking pan consistently, add in pine nuts and toast until they’re nutty in aroma and lightly golden in color; about 3 minutes. Transfer to a small bowl and keep out pan.
- Bring coconut milk and mushroom broth to a boil in a medium pot over high heat. Add in oats, reduce heat to medium, and cook—stirring occasionally—until oats are creamy and tender; about 6 minutes. Kill the heat, stir in 2 tablespoons of butter, and place on a lid to keep warm.
- Melt 1 tablespoon of butter in pan from Step 1 over medium-high heat. Toss in shrimp, a heavy pinch of salt, and cook—stirring occasionally—until shrimp’s lightly browned; about 4 minutes.
- Add in scallions, orange zest, bourbon, and carefully ignite the fire by tossing the food over a gas flame or lighting it directly with a candle lighter. Once it’s died down, kill the heat.
- Note: Please stand back while lighting because it will create a LARGE flame for about 5 seconds. I don’t want anyone to lose their eyebrows while making breakfast.
- Serving: If oat’s become stiff, loosen them up with a touch of coconut milk and mushroom broth. Distribute porridge among two bowls, top with shrimp, and garnish with a drizzle of agave, toasted pine nuts, and chopped cilantro. Enjoy while fresh!
NO EGGS OR HAM 
Loved the oats. The combo of coconut milk and mushroom broth was amazing. Make double.
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Wow! Thank you so much Steven! We appreciate the kind words. So stoked someone tried one of our more creative recipes, which are always some of our personal faves.
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