Shrimp & Cauliflower "Grits"
Cajun-spiced shrimp and crisp bacon over creamy, cheesy cauliflower “grits”, a low-carb take on the Southern classic.
Nutrition per serving
about ¾ cup grits + shrimp- Net carbs
- 7.5g
- Calories
- 545kcal
- Protein
- 48g
- Fat
- 36g
- Total carbs
- 10 g
- Fiber
- 2.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With andouille sausage: Smoky browned andouille joins the shrimp for a heartier, Lowcountry-style bowl.
- After the bacon comes out, brown the sausage coins in the bacon fat 3–4 minutes, until crisp at the edges. Lift them out, cook the shrimp, then stir the sausage back in with the bacon.
Dairy-free: The cauliflower is simmered in broth and olive oil and seasoned with nutritional yeast for a savory, cheesy flavor without dairy.
- Cook the cauliflower in the broth and olive oil, covered, until very soft, then uncover and simmer 2–3 minutes to cook off excess liquid.
- Pulse to a grits texture and stir in the nutritional yeast and salt. Cook the shrimp in the bacon fat and avocado oil instead of butter.
- Cauliflower grits
- Cajun shrimp
- Nice to have (optional)
- Cauliflower grits
- Cajun shrimp
- Also add
- Nice to have (optional)
- Cauliflower grits
-
1 oz cream cheeseleave out - Cajun shrimp
- Nice to have (optional)
Estimated cost $22.04 for 4 servings ($5.51 each) · how we estimate
Instructions
-
Put the riced cauliflower, cream and butter in a saucepan. Cover and cook over medium-low heat 10–12 minutes, stirring occasionally, until very soft.
-
Pulse briefly with an immersion blender, or mash well, until it has a coarse, grits-like texture. Don’t purée it smooth. Stir in the cream cheese, cheddar, garlic powder and salt until melted, then keep warm over the lowest heat.
-
Meanwhile, cook the bacon in a large skillet over medium heat 6–8 minutes until crisp. Lift it out with a slotted spoon, leaving about 1 tbsp fat in the pan.
-
Pat the shrimp dry and toss with the smoked paprika, garlic powder, thyme, cayenne and salt.
-
Add the butter to the bacon fat over medium-high heat. Cook the shrimp in a single layer (in two batches if needed) 1–2 minutes per side until pink and opaque (145°F/63°C). Return all the shrimp to the pan, add the garlic and cook 30 seconds until fragrant.
-
Pour in the broth and lemon juice, scrape up the browned bits and simmer 1 minute to make a quick pan sauce. Stir the bacon back in.
-
Spoon the grits into shallow bowls, top with the shrimp and pan sauce and scatter with green onions.
Tips for success
-
Texture matters. Fully blended cauliflower turns into mash, while a few quick pulses leave the little bits that make it feel like grits. - If the cauliflower seems watery after cooking, simmer it uncovered a few minutes before adding the cheese, or the sauce will be thin.
- Store-bought Cajun seasoning can replace the spice mix. Check the label for sugar, and reduce the added salt if it’s salty.
Nice to have, not needed
- An immersion blender gives a quick, even texture — a potato masher works for a more rustic “grits”.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm the grits on the stovetop or in the microwave with a splash of cream, stirring, and add the shrimp for the last minute just to heat through.
Prep tip: Store the grits and shrimp in separate containers so the shrimp don’t overcook while the grits reheat.
Refrigerate the grits and shrimp separately up to 3 days. Loosen the grits with a splash of cream when reheating, and warm the shrimp just until hot.
Variations
2 variations, each with its own ingredients and macrosWith andouille sausage
FlavorSmoky browned andouille joins the shrimp for a heartier, Lowcountry-style bowl.
- + 7 oz andouille or smoked sausage
7.9 g net · 699 kcal · 54 g protein · 50 g fat · ≈$6.01 per serving (+0.4 g net carbs vs the original)
Dairy-free
DietThe cauliflower is simmered in broth and olive oil and seasoned with nutritional yeast for a savory, cheesy flavor without dairy.
- heavy cream → chicken broth
- butter → olive oil
- shredded sharp cheddar → nutritional yeast
- butter → avocado oil
- no cream cheese
5.9 g net · 338 kcal · 42 g protein · 15 g fat · ≈$5.14 per serving (−1.6 g net carbs vs the original)
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