Servings: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 lb. Large shrimp peeled and deveined
- 1 head Cauliflower, chopped into small pieces
- 1/2 cup Heavy cream
- 1/2 cup Grated parmesan cheese
- 2 tbsp. Butter
- 2 cloves Garlic, minced
- 1 tsp Paprika
- Salt and black pepper, to taste
- 1/4 cup Chopped fresh parsley
Instructions
- Place the chopped cauliflower in a food processor and pulse until it has a texture similar to grits. Alternatively, you can use a cheese grater to grate the cauliflower into small pieces.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Add the cauliflower to the skillet and sauté for 5-7 minutes, until tender. Add the heavy cream, Parmesan cheese, paprika, salt, and black pepper to the skillet and stir to combine.
- In a separate skillet, cook the shrimp for 2-3 minutes on each side or until pink and cooked through.
- To serve, spoon the cauliflower grits onto plates and top with the cooked shrimp. Garnish with chopped parsley before serving. Enjoy your delicious and low-carb shrimp and cauliflower grits!
Nutrition Facts
Calories: 350 kcal
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 265 mg
Sodium: 960 mg
Total Carbohydrates: 13g
Dietary Fiber: 4g
Sugar: 5g
Protein: 31g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Cauliflower Grits
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
