Shrimp and Cauliflower "Grits"

Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1 large head cauliflower (about 2 pounds), trimmed and cut into small florets

1 cup 1 percent milk

3 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

1/3 cup grated Parmesan

1 1/4 pounds peeled and deveined tail-on medium shrimp

2 large cloves garlic, minced

Pinch cayenne pepper, optional

2 tablespoons roughly chopped fresh parsley

Juice of 1/2 lemon, plus lemon wedges, for serving


  1. Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
  2. Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
  3. Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
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