Shrimp 'N' Cauliflower-Broccoli "Grits"

Recipe

Main Dish
Shrimp 'N' Cauliflower-Broccoli "Grits"

Primary Media

Cauliflower and broccoli "grits" topped with shrimp in a glass container

User Rating

5 out of 5 stars
Rate it:
6 ratings

Recipe Data

3
Servings
5min
Prep
15min
Total

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Description

This southern dish gets a healthy makeover with a unique take on "grits." We love how much nutrition is packed into this cheesy lunch or dinner. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 3
QuantityIngredientAdd
¼ c.fresh lemon juice
2 tbsp.Hy-Vee honey
2 tbsp.fresh parsley, chopped, plus additional for garnish
Hy-Vee salt
1 lbs.(51-to-60 ct.) Hy-Vee Fish Market shrimp, tails removed
2 c.Hy-Vee Short Cuts riced cauliflower and broccoli
Hy-Vee ground black pepper
1 c.Hy-Vee Italian cheese

Things To Grab

  • Large resealable plastic bag
  • Large skillet
  • Paper towels
  • Meat thermometer

Directions

  1. Place lemon juice, honey, parsley, salt, and shrimp into a large resealable plastic bag. Seal bag and toss to coat; set aside.

  2. Add oil and riced cauliflower to a large skillet; season with salt and pepper. Sauté over medium heat until slightly softened, about 3 to 5 minutes. Remove from heat and stir in Italian cheese blend until melted. Remove cauliflower and broccoli grits from pan and keep warm. Wipe out skillet.

  3. Drain marinade from shrimp; discard marinade. Heat shrimp over medium heat and cook until pink (145 degrees), about 5 minutes. Top cauliflower rice with shrimp and garnish with fresh parsley, if desired.

Nutrition facts

Servings

440 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 320mg
  • Sodium: 660mg
  • Total Carbohydrates: 24g
  • Protein: 40g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 35%
0%
Calcium 40%

Recipe Source:

Hy-Vee Test Kitchen