Cajun Shrimp & Cauliflower 'Grits'

"A Whole30 compatible version of this Louisiana favorite will scratch the itch for Cajun cuisine."
-- @pestoandpotatoes
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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 4 cups riced cauliflower
  • 1 cup canned coconut milk
  • 1/2 teaspoon dried thyme
  • 5 tabelspoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 tabelspoons Cajun spice blend
  • 1/2 yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 cups zucchini, diced
  • 1/3 cup fresh parsley, chopped
  • 1 lemon
  • kosher salt
  • cracked black pepper


  • Step 1

    Divide riced cauliflower, placing half in a food processor and pulsing until broken into smaller pieces. Add all 4 cups of cauliflower rice to a medium saucepan with 1 cup canned coconut milk.

  • Step 2

    Bring to a boil and season with 1 teaspoon salt and ½ teaspoon cracked black pepper. Reduce to a simmer and continue stirring and cooking until a creamy texture is reached, about 10 minutes. Most of the liquid will have cooked off.

  • Step 3

    Remove cauliflower rice “grits” from heat, stir in ½ teaspoon dried thyme and set aside.

  • Step 4

    Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. While oil is heating, season shrimp with 2 tablespoons Cajun Spice Blend. Toss to coat evenly.

  • Step 5

    Add shrimp in a single layer to the skillet, cooking for 2 minutes. Flip and cook for 2 minutes, until cooked through. Remove shrimp from pan and set aside.

  • Step 6

    Add 2 more tablespoons olive oil to the skillet, along with diced onion, bell pepper and minced garlic. Cook, stirring, for about 7 minutes, until onions are translucent.

  • Step 7

    Squeeze juice of half a lemon into the skillet to deglaze the pan. Stir in diced zucchini, season with extra salt and pepper (as needed), and cook for about 5 to 7 minutes.

  • Step 8

    Add cooked shrimp back to the pan, stirring to combine and reheat.

  • Step 9

    Make a bed of cauliflower “grits” in two shallow bowls. Spoon on Cajun Shrimp and veggies, and serve garnished with chopped parsley and lemon wedges.

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