Keto Shrimp and Cauliflower Grits Recipe
A low-carb twist on Southern comfort food – ready in just 40 minutes!
Key Info:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 425 per serving
- Fat: 32g
- Protein: 28g
- Net Carbs: 5g
- Difficulty: Moderate
- Tags: Keto, Low-Carb, Gluten-Free
Equipment Needed:
- Large skillet
- Medium saucepan
- Food processor (or blender)
- Measuring cups and spoons
- Wooden spoon
- Immersion blender (optional)
Ingredients:
Cauliflower Grits:
- 1 medium cauliflower head (4 cups riced)
- 240ml heavy cream (1 cup)
- 60g cream cheese (2 oz)
- 120g shredded cheddar (½ cup)
- 30g butter (2 tbsp)
- ¼ tsp salt
- ¼ tsp black pepper
Cajun Shrimp:
- 450g medium shrimp, peeled (1 lb)
- 30g butter (2 tbsp)
- 2 garlic cloves, minced
- 1 tbsp Cajun seasoning
- 60ml chicken broth (¼ cup)
- 30ml heavy cream (2 tbsp)
- 2 green onions, sliced
Method:
For the Grits:
- Pulse cauliflower in food processor until rice-sized pieces form.
- Combine riced cauliflower and cream in saucepan.
- Simmer on medium heat for 10-12 minutes until tender.
- Add remaining ingredients, blend until smooth.
- Keep warm while preparing shrimp.
For the Shrimp:
- Toss shrimp with Cajun seasoning.
- Melt butter in skillet over medium-high heat.
- Cook shrimp 2-3 minutes per side until pink.
- Remove shrimp, set aside.
- Add garlic to pan, cook 30 seconds.
- Pour in broth and cream, simmer 2-3 minutes.
- Return shrimp to pan, coat with sauce.
Crucial Tips:
- Don’t overcrowd shrimp – cook in batches if needed.
- Rice cauliflower finely for smooth grits.
- Taste and adjust seasoning before serving.
- Watch for garlic burning – it turns bitter quickly.
Storage & Scaling:
- Keeps 3 days refrigerated in sealed containers.
- Store grits and shrimp separately.
- Reheat grits with extra cream.
- Recipe doubles easily for larger groups.
Variations:
- Swap shrimp for scallops.
- Add crumbled bacon to grits.
- Use different cheese combinations.
- Spice up with extra Cajun seasoning.
