Shrimp & {Cauliflower} Grits with Greens
Cook Time
Cook Time
  • 1/2cup stone ground grits (not instant)
  • 1 cup frozen riced cauliflower
  • 1cup milk (unsweetened if using non-dairy milk)
  • 1tablespoon olive oil
  • 1/2 pound shrimp
  • 1bunch cooking greens (chard, kale, collards, mustard greens, spinach, etc)
  • 1-2tablespoons BBQ sauce
  • 1clove garlicminced
  • 1stalk scallion
  1. In a medium sized soup pot place the grits, milk, olive oil and a pinch of salt and pepper. Cover and bring to a boil. Stir, reduce heat to medium, cover, and let simmer for 20 minutes or until tender. Once tender, stir in riced cauliflower and cook just until heated through.
  2. Chop your greens and saute in a skillet over medium heat with garlic, salt and pepper. Remove from heat when done and add to bowls.
  3. In same skillet, cook shrimp, about 2-3 minutes per side. Add BBQ sauce during the last minute of cooking.
  4. Serve shrimp atop grits and with a side of cooked greens. Top with sliced scallion and extra BBQ sauce if desired.
Recipe Notes


Recipe by Ashley Thomas.

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