Paleo Shrimp and Cauliflower Grits Recipe

Paleo shrimp and cauliflower grits reinvents the Southern classic by swapping cornmeal grits for creamy, butter-free cauliflower puree. Plump seasoned shrimp sit in a savory sauce with garlic, lemon, and fresh herbs over a silky cauliflower base. Each serving delivers 34g of protein and 275 calories, capturing all the comfort of shrimp and grits in a completely grain-free, dairy-free format.

Ingredients

Cauliflower Grits

• 1 large head cauliflower (about 900g), cut into florets
• 3 tbsp coconut cream (from a can of full-fat coconut milk)
• 2 tbsp ghee or olive oil
• 1 tsp garlic powder
• 0.5 tsp sea salt
• 0.25 tsp white pepper

Shrimp

• 600g large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 shallot, finely minced
• 0.5 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp ghee or olive oil
• 0.5 tsp smoked paprika
• 0.5 tsp sea salt
• 0.25 tsp cayenne pepper
• 3 green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Steam cauliflower florets over boiling water for 12 minutes until very tender when pierced with a fork.
2. Transfer steamed cauliflower to a food processor. Add coconut cream, ghee, garlic powder, salt, and white pepper. Process until completely smooth and creamy, about 1 minute. Add more coconut cream if needed to reach a porridge-like consistency. Keep warm.
3. Pat shrimp dry with paper towels. Season with smoked paprika, salt, and cayenne.
4. Heat ghee in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove and set aside.
5. In the same skillet, add shallot and cook for 2 minutes.
6. Add garlic and cook for 30 seconds.
7. Pour in chicken broth and lemon juice. Simmer for 2 minutes until slightly reduced.
8. Return shrimp to the skillet and toss to coat. Cook for 30 seconds to warm through.
9. Divide cauliflower grits between 4 bowls. Spoon shrimp and sauce over the top.
10. Garnish with sliced green onions and fresh parsley. Serve immediately.

Tips & Variations

• For the smoothest grits, drain all excess moisture from the steamed cauliflower before processing.
• A blender gives an even silkier result than a food processor for the cauliflower base.
• Add diced tomatoes, bacon, or sliced andouille sausage to the shrimp sauce for a more traditional Southern flavor profile.
• The cauliflower grits can be made ahead; reheat with a splash of coconut cream, stirring over low heat.
• Make it spicier by increasing cayenne or adding a dash of hot sauce (check label for paleo compliance).

Nutrition Breakdown

Calories: 275 kcal

Protein: 34g

Fat: 11.8g

Carbs: 12.7g

Fiber: 3.3g

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