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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.