Best 3 Shrimp And Cauliflower Grits Recipes

CHEESY CAULIFLOWER GRITS AND SHRIMP

Cheesy Cauliflower Grits and Shrimp image

Cheesy Cauliflower Grits and Spicy Shrimp are a low-carb, keto-friendly makeover of this Southern comfort dish that's ready in 30 minutes.

Provided by Marjory Pilley

Time 25m

Number Of Ingredients 10

Ingredients

1 Tablespoon olive oil
½ cup diced onion (about 1/2 onion)
2 garlic cloves (minced)
4 cups cauliflower rice
1 cup shredded sharp cheddar cheese (4 ounces)
Salt and pepper to taste
1 pound shrimp (peeled and deveined)
2 Tablespoons olive oil
1 Tablespoon Cajun or blackened spice blend
Optional garnish such as green onion, parsley or crumbled bacon

Steps:

Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
Add onions and garlic and saute to soften onions, about 3 minutes.
Add cauliflower rice to skillet and stir to combine.
Cover and cook, untouched for about 5 minutes.
Remove the lid, stir, and sprinkle shredded cheese over the cooked cauliflower rice. Stir to blend in the cheese.
Move cauliflower grits to serving dish. Salt and pepper to taste.
Add shrimp, 2 Tablespoons of olive oil and Cajun spice to the skillet and thoroughly combine.
Arrange shrimp in a single layer and cook over medium-high heat for 3 minutes. Stir and cook for about 3-4 minutes more or until shrimp is pink and cooked through.
Spoon shrimp over cauliflower grits and top with optional garnishes.

Nutrition Facts : Calories 375 kcal, Carbohydrate 12 g, Protein 34 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 315 mg, Sodium 1107 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

WHOLE30 SHRIMP AND CAULIFLOWER GRITS

Whole30 Shrimp and Cauliflower Grits image

Whether you're an avid follower of the Whole30 Program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes), or just looking to dip your toe in a new eating plan, this healthy twist on a Southern classic is a great addition to a weeknight line-up. Packed with protein and fiber -- and creamy faux grits made from cauliflower -- it's satisfying and delicious.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large head cauliflower (about 2 pounds), trimmed and cut into small florets
1 1/2 cups plain unsweetened almond milk, without carrageenan
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup nutritional yeast, optional
6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups)
1 1/4 pounds peeled and deveined tail-on medium shrimp
2 large cloves garlic, minced
Pinch of cayenne pepper, optional
1/4 cup fresh flat-leaf parsley, roughly chopped
Juice of 1/2 lemon, plus lemon wedges, for serving

Steps:

Pulse about half of the cauliflower in a food processor until the florets break down to fine pieces about the size of rice grains (it's okay if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the almond milk, 1 tablespoon of the oil, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft, smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the nutritional yeast, if using, and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the collards, sprinkle with salt and pepper, and cook, tossing, until slightly wilted and tender, 2 to 3 minutes. Transfer to a bowl and keep warm. Wipe the skillet clean.
Sprinkle the shrimp with salt and pepper. Heat the remaining 2 tablespoons oil over medium-high heat. Add the shrimp, garlic and cayenne, if using. Cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce.
Divide the cauliflower grits among shallow bowls. Top with the collards and then the shrimp and sauce. Serve with lemon wedges.

Nutrition Facts : Calories 330, Fat 18 grams, SaturatedFat 2.5 grams, Cholesterol 180 milligrams, Sodium 1060 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 29 grams, Sugar 3 grams

KETO CAULIFLOWER GRITS AND SHRIMP

Keto Cauliflower Grits And Shrimp image

This 35-minute keto shrimp and grits recipe is the ultimate guilt-free comfort food! Low carb cauliflower grits are cheesy and creamy, with juicy Cajun shrimp and crispy bacon.

Provided by Maya Krampf

Categories Main Course

Time 35m

Number Of Ingredients 10

Ingredients

1 head Cauliflower ((cut into florets))
4 tbsp Danish Creamery Salted European Style Butter
1 1/4 cup Heavy cream
1/2 cup Cheddar cheese ((shredded))
1 tsp Sea salt
6 slices Bacon
12 oz Medium shrimp ((41/50 size, peeled and deveined))
1 tsp Cajun seasoning
4 cloves Garlic ((minced))
1 medium Green onion ((green part only, sliced thinly))

Steps:

Place the cauliflower florets in a food processor. Pulse intermittently, scraping the sides as needed, until the texture is like a finer cauliflower rice, with some clumping.
Drain most of the bacon grease from the skillet, leaving about 2 tablespoons of bacon grease in the skillet. Set aside.

Nutrition Facts : Calories 593.5 kcal, Carbohydrate 11.4 g, Protein 12.9 g, Fat 56.6 g, SaturatedFat 14.6 g, TransFat 0.5 g, Cholesterol 66.7 mg, Sodium 989 mg, Fiber 3.4 g, Sugar 5.2 g, UnsaturatedFat 12.7 g, ServingSize 1 serving