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Whole30 Shrimp and Cauliflower Grits

Whether you're an avid follower of the Whole30 Program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes), or just looking to dip your toe in a new eating plan, this healthy twist on a Southern classic is a great addition to a weeknight line-up. Packed with protein and fiber -- and creamy faux grits made from cauliflower -- it's satisfying and delicious.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 large head cauliflower (about 2 pounds), trimmed and cut into small florets

1 1/2 cups plain unsweetened almond milk, without carrageenan

4 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper

1/3 cup nutritional yeast, optional

6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups)

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

2 large cloves garlic, minced

Pinch of cayenne pepper, optional

1/4 cup fresh flat-leaf parsley, roughly chopped 

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 to fine pieces about the size of rice grains (it's okay 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 almond milk, 1 tablespoon of the oil, 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, smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the nutritional yeast, if using, and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the collards, sprinkle with salt and pepper, and cook, tossing, until slightly wilted and tender, 2 to 3 minutes. Transfer to a bowl and keep warm. Wipe the skillet clean.
  3. Sprinkle the shrimp with salt and pepper. Heat the remaining 2 tablespoons oil over medium-high heat. Add the shrimp, garlic and cayenne, if using. 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.
  4. Divide the cauliflower grits among shallow bowls. Top with the collards and then the shrimp and sauce. Serve with lemon wedges.