Today, I’m thrilled to share a recipe that’s close to my heart: Shrimp and Cauliflower Grits. Now, I’ll be honest, traditional grits are a weakness of mine, but cutting out corn hasn’t been easy. That’s where this dish comes in—a creamy cauliflower base with just a hint of corn for flavor, topped with tender shrimp. It’s a taste sensation you won’t forget!
Sure, it might not fit every dietary plan out there, but with only a tablespoon of corn per serving, it’s a compromise I’m willing to make. Trust me, it’s worth it. It’s a bit of a dance between pan-seared corn, velvety cauliflower puree, and sizzling skillet shrimp! So, lets make this cauliflower grits and shrimp recipe!
This Shrimp and Cauliflower Grits Recipe Is: Low Carb and Gluten Free
Table of Contents
5 Reasons to Love This Recipe
Trying this recipe is totally worth it—the flavors will blow you away, and you’ll never miss the traditional grits! I love this recipe because of the following reasons:
- Shrimp over cauliflower grits? Ahhh-mazing combination!
- Perfect appetizer or main dish!
- A completely new spin on a classic recipe!
- Perfect comfort food for weeknight dinners!
- Easy to make!
Are Shrimp Cauliflower Grits low carb?
Yes, Shrimp Cauliflower Grits are low carb because it has cauliflower instead of traditional high-carb ingredients like grains or potatoes for the “grits” portion of the dish.
Cauliflower is naturally low in carbohydrates compared to grains like cornmeal or wheat flour used in traditional grits recipes. You can enjoy this recipe on a low carb diet but portion control is the key.
Shrimp and Cauliflower Grits Recipe Ingredient List
To make this delicious grits recipe, you will need the following simple ingredients:
For the pan-seared corn
- 1 can whole kernel corn (8.75 ounces)
- 1 small shallot, diced fine
- 1 clove roasted garlic
- 2 tablespoon butter (unsalted)
For the cauliflower puree
- 1 head cauliflower, cut into florets and stem discarded
- ¼ cup roasted garlic
- 1 shallot, diced
- 4 tablespoon butter (unsalted)
- ½ teaspoon balsamic vinegar
- Kosher salt, to taste
- Freshly cracked pepper, to taste
For the skillet shrimp
- 21-25 shrimp, cleaned with shells and tail removed
- 4 tablespoons butter (unsalted)
- 1 tablespoon olive oil
- 1 lemon, cut into wedges
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Ingredient Substitutions
If you don’t have any of the ingredients above, the good news is, you can easily customize this recipe using these substitutions without compromising its delicious flavor:
- Fresh shrimp: Frozen shrimp work just as well. Simply place them in a bowl and run cold water over them (never warm water!) for 12-15 minutes to defrost quickly.
- Roasted garlic: To mellow out the sharpness, substitute fresh garlic that has been pan-seared for 1-2 minutes in oil or butter.
- Butter: Opt for clarified butter or ghee as a suitable replacement.
- Shallot: Use ⅛ of a white or yellow onion, finely diced, as an alternative to shallot. You can also use green onions instead of shallots.
Additional Ingredients
Enhance the flavors of your cauliflower shrimp and grits with these additions that perfectly complement the main ingredients. Try these to bring additional flavor to this dish:
- Smoked paprika: Use this for the pan-seared corn. It adds a delicious depth of flavor to complement the sweetness of the corn.
- Shredded parmesan cheese: You can use shredded parmesan cheese if you’re craving cheesy grits. It adds an earthy tone and a slightly more creamy texture. ¼ cup is plenty to make cheesy cauliflower grits.
- Bacon bits: You can also add bacon bits to this recipe. Adding ¼ cup of bacon bits brings a delicious umami flavor and smokiness to the cauliflower grits.
- Chili flakes: Add chili flakes to the skillet shrimp, allowing you to enjoy spicy shrimp.
- Lemon zest: Adding lemon zest to the skillet shrimp provides a citrus note to the entire dish, making it feel lighter and more refreshing.
- Fresh cilantro or parsley: Sprinkle fresh parsley or cilantro over skillet shrimp. These herbs add a burst of color and fresh flavors to the shrimp.
Note: Additional ingredients are just there to improve the flavor profile; they are not part of the original recipe.
Cooking Tools Required
You’ll need the following tools to make this shrimp and cauliflower grits recipe:
- Cast iron or heavy skillet
- Steaming basket and pot
- Food processor or immersion blender
- Measuring cups and spoons
- Tongs
- Paper towels
How to Make Shrimp and Cauliflower Grits Recipe: Complete Cooking Guide
Cooking Methods
- Searing
- Steaming
Preparation Steps
- Gather all the ingredients and tools.
- Wash the vegetables and shrimp.
- Cut the cauliflower florets.
- Dice shallots.
- Cut lemon wedges.
