“Mouthwatering Paleo Cajun Shrimp & Cauliflower Grits Brunch Delight”

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup almond milk
• 3 tbsp coconut oil, divided
• 2 tsp Cajun seasoning
• Salt and black pepper, to taste
• 4 green onions, thinly sliced
• 1/2 cup chopped fresh parsley

Instructions

1. In a large skillet, heat 2 tbsp of coconut oil over medium heat. Add the shrimp, Cajun seasoning, salt, and black pepper to taste. Cook for 3 4 minutes per side or until pink and cooked through. Remove from skillet and set aside.
2. In a separate saucepan, melt the remaining 1 tbsp of coconut oil over medium heat. Add cauliflower rice and sauté for 5 minutes.
3. Stir in almond milk, cover, and simmer for 8 10 minutes until cauliflower is tender. Season with salt and black pepper to taste.
4. To serve, spoon the cauliflower grits onto plates, top with shrimp, and garnish with green onions and parsley.

Chef’s Insight

The perfect balance of spices and textures in this dish makes it a delightful addition to your Paleo brunch menu.

Notes

This recipe is suitable for those following a Paleo diet and looking for a delicious brunch option.