Shrimp and “Cauliflower” Grits

Shrimp and “Cauliflower” Grits

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Course: Breakfast, Main Course
Keyword: grain free, Shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 People


  • Food Processor
  • knife and cutting board
  • Skillet

Adjust Servings


  • 1 cauliflower Head
  • 4 Tbsp butter
  • 1 cup stock
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 30-40 shrimp cleaned, shelled, and deveined
  • 1/2 cup bell peppers chopped
  • 2 Tbsp olive oil
  • 4-6 cloves garlic minced
  • pinch black pepper
  • 2 tsp onion powder
  • 2 tsp lime juice or more to taste
  • 1/2-1 tsp cayenne pepper
  • 1/2-1 tsp cumin


  • In a food processor add cauliflower head and pulse until you get very fine rice texture.
  • In a pan melt butter and add cauliflower rice, 3/4 cup stock, and heavy cream. Bring to a simmer and cook for 10-12 minutes until rice is soft in texture and most of the moisture is gone. Season with salt then remove from heat and cover.
  • In a skillet heat your olive oil and add shrimp and peppers. Cook for about 2-3 minutes. Add garlic, onion powder, salt and pepper, cayenne, cumin, and stock. Simmer for about another minute. Add lime juice and continue to simmer until shrimp are cook.
  • Place “grits” into a bowl and top with shrimp mixture. Serve and enjoy!

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