Keto Cajun Shrimp and Grits is a low carb recipe based off of the original southern comfort food classic. Spicy shrimp and bacon sit on top of buttery, cheesy cauliflower grits. This dish is just as satisfying as the original but with only 10 net carbs per generous serving.
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I am obsessed with this Keto Cajun Shrimp and Grits recipe. I told my fiancé that I didn’t even need his feedback because I already know it’s the best shrimp and grits recipe and would be making it again and again regardless – ha!
He wouldn’t complain though. He never does. We both love my recipes for Keto Cajun Jambalaya and Keto Creamy Cajun Chicken. This one is just a Cajun seafood recipe – with bacon.
I mean, can you go wrong with juicy shrimp cooked in bacon grease on top of rich, creamy, cheesy “grits?”Â
Now, I won’t say these low carb grits taste exactly like real grits, but I do think that I got these as close as possible to the real thing.
Why This Recipe Works
This is actually a pretty quick and easy recipe, yet impressive enough to serve company too. It only takes 10 ingredients, including the salt, pepper, and butter. You can prepare this recipe in less than 45 minutes.
It is super flavorful. The combination of savory bacon, with sweet shrimp and spicy Cajun seasoning all just meld so well together. Layer those flavors with the buttery, cheesy grits and a squeeze of lemon for an explosion of flavor in every bite that is so amazing.
This recipe is low carb, keto friendly, and gluten free. There are only 10 net carbs per serving.
How To Make Shrimp and Cauliflower Grits
Ingredients
For the Cauliflower Grits, you will need:
- 1Â large head of cauliflower, riced super-fine
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1 cup sharp cheddar cheese, shredded
For the shrimp, you will need:
- 5 slices bacon, diced
- 1 pound large shrimp, peeled and deveined (you can leave the tails on or off)
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 4 cloves garlic, minced
- lemon wedges for serving
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Rice the cauliflower super fine. Usually I would use a food processor to rice cauliflower, but to get it super fine, I use a blender and work in 2 batches. It’s okay if it clumps – it will break up when cooking.
Chef’s Tip: you want the cauliflower to be riced super fine. It shouldn’t be as coarse as cauliflower rice, but it also shouldn’t be as creamy as mashed cauliflower – otherwise you may as just call it cheesy mashed cauliflower. You want a little texture there to resemble the same texture as classic grits.
Peel the shrimp, leaving the tails on, if desired. Mince the garlic and cut the lemon into wedges.
Create!
To make the grits, add the cauliflower, salt, pepper, heavy cream, and butter to a large sauce pan and bring to a simmer over medium-high heat. The mixture should be fairly thick.
Cook, stirring often, until the cauliflower is tender, about 10 minutes. Remove from the heat and stir in the cheese.
While the grits are cooking, prepare the shrimp.
Add the bacon to a large skillet over medium heat and cook, stirring frequently, until crisp. This takes about 10 minutes. Remove the bacon with a slotted spoon to a paper towel-line plate.
Drain all but 1 tablespoon of the grease out of the pan and return it to the stove top.
Toss the shrimp with the Cajun seasoning.
Add the shrimp to the skillet in a single layer. Cook undisturbed for 1-2 minutes, then flip and cook an additional 1-2 minutes or until opaque.
During the last 30-60 seconds of cooking, add the garlic and bacon back to the pan and toss to combine.
Present!
Serve the grits topped with the shrimp and bacon mixture. Squeeze lemon juice over the top, if desired.
Tips and Techniques
- Leave the tails on the shrimp if presentation is important to you, otherwise you can remove them to make the dish easier to eat.
- You can use store-bought Cajun seasoning or make your favorite homemade recipe. I don’t currently have a homemade version, as I am still working on getting it just right.
- Make sure to rice the cauliflower super fine. It shouldn’t be as coarse as cauliflower rice, but it also shouldn’t be as creamy as mashed cauliflower. You want a little texture there to resemble the same texture as classic grits.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
FAQ’s
What Goes Good With Shrimp And Grits?
Traditional shrimp and grits is often served with crusty bread and butter. However, to keep this recipe low in carbs, you can serve it with a salad, sauteed kale, or broccoli.
More Keto Shrimp Recipes
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Keto Cajun Shrimp and Grits
Ingredients
Cheesy Cauliflower Grits
- 1 large head cauliflower * riced super fine
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup sharp cheddar cheese * shredded
Cajun Shrimp
- 5 slices bacon * diced
- 1 pound large shrimp * peeled and deveined (tails optional)
- 1 tablespoon Cajun seasoning
- 4 cloves garlic * minced
- lemon wedges (for serving)
Instructions
- Add the cauliflower, salt, pepper, heavy cream, and butter to a large sauce pan and bring to a simmer over medium-high heat. The mixture should be fairly thick.
- Cook, stirring often, until the cauliflower is tender, about 10 minutes. Remove from the heat and stir in the cheese.
- While the grits are cooking add the bacon to a large skillet over medium heat and cook, stirring frequently, until crisp - about 10 minutes. Remove the bacon with a slotted spoon to a paper towel-line plate.
- Drain all but 1 tablespoon of the grease out of the pan and return it to the stove top. Toss the shrimp with the Cajun seasoning, then add them to the pan in a single layer. Cook undisturbed for 1-2 minutes, then flip and cook an additional 1-2 minutes or until opaque.
- During the last 30-60 seconds of cooking, add the garlic and bacon back to the pan and toss to combine.
- Serve the grits topped with the shrimp and bacon mixture. Squeeze lemon juice over the top, if desired.
Notes
Tips and Techniques
- Leave the tails on the shrimp if presentation is important to you, otherwise you can remove them to make the dish easier to eat.
- You can use store-bought Cajun seasoning or make your favorite homemade recipe. I don’t currently have a homemade version, as I am still working on getting it just right.
- Make sure to rice the cauliflower super fine. It shouldn’t be as coarse as cauliflower rice, but it also shouldn’t be as creamy as mashed cauliflower. You want a little texture there to resemble the same texture as classic grits. I use a blender (rather than a food processor) to get the cauliflower riced more fine.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
Rosemary says
I have a soft spot shrimp and grits, but can’t eat it too much becuase it’s heavy. I’m loving your keto friendly version with cauliflower. With cajun shrimp, this is my kind of grits 🙂
Angela says
I love the idea of using cauliflower for the grits. I didn’t get mine as fine as I should have but it still tasted great.
Sue says
So happy to find this low carb recipe! It was delicious!
Amanda says
Love the idea of using cauliflower for a low-carb grit option! It’s a delicious alternative, and the Cajun shrimp was perfectly seasoned.
Mahy says
I can’t believe how great this shrimp is. And the side is perfect, too. I would probably say it is one of my favorite dishes.