Shrimp and Cauliflower Grits Recipe
Shrimp and Cauliflower Grits are a speedy weeknight meal that is sure to satisfy! It's paleo, Whole30-friendly, gluten-free, dairy-free, and grain-free.
Servings: 2 servings
Calories: 759kcal
Ingredients
For the Cauliflower Grits
- ¼ cup butter or oil
- 2 cloves garlic minced
- 2 12- ounce bags frozen riced cauliflower
- ½ cup full-fat coconut milk from the can
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
For the Shrimp
- 2 strips thick-cut bacon
- 2 tablespoons butter or oil
- 2 cloves garlic minced
- Pinch red pepper flakes
- 1 pound peeled and deveined raw shrimp any size
- Juice from ½ fresh lemon
- Sliced green onions and fresh chopped parsley for garnish
Instructions
- Make the grits by heating the butter or oil in a large saucepan with a lid over medium high heat. Add in the garlic and cook until just fragrant and tender, about 3 minutes.
- Add in the cauliflower, coconut milk, salt, and pepper. Reduce heat to low and cover. Cook, stirring occasionally, until the cauliflower is tender, about 10 minutes.
- Remove from heat and use an immersion blender to blend until smooth. Taste for seasoning, adding more salt if needed. Set aside and keep warm.
- Meanwhile, to cook shrimp, heat a large skillet over medium heat. Cook the bacon until crisp, and then set aside to cool, reserving the bacon grease in the skillet. Crumble the bacon once cool.
- Add the butter or oil to the bacon grease. Add in the garlic and red pepper flakes, and cook until the garlic is just fragrant and tender, about 3 minutes.
- Add in the shrimp, and cook for 2 minutes. Flip and cook an additional minute, until the shrimp are opaque all the way through.
- Remove the skillet from the heat, and add in the lemon juice.
- Serve by spooning the grits into a bowl, and then topping with the shrimp and a little of the pan drippings. Garnish with parsley, green onions, and crumbled bacon.
Notes
- Make sure not to overcook the shrimp—it gets tough. Shrimp is ready when opaque!
- Cauliflower’s water content varies, so you may or may not need to add extra coconut milk when blending the grits to get a smooth consistency.
- To make this dish Whole30, paleo, and dairy-free, use oil instead of butter, and make sure your bacon is Whole30- or paleo-compliant.
Nutrition
Serving: 1serving | Calories: 759kcal | Carbohydrates: 14g | Protein: 54g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 471mg | Sodium: 1337mg | Potassium: 1401mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 98mg | Calcium: 224mg | Iron: 4mg
