This turned out MUCH better than I anticipated – I’ve made this recipe with traditional corn grits, but wanted to see if I could lighten it up a bit by swapping out the grits for cauliflower rice. It worked perfectly!! I honestly am not sure which version I prefer. In any case, you should try it! Typically, shrimp and grits recipes include bacon or pancetta to add a savory, smoky flavor. In this pescatarian version, smoked paprika and chipotle peppers do the trick!
It may seem intimidating to have two skillets going at the same time (trust me I have timing snafus all the time!) but there’s some wiggle worm so it’s basically foolproof. Start the cauliflower rice in one pan, and prep the rest of the ingredients while it’s cooking. If you want to use traditional grits, you can sub with 1 cup of corn grits. Cook according to the directions, then add the cheese and smoked paprika when done.
The rice can hang out and keep warm while you cook the shrimp. I love chipotle peppers in adobo sauce – typically it comes in a small can. The heat of the peppers can vary, so you can start sparingly and then add more if you like things a little hotter.
Once the shrimp is almost done, add the cheese and smoked paprika to the cauliflower rice and stir until the cheese is melted. I’m a huge fan of smoked paprika (you may have noticed!). It really adds a great flavor to just about anything. Serve this dish by adding a scoop of the rice to a bowl or plate, and topping with the shrimp mixture. Enjoy!!
- 1 pound frozen shrimp, thawed, peeled, and cleaned
- 1 pound cauliflower rice (can be fresh or frozen)
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 1/2 tsp. smoked paprika
- 1 Tbsp. butter
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tsp. sauce (more to taste)
- 2 Tbsp. lemon juice
- 3 Tbsp. fresh parsley, chopped
- Heat a large skillet to medium-high, and add 1/2 Tbsp. olive oil. Heat the cauliflower rice until cooked through (it will take longer if it's frozen). Cover and keep warm.
- Meanwhile, add the butter and olive oil to another large skillet over high heat. Add the shrimp, salt, and pepper and cook for about 2 minutes.
- Add the chipotle peppers, adobo sauce, and garlic and cook through, stirring occasionally – about 3 minutes more.
- Add the cheese and smoked paprika to the cauliflower rice and stir until the cheese is melted.
- Turn off the heat on the shrimp skillet, add the lemon juice and parsley and stir.
- To serve, place a scoop of the cheesy cauliflower rice into a shallow bowl or plate, and top with the shrimp mixture – drizzle with the sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 302mgSodium: 1669mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 42g
Nutritional information is an estimate and may vary per preparation.