Shrimp & Cauliflower Grits – A Lighter Take on a Southern Classic

Skip the heavy bowl and keep all the comfort. Shrimp & cauliflower grits brings that cozy, creamy texture you love, without the carb-heavy traditional grits. The shrimp are quick-seared with smoky spices, and the “grits” are made from riced cauliflower simmered with stock and a touch of cheese.

It’s weeknight-friendly, naturally gluten-free, and surprisingly satisfying. If you love big flavor with a lighter feel, this one belongs in your rotation.

Shrimp & Cauliflower Grits - A Lighter Take on a Southern Classic

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• For the shrimp: 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil or avocado oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional, for heat)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter (or ghee), divided
• For the cauliflower “grits”: 1 large head cauliflower, riced (about 5 cups) or 2 (12-ounce) bags riced cauliflower
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken or vegetable stock
• 1/2 cup milk or half-and-half (dairy-free milk works too)
• 1/2 cup shredded sharp cheddar or Parmesan
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1–2 tablespoons cream cheese or Greek yogurt (optional for extra creaminess)
• For serving: Chopped parsley or green onions
• Lemon wedges
• Crushed red pepper flakes or hot sauce (optional)

Instructions

 

• Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss with garlic, smoked paprika, chili powder, cayenne (if using), salt, pepper, and 1 tablespoon olive oil. Set aside while you start the cauliflower.
• Rice the cauliflower: If using a fresh head, cut into florets and pulse in a food processor until it looks like rice. Don’t over-process. Bagged riced cauliflower works just as well.
• Sauté aromatics: In a large skillet over medium heat, add 1 tablespoon olive oil. Add garlic and cook 30 seconds until fragrant.
• Cook the cauliflower: Add riced cauliflower, salt, and pepper. Stir for 2–3 minutes. Pour in the stock and simmer, stirring occasionally, until most liquid is absorbed and the cauliflower is tender, about 6–8 minutes.
• Make it creamy: Stir in milk, then add cheese and cream cheese or Greek yogurt if using. Simmer 2–3 minutes until thick and creamy. Adjust seasoning. Keep warm on low and cover.
• Sear the shrimp: Heat a separate skillet over medium-high. Add 1 tablespoon butter. When hot and foamy, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned.
• Finish with flavor: Turn off heat, add remaining 1 tablespoon butter and lemon juice. Toss to coat and create a quick buttery sauce.
• Assemble: Spoon the cauliflower grits into bowls. Top with shrimp and any pan juices. Finish with parsley or green onions, a squeeze of lemon, and optional heat from red pepper flakes or hot sauce.

What Makes This Recipe So Good

• Big comfort, lighter base: Cauliflower mimics the creamy feel of grits but keeps things light and veggie-forward.
• Quick and weeknight-ready: From chopping board to table in about 30 minutes.
• Balanced flavors: Garlicky, smoky shrimp over a savory, cheesy cauliflower base for a complete flavor profile.
• Flexible and forgiving: Easy to make dairy-free, spicy, or extra-creamy based on what you like.
• Great texture: The shrimp stay juicy with a light sear, while the cauliflower gets silky without turning watery.

What You’ll Need

• For the shrimp:
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne (optional, for heat)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter (or ghee), divided
• For the cauliflower “grits”:
  • 1 large head cauliflower, riced (about 5 cups) or 2 (12-ounce) bags riced cauliflower
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken or vegetable stock
  • 1/2 cup milk or half-and-half (dairy-free milk works too)
  • 1/2 cup shredded sharp cheddar or Parmesan
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons cream cheese or Greek yogurt (optional for extra creaminess)
• For serving:
  • Chopped parsley or green onions
  • Lemon wedges
  • Crushed red pepper flakes or hot sauce (optional)

How to Make It

1. Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss with garlic, smoked paprika, chili powder, cayenne (if using), salt, pepper, and 1 tablespoon olive oil.

   Set aside while you start the cauliflower.

2. Rice the cauliflower: If using a fresh head, cut into florets and pulse in a food processor until it looks like rice. Don’t over-process. Bagged riced cauliflower works just as well.
3. Sauté aromatics: In a large skillet over medium heat, add 1 tablespoon olive oil.

   Add garlic and cook 30 seconds until fragrant.

4. Cook the cauliflower: Add riced cauliflower, salt, and pepper. Stir for 2–3 minutes. Pour in the stock and simmer, stirring occasionally, until most liquid is absorbed and the cauliflower is tender, about 6–8 minutes.
5. Make it creamy: Stir in milk, then add cheese and cream cheese or Greek yogurt if using.

