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Portuguese Shrimp and Cauliflower "Grits"- with garlicky kale. A fast delicious dinner that is vegan adaptable and gluten free! |

Portuguese Shrimp and Grits


Portuguese Shrimp and Cauliflower Grits with sauteed kale- a simple easy dinner that is full of amazing flavor! The grits are made with cauliflower rice, for a low-carb option.


Units Scale
  • 810 extra large raw prawns- peeled and deveined, patted dry. Or make Crispy tofu (see notes)
  • 12 tablespoons olive oil
  • salt and pepper
  • 1/2 teaspoon smoked paprika
  • generous pinch peri peri pepper, chili flakes, or cayenne ( optional)
  • 1 teaspoon lemon zest

Garlicky Kale

  • 1 tablespoon olive oil
  • 12 garlic clove-smashaed
  • 23 handfuls chopped kale ( tuscan or lacinato)
  • salt and pepper

Cauliflower Grits 

  • 1 tablespoon olive oil
  • 23 cloves garlic -minced
  • 3 cups cauliflower “grits” – see notes
  • 1/4 teaspoon salt, more to taste
  • pepper to taste
  • Optional additions – butter, milk, cream, cheese- romano, cheddar, parmesan ( or keep it vegan)


  1. Pat the shrimp dry and toss in a bowl with enough olive oil to coat, a generous 5-finger pinch of salt and pepper, smoked paprika, chili flakes and lemon zest.  Set aside.
  2. Make the Sauteed Greens. Heat oil in a skillet over medium-high heat. Add smashed garlic cloves and swirl until fragrant and the oil is infused, about 1-2 minutes. Season the oil with a generous pinch of salt and pepper. Add Kale, and stir and toss until wilted, about 2-3 minutes. Divide among two bowls.
  3. Make the Grits. To the same pan add another tablespoon olive oil. Turn heat down to medium. Add minced garlic and stir until fragrant, about 1 minute. Add the cauliflower “grits”, salt and pepper. Cook for 4-5 minutes until cauliflower is tender but still al-dente.
  4. At this point you could make this creamy by adding a generous pat of butter, a splash of cream or milk and a ¼-⅓ cup of cheese. Or you can leave as is and keep it light, lean and vegan. I keep my portion lean, dividing it out into a bowl, and then add to the remaining -butter, milk and cheese for my husband.
  5. Divide the grits between the two bowls.
  6. Cook the shrimp.Wipe out the same pan, add a little olive oil  if needed and heat over medium-high heat. Add shrimp and sear both sides quickly- shrimp is done when lightly pink and curls into a “C” shape.  Taste and add more salt or  smoked paprika ( or optional peri peri or cayenne) to taste.
  7.  Divide the shrimp among the bowls and enjoy!


Cauliflower “Rice” can be found in some upscale markets like Trader Joes in the produce section. If you can’t find it make your own by placing cauliflower florets in a food processor and pulse repeatedly until its the size of rice grains, or grits.

Make this vegan by substituting our crispy tofu for the shrimp ( add a little smoked paprika) and subbing vegan butter or vegan cheese in the grits.


  • Serving Size:
  • Calories: 442
  • Sugar: 4.4 g
  • Sodium: 2855.8 mg
  • Fat: 22.8 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 35.5 g
  • Fiber: 6.5 g
  • Protein: 31.7 g
  • Cholesterol: 182.5 mg

Keywords: shrimp and grits, Portuguese shrimp and grits, cauliflower grits,