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This Shrimp and Cauliflower Grits recipe offers a lighter, veggie-packed twist on the classic Lowcountry favorite. By blending cauliflower into the grits, you get a velvety texture with fewer carbs, while saucy, spiced shrimp bring it all to life. It’s elegant for a dinner party yet simple enough for a weeknight.

Recipe Overview

Why You’ll Love This Shrimp and Cauliflower Grits

Creamy & satisfying: Blended cauliflower mimics traditional grits beautifully.
Perfect flavor balance: Smoky paprika, cayenne, and lemon create a complex sauce.
Quick to make: Ready in under 30 minutes from start to finish.
Customizable spice: Easily adjust the heat level to your taste.

Ingredients & Tools

1 large head cauliflower, cut into florets
2 tbsp unsalted butter
¼ cup heavy cream or half-and-half
½ cup shredded sharp cheddar cheese
1 lb large shrimp, peeled and deveined
2 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 tbsp fresh lemon juice
2 tbsp olive oil
Salt and black pepper to taste
Fresh parsley or chives for garnish

Tools: Large skillet, medium saucepan, blender or food processor, wooden spoon, measuring spoons

Notes: Use fresh (not frozen) cauliflower to avoid watery grits; large shrimp hold up better to quick cooking; smoked paprika is essential for depth.

Nutrition (per serving)

Calories:	320 kcal
Protein:	28 g
Fat:	18 g
Carbs:	12 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip drying the cauliflower. After steaming, spread the florets on a clean kitchen towel for a minute to soak up excess moisture. This prevents your grits from becoming soupy.
Use raw, not pre-cooked, shrimp. Pre-cooked shrimp will turn rubbery when sautéed. You want them to cook quickly in the sauce so they stay tender and juicy.
Fresh lemon juice makes a difference. The brightness at the end cuts through the richness and lifts all the flavors. Bottled juice just doesn’t have the same zing.
Grate your own cheese if you can. Pre-shredded cheese contains anti-caking agents that can make your sauce a bit grainy. A block of cheddar grated fresh melts much more smoothly.

How to Make Shrimp and Cauliflower Grits

Step 1: Start with the cauliflower grits. Place the cauliflower florets in a saucepan with about an inch of water. Bring to a simmer, cover, and steam for 8–10 minutes, until very tender. You should be able to easily pierce them with a fork. Drain well and let them steam dry for a minute in the colander—this is key for texture.

Step 2: Transfer the hot, drained cauliflower to a blender or food processor. Add the butter, heavy cream, and a good pinch of salt and pepper. Blend until completely smooth and creamy, scraping down the sides as needed. It should look like a very thick, velvety purée.

Step 3: Return the purée to the saucepan over low heat. Stir in the shredded cheddar cheese until it’s fully melted and incorporated. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally, while you prepare the shrimp.

Step 4: Now for the shrimp. Pat the shrimp completely dry with paper towels and season with salt, pepper, and half of the smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and opaque. Remove them to a plate—they’ll finish cooking in the sauce later.

Step 5: In the same skillet, add the chopped onion. Sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant—you’ll notice the aroma filling your kitchen.

Step 6: Pour in the diced tomatoes with their juices. Add the remaining smoked paprika and the cayenne pepper. Let it simmer for 5–7 minutes, until the sauce has thickened slightly. The tomatoes should break down a bit and the liquid will reduce.

Step 7: Return the cooked shrimp to the skillet. Add the fresh lemon juice and stir everything together gently. Let it heat through for just a minute—you don’t want to overcook the shrimp. The sauce should be glossy and cling to the shrimp.

Step 8: To serve, spoon a generous amount of the creamy cauliflower grits into a shallow bowl. Top with the saucy shrimp and a sprinkle of fresh parsley or chives. Dig in immediately while it’s hot!

Storage & Freshness Guide

Fridge: Store grits and shrimp separately in airtight containers for up to 2 days.
Freezer: Not recommended; cauliflower grits may become watery upon thawing.
Reviving: Reheat grits gently with a splash of milk; warm shrimp sauce in a skillet.

