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Paleo Low Carb Shrimp and Cauliflower Grits Recipe

My shrimp and cauliflower grits recipe is delicious, EASY and HEALTHY. Cauliflower paleo shrimp and grits (low carb grits) are ready in less than 30 minutes!

Instructions

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 large head Cauliflower
  • 1 tablespoon Ghee
  • 1/4 cup Full-fat coconut milk
  • 1 lb Large shrimp (peeled)
  • 8 oz Button mushrooms (sliced)
  • 4 slices Bacon
  • 2 cloves Garlic (minced)
  • Pinch Red pepper flakes
  • 1/2 cup Beef broth
  • Sea salt (to taste)
  • Black pepper (to taste)
  • Fresh parsley (minced)
  • Fresh chives (minced)
US Customary - Metric
  1. Gather all of your ingredients, peel the shrimp and slice the mushrooms.
  2. Fry bacon in a large cast iron skillet until crispy. Remove and set aside.
  3. Pour all but about 1 tablespoon of bacon grease out of the pan.
  4. In a food processor mince the cauliflower until it resembles rice.
  5. Place minced cauliflower in a medium pot over medium high heat and cook for 5 minutes stirring frequently to release some of the moisture.

  6. Add 1 tablespoon of ghee and 1/4 cup of coconut milk to the cauliflower and stir until melted.

  7. Using an Immersion Hand Blender or food processor blend the cauliflower until it resembles the smooth but grainy consistency of grits. Season with salt and pepper and set to low heat, stir every few minutes until shrimp are done.

  8. Add shrimp to the skillet with the reserved oil and cook for 1-2 minutes per side. Remove and set aside.

  9. Add the mushrooms to pan and stir every few minutes allowing them to brown and soften. If the pan seems to dry add 1 tablespoon of olive oil.

  10. When the mushrooms are browned and softened add in the minced garlic and red pepper flakes. Stir for 1 minute until fragrant.

  11. Pour in the beef broth and scrap any bits off the bottom of the skillet.
  12. Add the shrimp back into the skillet and simmer until the beef broth is almost gone. You just want it to turn to a thick sauce to coat the shrimp and mushrooms. Season with salt and pepper to taste.
  13. To serve top divide the grits into two bowls and top with the shrimp and mushroom mixture. Top with crumbled bacon, fresh parsley, fresh chives, and a squeeze of lemon juice.

Recipe Notes

Serving Size: 1/2 entire recipe

Nutrition Information Per Serving

Calories: 335 | Fat: 17g | Total Carbs: 13g | Net Carbs: 9g | Fiber: 4g | Sugar: 5g | Protein: 32g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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