“I used mashed cauliflower instead of mashed potato or grits to accompany the shrimp in order to lower the glycemic index. If you don’t have Cajun seasoning or cannot find gluten-free Cajun seasoning, you can just use some paprika, cayenne pepper and black pepper. You can also use taco seasoning instead”


  • 1teaspoon salt
  • 1cauliflower, cut into small florets
  • 50ml milk or 50 ml nondairy milk
  • 2tablespoons parmesan cheese (optional)
  • 1⁄4teaspoon salt
  • 1⁄2tablespoon olive oil
  • 1⁄4large onion, chopped
  • 1garlic clove, chopped
  • 10large shrimp, shelled and deveined
  • 1⁄2teaspoon cajun seasoning
  • salt
  • 2tablespoons parsley, chopped
  • black pepper


  • In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
  • Drain water. Add milk, Parmesan cheese (if using), and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
  • In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
  • Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
  • Turn off the heat and add parsley.
  • On two plates, place mashed cauliflower and add sautéed shrimp on top.
  • Sprinkle some black pepper, infuse love and serve!

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