Shrimp and Gouda Cauliflower “Grits”


  • Cauliflower Grits
  • 1 head of cauliflower, trimmed and broken up
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 4 ounces smoked gouda
  • salt to taste
  • pepper to taste
  • Shrimp
  • 1 lb shrimp
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 4 pieces of bacon, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green pepper, chopped
  • juice of one lime


Cauliflower Grits
Place the cauliflower pieces into a food processor and process until it resembles rice. Put into a microwave safe bowl and microwave 5 minutes. Remove half of the cauliflower rice and put it in a blender with the heavy cream and broth and blend smooth. Pour liquid cauliflower into a saucepan on medium high heat, and add the riced cauliflower to the same pan. Add the shredded gouda, and any extra chicken broth needed until the consistency resembles grits (thick like oatmeal). Then turn heat down to low.

Mix the shrimp and spices in a bowl, and set aside. In a saute pan over medium high heat, cook the chopped bacon until the fat renders and the bacon cooks. Be sure to stir bacon pieces to prevent burning. Set the bacon pieces aside. Cook the chopped onion and garlic in the rendered bacon fat, until the onion is softened. Then add the green pepper, cooking until the pepper is softened as well. Add the shrimp and cook until the shrimp turns pink, around 1-2 minutes per side. Add the lime juice. Serve the shrimp mixture on top of the cauliflower grits. Enjoy!

About This Recipe

I love shrimp and grits- and here's my low carb version! Enjoy!

Recipe Macros per Serving

Protein: gram(s)

Carbs: gram(s)

Fiber: gram(s)

Fat: gram(s)


Net Carbs: gram(s)