Shrimp and Cauliflower “Grits" | Nutrition | MyFitnessPal
by Anonymous
Why some badges are missing
- Not vegan: (454g) shrimp
- Not vegetarian: (454g) shrimp
- Not dairy-free: (177ml) milk or unsweetened non-dairy milk → try oat milk
- Not low-FODMAP: onion → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: (454g) shrimp
- Not kidney-friendly: (15 oz/425g) can no sodium-added diced tomatoes → try roasted red pepper purée
Based on listed ingredients — always check labels for allergies.
About this recipe
A low-carb American-style dish of sautéed prawns in a spiced tomato sauce with peppers and onions, served over cauliflower mashed to resemble creamy grits, suitable for a lighter weeknight dinner.
Prep
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Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
1 tablespoon olive oil
1 l arge red bell pepper — seeded and chopped
1 medium onion — chopped
2 small garlic cloves — chopped
1 (15 oz/425g) can no sodium-added diced tomatoes
1 tablespoon salt-free Cajun seasoning
1 medium (2-pound) head cauliflower — leaves, hard stem and core removed
0.75 cup (177ml) milk or unsweetened non-dairy milk
0.5 teaspoon salt — divided
0.25 teaspoon pepper
0.5 cup (57g) grated cheddar cheese
1 pound (454g) shrimp — peeled and deveined
0.25 cup (12g) parsley — chopped
Hot sauce — optional, for serving
Instructions
Step by step
- 1
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the bell pepper and onions and sauté until the vegetables are tender and beginning to brown, . Add garlic and cook until fragrant, about 30 seconds. Add the tomatoes, Cajun seasoning and 1/4 teaspoon of salt and bring to a simmer. Cover and reduce heat to low.
- 2
Cut any leaves off of the cauliflower. Grate the cauliflower with a box grater into rice-like bits, stopping when you get to the hard core and stem. Discard core and place the grated cauliflower in a medium saucepan. Add the milk, remaining 1/4 teaspoon salt and a bay leaf. Bring to a simmer over medium-low heat and cook, stirring frequently, until the cauliflower is very tender, about . Season with pepper and stir in the cheese. Cover and keep warm over low heat.
- 3
Add the shrimp to the tomato mixture, cover and cook over low heat, stirring once, until the shrimp are cooked through, about . Divide the “grits” among 4 shallow bowls and top with the shrimp mixture and a sprinkle of parsley.
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Serves: 4 | Serving Size: About 1 cup shrimp mixture, plus 3/4 cup cauliflower grits
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Nutrition (per serving):
- 6
Calories: 288; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 240mg; Sodium: 678mg; Carbohydrate: 18g; Dietary Fiber: 6g; Sugar: 10g; Protein: 30g
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Measure
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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