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Healthy Balance

Shrimp and Cauliflower “Grits”

a bowl of shrimp and

Typically loaded with heavy cream and butter, shrimp and grits is a Southern favorite. This quick version swaps in cauliflower rice mixed with creamy coconut milk and cheddar cheese for a smooth “grits” base topped with garlic shrimp.

Servings: 6

Nutrition Facts

  • Calories: 246
  • Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 124mg
  • Sodium: 269mg
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 20g

Ingredients

Directions

  1. Rinse shrimp and pat dry.
  2. In a skillet, heat 1 tablespoon of the oil over medium heat.
  3. Add half of the garlic and the shrimp and cook until the shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
  4. In another skillet, heat the remaining 1 tablespoon oil over medium-high heat.
  5. Add the corn, onion, and remaining garlic and sauté for 2 to 3 minutes, or until the vegetables begin to soften.
  6. Add the cauliflower rice, paprika, jalapeño, spinach, and coconut milk and stir. Reduce the heat to medium-low, cover, and cook for 5 minutes.
  7. Stir in the cheddar cheese and cook until the cheese is melted, about 2 minutes.
  8. Remove the skillet from the heat. Season with salt and black pepper to taste.
  9. Garnish with red pepper flakes, if desired, and basil.

Copyright 2021 © Baldwin Publishing, Inc. All rights reserved.

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

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