   Simmer 2–3 minutes until thick and creamy. Adjust seasoning. Keep warm on low and cover.

6. Sear the shrimp: Heat a separate skillet over medium-high.

   Add 1 tablespoon butter. When hot and foamy, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned.

7. Finish with flavor: Turn off heat, add remaining 1 tablespoon butter and lemon juice.

   Toss to coat and create a quick buttery sauce.

8. Assemble: Spoon the cauliflower grits into bowls. Top with shrimp and any pan juices. Finish with parsley or green onions, a squeeze of lemon, and optional heat from red pepper flakes or hot sauce.

Storage Instructions

• Refrigerator: Store shrimp and cauliflower grits separately in airtight containers for up to 3 days.
• Reheating: Warm the grits gently on the stove with a splash of stock or milk to loosen.

  Reheat shrimp briefly in a skillet over medium heat or in the microwave for 20–30 seconds to avoid overcooking.

• Freezing: The cauliflower base freezes fairly well for up to 2 months. Shrimp is best cooked fresh; if freezing, undercook slightly and reheat gently.

Why This is Good for You

• High in protein: Shrimp brings lean protein that supports muscle repair and keeps you full.
• Lower carb base: Cauliflower offers fiber and vitamins with fewer carbs than traditional grits.
• Healthy fats, balanced plate: A bit of butter and cheese adds satisfaction, while you still get plenty of veggies.
• Micronutrient boost: Cauliflower delivers vitamin C and folate; shrimp provides selenium, iodine, and B12.

Pitfalls to Watch Out For

• Watery cauliflower: Too much liquid can make the grits soupy. Simmer until excess moisture evaporates before adding dairy.
• Rubbery shrimp: Overcooked shrimp turn tough.

  Pull them as soon as they curl and turn opaque.

• Under-seasoning: Cauliflower is mild. Taste and adjust salt, pepper, and lemon to make flavors pop.
• Skipping the sear: A hot pan develops color and flavor. Don’t overcrowd; cook shrimp in batches if needed.
• Cheese clumping: Remove the cauliflower from direct high heat when stirring in cheese to keep it smooth.

Variations You Can Try

• Cajun style: Use Cajun seasoning for the shrimp and add sautéed bell pepper, celery, and onion to the grits.
• Dairy-free: Swap butter with olive oil or dairy-free butter, and use unsweetened almond or cashew milk with nutritional yeast instead of cheese.
• Extra-creamy: Stir in a splash of heavy cream and a tablespoon of cream cheese for lush texture.
• Bacon twist: Cook chopped bacon first, use the rendered fat to sear shrimp, and sprinkle crispy bits over the top.
• Lemon-garlic: Skip the smoky spices and use extra garlic, lemon zest, and parsley for a brighter flavor.
• Spicy shrimp: Add hot sauce or extra cayenne and finish with pickled jalapeños.
• Veg-forward: Fold in sautéed spinach, kale, or roasted corn to the cauliflower base.

FAQ

Can I use frozen shrimp?

Yes.

Thaw in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry before seasoning so they sear instead of steam.

Can I make the cauliflower grits ahead of time?

Absolutely. Cook them up to 2 days ahead.

Reheat with a splash of stock or milk and whisk to bring back the creaminess.

What’s the best cheese to use?

Sharp cheddar gives classic comfort, while Parmesan adds a savory edge. Pepper jack brings heat. Use what you enjoy, and shred it yourself for smoother melting.

Do I need a food processor?

It helps, but it’s not required.

You can buy pre-riced cauliflower or grate florets on the large holes of a box grater.

How do I keep the shrimp from sticking?

Use a hot pan and dry shrimp. Add fat to the pan, lay the shrimp down, and let them sear without moving for about a minute before flipping.

Is this recipe keto-friendly?

It can be. Use full-fat dairy and check your stock for added sugars.

Skip the milk if needed and use more butter or cream cheese for richness.

Can I use other protein?

Yes. Blackened salmon, seared scallops, or grilled chicken work great. Keep the seasoning similar so the flavors still match the cauliflower base.

Final Thoughts

Shrimp & cauliflower grits brings the warmth of a Southern staple to your table with a lighter, modern twist.

It’s quick, flexible, and packed with flavor that feels special enough for guests but easy enough for a Tuesday night. Keep the technique simple, season boldly, and finish with lemon and herbs for a bright, polished plate. Once you try it, you’ll have a new go-to comfort meal that doesn’t weigh you down.