Shrimp and Grits (Grain-Free, Paleo)

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For the grits:

  • 4 tablespoons unsalted butter (or 3 tablespoons tallow or palm shortening for dairy-free)
  • 1 head cauliflower, riced
  • 1/2 cup onions, chopped
  • 3 heads garlic, chopped
  • 1/2 teaspoon Celtic sea salt
  • 2 tablespoons raw cream or coconut cream

For the Shrimp and Sauce:

  • 2 tablespoons unsalted butter (or 1 tablespoon tallow or palm shortening for dairy-free)
  • 1/2 cup chopped onions
  • 8 ounces mushrooms, chopped
  • 2 cups spinach
  • 1 cup chicken broth
  • 2 tablespoons heavy cream or coconut cream
  • 1 pound wild shrimp, peeled and deveined
  • 1/2 teaspoon Herbamare
  • 1/4 teaspoon paprika
  • Dash of cayenne
  • 1/2 teaspoon garlic powder


  1. Melt the butter over medium heat in a large skillet and add the cauliflower, onions, garlic and sea salt. Sauté for about 10 minutes until the cauliflower is softened. Pour the cauliflower mixture into a food processor and add the cream. Pulse for ten 1-second pulses, until the mixture is the consistency of grits.
  2. Wipe out the skillet that was used for the grits, and melt 2 tablespoons of butter over medium heat. Add the onions and mushrooms and cook for 10 minutes, until softened and just turning golden brown on the edges. Add the spinach and cook until wilted, about 3-4 minutes. Add the broth and cream and simmer until the sauce reduces by half and begins to thicken.
  3. Toss the shrimp, herbamare, paprika, cayenne and garlic powder in a small bowl. Add the seasoned shrimp to the mushroom sauce. Cook for 5-7 minutes until shrimp is cooked through, stirring occasionally.
  4. To serve, spoon some of the grits into a bowl and top with the shrimp and mushroom sauce.