Easy Shrimp & Cauliflower Grits

March 7, 2018


When I took my first bite of this I literally shouted “WHAAAAAAT!?” because I could not believe how good it was. I cannot believe how easy it is to make something that tastes this great. Buying cauliflower rice already made instead of starting from scratch saves so much thyme!


Total Thyme: 20 minutes


Serves: 2 (and you might have a little extra)



Riced Cauliflower: 2 12-oz bags (I used the Trader Joe’s Frozen Kind).

Milk: 1 cup (I used 1%. Could also used unflavored almond milk, skim or 2%)

Shrimp: 1 lb fresh or frozen, already cooked shrimp

Lemon: 1

Fresh Parsley: 1 big handful

Butter or Ghee: 2 tablespoons

Garlic: 1-2 cloves

Salt: ½ tsp

Pepper: a few shakes/grinds

Parmesan Cheese- 1/3  cup (optional)



Cook the riced cauliflower according to package directions in a pan. Mix in the butter (or ghee), salt & pepper while it's cooking.


Once the cauliflower is cooked completely, transfer to your blender. Add the milk and blend until it’s a creamy consistency. You might need to pulse or stop and stir with a spoon a few times.


You can also add the Parmesan cheese here to make it extra delicious. If you want to cut some fat and calories, skip the cheese.


Add non-stick spray or a drizzle of oil to your pan. Heat garlic over medium, then add the shrimp and saute for about 2 minutes. Add in juice from ½ of the lemon, toss for another minute or so until cooked to your liking.


Divide the cauliflower “grits” between 2 plates, top with shrimp and fresh parsley, and hopefully enjoy as much as I did!


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