Cajun Shrimp over Creamy Cauliflower Grits

• 1 lb. wild caught raw shrimp, peeled & deveined, if frozen, thawed
• 1 1/2 tsp. Cajun seasoning
• Avocado oil cooking spray
• 1 tbsp. lemon juice
• 1/4 cup reduced sodium vegetable broth
• 1 tbsp. oat milk butter
• 2 1/2 cups cooked riced cauliflower
• 1/2 cup unsweetened almond milk
• 1/4 tsp. salt
• 2 tbsp. organic dairy free sour cream
• 1/3 cup organic cashew milk mozzarella cheese
• 1/4 cup sliced green onions

Toss the shrimp and cajun seasoning together in a ziploc bag and put in the fridge until ready to cook.

Cook the cauliflower rice according to package directions and measure out 2.5 cups.  

Heat butter over medium heat.

Add cooked riced cauliflower once butter is melted.  Stir to combine and cook for a 2-3 minutes, stirring occasionally.  Add almond milk and salt and cook for 5 minutes, stirring occasionally.  

Reduce heat to low and stir in the sour cream, cheese and green onions, stirring continuously until cheese is melted.  

Meanwhile, in a second skillet,  spray with avocado oil spray and heat over medium heat.  Add the shrimp and cook until pink, about 4-5 minutes.   Add the broth and lemon juice, bring to a simmer and allow to simmer for 1 minute.

Divide the cauliflower grits between two bowls.  Divide the shrimp into two portions and serve on top of the cauliflower grits.  

ENJOY!