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Shrimp and Cauliflower Grits with a Spicy Cajun Sauce Dairy-Free

average rating is 3 out of 5, based on 150 votes

Turn up the heat and savor the flavors of the south with our Shrimp and Cauliflower Grits with a Spicy Cajun Sauce. This dish brings together succulent shrimp and creamy cauliflower "grits", topped off with a spicy Cajun sauce that packs a flavorful punch. It's a low-carb, high-protein meal that truly satisfies.

Serving Suggestion:

This Dairy-Free Shrimp and Cauliflower Grits with a Spicy Cajun Sauce is a complete meal on its own. You could also serve it with a side of steamed greens or a fresh garden salad for added variety.


Prep Time


Total Time







Nut-Free Soy-Free Seafood Shellfish Pescatarian Low-Glycemic Low-Sodium High-Fiber Egg-Free Wheat-Free No Added Sugars Diabetic-Friendly Corn-Free Yeast-Free High in Healthy Fats High in Omega-3 High in Vitamin C Low in Saturated Fat Low in Cholesterol High in Potassium


For the Shrimp and Cajun Sauce:

  • 1 lb shrimp, peeled and deveined

  • 1 tablespoon Cajun seasoning

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1/2 cup vegetable broth

  • Salt and pepper to taste

  • Fresh parsley for garnish

  • Lemon wedges for serving

For the Cauliflower "Grits":

  • 1 head of cauliflower

  • 2 cups vegetable broth

  • 1/2 cup nutritional yeast

  • Salt and pepper to taste


  1. Start by preparing the cauliflower "grits". Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Transfer the cauliflower "rice" to a pot, add the vegetable broth, and bring to a boil. Reduce heat to low and simmer until the cauliflower is tender and most of the liquid has been absorbed. Stir in the nutritional yeast until well combined and creamy. Season with salt and pepper to taste. Keep warm.

  2. Toss the shrimp with the Cajun seasoning, making sure each piece is evenly coated. Heat the olive oil in a skillet over medium heat. Add the garlic and cook until fragrant. Add the shrimp and sauté until they are pink and opaque.

  3. Deglaze the pan with the vegetable broth, scraping any browned bits from the bottom of the skillet. Let the sauce simmer for a few minutes until it has slightly thickened. Adjust the seasoning with salt and pepper, if needed.

  4. To serve, spoon the cauliflower "grits" into bowls, top with the Cajun shrimp and a drizzle of the spicy sauce. Garnish with fresh parsley and serve with lemon wedges on the side.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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