Shrimp and cauliflower grits are the healthy version of traditional Southern style grits you’ve been waiting for. If you live in the South, you know allllll about shrimp and grits. It’s not exactly a dish that’s known for being light or healthy, but these low carb grits are both! My paleo shrimp and grits using cauliflower came about because everyone needs some grits in their life, don’t you think?
So we’re turning cauliflower into grits (is there anything cauliflower can’t do?! No. The answer is no.) and it’s the perfect shrimp and cauliflower recipe. My cauliflower shrimp and grits recipe will have you loving this Southern dish. And if you’ve never had it before? Now is the time to try!
The beauty of using cauliflower for the grits is that it resembles the texture so much! And unlike a lot of cauliflower recipes, there’s no steaming and squeezing the water out either. They take 5 minutes to come together.
Paired with the delicate shrimp, hearty mushrooms and bacon, it’s an impressive meal, nice enough for entertaining, no matter how your guests eat! Everyone loves this shrimp and cauliflower recipe.
What Are Grits?
Grits are a popular dish in the South that are made from boiled cornmeal. As the grits cook, they become a creamy and smooth texture that people can’t get enough of. They are good, but definitely not paleo or low carb, so I made these cauliflower grits to fill the void!
How To Cook Shrimp And Grits
Cauliflower shrimp and grits are really easy to make, and they are super fast, too! Now you can enjoy shrimp and grits that’s practically effortless. Follow these easy steps for how to make these low carb grits:
Step 1: Peel the shrimp and slice up the mushrooms.
Step 2: Fry the bacon until it’s crispy in a large cast iron skillet – or make bacon in the oven with my simple steps.
Step 3: While the bacon is cooking, you can begin mincing the cauliflower in a food processor until it closely resembles rice. Then cook the cauliflower rice for 5 minutes.
Step 4: Once the cauliflower is cooked, we’ll use an immersion hand blender or food processor to get the riced cauliflower to a size that mimics the grits.
Step 5: Now it’s time to cook the shrimp, mushrooms, and make the sauce.
Step 6: Once it’s done, we’ll top the shrimp and cauliflower grits with crumbled bacon, fresh parsley, fresh chives, and a squeeze of lemon juice. You’re going to love it!
What Makes Shrimp And Cauliflower Grits Healthy?
Low carb grits are full of healthy and nutritious ingredients:
- Cauliflower – You get vitamin C, magnesium, phosphorus, and potassium every time you eat this cauliflower grits recipe.
- Shrimp – This shrimp and cauliflower recipe is packed with vitamin B12, phosphorus, and protein.
- Mushrooms – They have lots of fiber, vitamin B, copper, potassium, and selenium. Mushrooms don’t just help paleo shrimp and grits taste amazing; they are nutrient rich, too.
- Garlic – When making low carb grits, don’t want to forget the garlic… for flavor, and for manganese, calcium, copper, potassium, and vitamin B6.
How Do You Store Paleo Shrimp And Grits?
Store paleo shrimp and grits in the fridge in an airtight glass container. Leftovers of this shrimp and cauliflower recipe should last around 3 to 5 days in the fridge.
Can You Freeze This Shrimp And Cauliflower Recipe?
Yes, you can freeze this cauliflower grits recipe. After it has cooled down, place leftovers in a freezer-safe dish and place in the freezer. They will last 3 to 4 months.
Thaw in the refrigerator overnight and warm up in a skillet or in the microwave. The Southern shrimp and grits will heat up fairly quickly, so keep a close watch to avoid overcooking.
More Paleo Low Carb Dinner Recipes
If you love this paleo shrimp and grits recipe, you should taste these other delicious paleo dinner recipes.
- Lemon Pepper Salmon
- Paleo Cauliflower Rice Sushi Rolls
- Avocado Salmon Salad With Fennel And Grapefruit
Paleo Low Carb Shrimp and Cauliflower Grits Recipe:
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Paleo Low Carb Shrimp and Cauliflower Grits Recipe
My shrimp and cauliflower grits recipe is delicious, EASY and HEALTHY. Cauliflower paleo shrimp and grits (low carb grits) are ready in less than 30 minutes!
