Paleo Shrimp and Grits

Savor the perfect blend of comfort food and clean eating with this Paleo Shrimp and Grits recipe, a wholesome twist on a Southern classic. Creamy "grits" made from lightly seasoned cauliflower rice are infused with almond milk, nutritional yeast, and a touch of garlic for a rich, dairy-free base. Juicy, pan-seared shrimp are cooked to perfection alongside smoky bacon, sautéed vegetables, and a bold kick of smoked paprika and cayenne. Topped with fresh parsley and a squeeze of lemon, this dish delivers bold flavors while staying grain-free, dairy-free, and paleo-friendly. Ready in just 45 minutes, it's the ideal recipe for a satisfying yet guilt-free dinner.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the minced garlic, smoked paprika, and cayenne pepper to the skillet, stirring continuously for 1 minute until fragrant.

Step 7

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.

Step 8

Stir in the crispy bacon pieces, lemon juice, and sliced green onions.

Step 9

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

Serving size	(1816.3g)

Amount per serving	% Daily Value*
Calories	1351.5

Total Fat 50.3g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.9g
Cholesterol 993.8mg	0%
Sodium 5594.0mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 41.2g
Protein 158.1g	0%

Vitamin D 78.1IU	0%
Calcium 838.9mg	0%
Iron 9.0mg	0%
Potassium 4834.3mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 44.1%

Carbs: 24.3%