Shrimp and Cauliflower Grits (Low Carb)

Growing up in the south, I’ve been raised on grits. Living on the coast as well for a big portion of my life means that shrimp and grits have been a staple in my weekly meal plan. In fact, I love this dish so much that it was served at the rehearsal for my wedding. I’ve always adored the combination of perfectly cooked shrimp and cheesy grits but now that I’m living a low carb lifestyle, I’ve had to find a way to take this beloved Southern dish and give it a makeover. I’ll admit that I’ve made it many times with frozen cauliflower rice but recently, I whipped up this delicious dish using fresh cauliflower, cheddar cheese and large shrimp and I have to tell you, it’s one of the best things I’ve tasted lately. Read on to learn how to make Shrimp and Cauliflower Grits that are simple enough for weeknight dinners and totally capture the taste and flavors of classic shrimp and grits without all the extra carbs.

Using riced cauliflower is nothing new in my home. In fact, it’s an easy substitution that I cook quite often. But I’ve always been intimidated by the thought of ricing my own cauliflower. However, while making this dish, I discovered that it’s so easy, so good and boasts that crunch that you just can’t get for pre-riced cauliflower. Here’s how I paired it with cheddar cheese and large shrimp to make low carb shrimp and cauliflower grits.

This easy low carb shrimp and cauliflower grits recipe is perfect for busy weeknight and it’s so delicious. I’ve never made my own cauliflower grits before but let me tell you, that’s what really makes this dish shine and it’s so easy! To start, wash a head of cauliflower and cut it into pieces. Then add the pieces to a food processor.

Using the chop function, chop the cauliflower into small bits. You’ll have to do several batches to use the whole head of cauliflower.

Once the cauliflower is ready, slice the leaks and separate them. Then add a tablespoon of olive oil along with the leaks and garlic to a saute pan and cook for 2-3 minutes, until they begin to sweat.

Immediately add in the cauliflower and cook while stirring for another 1-2 minutes. As a note, I really don’t cook my cauliflower long because I like it to be a little crunchy and have found that cooking it to long makes it soggy.

Once the cauliflower is slightly cooked, add in the lemon, salt, pepper and cheddar cheese and cook for another minute, just long enough to melt the cheese slightly. Remove the cauliflower from the heat and set it aside so the cheese can continue to melt. While the cheese is melting, toss the peeled and deveined shrimp in Cajun seasoning. Going light or heavy with the Cajun seasoning is what will determine the “heat” of the dish. I tend to go somewhere right in the middle. Once the shrimp are coated in seasoning, add a tablespoon of olive oil to a saute or wok pan and cook the shrimp for 3-4 minutes, just until they are pink and cooked through.

Once the shrimp are cooked, grab a few bowls and assemble the low carb shrimp and cauliflower grits by adding the cauliflower to the bottom of the bowl. Top it with a generous serving of shrimp and garnish it with green onions.

The end result is a low carb dish that’s totally delicious! This quick and easy shrimp and cauliflower grits has amazing flavor and tastes pretty darn close to classic shrimp and grits.

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Whether you’re low carb, trying to add more veggies to your diet or just looking for a new twist on a classic dish, I hope you’ll give this low carb shrimp and cauliflower grits a try!