If your ultimate comfort food tends to be Southern-fried, this clean-eating recipe will curb (and satisfy) those greasy cravings. Riced cauliflower simmers on the stove in a coconut milk bath to stand in for traditional corn grits, while fresh lemon, a little spice, and a touch of ghee makes the shrimp portion of this classic dish much lighter without lacking in flavor. This easy-to-follow recipe comes together in 45 minutes and weighs in well under 300 calories per serving due to its sky-high protein content ¡ª one serving offers 29.8 grams.
1 small head cauliflower, cut into florets1 tablespoon ghee1/2 large onion, diced1 1/2 cups chicken broth1/2 cup full-fat coconut milk1/4 teaspoon sea salt1/4 teaspoon black pepper
1 pound shrimp, peeled and deveinedZest of 2 lemons1/2 teaspoon garlic powder1/8 teaspoon sea salt1/8 teaspoon black pepper2 teaspoon ghee1 tablespoon lemon juiceChopped parsley, to garnish