Cajun Style Paleo Shrimp and Grits
Get a taste of the South with this delicious Paleo Cajun Shrimp and Grits recipe. It's so easy to make. Enjoy this Southern staple without the guilt.
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Servings: 4 servings
Calories: 237kcal
Ingredients
Cauliflower Grits
- 4 cups cauliflower rice cooked (it is already seasoned)
- 2 tbsp organic chicken stock
- 1 tbsp lard
- 1/2 onion finely chopped
Cajun Shrimp
- 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
Instructions
Cauliflower Grits
- 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.
Cajun Shrimp
- 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.
Notes
Equipment & Tools
Nutrition
Calories: 237kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 305mg | Sodium: 1233mg | Potassium: 607mg | Fiber: 4g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 93mg | Calcium: 218mg | Iron: 3.3mg