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