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- 1 large head Cauliflower
- 1 tablespoon Ghee
- 1/4 cup Full-fat coconut milk
- 1 lb Large shrimp (peeled)
- 8 oz Button mushrooms (sliced)
- 4 slices Bacon
- 2 cloves Garlic (minced)
- Pinch Red pepper flakes
- 1/2 cup Beef broth
- Sea salt (to taste)
- Black pepper (to taste)
- Fresh parsley (minced)
- Fresh chives (minced)
More TIPS about this paleo recipe in the post above!
- Gather all of your ingredients, peel the shrimp and slice the mushrooms.
- Fry bacon in a large cast iron skillet until crispy. Remove and set aside.
- Pour all but about 1 tablespoon of bacon grease out of the pan.
- In a food processor mince the cauliflower until it resembles rice.
- Place minced cauliflower in a medium pot over medium high heat and cook for 5 minutes stirring frequently to release some of the moisture.
Add 1 tablespoon of ghee and 1/4 cup of coconut milk to the cauliflower and stir until melted.
Using an Immersion Hand Blender or food processor blend the cauliflower until it resembles the smooth but grainy consistency of grits. Season with salt and pepper and set to low heat, stir every few minutes until shrimp are done.
Add shrimp to the skillet with the reserved oil and cook for 1-2 minutes per side. Remove and set aside.
- Add the mushrooms to pan and stir every few minutes allowing them to brown and soften. If the pan seems to dry add 1 tablespoon of olive oil.
When the mushrooms are browned and softened add in the minced garlic and red pepper flakes. Stir for 1 minute until fragrant.
- Pour in the beef broth and scrap any bits off the bottom of the skillet.
- Add the shrimp back into the skillet and simmer until the beef broth is almost gone. You just want it to turn to a thick sauce to coat the shrimp and mushrooms. Season with salt and pepper to taste.
- To serve top divide the grits into two bowls and top with the shrimp and mushroom mixture. Top with crumbled bacon, fresh parsley, fresh chives, and a squeeze of lemon juice.
Serving Size: 1/2 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Delicious! This made a great dinner!
We made this for dinner over the weekend and it was excellent! Definitely making again soon!
Step #7 doesn’t make sense…are you supposed to cook the cauliflower more?
Hi Cindy, I’m not sure how that doesn’t make sense. After blending you lower the heat and continue to cook, stirring occasionally, until the shrimp/mushrooms are done. You’re basically keeping them warm until you’re ready to plate. Hope this helps!
I can understand why the initial poster was confused. In step 7, you never mentioned the words “return to pot” before stating “Season with salt and pepper and set to low heat…”. It makes it seem as if we are supposed to add the salt and pepper in the food processor and then set the food processor to low heat. I happen to cook a lot, so I knew what you meant….but for a fledgling cook….details like “return to pot” are important.
If you use the immersion blender you would never take the food You out of the pot and therefore not need to put it back in. The recipe gives an alternative to the preferred tool, but there is no need to alter the entire explanation to include the alternative
Can I substitute the coconut milk for heavy whipping cream?
Hi! I am wondering if using chicken or vegetable broth instead of beef broth would be an okay subtitle without altering the flavors too much?
Hi Fara! It will be completely fine! I just use beef broth because that’s what I have on hand on a daily basis!
I have never had grits before but this would be the perfect recipe to try. Great pictures!
Isn’t cauliflower the best! I used to hate it, but once I got it in the blender as a nice puree. I’d take this over grits any day
I love Shrimp & Grits and like you almost always order it when I see it on a menu–even though it is rarely memorable in a restaurant. But you’ve kicked it up a notch. What an interesting, inventive dish. Very creative treatment on the cauliflower. Delish!
I’ve never had shrimp and grits (obviously from the far, far north!), but I liked your cauliflower version better anyway!
This dish is so creative!! I’m a huge shrimp and grits fan so I’m all over this!
Thanks Kristy! Anything with shrimp and it’s automatically my favorite.
I just love the cauliflower in place of rice! I make a big batch each week and am always looking for new ways to use it.
I need to start batch cooking it! Do you freeze it or just keep it in the refrigerator?