Get a taste of the South with this delicious Cajun Paleo Shrimp and Grits recipe. It’s so easy to make. Enjoy this Southern staple without the guilt.
Many of you don’t know this, but I was born in Georgia and raised in a suburb in Augusta until I was about 7 years old. I don’t remember much about growing up there, except for one thing: grits.
I used to eat grits with cheese all day long. It was one of my favorite foods – my Southern comfort food. When I moved to Hawaii at 7 years old, I was mortified that I couldn’t find grits anywhere. Once in a while, I’d find it in a random grocery story and I’d beg my mom to stock up boxes of it. True they were not real grits, they were instant grits – but still I had my grits fix.
Now that we’re gluten free (my kids) and Paleo (mostly me and my husband) in my home, grits had all but vanished from our menu. Then I got the idea of using cauliflower for my grits instead and voila! Grits is now back in my life, but without all the carbs and GMO corn.
The Secret Ingredient To Making Paleo Shrimp And Grits
This dish is so easy to make – and the secret to the flavor is lard. Yep, good ol’ bacon grease (from pastured-raised bacon) is pretty much the cornerstone of much of my cooking. It gives a hearty, bacon flavor to this Paleo Shrimp and Grits and good dose of healthy fat.
This Paleo Shrimp and Grits recipe features my Cauliflower Rice recipe with just a few modifications. And trust me, you’ll be licking your plate.
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- 4 cups cauliflower rice cooked (it is already seasoned)
- 2 tbsp organic chicken stock
- 1 tbsp lard
- 1/2 onion finely chopped
- 1 lb wild-caught shrimp deveined and peeled (I prefer tails off too)
- 2 tbsp grass-fed ghee
- 2 cloves of garlic minced
- 1/2 tsp organic paprika
- 1/2 tsp Celtic sea salt
- 1/2 tsp organic white pepper
- 1/4 tsp organic cayenne pepper optional
- 1/2 organic lemon
- 1 tbsp fresh organic parsley finely chopped or 1/2 tsp dried organic parsley
- Add cauliflower rice to a blender and pulse for about 5-10 seconds so the cauliflower is now in smaller pieces – resembling a risotto-type consistency.
- Heat onion in lard over medium heat in a medium cast iron skillet. Cook for about 2 minutes.
- Add cauliflower rice.
- Add 2 tbsp broth or stock and saute until mixture is a risotto-type consistency - about 4-5 minutes. (Original cauliflower rice recipe already includes 2 tbsp of broth. This recipe calls for an additional 2 tbsp.)
- Set aside.
- Heat garlic in ghee over medium heat in a medium cast iron skillet.
- Add shrimp and saute for 2 minutes on each side.
- Season shrimp with paprika, cayenne, salt and white pepper.
- When shrimp is nearly done, squeeze the juice of 1/2 lemon into the pan and cook for about 1 minute.
- Serve on top of cauliflower rice.
- Garnish with fresh or dried parsley.
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