Below: Learn how to make a healthier version of the famous American grits and shrimp using cauliflower and coconut cream, accompanied by deliciously seasoned shrimp.
Shrimp is such a versatile ingredient that you can use for many different recipes. They taste great and aside from that, they are a great source of easily-digestible shrimp which makes them a great part of an anti-inflammatory diet.
Shrimp is a great source of betacarotene, vitamin A, and Omegas 3. They have a lot of protein and are low in fat and calories too! It is definitely one of my favorite ingredients to use because they taste great and are easy to cook in just a few minutes. You can eat them with tortillas, tostadas, or also as part of seafood stew.
One of my favorite ways to eat it is as part of ceviche, but unfortunately it isn’t great for people with diabetes, lupus, or other chronic illnesses, because of the high risk of gastrointestinal issues it can cause.
Today, however, I am going to share a tasty recipe where the classic shrimp is serve on top of a bed of creamy grits. However, these grits are different from the classic southern recipe because they are vegetarian and made with a base of cauliflower and coconut cream.
What are Grits?
Grits is a classic southern dish made from a base of cornmeal that is finely ground and then boiled until creamy and it is often served as a breakfast dish. There are many variations of the dish. Aside from plain grits, there are cheesy grits, white grits, and quick grits or instant grits.
One of the most popular ways to serve them is with shrimp, like in the classic shrimp and grits recipe. Of course grits are not the most healthy dish, seeing as how the classic recipe often includes heavy cream, cheese, bacon fat and other inflammatory ingredients.
That doesn’t mean that you can’t enjoy them if you are avoiding those types of ingredients. Keep reading to find out a more healthy way.
How do you make creamy cauliflower with coconut cream?
The classic grits recipe uses heavy cream or milk along with chicken broth and cornmeal, and then cheese is added for cheese grits and the result is a creamy and flavorful dish. In this recipe, we will subsitute the cornmeal for cauliflower and the milk for coconut cream. This will give it the creamy texture of regular grits, but in a more healthy way.
You will be surprised how delicious these grits are. They are just as good as regular grits and they also are more nutritious and a great base for our tasty and easy shrimp recipe.
This amazing recipe is a take on the classic shrimp and grits and recipe and is an easy weeknight dinner. These will be some of the creamiest grits you have ever tried, so lets get started by gathering the following ingredients to make the base, which is the creamy caulifower grits.
For the grits, you will need the following:
- 2 Cups of ground cauliflower
- 1 cup of coconut cream (it should be pretty thick)
- 1/4 cup of ghee or you can use extra virgin olive oil
- 1 teaspoon of lime zest
- Salt and Pepper to taste
Start by cooking the cauliflower in a large skillet over medium-high heat with the ghee until it starts to bubble slightly and then add the coconut cream, stirring constantly. Add the seasonings, cover and let it boil for about 6 minutes until creamy. These are best when served hot, right after they are done cooking.
If you want to make these grits as a sweeter breakfast dish, you can omit the seasonings and add a little bit of honey or maple syrup instead and they can be a good alternative to your normal morning oatmeal. Speaking of oatmeal, have you tried these banana and oat pancakes? If not, don’t forget to check them out soon!
How do you make creamy cauliflower grits and shrimp?
Now that we have learned how to make the creamy cauliflower grits, we need to make the shrimp to serve with it for a complete meal. Classic grits and shrimp is a popular recipe. You can use your favorite shrimp recipes, such as cajun shrimp, camarones a la diabla, or some other southern shrimp recipe.
For this recipe, we are going to make a simple but delicious shrimp recipe with a touch of lime. This is probably my favorite way to make shrimp, so I hope you enjoy it too!
Start by gathering these ingredients.
- 1 pound of fresh shrimp. It should be deveined shrimp and wild caught to make sure you are getting the best quality.
- Salt and black pepper to taste
- 3 tablespoons of olive oil
- 1/4 red onion cut in slices
- 1/4 red bell pepper, diced
- lime juice or lemon juice
Start by heating up the oil in a frying pan over medium heat and adding the seasoned shrimp. Cook for about 8-10 minutes, or until the shrimp looks cooked but still juicy. Add the onions and red bell pepper to the pan and cook for another couple minutes (no more than 5). Add the lime juice and serve hot over the grits. I like to use larger shrimp when I can find it, but really, any size of high quality shrimp will do.
I am sure this will be one of your new favorite recipes, so check it out and let me know in the comments below how it turns out!
Creamy Cauliflower Grits and Shrimp
For the Cauliflower Grits
- 2 Cups Ground Cauliflower
- 1 Cup Coconut Cream
- 1/4 Cup Ghee Or Extra Virgin Olive Oil
- 1 Tsp Lime Zest
- Salt To taste
- Black pepper To Taste
For the Shrimp
- 1 Lb Raw Shrimp Deveined, wild caught
- Salt to taste
- Black Pepper to taste
- 3 Tbsp Olive Oil
- 1/4 Red Onion Sliced
- 1/4 Red Bell Pepper Diced
- 1 Lime The Juice
For the Cauliflower Grits
- Start by cooking the cauliflower in a large skillet over medium-high heat with the ghee until it starts to bubble slightly and then add the coconut cream, stirring constantly.
- Add the seasonings, cover and let it boil for about 6 minutes until creamy. These are best when served hot, right after they are done cooking.
For the Shrimp
- Start by heating up the oil in a frying pan over medium heat and adding the seasoned shrimp. Cook for about 8-10 minutes, or until the shrimp looks cooked but still juicy.
- Add the onions and red bell pepper to the pan and cook for another couple minutes (no more than 5).
- Add the lime juice and serve hot over the grits. I like to use larger shrimp when I can find it, but really, any size of high quality shrimp will do.
Hi, I’m Charbel!
I am a child of a loving Heavenly Father. A mother to four and wife to a marvelous husband. I am also a Lupus Fighter. I Love to cook. I love inspirational podcasts. I am also lover of all things creative and a fearless DIY-er. A Homebody. A wellness and Relaxation lover. Welcome to The Healing Cookbook! Read more...