Lemon Garlic Shrimp and Grits (riced cauliflower)

When I received my latest copy of Food Network Magazine, September 2016, and noticed that their “best-rated recipe of all time” was a recipe for “Lemon-Garlic Shrimp and Grits”, I knew I had to paleotize a version that could fit into the daily diet of my paleo folks. I did keep the parmesan in the recipe; however, it is definitely an optional item. If dairy isn’t an issue for your gut health, then go for it. Otherwise, I think the recipe still stands the test of time!Lemon Garlic Shrimp and Grits

Lemon Garlic Shrimp and Grits


  • “GRITS” (seasoned riced cauliflower):
  • 3 tablespoons ghee or butter
  • 2-3 cloves of garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon Sriracha or preferred hot sauce
  • 3 cups riced cauliflower (or a 12-ounce bag from Trader Joes)
  • 1/4 cup unsweetened almond milk or coconut milk
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
  • 1-pound medium shrimp, steamed, peeled, and deveined
  • 1 tablespoon ghee or butter
  • 1/2 teaspoon salt
  • a pinch or two of white pepper
  • 1 teaspoon Sriracha or preferred hot sauce
  • juice of 1/2 lemon
  • lemon wedges and chopped fresh parsley


  1. In a saucepan over medium heat, add ghee, garlic, salt, pepper, and hot sauce. Saute’ for about 2 minutes. Add cauliflower and combine.
  2. Add milk and cheese. Stir and set aside on a burner on simmer until heated through and tender.
  3. In the meantime, place shrimp ingredients into a skillet. Toss until the shrimp are heated through.
  4. Divide “grits” on preferred number of plates. Place shrimp on top and garnish with fresh parsley and lemon wedges.
  5. Enjoy!


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