Cajun Shrimp & Cauliflower 'Grits'
I’m in the midst of another round of Whole30, and I have been massively craving shrimp and grits. That spicy, Cajun flavor is something that takes me back to the few years I lived in South Louisiana, where I learned to cook a bit of food from the locals.
Servings: 3
Ingredients
- 4 cups riced cauliflower
- 1 cup canned coconut milk
- ½ teaspoon dried thyme
- 5 tablespoons olive oil
- ¾ to 1 pound shrimp peeled and deveined
- 2 tablespoons Cajun Spice Blend*
- ½ yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups zucchini diced
- ⅓ cup fresh parsley chopped
- 1 lemon
- Kosher salt
- Cracked black pepper
Instructions
- 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.
- 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.
- Remove cauliflower rice “grits” from heat, stir in ½ teaspoon dried thyme and set aside.
- 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.
- 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.
- 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.
- 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.
- Add cooked shrimp back to the pan, stirring to combine and reheat.
- 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.