Shrimp and Cauliflower Grits

A delicious and healthy twist on a classic that is perfect for a comforting weeknight dinner. The creamy, cheesy "grits" pair beautifully with the juicy, perfectly spiced shrimp. Bookmark this one, you'll keep coming back!

Servings: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

For the cauliflower grits

• 2 cups riced cauliflower
• 2 Tbsp chicken broth 
• 2 tbsp cream cheese
• 1/4 cup shredded sharp white cheddar 
• Pinch salt 

For the shrimp

• ½ lb shrimp, peeled and deveined
• ½ tsp smoked paprika 
• ¼ tsp garlic powder
• ½ teaspoon salt
• 1 tbsp avocado oil
• 1/3 cup stock (beef, chicken, vegetable) or water
• 1 tbsp lemon juice
• 2 tbsp chopped chives 

1.  Make the cauliflower "grits"

Heat a saucepan over medium heat, add the riced cauliflower and the splash of stock. Cover and let steam for about 3-4 minutes.

Once the cauliflower is nicely warmed through and fluffy, remove from heat, toss in the cream cheese, cheddar cheese, salt and stir until melted and combined. Cover and keep warm while cooking the shrimp.

2. Season and cook shrimp

Heat a skillet over medium-high heat and add avocado oil and butter. Place the shrimp into a mixing bowl and add the smoked paprika, garlic powder, salt, and oil. Toss to coat the shrimp in the seasonings. 

Add the shrimp to the skillet and sear for about 1–2 minutes per side until pink and opaque. Add the stock or water and stir to deglaze the pan. Simmer gently for 1-2 minutes until the liquid has reduced slightly. Remove the pan from the heat and stir in the butter until it’s melted. Squeeze lemon juice over the shrimp as well. 

3. Assemble and serve

Divide the cauliflower "grits" into two bowls.

Top with shrimp and drizzle the sauce from the pan. Garnish with fresh chives and more lemon juice for a pop of flavor.

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