Ever crave a creamy, comforting meal that still checks all the boxes of your Paleo lifestyle? Paleo shrimp and cauliflower grits might be exactly what you need. It swaps out traditional corn grits for cauliflower, so you get that hearty texture without straying from your diet plan.
This dish is surprisingly simple, plus it’s lower in carbs and packed with protein. You’ll enjoy the sweet-and-savory taste of the shrimp combined with the creamy cauliflower base. Let’s dig in!
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 large head of cauliflower (roughly chopped)
- 2 tablespoons ghee (or coconut oil)
- 1 cup chicken broth (low-sodium recommended)
- 1 clove garlic (minced)
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional garnish: sliced green onions or chopped parsley
Directions
- Steam the cauliflower. Place cauliflower florets in a steamer basket over boiling water. Cook until fork-tender, usually 8 to 10 minutes.
- Create the “grits.” Transfer the steamed cauliflower to a blender or food processor. Add the chicken broth, half of the ghee, and a pinch of salt and pepper. Blend until you reach a creamy, almost grainy consistency.
- Season the shrimp. Pat the shrimp dry with a paper towel. Toss it with paprika, salt, and pepper to coat evenly.
- Sauté the shrimp. Heat the remaining ghee in a pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Then add shrimp and sauté for 2 to 3 minutes on each side, or until they turn pink.
- Plate and serve. Spoon the cauliflower grits onto a plate or bowl, then top with your sautéed shrimp. Sprinkle sliced green onions or parsley on top if you like.
Nutrition Facts
- Approximate per serving (makes about 4 servings):
- Calories: 320
- Protein: 30g
- Carbohydrates: 10g
- Fat: 15g
(These numbers can vary depending on shrimp size and how much ghee you use.)
Final Thoughts
Paleo shrimp and cauliflower grits is a down-to-earth recipe that doesn’t skimp on flavor. You’ll love how easily it fits into your weeknight routine. Try it out, and don’t be surprised if this meal becomes a new favorite in your Paleo arsenal.
Frequently Asked Questions (FAQs)
-
Can I use frozen shrimp?
Yes, just thaw them fully before cooking. Pat them dry to prevent extra moisture in your pan. -
Do I have to use ghee?
Ghee is Paleo-friendly, but you can use coconut oil or avocado oil if you prefer. The flavor might shift slightly, but it will still be delicious. -
Can I make the cauliflower grits in advance?
Absolutely. You can blend the cauliflower and store it in the fridge for up to two days. Reheat gently on the stovetop or in the microwave before adding your freshly cooked shrimp.
Ingredients
1 pound shrimp (peeled and deveined)
1 large head of cauliflower (roughly chopped)
2 tablespoons ghee (or coconut oil)
1 cup chicken broth (low-sodium recommended)
1 clove garlic (minced)
1/2 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional garnish: sliced green onions or chopped parsley
Directions
- Steam the cauliflower. Place cauliflower florets in a steamer basket over boiling water. Cook until fork-tender, usually 8 to 10 minutes.
- Create the “grits.” Transfer the steamed cauliflower to a blender or food processor. Add the chicken broth, half of the ghee, and a pinch of salt and pepper. Blend until you reach a creamy, almost grainy consistency.
- Season the shrimp. Pat the shrimp dry with a paper towel. Toss it with paprika, salt, and pepper to coat evenly.
- Sauté the shrimp. Heat the remaining ghee in a pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Then add shrimp and sauté for 2 to 3 minutes on each side, or until they turn pink.
- Plate and serve. Spoon the cauliflower grits onto a plate or bowl, then top with your sautéed shrimp. Sprinkle sliced green onions or parsley on top if you like.