Cooking Instructions
For the pan seared corn:
- Heat a medium sized skillet over medium-high heat. Add the butter. When the butter is melted, add the shallot.
- Cook the shallot for 4-5 minutes or until golden. Once golden, add in the corn and mix to incorporate.
- Cook the corn for 8-10 minutes, stirring frequently. When the corn starts to brown it is done.
- Add the corn and shallot mixture to a food processor. Add in the roasted garlic. Pulse until it is coarsely chopped.
- Taste and adjust seasonings to your preference.
- Remove with a rubber spatula and set aside.
For the cauliflower puree:
- Steam the cauliflower for 12-15 minutes or until fork tender. Steaming too long will lead to a mushy puree.
- While the cauliflower is steaming, add 2 tablespoon butter to a sauté pan over medium-high heat.
- Add the diced shallots and cook, stirring occasionally, for 4-5 minutes or until golden.
- Add the cooked shallots and roasted garlic to your food processor, balsamic vinegar, and remaining butter.
- When the cauliflower is tender, add to the food processor.
- Continue to process the cauliflower by opening the lid, pushing down with a rubber spatula, until it is pureed.
- Taste and adjust the seasonings.
- Remove from the processor and set aside.
For the skillet shrimp:
- Lay the shrimp on paper towels to remove as much moisture as possible.
- Salt and pepper the shrimp.
- In the same medium skillet that the corn was cooked in, wipe clean and add in the butter and olive oil. Heat over high heat until the oil shimmers.
- Add the shrimp to the pan in a single layer. When the shrimp begins to curl, it is ready to be flipped… This should take about 1-2 minutes.
- Flip the shrimp and cook for another 1-2 minutes or until cooked.
- Remove from the pan and set aside, covered with foil.
Putting together the shrimp and cauliflower grits:
- Add about ¼ to ⅓ cup cauliflower puree per shrimp on a plate. Add 1 tablespoon of the pan seared corn puree on top. Then, add the shrimp and give a quick squeeze of lemon on top!
- Serve hot, and enjoy gluten-free shrimp and grits!
💡 My Pro Tip
Quick Flip Tip: Keep a close eye on your shrimp as they cook. When they begin to curl and form a loose “O” shape, it’s time to flip them over. Remember, shrimp continue to cook even after being taken off the heat! This easy trick guarantees tender, never rubbery shrimp every time.
⏲️ Time-Saving Tips
- Opt for pre-peeled and deveined shrimp to save 15-20 minutes of prep time.
- Use an immersion blender instead of a food processor for the cauliflower grits—cleanup is quicker, and the results are just as good.
- Multi-task by cooking the pan-seared corn while the cauliflower steams to save time.
- Prepare the cauliflower grits ahead of time—they’ll keep well in the refrigerator for up to two days. They can be easily reheated while the shrimp cook.
Cauliflower Grits?
Enhance your dining experience with these simple recipes—ideal for complementing shrimp and grits, no matter your dietary preferences!
- Pork Kabobs: The savory flavors of pork kabobs perfectly complement the creamy texture of the cauliflower grits, creating a satisfying and balanced meal.
- Grilled Chipotle Wings: Add a kick of spice to your meal with grilled chipotle wings, contrasting the subtle flavors of the shrimp and cauliflower grits.
- Sautéed Spinach: Incorporate some greens into your meal with sautéed spinach, offering a nutritious and flavorful side dish that pairs harmoniously with the richness of the shrimp and cauliflower.
- Oven Baked Chicken: For a protein-packed meal, serve your shrimp and cauliflower grits alongside tender oven-baked chicken, creating a satisfying and well-rounded dinner option.
Storage and Reheating Instructions
Storage Tips:
- Let any leftovers cool to room temperature before storing.
- Place in an airtight container and keep in the fridge for 2 days because, after this, the cauliflower will not smell pleasant.
Freezing Tips:
- For best results, freeze only the cauliflower and corn (if using). Since the shrimp are already cooked, freezing and reheating them can alter their texture.
- To freeze the cauliflower, place it in a freezer-safe container and store it for up to 3 months. When ready to use, defrost the cauliflower overnight in the fridge and reheat it either in the microwave or on the stovetop.
Reheating Tips:
- Due to the delicate nature of the shrimp, it is best to reheat this dish in stages on the stovetop in a non-stick pan with a lid.
- First, add the cauliflower (and corn, if using) over medium heat. Stir to ensure even heating.
- After 2-3 minutes, add in the shrimp. This method prevents the shrimp from becoming rubbery.
- Microwaving the cauliflower is fine, but it will make the shrimp smell terribly and get very tough.
- Disclaimer: Heating in the oven will ruin the texture of the recipe.
Recipe Conclusion
This Shrimp and Cauliflower Grits recipe ticks all the boxes: it’s simple, delicious, and nutritious—the perfect combo we champion here. Its low-carb and gluten-free goodness makes it a feast fit for any dietary preference. So, if you’re craving a meal that’s as wholesome as it is satisfying, you’ve come to the right place!
