Rinse shrimp and pat dry. In a skillet, heat 1 tablespoon of the oil over medium heat. Add half of the garlic and the shrimp and cook until the shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
In another skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the corn, onion and remaining garlic and sauté for 2 to 3 minutes, or until the vegetables begin to soften. Add the cauliflower rice, paprika, jalapeño, spinach and coconut milk and stir. Reduce the heat to medium low, cover and cook for 5 minutes. Stir in the cheddar cheese and cook until the cheese is melted, about 2 minutes.
Remove the skillet from the heat. Season with the salt and black pepper to taste. Garnish with red-pepper flakes, if desired, and basil.
Shrimp and grits are a southern favorite, but tend to be loaded with butter, calories and saturated fat. Looking for a healthier version of this comfort food favorite? We’ve got you covered. This delicious and nutritious gluten free grits recipe packs the entire flavor we know and love, without the added calories and saturated fat. Made with a cheddar cheese, cauliflower rice and coconut milk base, this creamy, smooth shrimp recipe is perfect for anyone in search of a celiac friendly shrimp recipe. Since this recipe cuts out the heavy cream and butter, it is lower in both carbohydrates (16g) and saturated fat (4g), making it a great option for those who are looking for a heart healthy, diabetic friendly meal. At just 246 calories and 20 grams of protein per serving, these shrimp grits may even be safe for those who have recently undergone weight loss surgery! Try these tasty grits today and you will not be disappointed. Enjoy!
Rinse shrimp and pat dry. In a skillet, heat 1 tablespoon of the oil over medium heat. Add half of the garlic and the shrimp and cook until the shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
In another skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the corn, onion and remaining garlic and sauté for 2 to 3 minutes, or until the vegetables begin to soften. Add the cauliflower rice, paprika, jalapeño, spinach and coconut milk and stir. Reduce the heat to medium low, cover and cook for 5 minutes. Stir in the cheddar cheese and cook until the cheese is melted, about 2 minutes.
Remove the skillet from the heat. Season with the salt and black pepper to taste. Garnish with red-pepper flakes, if desired, and basil.
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