Keto Cajun Shrimp and Grits
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!
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
- 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)
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.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1g | Calories: 635kcal | Carbohydrates: 15g | Protein: 39g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 423mg | Sodium: 1617mg | Potassium: 897mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2107IU | Vitamin C: 107mg | Calcium: 462mg | Iron: 4mg