Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with homemade Cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to go with the bold, Cajun shrimp.
I originally posted this recipe a few years back, but since then there have been some improvements! One of them being, making your own Cajun seasoning blend to coat the shrimp with. If you are in a time crunch or don’t have all the ingredients on hand to make your own, you can certainly still use pre-made Cajun seasoning! I just love how when I create my own, I am controlling everything that goes in it and can choose on how spicy I would like it to be. The Cajun seasoning mix I have outlined below has just the right amount of kick to it to not make it overwhelming. Perfect for my tastebuds!
Now, let’s take a second to talk about the cauliflower “grits.” I know there are die-hard grits fanatics out there who will tell me until the sun sets that these are not true grits. I know, I know. We all love our original grits, but these cauliflower “grits” sure do make a delicious, healthy alternative! I honestly don’t even miss the starchiness of the grits because the cauliflower holds up so well. Don’t knock it till you’ve tried it.
Cajun Shrimp & Cauliflower Grits
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
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Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with homemade Cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to go with the bold, Cajun shrimp.
Ingredients
For the shrimp:
- 16 oz (1 pound) shrimp, peeled and deveined
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne
- 1/4 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- 3/4 cup light beer
- 2 tablespoons butter
- 3 green onions, chopped
For the cauliflower grits:
- 1 large head of cauliflower, cut into 2 inch pieces/florets
- 3/4 cup milk
- 3/4 cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
For the shrimp:
- In a small bowl, combine the paprika, onion powder, garlic powder, oregano, cayenne and thyme. Heat a medium-sized skillet over medium heat. Add in the olive oil and shrimp. Add the seasoning blend in with the shrimp and toss to coat evenly.
- Sauté the shrimp until they are just starting to turn pink, about a few minutes. Deglaze the bottom of the pan with the light beer. Add in the butter and allow the sauce to simmer and the shrimp cook completely about 5-8 minutes. Season to taste with salt and pepper.
For the cauliflower grits:
- Meanwhile, bring a large pot of water to a rolling boil. Add in the cauliflower florets and boil until fork tender, about 8-10 minutes. Drain and carefully add the cauliflower into a blender or food processor. Add in the milk and parmesan cheese and blend until completely smooth. Season to taste with salt and pepper
- Serve with the cajun shrimp on top of the cauliflower grits. Top with chopped, fresh green onions.
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
