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Kimchi Shrimp and Grits

The winning recipe in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!

Prep Time


Cook Time





1 lb Jumbo shrimp, peeled and deveined

6 1/2 Tbsp Tulkoff Spicy Kimchi Aioli, divided use

2 Tbsp Hot sauce

4 Eggs

1 box Panko bread crumbs

1 cup Grits

2 1/2 cups Alfredo sauce, divided use

5 Tbsp Butter

1/4 tsp Garlic salt

5 dashes Old Bay seasoning


Preheat over to 400 degrees.

For the Shrimp:

In a small dish, mix together 4 Tbsp of Kimchi and 2 Tbsp of hot sauce. In a separate bowl, beat the eggs. Dip the shrimp into Kimchi mixture, then in egg bath, ending with a coating of Panko. Bake for 20 minutes or until shrimp are crispy.

For the Grits:

Follow instructions on box for preparing 1 cup of grits. Stir in 2 cups of alfredo, 2 Tbsp of Kimchi, butter, garlic salt and old bay. Let it simmer until uniform and remove from heat.

For the Sauce:

In a small saucepan, allow remaining alfredo and Kimchi to simmer.

Final Assembly of Dish:

Plate grits on plate, top with shrimp and drizzle remaining sauce on top.