Cauliflower rice replaces grits in this whole30 and paleo version of shrimp and grits. Packed with flavor, this cooks in less than 30 minutes.
I’m winding down January whole 30. I saved one of my favorite recipes for last. Shrimp and ‘grits’. Except it’s not grits it’s riced cauliflower. You won’t miss the grits. Yes I went there. And this is coming from a major grits eater. I LOVE grits. But I’m also committed to January whole 30. Once this cauliflower cooks over a low flame with almond milk and creole seasonings, it very much resembles the taste and texture of grits.
To ‘rice’ your cauliflower – take a head of raw cauliflower, put in the food processor and pulse until it resembles ‘rice’. You can also use a grater but I think the food processor works better. This is what that cauliflower rice looks like going in the pot…
And this is what it looks like after it’s done cooking. Looks like grits, huh?? Please note this does not use the same milk ratio as regular grits.
The real star of this recipe is Emeril’s Creole Essence seasoning. I’ve used it before in several recipes here on the blog like my Slow Cooker Creole Cornish Hens and my Blackened Catfish & Grits. I keep a mason jar of this in my pantry for occasions like this. To blackened the shrimp, season them generously with the creole blend. Add ghee to a skillet over medium-HIGH heat. When it’s nice & hot, add the seasoned shrimp and sear it a few minutes then flip and repeat on the other side.
Emeril’s Creole Essence Seasoning Blend
1 tbsp garlic powder
1 tbsp paprika
1 tbsp sea salt
1 1/2 tsp onion powder
1 1/2 tsp oregano
1 1/2 tsp thyme
1 tsp cayenne
1 tsp pepper
Combine all ingredients thoroughly and store in an airtight jar or container.
You can use the creole seasoning on both the shrimp and ‘grits’ to keep things simple.
- BLACKENED SHRIMP
- ½ lb shrimp
- 1 tsp ghee
- 1 tsp Emeril's Essence Creole Seasoning
- 'GRITS'
- 1 cup cauliflower rice
- ½ cup almond milk
- 1 tsp ghee
- ½ tsp cumin
- ½ tsp creole salt (or regular salt)
- ½ tsp paprika
- ½ tsp pepper
- Over medium heat, add grits ingredients to a small saucepan.
- Cook 5-7 minutes, stirring frequently.
- Season shrimp generously with creole seasoning.
- In a medium skillet, melt ghee over medium-high heat.
- Add shrimp and cook 3-5 minutes each side.
- Add grits to a bowl and top with shrimp. Serve immediately.
This is another quick recipe that’s done in less than 30 minutes. It’s whole 30, paleo and low carb!
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I love a good shrimp dish but believe it or not I have never tried grits! Will definitely have to try this recipe out!
Never had grits?!? Say what? Haha I’m just kidding. But I do hope you give the real grits a try sometime too!
I love shrimp and grits – This looks like a delicious version!
Thank you so much!
Never thought of using cauliflower in place of grits. Very creative! Looks really yummy!
Thank you so much! Yes! The key is to cook it down in some almond milk. xShannon
Yum! I’ve never tackled a Whole30 challenge but recipes like this make it seem accessible and tasty!
It’s a bit of a challenge but after the first week it gets easier. Plus these days like you said with recipes you won’t even realize you’re eating whole30! xShannon
These look so good! Reminds me that I need to buy a new slow-cooker. 😉 Such a great tool!
Thank you! And yes get that slow cooker hahaha! Stay tuned, I’ll be running another giveaway soon:-)