Paleo Shrimp Grits Whole30 in 20 Minutes

Instructions:

1. Steam or sauté the cauliflower rice until tender. Transfer it to a high-speed blender with coconut milk, ghee, salt, and garlic powder. Process on high until the mixture is completely smooth and velvety.
2. In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pan.
3. Add the diced onion and red bell pepper to the bacon fat; sauté until they are translucent and slightly browned.
4. Increase skillet heat to medium-high. Add avocado oil and the shrimp in a single layer. Sprinkle with Cajun seasoning and sear for 2 minutes per side until opaque with a mahogany-colored crust.
5. Stir in the minced garlic and fresh lemon juice for the final 30 seconds of cooking, then remove shrimp from heat.
6. Spoon a generous portion of the cauliflower grits into shallow bowls. Top with the sautéed vegetable mixture, seared shrimp, and garnish with the reserved crispy bacon.