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Paleo Creole Shrimp with Cauliflower Grits

A Southern favorite, this shrimp and grits recipe is unique but still has all the flavors everybody loves.
Course: Dinner
Cuisine: American, Southern
Keyword: Diabetic-Friendly, Keto, Low-Carb, Paleo
Servings: 8 people
Calories: 297kcal
Author: SkinnyMs.



  • 12 ounces cauliflower florets package, about 4 cups
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth organic
  • 1/2 cup almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1 lemon large
  • 3 tablespoons olive oil
  • 1 onion large, minced
  • 4 garlic cloves minced
  • 2 pounds shrimp large, peeled and deveined
  • 1 teaspoon Creole seasoning
  • 1/4 cup parsley fresh, chopped


  • To prepare grits, process cauliflower, in batches, in a food processor until cauliflower resembles grits.
  • Heat 1 tablespoon oil in a small saucepan over medium heat. Add cauliflower to pan; cook 4 minutes stirring often. Stir in broth, almond meal, salt, and pepper. Cook 12 minutes or until liquid is evaporated, stirring frequently.
  • To prepare shrimp, grate the rind from lemon; set aside. Cut lemon in half; squeeze juice into small bowl.
  • Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook 8 minutes; stirring frequently. Add shrimp, seasoning, lemon rind, and lemon juice.
  • Saute 4 minutes or just until shrimp turns pink. Remove from heat, and stir in parsley.
  • Serve shrimp mixture over cauliflower grits.


Serving: 1cup | Calories: 297kcal | Carbohydrates: 7g | Protein: 17g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 151mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8