Cauliflower stands in for corn grits here. The florets are boiled until tender, then mashed with butter, heavy cream and cheddar into a smooth, creamy base. Garlic and paprika shrimp go on top, with sliced green onions. The recipe serves 4 and takes 30 minutes: 10 for prep and 20 for cooking.
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The card puts 6 grams of carbohydrates in a serving, so it works as a low-carb take on shrimp and grits. Boil the cauliflower while you cook the shrimp and the two parts finish about the same time.
What Goes in the Pot
The full amounts are in the recipe card at the bottom. These are the ingredients that do the work.
- Large shrimp (1 pound, peeled and deveined): the main protein. Fresh shrimp give the sweetest flavor, though frozen shrimp can be used.
- Cauliflower (1 medium head, cut into florets): the base. Cut the florets about the same size so they cook evenly.
- Unsalted butter (4 tablespoons, divided): half goes into the cauliflower mash and half into the skillet.
- Heavy cream (1 cup) and shredded cheddar (1 cup): blended into the cauliflower for a creamy texture.
- Chicken broth (1 cup): poured over the shrimp at the end for savory depth.
- Garlic (2 cloves, minced) and paprika (1 teaspoon): garlic for aroma, paprika for a little smokiness.
- Green onions (2, sliced): a fresh, crunchy garnish.
Making the Cauliflower Mash
Boil the florets in salted water for about 10 minutes, until a fork slides in easily. Drain them and return them to the pot. Add 2 tablespoons of the butter, the cream and the cheddar, then blend with an immersion blender for a very smooth mash, or use a potato masher for a chunkier one. Season with salt and pepper and keep it warm.
A regular blender also works. Let the cauliflower cool slightly before moving it there, since hot ingredients need care in a blender.
Cooking the Shrimp
Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Cook the garlic for about 1 minute, until fragrant. Add the shrimp, sprinkle with paprika, season with salt and pepper, and cook 3 to 4 minutes per side, until pink and opaque. Pour in the chicken broth and simmer for 2 more minutes.
Spoon the cauliflower into bowls, put the shrimp on top and scatter the green onions over it. Keeping the cauliflower warm while the shrimp cook means the bowls go to the table hot.
Ways to Change It
- Seasoning: a little extra paprika or garlic makes it spicier or more savory.
- Cheese: gouda or pepper jack can replace the cheddar.
- Lemon: squeeze some lemon juice over the shrimp just before serving.
- Greens: sauté a handful of spinach or kale in the skillet with the garlic before the shrimp go in.
- Other proteins: scallops or chicken can replace the shrimp. Tofu is another option.
What to Serve Alongside
The grits are rich, so a side salad with a tangy vinaigrette, made with mixed greens, cherry tomatoes and cucumbers, adds crunch. Roasted asparagus or broccoli, tossed in olive oil with salt and pepper, goes well with the shrimp. Sparkling water with lemon or a cup of herbal tea suits the meal as well.
Nutrition per Serving
One serving has approximately 400 calories, 28 grams of fat (15 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium. These are estimates.
FAQ
Can I make this ahead of time?
Yes. Make the cauliflower mash and the shrimp separately and reheat them gently before serving.
How do you store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth or cream when reheating to bring back the creamy texture.
What can you use instead of heavy cream?
Coconut cream or unsweetened almond milk will work. The flavor changes slightly.
Is it suitable for meal prep?
Yes. Divide the cauliflower mash and the shrimp into individual containers.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Shrimp and Cauliflower Grits: A Creamy Delight Awaits!
Ingredients
Instructions
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain and return to the pot.
Add 2 tablespoons of butter, heavy cream, and cheddar cheese to the cauliflower. Use an immersion blender or a potato masher to blend until smooth. Season with salt and pepper to taste. Set aside and keep warm.
In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet, sprinkle with paprika, and season with salt and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
Pour in the chicken broth and simmer for an additional 2 minutes, allowing the flavors to meld.
Serve the shrimp over the cauliflower grits and garnish with sliced green onions.
Notes
For added flavor, consider adding a splash of lemon juice to the shrimp just before serving.
You can also substitute the shrimp with scallops or chicken for a different protein option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 400 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 28g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 200mg |