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Shrimp and Cauliflower “Grits”

Cauliflower rice makes a delicious low-carb alternative to regular grits for this updated Southern classic dinner that’s on the table in 15 minutes.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
196 calories per serving


> 1 (12 oz) pkg fresh cauliflower rice
> 1 tbsp olive oil
> 1/2 (2 lb) bag peeled and deveined extra-large raw shrimp, thawed
> 1 1/2 tsp Cajun seasoning
> 1/2 (8 oz) pkg reduced-fat cream cheese


To a microwave-safe dish, add the cauliflower rice and 2 tbsp water. Season with salt and pepper. Cover with vented plastic and microwave 3–4 min., until tender.
In a 10-inch nonstick skillet, heat the oil on medium-high. Add the shrimp to skillet and season with Cajun seasoning, salt, and pepper. Cook shrimp 3–4 min., until pink and fully cooked, stirring occasionally. Transfer shrimp to a plate.
To skillet on medium heat, add steamed cauliflower rice. Stir in the cream cheese and 3–4 tbsp water, as needed to get a creamy consistency. Cook 1–2 min., until melted. Divide “grits” among 4 bowls and top with shrimp.


Garnish with sliced green onions, if desired.

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