Yum! Best Healthy Shrimp and Grits Recipe

healthy shrimp and grits, paleo shrimp and grits I tend to feel really proud of myself when I pull a dish like this off.

Anybody can make a salad, right? But to take a dish that is notoriously unhealthy and recreate it in a healthy way? Now that deserves a pat on the back.

Alright, I’ll deflate my ego now.

My husband loves shrimp — and grits — so this one was for him; and it was approved by his normally-not-clean-eating palate, so that’s a win in my book. This dish has the same flavors and textures as the a non-clean version, but without all the fatty and salty crap that comes with it; it is one of my faves. Enjoy!

Best Healthy Shrimp and Grits Recipe


  • 1 pound fresh shrimp, shelled and deveined
  • 1/4 cup almond flour
  • 1/4 TSP smoked paprika
  • 1/4 TSP cayenne (optional)
  • 1/2 TSP garlic powder
  • 1/2 TSP onion powder
  • 1/4 TSP dried oregano
  • 1/4 TSP dried thyme
  • 1/4 TSP white pepper
  • 2 TB coconut oil
  • 4 slices turkey bacon
  • Juice of half a lemon
  • Salt and pepper to taste
  • 2 TB fresh parsley, chopped


  • 1 head of cauliflower, florets removed
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1/4 cup almond milk
  • 1 TB coconut oil
  • 1/2 TSP cayenne (optional)
  • Salt and pepper to taste

For the grits:

– “Rice”  the cauliflower by processing in a food processor in batches.

– Melt the coconut oil in a large pot over medium heat. Add onion and garlic and cook about 3 minutes.

– Add riced cauliflower, almond milk, cayenne and salt and pepper. Cover and turn heat to to low.

For the shrimp:

– While the grits are cooking, rinse shrimp and pat dry.

– Melt 1 TB coconut oil in a cast iron skillet over medium. Cook bacon slices until crispy. Remove cooked back and crumble; set aside. Reserve bacon grease and oil in skillet for cooking shrimp.

– Combine all dry ingredients in a bowl. Coat each shrimp on both sides one by one and set aside on a plate.

– Heat remaining coconut oil in cast iron skillet with reserved bacon grease over medium heat. Cook shrimp — you may need to work in batches — until pink, carefully turning once, about 3 to 4 minutes. Before flipping the shrimp, drizzle lemon juice over them in the pan.

– While shrimp is cooking, stir bacon crumbles into the grits.

– Scoop grits onto plate and top with shrimp. Season with parsley; serve hot. Yum!

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  1. Korey Kajko

    Maggie – these are some badass recipes. Not sure how I’m just coming across this!

  2. Times are chiagnng for the better if I can get this online!

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