Cauliflower Grits and Shrimp are easy enough for a busy weeknight, tasty enough for company and the perfect recipe for a low-carb, gluten-free diet!
Amazing cauliflower does it again! We’ve made curried cauliflower rice and used it to make cauliflower pizza. This time it’s transformed into flavorful, cheesy cauliflower grits which makes the perfect base for spicy shrimp.
It’s part of our Quick and Easy Dinners collection.
Instead of hominy or grits like we used in Skinny Shrimp and Grits, this recipe uses riced cauliflower which cooks significantly faster than rice.
In case you’re new to the benefits of this technique:
- It can be processed (in a food processor) and stored in the refrigerator or frozen until needed.
- It defrosts quickly. In fact, it can be used from frozen if stored in loose crumbles.
- It cooks in minutes.
- It’s healthy, gluten-free and low-carb!
- You can even cook it from a frozen bag you get at the grocery store as we did for Roasted Cauliflower Rice with Garlic and Parmesan.
If you’re a fan too, be sure to check out and Cauliflower Muffins.
How to make Cauliflower Grits and Shrimp
Besides the Cajun flavor, the best thing about Cauliflower Grits and Shrimp is that it cooks entirely on the stove-top in one pan and takes less than 30 minutes to make! I am not kidding!!!
There are two time-saving components to this recipe.
Cheesy Cauliflower Grits
Rice a head of cauliflower (or buy a bag that is now readily available in grocery stores.) Set that aside, while you saute onion and garlic in a large frying pan.
Stir riced cauliflower into the onions and cover for about 5 minutes, just long enough to soften it. Don’t cook the cauliflower grits for too long or they will be mushy!
Remove the cover, stir in sharp cheddar cheese and then remove to the serving dish.
I’m not kidding when I say I could eat the entire bowl, except that would be an entire head of cauliflower. So, I share! 🙂
Easy Spicy Shrimp on the Stove-top
The other time-saving feature of this recipe is shrimp that cooks quickly in the same pan as the cheesy cauliflower grits.
Combine shrimp with olive oil and Cajun seasoning and thoroughly toss to coat. Pour the shrimp and any excess oil into the hot pan and arrange in a single layer. Cook for about 3 minutes on each side, depending upon the size of the shrimp.
The shrimp is done when it turns pink and is cooked through. No peeking in the oven or second-guessing the time. Just keep an eye on it.
Keep a bag of shrimp in the freezer and you’ll always be minutes away from dinner! It’s the same cooking technique we use to make Skillet Shrimp and Cajun Shrimp Guacamole Bites and even our Rock Shrimp Recipe.
A spicy Cajun blend from the grocery store is always in our pantry. If you are inclined to mix up your own blend, try the one we used in this carrot fries recipe.
It’s good. Real good!
Please rate this Shrimp and Cauliflower Grits recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Cauliflower Grits and Shrimp Recipe
Ingredients
- 4 cups cauliflower rice about 1 head of cauliflower
- 1 pound shrimp peeled and deveined
- 2 1/2 Tablespoons olive oil
- 1 Tablespoon Cajun spice
- ½ cup diced onion
- 2 garlic cloves minced
- 1 cup sharp cheddar cheese shredded
- 4 slices cooked and crumbled bacon or turkey bacon
- ¼ cup green onion chopped
Instructions
- Cut cauliflower florets from center stalk. Process florets in a food processor until they resemble "rice." Set aside.
- Add shrimp, 2 Tablespoons of olive oil and Cajun spice to a bowl and stir to combine. Set aside.
- Heat remaining oil in a frying pan over medium high heat.
- Add onions and garlic and saute for about 3 minutes or until onions are soft.
- Add cauliflower rice to pan and stir to combine.
- Cover and cook for about 5 minutes.
- Stir cheese into cauliflower rice.
- Move rice to serving dish.
- Add shrimp to skillet and cook over medium-high heat in a single layer for 3 minutes.
- Stir and cook for about 3-4 minutes more or until shrimp is pink and cooked through.
- Spoon shrimp over cauliflower rice and top with bacon and green onion.
Nutrition
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Cindys Recipes and Writings
What a great use for cauliflower! Yum!
Aggie | Aggie's Kitchen
I’ve only made cauliflower rice once and I am really missing out on some great recipes from what I can see. This looks amazing!! And I love your tip about processing it then freezing it. I am going to do that!
Lauren @ Eating with a Purpose
What a great alternative to the classic! I’ll have to try this one out soon.
Stephanie
Such a fun idea to use cauliflower! Looks delicious!
The Food Hunter
I’m allergic to shrimp but I love the idea of cauliflower grits.
Ginny McMeans
How wonderful that this recipe if also gluten-free!
Martha @ A Family Feast
Such a great idea – using cauliflower to make grits!
Lauren kelly Nutrition
This is so creative! Great idea!
Samantha
I love that this is low carb and I absolutely love shrimp. This recipe is a winner in every way. Thanks for sharing!
[email protected]
This is total comfort in a bowl to me! Love that you made in lower in carbs using cauliflower!
Renee - Kudos Kitchen
How inventive to turn cauliflower rice into cauliflower grits. This recipe looks totally delicious!
Jessica (Savory Experiments)
Cauliflower grits? I can’t wait to try these!!!
Karn
Has anyone figured out the nutritional info for this recipe? Looks amazing, can’t wait to try it.
Marjory
Try My Fitness Pal or Calorie Count to calculate the nutrition information.
Cheri
How many servings does this recipe yield? Can’t wait to try it!
Marjory
Hi! This should serve about 3-4 people.
Cheri
How many servings does the spicy shrimp recipe yield? Can’t wait to try it!
Lane & Holly @ With Two Spoons
This sounds so, so delicious! I love the spice!
Art from My Table
I love that you used Cauliflower Rice in this dish to make it healthier. Off to check out all of the other recipes linked!
michele
This was a great idea to use for grits! It was so easy and the flavors were spot on!
Rebecca Hubbell
I absolutely love shrimp and grits and this cauliflower twist is such a great idea!
Lynn
Yum
Marjory Pilley
I’m so glad you enjoyed it!