Paleo Shrimp and Grits

from The Performance Paleo Cookbook


For the grits:

  • 1 small head cauliflower cut into florets
  • 1 tablespoon butter or coconut oil
  • 1/2 onion diced
  • 1 1/2 cups chicken broth
  • 1/2 cup coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the shrimp:

  • 1 pound shrimp peeled and deveined
  • zest of 2 lemons
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons butter or coconut oil
  • 1 tablespoon lemon juice
  • parsley for garnish


  1. Use a food processor fitted with a shredding or grating blade. Pulse the cauliflower until it resembles rice. Set aside.
  2. Melt the butter in a medium-sized pot over medium heat. Add the onion; cook and stir for about 4 minutes, until the onion has softened. Add the cauliflower, chicken broth, coconut milk, salt, and pepper. Raise the heat to high and bring to a boil; reduce heat to a simmer and cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.
  3. Pat the shrimp dry with a paper towel and sprinkle with the lemon zest, garlic powder, salt, and pepper. Toss to make sure it's well coated Heat a skillet over medium-high heat and add the 2 teaspoons of butter. Place the shrimp in the skillet in a single layer and cook for 1 minute on each side or until they're no longer pink and are a light golden brown.
  4. Serve the shrimp on top of the cauliflower grits. Drizzle fresh lemon juice on top and garnish with parsley.