Description
Indulge in a delicious low-carb twist on a classic Southern dish with this Keto Shrimp and Grits recipe. Succulent shrimp paired with creamy cauliflower ‘grits’ make for a satisfying and flavorful meal that’s perfect for any time of day.
Ingredients
Scale
For the ‘Grits’:
- 1 small head cauliflower, cut into florets (about 4 cups)
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 slices cooked bacon, crumbled (optional)
Instructions
- Prepare the ‘Grits’: Steam or microwave the cauliflower florets until very soft, about 8–10 minutes. Drain well and place in a food processor. Add butter, heavy cream, cheddar cheese, salt, and pepper. Pulse until smooth and creamy. Set aside and keep warm.
- Cook the Shrimp: In a large skillet over medium heat, heat olive oil and butter. Add the shrimp, garlic, paprika, cayenne (if using), salt, and pepper. Cook for 2–3 minutes per side, or until shrimp are pink and cooked through.
- Assemble: Spoon the cauliflower ‘grits’ onto plates or into bowls. Top with sautéed shrimp, fresh parsley, and crumbled bacon if using. Serve hot.
Notes
- To thicken the cauliflower ‘grits’ more, add a bit of grated Parmesan or reduce the cream slightly.
- This dish is perfect for a hearty low-carb breakfast, brunch, or dinner.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 220 mg
