Shrimp and Cauliflower Grits

Shrimp and Cauliflower Grits via

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes



  • 1 large head cauliflower
  • 1 tablespoon butter or ghee
  • 1/4 cup coconut milk
  • 1lb large shrimp, shell removed (tail left on if desired)
  • 8oz button mushrooms, sliced
  • 4 slices bacon
  • 2 cloves garlic, minced
  • Pinch red pepper flakes
  • 1/2 cup beef broth
  • Salt and pepper, to taste
  • Fresh parsley and chives, minced


  1. Mise en place, 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 butter 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 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 needed, add 1 tablespoon of olive oil.
  10. Add the minced garlic and red pepper flakes. Stir for 1 minute until fragrant.
  11. Pour in the beef broth and scrape 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 want it to turn into 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.

Read the full recipe here.




Lets face it, if you live in the south you’ve probably had shrimp and grits at some point in your life. If you’re like me though you’ve had them more than once and it’s one of your favorite meals…ever. I absolutely adore shrimp and grits and each time I see them on a menu I have to try them. Reigning champ so far = my kitchen.

Yes, I’m bragging a little. These aren’t your normal grits though. In the effort of eating Paleo I came up with a recipe using cauliflower that will knock your socks off. This shrimp and cauliflower “grits” recipe will have you loving this southern dish if you hadn’t before.

The cauliflower resembles the creamy but grainy grits so much. There’s no steaming and squeezing the water out either. They literally take 5 minutes to come together. Paired with the delicate shrimp and hearty mushrooms and bacon it’s delicious.

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