Sharing my Paleo and Whole 30 compliant recipe for cajun shrimp and cauliflower grits with collard greens. This is easy to make and so good no one will ever guess it is Whole 30 compliant! #whole30 #whole30recipe #shrimpandgrits #collardgreens #cauliflowergrits #cajunshrimp

I’ve got such a delicious Paleo and Whole 30 compliant recipe to share with you all today! I have a lot of travel and busy weekends coming up, so I figured I needed to eat pretty darn health when I am home over the next few weeks. I had a craving for some good ole Southern comfort food while doing a Whole 30 at the start of 2018, so I decided to take a go at an approved shrimp and cauliflower grits. I had a craving for some good greens, too so I decided to try my best at making some compliant collard greens as well. Keep reading to snag my cajun shrimp and cauliflower grits with collard greens recipe. It is so easy and delicious!

Sharing my Paleo and Whole 30 compliant recipe for cajun shrimp and cauliflower grits with collard greens. This is easy to make and so good no one will ever guess it is Whole 30 compliant! #whole30 #whole30recipe #shrimpandgrits #collardgreens #cauliflowergrits #cajunshrimp

I kept the cajun seasoning simple and just grabbed a compliant one in a jar from Whole Foods. It was much easier to find than I thought and they actually had a few choices. I’ve made cauliflower grits before and love them. Its so easy to make them the same texture as normal grits and I love playing around with the flavors. I wanted these to compliant and not compete with the rest of the dish, so I made them relatively simple for this recipe! I love greens that have been braised because they absorb all the flavor and are so good. I wanted them to have a little kick, so I added red pepper. The coconut milk and lime juice are so good in it, too. I must admit, I am so proud of my first attempt at collard greens!

Below is my recipe for Whole 30 approved shrimp and grits. Don’t be intimidated because of the length of the recipe. Its super simple and so many of the items are ones you probably already have on hand or will use again!

Servings: About 4
INGREDIENTS:

For the cajun shrimp-

  • 1 pound of shrimp
  • 2.5 Tablespoons of cajun seasoning
  • 1.5 Tablespoons of olive oil
  • salt+pepper

For the cauliflower grits-

  • 1 12 ounce bag of frozen cauliflower
  • 1 teaspoon of minced garlic
  • 2 Tablespoons of ghee or compliant butter
  • 1 Tablespoon of olive oil
  • salt+pepper

For the collard greens-

  • 1 pound of collard greens, stems removed + cut into ribbons
  • 1 yellow onion, diced
  • 1 Tablespoon of coconut oil
  • 1 Tablespoon of lime juice
  • 1 Tablespoon of grated ginger
  • 6-8 ounces of coconut milk
  • 4–6 ounces of vegetable broth
  • 1 teaspoon of minced garlic
  • 1 teaspoon of red chili flakes
  • salt + pepper

*If you’re not doing a Whole 30, add a splash or two of wine to your cauliflower grits. Trust me, it makes them extra delicious.

DIRECTIONS:

For the cajun shrimp-

  1. Make sure your shrimp are peeled and deveined with the tails removed.
  2. Heat oil in a pan over medium heat.
  3. Then, season them with cajun seasoning and add salt + pepper.
  4. Cook until the shrimp are cooked through, about five minutes.

For the cauliflower grits-

  1. Cook the cauliflower according to directions. If I’m being honest, I threw it in the microwave.
  2. When it’s cooked, put the cauliflower (and the water from the steam) into a food processor with the garlic, olive oil, salt + pepper, and ghee/butter. Process until they are your desired texture.
  3. I transfer them from the food processor into a small sauce pan to keep them warm. Add wine when you put them into a pan if you’re going for that or if you’re doing a Whole 30, then you can add any more liquid you need.

For the collard greens-

  1. Melt coconut oil in a medium skillet or wok over medium-high heat.
  2. Add in the diced onion and cook for about five minutes or until clear and soft.
  3. Add the garlic and ginger, stirring frequently, and cook for about a minute.
  4. Add the collard greens to the pan. Stir and cook for a minute or two or until the collard greens start to wilt.
  5. Next, add the coconut milk, vegetable broth, red chili flakes, salt + pepper, and lime juice. Stir to combine.
  6. When everything starts to simmer, reduce the heat to low. Continue to cook for about 10-15 minutes or until the greens are completely tender. Add more broth or coconut milk as needed to ensure the greens don’t get dry.

Combine the shrimp, cauliflower grits, and collard greens in a bowl & enjoy!

Sharing my Paleo and Whole 30 compliant recipe for cajun shrimp and cauliflower grits with collard greens. This is easy to make and so good no one will ever guess it is Whole 30 compliant! #whole30 #whole30recipe #shrimpandgrits #collardgreens #cauliflowergrits #cajunshrimp

I hope you all love this Whole 30 recipe as much as I do. I’m actually making this again tonight because writing the post made me crave it all over again. I’ll definitely be adding wine to my cauliflower grits and pouring a glass (or two) for myself to enjoy on the side! XO

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