Cauliflower rice replaces grits in this cleaned-up version of shrimp and grits. Packed with Creole flavors, this cooks in less than 30 minutes.

I’m winding down January whole30. I saved one of my favorite recipes for last – shrimp and grits. Except they’re not grits I used riced cauliflower in its place. I I LOVE grits. But I’m also committed to January whole30. Once this cauliflower cooks over a low flame with almond milk and creole seasonings, it very much resembles the taste and texture of grits.

Using Cauliflower Rice For Grits

You can use store-bought cauliflower rice but I find that it’s cheaper to make your own. To ‘rice’ a head of cauliflower you simply trim & cut the cauliflower into small floret, put the cauliflower pieces in a food processor and pulse until it resembles ‘rice’. I do this in two batches so the rice doesn’t get overworked.

Milk Of Your Choice

I used almond milk. If you’re paleo or whole30 you will need to use a nut milk like almond milk, cashew milk, etc. If you’re low-carb/keto then you can use any milk you want. You can even use something heavier like half & half or whipping cream.

Other Creole/ Cajun recipes you might enjoy:

Slow Cooker/Instant Pot Jambalaya (Low-Carb, Paleo, Whole30)

Slow Cooker/Instant Pot Gumbo (Paleo, Whole30)

Slow Cooker Cajun Low Country Boil

Creole Shrimp Au Gratin (Low-Carb, Keto)

Slow Cooker Cajun Chicken & Potatoes (Paleo, Whole30)

Slow Cooker Cajun Chicken & Sausage

Slow Cooker Cajun Turkey, Potatoes & Peppers

Creole Seasoning

Store-bought or homemade Creole seasoning? That’s up to you. If you’re worried about being compliant, you can always make your own. Below is the homemade Creole seasoning I use by none other than Emeril Lagasse. I keep a batch of this in my pantry at all times. My go-to store brand Creole seasoning is Tony Chachere’s Creole seasoning.

Emeril’s Creole Essence Seasoning Blend

1 tbsp garlic powder

1 tbsp paprika

1 tbsp salt

1 1/2 tsp onion powder

1 1/2 tsp oregano

1 1/2 tsp thyme

1 tsp cayenne

1 tsp pepper

Combine all ingredients thoroughly and store in an airtight jar or container.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Creole Shrimp and ‘Grits’ (Low-Carb, Paleo, Whole30) Author: Fit SlowCooker Queen

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 25 mins

Yield: 4 servings 1 x Print Recipe Pin Recipe Scale 1x 2x 3x Ingredients SHRIMP 3/4 pound shrimp

pound shrimp 2 teaspoon ghee (or butter)

ghee (or butter) 1 1/2 teaspoons Creole seasoning ‘GRITS’ 1 head cauliflower (approx pounds), trimmed & cut into florets

head cauliflower (approx pounds), trimmed & cut into florets 3/4 cup milk of your choice

milk of your choice 1 tsp ghee

ghee 2 teaspoons Creole seasoning, divided

Creole seasoning, divided 1/4 cup Parmesan cheese, grated (optional) Instructions Melt 1 tablespoon of ghee in a medium-size saucepan over medium-low heat. Once melted, stir in the remaining ‘GRITS’ ingredients. Bring to a simmer over medium-high heat, stirring frequently. Cook 5-7 minutes or until the ‘grits’ are soft. Remove from the heat. If using cheese, stir it in now. Cover and keep warm. Season shrimp with 1 1/2 teaspoons Creole seasoning. Melt 2 tablespoons ghee in a large skillet over medium-high heat. Add the shrimp and cook 3-4 minutes or until the shrimp are pink and just cooked through. Remove from the heat. To serve, scoop grits into a bowl and top with shrimp.

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