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Paleo Shrimp and Cauli-“Grits”

Breakfast, Recipes | June 24, 2015 | By

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Getting in touch with my inner southern belle with this shrimp and faux-grits recipe!  It’s impossible to resist the zesty spice of the crisp shrimp complimented by its bed of creamy garlic “grits’.  A traditional breakfast dish in the south, you can make this for breakfast, lunch AND dinner!  For an additional dimension of deliciousness, add some diced bacon on top…or inside and all around!

Paleo Shrimp and Cauli-“Grits”
Serves 4
Zesty shrimp on a bed of creamy cauliflower grits.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the paleo shrimp
  1. 1 lb shrimp, peeled and deveined
  2. 3 garlic cloves, chopped
  3. ½ small onion, chopped
  4. 2 tbsp fresh cilantro, chopped
  5. 1 tbsp lime juice
  6. 2 tbsp coconut oil
  7. 1 tsp paprika
  8. ½ tsp salt
  9. ½ tsp garlic powder
  10. ½ tsp dried oregano
  11. ½ tsp dried thyme
  12. ¼ tsp onion powder
  13. ¼ tsp cayenne
  14. ¼ tsp red pepper flakes
  15. ¼ tsp black pepper
For the cauli-“grits”
  1. 1 large head of cauliflower
  2. 3 garlic cloves, chopped
  3. 1 tbsp coconut oil
  4. 1/2 cup almond milk
  5. 1/2 tsp garlic powder
  6. Salt
  7. Black pepper
  8. Dash of paprika
To make the paleo shrimp
  1. Mix the paprika, salt, garlic powder, oregano, thyme, onion powder, cayenne, red pepper flakes and black pepper in a small bowl.
  2. Toss the seasoning with the shrimp in a medium bowl.
  3. Heat coconut oil in a medium saucepan over medium high heat and sauté garlic and onions for 1 minute.
  4. Add the seasoned shrimp and sauté until the shrimp turn pink. Add lime juice.
To make the cauli-“grits”
  1. Chop the head of cauliflower into florets.
  2. Pulse florets in a food processor until the cauliflower is riced.
  3. Heat coconut oil in a medium saucepan over medium high heat and saute garlic for 1 minute.
  4. Add riced cauliflower and stir to combine.
  5. Add the almond milk and garlic powder to the cauliflower.
  6. Cover and simmer for 15 minutes, stirring occasionally.
  7. Season to taste with salt and black pepper. Add a dash of paprika on top for color!
  8. Top grits with shrimp and fresh cilantro and enjoy!
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