Paleo Shrimp and Grits
Transform your classic southern comfort food with this delicious paleo shrimp and grits recipe, perfect for those following a grain-free and dairy-free lifestyle. This wholesome dish features creamy cauliflower "grits," made with almond milk and nutritional yeast for a rich, cheesy flavor without dairy. Succulent shrimp are sautéed with smoky paprika, cayenne pepper, and garlic, alongside crispy bacon and vibrant bell peppers for a bold, savory topping. Quick to prepare in under 45 minutes, this recipe is ideal for a healthy weeknight dinner that feels indulgent yet nourishing. Garnished with fresh parsley and green onions, it’s a flavorful, paleo-friendly spin on a traditional favorite.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 tablespoon ghee or coconut oil
- 1 cup almond milk
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 4 slices bacon, chopped
- 0.5 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 stalks green onions, sliced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Begin by preparing the cauliflower grits. Remove the leaves and core from the cauliflower and cut it into florets. Place the florets in a food processor and pulse until the texture resembles rice.
In a large skillet, heat the ghee or coconut oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender.
Reduce the heat to low and stir in the almond milk, nutritional yeast, garlic powder, sea salt, and black pepper. Continue to cook, stirring occasionally, until the mixture is creamy, about 3-5 more minutes. Remove from heat and set aside.
In a separate large skillet, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the skillet.
Add the diced onion and red bell pepper to the skillet with the bacon fat. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened.
Add the minced garlic, smoked paprika, and cayenne pepper to the skillet, stirring continuously for 1 minute until fragrant.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for 3-4 minutes, flipping halfway through until the shrimp are pink and opaque.
Stir in the crispy bacon pieces, lemon juice, and sliced green onions.
To serve, divide the cauliflower grits among four plates. Top each serving with the shrimp and vegetable mixture, then garnish with chopped fresh parsley. Serve immediately.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 5594 mg | 243% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 41.2 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 839 mg | 65% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4834 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
