Low Carb Shrimp & Grits Recipe Meal Prep
Growing up one of my favorite foods, and still today, is shrimp & grits or fried fish and grits. It’s traditionally served with a blackened or Cajun shrimp, or fried catfish, then enjoyed with savory and buttery grits that are even creamier with a whole bunch of cheese. Love at first bite!
While its very tasty, its loaded with a bunch of simple carbs and saturated fats. So today we are taking up the challenge to transform the shrimp and grits dish by giving it a calorie makeover! We are going to reduce the calories and carbohydrates by about 50% as compared with the traditional recipe. All this WITHOUT compromising its great flavor!
- Add florets to a food processor and pulse blend to create “grits” or fine rice. Empty the contents onto a cheesecloth or heavy duty paper towel and SQUEEZE as hard as possible to remove all the excess water. This is important or else your grits could be runny and watery.
- Add olive oil, garlic and onion to a skillet set on low-medium heat and caramelize the onions for about 3 minutes to remove their bite. Increase the heat to medium, then add chicken broth and cream cheese. Chop up the cream cheese in the skillet and continue stirring until it is well mixed. Bring to a light simmer, then add the arrowroot starch, stirring immediately so it does not clump.
- Add the cauliflower grits and stir, reduce the heat if necessary. Then add the grated cheese. Mix everything together until creamy. Season to taste with sea salt & pepper and garnish with chives.
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- Season shrimp with the seasonings. Rub it on well.
- Set a nonstick skillet on medium-high heat and spray with olive oil. Once the skillet is hot, add the shrimp.
- Cook until the outside of the shrimp is seared and it is completely cooked through. It should be plump and firm.
- Set oven to 375F.
- Wash broccolini to remove any dirt then pat dry with a paper towel. Place the broccolini on a baking sheet lined with parchment paper. Try not to overcrowd the pan, give them room to breathe.
- Spray the broccolini with olive oil (or avocado oil) and add a few pinches of sea salt and pepper. Gently toss the broccolini in the baking tray to ensure all parts are coated.
- Bake for 10 – 12 minutes until the outside is slightly brown. Be careful not to overcook it and burn it – broccolini cooks quickly.