Skip to main content UVA Health logo of UVA Health
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



  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.

Subscribe for Updates

Get stories & health tips every week