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Cajun Shrimp and Cauliflower Rice

By Jason Fung, MD

Cajun Shrimp and Cauliflower Rice

This hearty meal features Cajun-style shrimp seared in bacon fat, served on top of cauliflower rice that’s been cooked to resemble grits. We use bacon fat throughout the whole recipe, tying the whole dish together with a smoky flavor. Then we finish things off with crumbled bacon on top. Recipe from ruled.me
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinners + Mains, Light Meal
Cuisine American
Servings 4
Calories 539 kcal

Ingredients
  

Toppings

  • 4 strips bacon
  • 1/4 cup parsley - fresh, chopped
  • hot sauce to taste

Grits

  • 1 tbsp bacon fat
  • 1/2 small onion finely chopped
  • 3 cups cauliflower riced
  • 2 1/2 cups chicken broth
  • 1 1/4 cup almond flour
  • 1/4 tsp garlic powder
  • salt
  • pepper

Shrimp and Seasoning

  • 1 lb jumbo shrimp peeled and deveined, tails removed
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/8 tsp red pepper flakes
  • 2 tbsp bacon fat
  • 1/2 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp lemon juice

Instructions
 

  • Cook the bacon strips until crispy, then set aside to cool. Reserve all of the bacon grease for the rest of this recipe.
  • Preheat a saucepan over medium-high heat. Add the bacon fat reserved for the grits into the pan. Sauté the onion for a few minutes, or until it starts to soften and turn translucent.
  • Add the rice cauliflower then stir for a few minutes and cook until it starts to soften.
  • Pour in the chicken broth and turn up the heat to bring it to a boil.
  • Turn the heat back down then add the almond flour, garlic powder, salt, and pepper. Cover the pan with a lid and simmer for 15 minutes. Stir it occasionally. If you need to thicken the grits then add more almond flour, but if they are too thick then thin it out with a bit more broth.
  • Rinse the shrimp with water, then pat them all dry.
  • Mix together the salt, garlic powder, onion powder, paprika, cayenne, dried oregano, dried thyme, and red pepper flakes. Toss the shrimp with this seasoning mix, making sure that the shrimp is evenly coated.
  • Preheat a large skillet over medium heat. Add the bacon fat reserved for the shrimp, then allow it to head up and coat the inside of the pan. Add the shrimp, onion, and garlic. Sauté the shrimp for a few minutes until it’s all cooked through, then remove from the heat and drizzle the lemon juice over the top.
  • Scoop the grits into a bowl, then add a serving of the cooked shrimp on top. Chop up the cooled bacon then use to garnish along with some chopped parsley. Add a dash of hot sauce if you’d like.

Nutrition

Nutrition Facts
Cajun Shrimp and Cauliflower Rice
Amount per Serving
Calories
539
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
310
mg
103
%
Sodium
 
1898
mg
83
%
Potassium
 
522
mg
15
%
Carbohydrates
 
16
g
5
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
36
g
72
%
Vitamin A
 
425
IU
9
%
Vitamin C
 
61
mg
74
%
Calcium
 
271
mg
27
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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