Southern comfort made clean and nourishing.
This Paleo Shrimp & Cauliflower Grits recipe brings the warmth of a southern classic — creamy, buttery “grits” made from cauliflower, topped with perfectly seasoned shrimp and a hint of smoky garlic. Every bite feels indulgent, yet it’s grain-free, dairy-free, and fully paleo-approved.
🥣 Ingredients
For the Cauliflower Grits:
- 1 large head cauliflower, chopped
- 2 tbsp ghee or coconut oil
- ¼ cup coconut milk (unsweetened, full-fat)
- 1 clove garlic, minced
- ½ tsp sea salt
- ¼ tsp black pepper
AIP Alternate: Omit black pepper and use olive oil instead of ghee.
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil or ghee
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp cayenne (optional)
- 1 tbsp fresh parsley, chopped
- Lemon wedges for serving
AIP Alternate: Omit paprika and cayenne; add turmeric or ginger for flavor depth.
🔥 Instructions
- Steam or boil cauliflower until tender, about 8–10 minutes.
- Drain well, then blend with ghee, coconut milk, garlic, salt, and pepper until creamy. Set aside.
- Heat olive oil or ghee in a skillet over medium heat. Add garlic and cook until fragrant.
- Add shrimp, paprika, salt, and cayenne; sauté until pink and opaque (about 3 minutes per side).
- Serve shrimp over a generous scoop of cauliflower grits. Garnish with parsley and a squeeze of lemon.
🌿 Why You’ll Love It
- Creamy, savory, and fully paleo
- Quick weeknight meal with comfort-food vibes
- Naturally gluten-free and dairy-free