I was basically raised on grits for breakfast, and they’ve always been an absolute favorite of mine. My mom would often make me a plate of grits in the morning, with a smiley face made of butter…it was the best! Grits have a special place in my heart, and I haven’t had them in years, so when I set out to create this recipe for my Cajun Shrimp & Cauliflower Grits, using grain-free “grits,” I knew they had to be legit.
Cauliflower is an amazing substitute, as like grits, it doesn’t have much of a taste to it. To me, grits are really all about the texture – and adding lots of sea salt. The challenge with using cauliflower is that cauliflower isn’t starchy, like grits are. I worked on this recipe multiple times until I felt like I’d got it just right – adding arrowroot starch to give the texture of actual grits.
To make this Cajun Shrimp & Cauliflower Grits recipe I used pre-made, frozen cauliflower rice that I picked up at Trader Joe’s. You can also find pre-made cauliflower rice at other stores (such as Whole Foods & Costco), or you can make your own by following this recipe for the prep (not the cooking/adding flavors). Either way works great! This recipe is a breeze to make and a great way to sneak in extra veggies without even realizing it!
Enjoy this recipe for my Cajun Shrimp & Cauliflower Grits!
Cajun Shrimp & Cauliflower Grits
For the Cauliflower Grits:
To Make the Cauliflower Grits:
- Place all of the ingredients, except for the arrowroot starch, into a large pot over medium heat. If you're using fresh (not frozen) cauliflower rice, also add 2 tablespoons of water to the pot. Cover and cook for 10 minutes, whisking occasionally. If the grits dry out too much while cooking, simply add a small amount of water to the pot. Remove the lid from the pot and whisk in the arrowroot starch, ½ teaspoon at a time.
- Using an immersion blender, blend until the cauliflower rice resembles grits (a smooth yet still slightly grainy texture). Season with salt, to taste.
To Make the Cajun Shrimp:
- Melt the ghee/butter in a large pan over medium-high heat. Rinse the shrimp well and pat dry. Place the shrimp into a large bowl and sprinkle with the Cajun seasoning. Use your hands or a large spoon to toss the shrimp and coat well with the seasoning.
- Once the pan is hot and the ghee/butter has melted, place the shrimp in the pan in a single layer. Cook for 2-3 minutes per side, or until the shrimp are firm and opaque.
- Serve the shrimp over the cauliflower rice and ENJOY!
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