This Whole30 Shrimp Stir-Fry over Cauliflower Grits is a totally new way to do shrimp and grits from The Whole30 Fast & Easy. The shrimp is cooked in bacon drippings and flavored with garlic, green onions, lemon juice, and parsley instead of Cajun seasoning—and they’re served on incredibly creamy and decadent-tasting cauliflower grits. You will not believe what you’re tasting!

Looking for more shrimp recipes? Try this Grilled Cilantro Chicken & Shrimp.

Try This: Shrimp Stir-Fry over Cauliflower Grits

Photos by: Brian Kavanagh | The Sophisticated Caveman
Shrimp over Cauliflower Grits

Whole30 Shrimp Stir-Fry over Cauliflower Grits from The Whole30 Fast & Easy Cookbook

This hearty Shrimp Stir-Fry over Cauliflower Grits is perfect for a cozy night in, and has all of the flavors and textures that you’ve been craving.
4.36 from 45 votes
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4


  • 2 slices Whole30-compatible bacon chopped
  • For the Cauliflower Grits
  • 2 bags 12 ounces each frozen riced cauliflower, or 6 cups raw cauliflower rice (see opposite)
  • ¼ cup Clarified Butter page 283 or ghee
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Whole30-compatible unsweetened almond milk
  • For the Shrimp
  • 1 tablespoon Clarified Butter page 283 or ghee
  • pounds peeled and deveined medium shrimp see Tip
  • 2 teaspoons minced garlic
  • ½ cup sliced green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley


  • IN a large skillet, cook the bacon over medium heat until crisp. Transfer to paper towels and set aside. Reserve 1 tablespoon of the drippings in the skillet.
  • MAKE THE CAULIFLOWER GRITS: While the bacon is cooking, place the riced cauliflower in a large microwave-safe bowl. Cover and cook on high for 5 to 6 minutes or until hot. Let stand 1 minute. Add the butter, garlic, salt, black pepper, and almond milk. Using an immersion blender, blend until fairly smooth. Cover and keep warm while cooking the shrimp.
  • MAKE THE SHRIMP: Add the butter to the skillet with the bacon drippings. Add the shrimp and cook over medium-high heat, stirring, for 1 minute. Add the garlic and green onions. Cook, stirring, until the shrimp are opaque, about 3 minutes more. Stir in the lemon juice.
  • SERVE the shrimp on the grits, sprinkled with the bacon and parsley.
  • TIP: You can also use cooked shrimp in place of the raw shrimp. Add them after the garlic and green onions have softened and cook, stirring, until heated through, 1 to 2 minutes. Stir in the lemon juice.
Tried this recipe?Let us know how it was!


150 Simply Delicious Everyday Recipes for Your Whole30

The Whole30: Fast & Easy is packed with 150 delicious, brand new Whole30 recipes, perfect for weeknight cooking, lunches in a hurry, and hearty breakfasts that still get you out the door on time. It also features nearly effortless skillet meals, stir-fries, sheet-pan suppers, and slow-cook and no-cook meals, most of which can be made in 30 minutes or less using widely-available ingredients found in any supermarket.


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Published by Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.