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Shrimp and Cauliflower "Grits"

Heart Healthy Shrimp and Cauliflower "Grits" Recipe

                   
Shrimp and Cauliflower
Try the lighter take on a luxurious Southern classic. Succulent, spicy shrimp and creamy coconut rice combine with onion and sweet corn for a surprisingly easy seafood brunch or dinner.
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Ingredients
Recipe yields 6 servings
1 lb shrimp, peeled and deveined
2 Tbsp olive oil
2 garlic cloves, minced
2 cups frozen sweet corn
1 cup chopped onion
3 cups cauliflower rice
1/2 tsp smoked paprika
1 jalapeño pepper, seeded and sliced
1 cup spinach leaves
3/4 cup coconut milk
1/2 cup shredded cheddar cheese
1/8 tsp salt
Black pepper to taste
Crushed red pepper flakes (optional)
2 Tbsp chopped fresh basil
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Directions
Step 1

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.

Step 2

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.

Step 3

Remove the skillet from the heat. Season with the salt and black pepper to taste. Garnish with red-pepper flakes, if desired, and basil.

Time: 35 minutes
Servings: 6
Calories: 246
Make this for: Healthy Kids Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:246
total fat:11g
sat fat:4g
cholesterol:124mg
sodium:269mg
total carb:16g
fibers:3g
sugars:5g
proteins:20g

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About This Healthy Recipe

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!

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Heart Healthy Shrimp and Cauliflower "Grits" Recipe
Ingredients
Recipe yields 6 servings
1 lb shrimp, peeled and deveined
2 Tbsp olive oil
2 garlic cloves, minced
2 cups frozen sweet corn
1 cup chopped onion
3 cups cauliflower rice
1/2 tsp smoked paprika
1 jalapeño pepper, seeded and sliced
1 cup spinach leaves
3/4 cup coconut milk
1/2 cup shredded cheddar cheese
1/8 tsp salt
Black pepper to taste
Crushed red pepper flakes (optional)
2 Tbsp chopped fresh basil
Directions
Step 1

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.

Step 2

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.

Step 3

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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