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Diabetic, Gluten Free & Heart Healthy

Typically loaded with heavy cream and butter, shrimp and grits is a Southern favorite. This quick version swaps in cauliflower rice mixed with creamy coconut milk and cheddar cheese for a smooth “grits” base topped with garlic shrimp.

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  • 1 lb shrimp, peeled and deveined
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 cups frozen sweet corn
  • 1 cup chopped onion
  • 3 cups cauliflower rice
  • 1/2 tsp smoked paprika
  • 1 jalapeño pepper, seeded and sliced
  • 1 cup spinach leaves
  • 3/4 cup coconut milk
  • 1/2 cup shredded cheddar cheese
  • 1/8 tsp salt
  • Black pepper to taste
  • Crushed red pepper flakes (optional)
  • 2 Tbsp chopped fresh basil


Rinse shrimp and pat dry. In a skillet, heat 1 tablespoon of the oil over medium heat. Add half of the garlic and the shrimp and cook until the shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.

In another skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the corn, onion and remaining garlic and sauté for 2 to 3 minutes, or until the vegetables begin to soften. Add the cauliflower rice, paprika, jalapeño, spinach and coconut milk and stir. Reduce the heat to medium low, cover and cook for 5 minutes. Stir in the cheddar cheese and cook until the cheese is melted, about 2 minutes.

Remove the skillet from the heat. Season with the salt and black pepper to taste. Garnish with red-pepper flakes, if desired, and basil.

Nutrition Facts

Serves 6
Serving size: 3/4 cup
Per Serving: Calories: 246; Fat: 11g; Saturated Fat: 4g; Cholesterol: 124mg; Sodium: 269mg; Carbohydrates: 16g; Fiber: 3g; Protein: 20g

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Date Last Reviewed: March 16, 2021

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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