15 Minute Skinny Shrimp and Grits

If you use cauliflower instead of regular grits in this recipe, it makes shrimp and grits lighter. Its easy to make and tastes great, making it perfect for a busy weeknight dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower florets
• 1 cup almond milk
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Pulse the cauliflower florets in a food processor until they look and feel like grits

Put olive oil in a saucepan and heat it over medium-low heat

Mix in the garlic and cook until it smells good

To make the cauliflower grits, put them in the saucepan and cook for two to three minutes

Add the Parmesan cheese, paprika, cayenne pepper, salt, and pepper, and mix them in

For about 5 minutes, cook until the mixture gets thicker

Put olive oil in a different pan and heat it over medium-high heat

Add the shrimp to the pan after seasoning them with salt, pepper, and paprika

About two to three minutes on each side, cook until the shrimp is pink and opaque

Put the shrimp on top of the cauliflower grits and sprinkle chopped parsley on top