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Flavorful Shrimp and Cauliflower Grits Recipe: A Healthy Southern Classic
This lighter version of shrimp and grits swaps traditional corn grits with creamy cauliflower mash, while still delivering bold flavor from seasoned shrimp, garlic, and spices. It’s keto-friendly, gluten-free, and irresistibly delicious!
Ingredients
- For the Cauliflower Grits:
- 1 large head cauliflower cut into florets (or 4 cups cauliflower rice)
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream or milk of choice
- Salt and black pepper to taste
- Optional: 1 clove garlic minced
- For the Shrimp:
- 1 lb 450g large shrimp, peeled and deveined
- 1 tablespoon olive oil or butter
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
- Lemon wedges for serving
Instructions
- Make the Cauliflower Grits:
- Steam cauliflower florets until tender (about 8–10 minutes).
- Drain well and transfer to a food processor. Add butter, Parmesan, cream, salt, and pepper.
- Blend until smooth and creamy. Set aside and keep warm.
- Cook the Shrimp:
- In a large skillet over medium-high heat, heat oil or butter.
- Add garlic and cook for 30 seconds.
- Add shrimp, paprika, onion powder, cayenne (if using), salt, and pepper.
- Sauté for 2–3 minutes per side until shrimp are pink and opaque.
- Squeeze fresh lemon juice over shrimp and stir to coat.
- Assemble:
- Spoon cauliflower grits onto plates or bowls.
- Top with shrimp and garnish with parsley or green onions.
- Serve warm with lemon wedges on the side.
Notes
- Want extra creamy grits? Add a touch of cream cheese.
- Try turkey bacon or sautéed mushrooms for a meat-free twist.
- Make it spicy by adding hot sauce or chili flakes to the shrimp.
Nutrition
Calories: 280kcalCarbohydrates: 8gProtein: 25gFat: 17gFiber: 3g