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–+ servings
Shrimp and Cauliflower Grits

Savory Shrimp and Cauliflower Grits for a Healthy Delight

This gluten-free, low-carb Shrimp and Cauliflower Grits recipe blends creamy cauliflower with seasoned shrimp for a guilt-free delight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corn
  • 1 cup Whole Kernel Corn Substitute with frozen corn if unavailable.
  • 1 small Shallot Can be replaced with diced onion or green onions if needed.
  • 2 cloves Roasted Garlic Fresh garlic sautéed briefly can substitute.
  • 2 tablespoons Unsalted Butter Use ghee or plant-based butter for a dairy-free version.
For the Cauliflower Puree
  • 1 head Cauliflower Choose fresh cauliflower over frozen for best results.
  • 2 tablespoons Balsamic Vinegar Optional; add lemon juice for tanginess.
For the Shrimp
  • 1 pound Shrimp (21-25 count) Frozen shrimp can be used; ensure to thaw properly.
  • 1 tablespoon Olive Oil Can replace with avocado oil if desired.
  • 2 pieces Lemon wedges Lime can also work in a pinch.

Equipment

  • skillet
  • Food Processor
  • steamer
  • Measuring spoons

Method
 

Basic Instructions
  1. Gather and wash all your fresh ingredients. Cut the cauliflower into florets and dice the shallot. Ensure shrimp are thawed and patted dry.
  2. In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add shallot, sauté until golden brown, about 4-5 minutes, then add corn and cook for 8-10 minutes.
  3. Process the corn mixture in a food processor until coarsely chopped.
  4. Steam cauliflower florets for 12-15 minutes until fork-tender. Briefly cook roasted garlic with olive oil, then blend with cauliflower until smooth.
  5. In the same skillet, add olive oil and butter. Season shrimp with salt and pepper, then cook for 1-2 minutes on each side until pink.
  6. To serve, scoop out ¼ to ⅓ cup of cauliflower puree, layer with corn mixture, and top with sautéed shrimp. Squeeze fresh lemon juice before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 8IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Customize with extra spices or cheese, and prepare the cauliflower puree in advance to save time.

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