Give Your Shrimp and Grits a Clean-Eating Makeover

By Lizzie Fuhr
POPSUGAR Photography | Lizzie Fuhr
POPSUGAR Photography | Lizzie Fuhr

If your ultimate comfort food tends to be Southern-fried, this clean-eating recipe will curb (and satisfy) those greasy cravings. Riced cauliflower simmers on the stove in a coconut milk bath to stand in for traditional corn grits, while fresh lemon, a little spice, and a touch of ghee makes the shrimp portion of this classic dish much lighter without lacking in flavor. This easy-to-follow recipe comes together in 45 minutes and weighs in well under 300 calories per serving due to its sky-high protein content — one serving offers 29.8 grams.

Garlic Lemon Shrimp and Cauliflower Grits

Cook Time45 minutes
Yield4 servings
Calories269

From The Paleo Performance Cookbook by Stephanie Gaudreau

INGREDIENTS

    • 1 small head cauliflower, cut into florets
    • 1 tablespoon ghee
    • 1/2 large onion, diced
    • 1 1/2 cups chicken broth
    • 1/2 cup full-fat coconut milk
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1 pound shrimp, peeled and deveined
    • Zest of 2 lemons
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 2 teaspoon ghee
    • 1 tablespoon lemon juice
    • Chopped parsley, to garnish

    INSTRUCTIONS

    1. To rice your cauliflower, use a food processor fitted with a shredding or grating blade. It can also be done with a regular blade by adding the cauliflower in a few batches and pulsing it into small pieces the size of rice. Set aside in a large bowl.

    2. Heat a medium pot over medium heat, then add the ghee and onion. Cook and stir for about 4 minutes, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt, and pepper.

    3. Turn up the heat to high and bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.

    4. Pat the shrimp dry with a paper towel and sprinkle it with lemon zest, garlic powder, salt, and pepper. Toss to make sure it's very well coated.

    5. Heat a large skillet over medium-high heat, then add the ghee. Place the shrimp in the skillet in a single layer, and cook for 1 minute on each side or until they're no longer pink and are light golden brown.

    6. Serve the shrimp on top of the cauliflower grits, add a drizzle of lemon juice, and chopped parsley as garnish.