Shrimp & Cauli Grits, Paleo a la Southern!


I feel like shrimp & grits has been going around the neighborhood! Like a cold… one person made it & then everyone got the craving… including me!
After I made bone broth from the snapper I baked, I just knew this was the week to make this dish! The fish bone broth turned out rich & garlicy with hints of lemon. Yum! I used riced cauliflower for my grits, wild caught shrimp, bacon, onions, a little coconut aminos and a jazzy mix of nightshade free herbs & spices!

Re-creating this delicious southern meal was less complicated than I imagined, and it turned out absolutely divine, even without the nightshades! Omit the seed based spices to make it AIP! Enjoy my loves, this is a good one. I plan to give the pictures a little upgrade soon 🙂

Shrimp & Cauli Grits, Paleo a la Southern!
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Prep Time
20 min
Cook Time
20 min
Total Time
20 min
Prep Time
20 min
Cook Time
20 min
Total Time
20 min
1112 calories
55 g
984 g
47 g
119 g
30 g
1192 g
10486 g
20 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1112
Calories from Fat 413
% Daily Value *
Total Fat 47g
Saturated Fat 30g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 984mg
Sodium 10486mg
Total Carbohydrates 55g
Dietary Fiber 10g
Sugars 20g
Protein 119g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 slices uncured, nightshade free bacon
  2. 1lb peeled, clean, wild caught shrimp
Shrimp spice mix
  1. 1 tsp salt
  2. 2 tsp black pepper
  3. 1 tsp ground ginger
  4. 1 tsp rosemary
  5. 1 tsp sage
  6. 1 tsp oregano
  7. 2 tsp turmeric
  8. 1 sweet onion
  9. 2 garlic cloves
  10. 2 tbsp coconut oil
  11. 1 cup bone broth (I recommend fish bone)
  12. 1 lemon or lime
  13. 1 tsp salt
  14. 1 tsp coconut aminos
  15. 1 tsp marjoram
  16. 1 tsp black pepper
  17. 2 bay leaves
  1. Start by ricing your cauliflower (remove greens and shred with cheese grater or food processor), and mincing your garlic.
  2. Heat coconut oil in a medium sized pot.
  3. Add in garlic & cauliflower, coconut aminos, marjoram, 1 tsp black pepper and bay leaves.
  4. Stir constantly for 2 minutes.
  5. Pour in broth.
  6. Stir well and cover.
  7. Bring to a boil, then lower heat to medium & cover.
  8. Let it simmer until the liquid is reduced by half.
  9. In the meantime, cook bacon in a large skillet, I like mine crispy, I cook it in cast iron, on medium high about 2 minutes each side.
  10. Remove bacon from skillet and lower heat to medium.
  11. Slice onion in ¼ inch slices and add in to skillet.
  12. Lower heat again, to medium-low.
  13. Stir the onions occasionally.
  14. After about 8 minutes, they should be tender and sweet.
  15. Bring heat back up to medium-high and throw in shrimp with spice mix.
  16. Stir frequently until the shrimp are pink and coiled.
  17. Remove from heat.
  18. Chop bacon in to small pieces.
  19. You can also use parsley, cilantro or chives to garnish.
  20. Serve cauli-grits in bowl, top with a heaping portion of onion & shrimp.
  21. Lemon or lime on the side.
  22. Sprinkle with bacon & herbs.
  23. Enjoy!
The Castaway Kitchen