Preparing this dish was an absolute delight, bringing both deliciousness and harmony to my paleo lifestyle. But the true highlight? Seeing the sheer joy it brought to my wife’s face on her birthday. Her glowing praise for these shrimp and cauliflower grits was the ultimate reward. Whether you’ve given this recipe a whirl or are still contemplating it, I’d love to hear your thoughts. Drop a comment below, and let’s keep the conversation rolling!
More Seafood Recipes With Shrimp!
FAQs
Yes, shrimp and grits are naturally gluten-free, making them suitable for those with gluten sensitivities or following a gluten-free diet.
It’s recommended that grits be soaked for at least 20 minutes before cooking. This helps to soften the grits and can result in a creamier texture once cooked.
The internal temperature of shrimp and grits should reach 145°F (63°C) to ensure they are fully cooked and safe to eat.
Grits are done when they are creamy and tender, usually after simmering for about 20-30 minutes in a medium saucepan. The texture should be smooth, and there should be no grittiness when tasted.
No, cauliflower rice is not the same as grits. Cauliflower rice is made by grating or processing cauliflower into small rice-like pieces, while grits are made from ground corn kernels. While both can be used as a substitute for grains in certain dishes, they have different textures and flavors.
Shrimp and Cauliflower Grits 🍤
Ingredients
Shrimp and Cauliflower Grits Recipe Ingredient List
For the pan-seared corn
- 1 can whole kernel corn 8.75 ounces
- 1 small shallot diced fine
- 1 clove roasted garlic
- 2 tablespoon butter unsalted
For the cauliflower puree
- 1 head cauliflower cut into florets and stem discarded
- ¼ cup roasted garlic
- 1 shallot diced
- 4 tablespoon butter unsalted
- ½ teaspoon balsamic vinegar
- Kosher salt to taste
- Freshly cracked pepper to taste
For the skillet shrimp
- 21-25 shrimp cleaned with shells and tail removed
- 4 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 lemon cut into wedges
- Kosher salt to taste
- Freshly cracked pepper to taste
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Wash the vegetables and shrimp.
- Cut the cauliflower florets.
- Dice shallots.
- Cut lemon wedges.
Cooking Instructions
For the pan seared corn:
- Heat a medium sized skillet over medium-high heat. Add the butter. When the butter is melted, add the shallot.
- Cook the shallot for 4-5 minutes or until golden. Once golden, add in the corn and mix to incorporate.
- Cook the corn for 8-10 minutes, stirring frequently. When the corn starts to brown it is done.
- Add the corn and shallot mixture to a food processor. Add in the roasted garlic. Pulse until it is coarsely chopped.
- Taste and adjust seasonings to your preference.
- Remove with a rubber spatula and set aside.
For the cauliflower puree:
- Steam the cauliflower for 12-15 minutes or until fork tender. Steaming too long will lead to a mushy puree.
- While the cauliflower is steaming, add 2 tablespoon butter to a sauté pan over medium-high heat.
- Add the diced shallots and cook, stirring occasionally, for 4-5 minutes or until golden.
- Add the cooked shallots and roasted garlic to your food processor, balsamic vinegar, and remaining butter.
- When the cauliflower is tender, add to the food processor.
- Continue to process the cauliflower by opening the lid, pushing down with a rubber spatula, until it is pureed.
- Taste and adjust the seasonings.
- Remove from the processor and set aside.
For the skillet shrimp:
- Lay the shrimp on paper towels to remove as much moisture as possible.
- Salt and pepper the shrimp.
- In the same medium skillet that the corn was cooked in, wipe clean and add in the butter and olive oil. Heat over high heat until the oil shimmers.
- Add the shrimp to the pan in a single layer. When the shrimp begins to curl, it is ready to be flipped... This should take about 1-2 minutes.
- Flip the shrimp and cook for another 1-2 minutes or until cooked.
- Remove from the pan and set aside, covered with foil.
- Putting together the shrimp and cauliflower grits:
- Add about ¼ to ⅓ cup cauliflower puree per shrimp on a plate. Add 1 tablespoon of the pan seared corn puree on top. Then, add the shrimp and give a quick squeeze of lemon on top!
- Serve hot, and enjoy gluten-free shrimp and grits!
Notes
Enjoy!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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6 Responses
I made the corn and cauliflower “grits” only from this recipe. I don’t love shrimp, but I do love how these turned out. So rustic and a great paleo substitution for grits!
Hi Joel:
Yes, they’re the perfect substitute for grits – in my opinion. And they’re delicious!
Thanks for writing.
Have an excellent day in the kitchen!
Scott
Absolutely delicious and easy to make! Loved the flavors in this dish, especially the seasoning on the shrimp paired with the creamy cauliflower grits. Could you suggest a suitable salad that would complement these flavors?