Shrimp & Cauliflower Grits
A low carb version of shrimp and cauliflower grits that is just as flavorful and comforting as the original. These cauliflower grits are super creamy and cheesy.
Ingredients
Cauliflower Grits
- 1 lb frozen cauliflower rice, defrost to room temperature before using
- ¾ cup low fat milk
- 1 tbsp unsalted butter
- salt , to taste
- 1/3 cup shredded cheddar cheese
Shrimp
- 1 lb frozen 26/30 shrimp, peeled & deveined, tail on (let shrimp defrost to room temperature before using)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- pinch of salt
- 1 tbsp olive oil
- 1 tsp finely chopped parsley
Collard Greens
- 1 tbsp olive oil
- 4 cups frozen collard greens
- salt to taste
- juice of half a lemon
Instructions
Cauliflower Grits
- Pulse cauliflower rice in food processor until they are the size of grits. Pat dry and then add to a medium saucepan. Add in milk and butter.
- Bring mixture to a simmer, stirring often so that the cauliflower does not stick to the bottom of the saucepan. It may seem that you do not have enough liquid at first but the cauliflower will release liquid when it heats up.
- Cook for about 10-15 minutes or until mixture is thickened and cauliflower grits are creamy. Season with salt. Stir in cheese and cook until cheese is melted. Set aside and keep warm.
Shrimp
- In a small bowl, add paprika, cayenne, garlic powder, salt. Whisk together.
- Place shrimp into a medium bowl. Sprinkle seasoning mix over shrimp. Toss shrimp in seasoning until evenly coated. Let shrimp marinate for about 5-10 minutes.
- Add olive oil to a large skillet. Bring to medium-high heat.
- When oil is hot, add in the shrimp. Place shrimp into skillet, spacing them out as a single layer over the surface of the skillet. Cook for about 2 minutes on each side or until shrimp are fully cooked. Garnish with parsley. Remove from stove and keep warm until ready to serve.
Collard Greens
- Using the same large skillet, add oil and bring to medium-high heat.
- Add in collard greens. Saute until greens are wilted. Season with salt and lemon juice.
Notes
- Frozen shrimp sodium levels can vary. I recommend only adding a pinch of salt to the seasoning mix. Once the shrimp are cooked, you can taste and add more salt, pepper, as needed. The shrimp have a definite kick to them. To make less spicy, reduce the cayenne pepper.
- Cauliflower will release water once it is heated so don’t worry if it doesn’t seem like there is enough milk at first. Let the cauliflower cook a few minutes and you will see more liquid appear.
- Smoked paprika is not the same as regular paprika. I recommend smoked paprika for this recipe otherwise your shrimp won't have any smoky flavor and the paprika flavor may be too much.
Serving: 0.25of recipe, Calories: 302kcal, Carbohydrates: 10g, Protein: 30g, Fat: 16g, Saturated Fat: 5g, Sodium: 1011mg, Fiber: 3g, Sugar: 4g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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