Serving Suggestions

Complementary Dishes

A simple arugula salad with lemon vinaigrette — The peppery greens and sharp dressing provide a fresh, crisp contrast to the rich, creamy grits and saucy shrimp.
Sautéed garlicky green beans or asparagus — An easy veggie side that roasts or sautés while you cook the main event, adding color and a bit of green freshness to the plate.
Buttery cornbread muffins — For those who can’t completely let go of carbs, a warm, slightly sweet muffin is perfect for sopping up any extra tomato sauce left in the bowl.

Drinks

A crisp, citrusy Sauvignon Blanc — The wine’s acidity and notes of grapefruit or lime cut through the richness of the dish and complement the lemon in the shrimp sauce beautifully.
A light American-style lager or pilsner — A cold, clean beer won’t overpower the spices and helps cleanse the palate between bites of the creamy cauliflower base.
Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are refreshing and help balance the savory, smoky flavors.

Something Sweet

Lemon sorbet or granita — A light, palate-cleansing frozen dessert that continues the citrus theme and feels refreshing after a savory, spiced meal.
Simple shortbread cookies — Their buttery, mild sweetness is a lovely, simple finish that doesn’t require any baking if you buy a good quality brand.
Fresh berries with a dollop of whipped cream — The natural sweetness and slight tartness of berries provide a healthy, effortless ending that feels just right.

Top Mistakes to Avoid

Overcooking the shrimp. They cook in just a few minutes and become tough and rubbery if left in the heat too long. Cook them just until pink and then remove them from the pan until the sauce is ready.
Not draining the cauliflower well enough. Excess water is the enemy of creamy grits. If your purée looks

Shrimp And Cauliflower Grits

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Southern-us, fusion

Servings 4

Total Time 35 minutes

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Make this delicious Shrimp and Cauliflower Grits recipe for a lighter, low-carb dinner. Ready in 30 minutes with creamy texture and bold flavor. Get the recipe now!

Ingredients

For the cauliflower grits:

1 large head cauliflower (cut into florets)
2 tbsp unsalted butter
¼ cup heavy cream or half-and-half
½ cup shredded sharp cheddar cheese
Salt and black pepper (to taste)

For the shrimp and sauce:

1 lb large shrimp (peeled and deveined)
2 cloves garlic (minced)
1 small onion (finely chopped)
1 can diced tomatoes (14.5 oz, undrained)
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 tbsp fresh lemon juice
2 tbsp olive oil
Salt and black pepper (to taste)
Fresh parsley or chives (for garnish)

Instructions

01
Start with the cauliflower grits. Place the cauliflower florets in a saucepan with about an inch of water. Bring to a simmer, cover, and steam for 8–10 minutes, until very tender. You should be able to easily pierce them with a fork. Drain well and let them steam dry for a minute in the colander—this is key for texture.
02
Transfer the hot, drained cauliflower to a blender or food processor. Add the butter, heavy cream, and a good pinch of salt and pepper. Blend until completely smooth and creamy, scraping down the sides as needed. It should look like a very thick, velvety purée.
03
Return the purée to the saucepan over low heat. Stir in the shredded cheddar cheese until it's fully melted and incorporated. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally, while you prepare the shrimp.
04
Now for the shrimp. Pat the shrimp completely dry with paper towels and season with salt, pepper, and half of the smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and opaque. Remove them to a plate—they'll finish cooking in the sauce later.
05
In the same skillet, add the chopped onion. Sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant—you'll notice the aroma filling your kitchen.
06
Pour in the diced tomatoes with their juices. Add the remaining smoked paprika and the cayenne pepper. Let it simmer for 5–7 minutes, until the sauce has thickened slightly. The tomatoes should break down a bit and the liquid will reduce.
07
Return the cooked shrimp to the skillet. Add the fresh lemon juice and stir everything together gently. Let it heat through for just a minute—you don't want to overcook the shrimp. The sauce should be glossy and cling to the shrimp.
08
To serve, spoon a generous amount of the creamy cauliflower grits into a shallow bowl. Top with the saucy shrimp and a sprinkle of fresh parsley or chives. Dig in immediately while it's hot!