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Delicious Keto Shrimp and Grits with a rich sauce ready to serve
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Keto Shrimp and Grits Recipe

This decadent Keto Shrimp and Grits recipe pairs cajun spiced shrimp with a flavorful sauce served over cheesy and creamy low carb cauliflower “grits” to keep your waistline in check.  This rich Southern favorite proves that eating healthier can still be indulgent.
Course Main Course
Cuisine Cajun/Creole, Southern
Keyword cauliflower grits, grits, grits recipe, keto, low carb, low country recipe, shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 338kcal

Ingredients

For the Shrimp

  • 3 bacon strips diced in small pieces
  • 1 tbsp salted butter
  • 1/4 onion finely diced
  • 1 lb shrimp peeled and deveined
  • 2 tsp cajun seasoning plus more to taste (I use sodium free or low sodium since the seasoning below also as salt)
  • 1/2 tsp paprika
  • 1 tbsp minced garlic
  • 1/4 cup chicken stock
  • 2 tsp fresh lemon juice
  • 1/2 cup heavy whipping cream
  • 1/4 tsp chicken bouillon seasoning start with a pinch and go up to 1/4 tsp but taste as you go along
  • fresh parsley for serving

For the Cauliflower Grits

  • 24 oz frozen mashed cauliflower 2 packages
  • 2 tbsp salted butter
  • 1/3 cup mild cheddar cheese
  • 1/4 cup parmesan cheese
  • 2 tbsp heavy whipping cream
  • 1/4 tsp garlic powder can go up to 1/2 tsp

Instructions

For the Shrimp

  • Add bacon to large pan over medium heat and fry until golden brown.  Remove bacon with a slotted spoon and drain on paper towels leaving the drippings in the pan.
  • Add butter to drippings and allow to melt then saute onions until tender.
  • While onions saute, season shrimp with cajun seasoning and toss in seasoning then set aside.
  • Next add garlic and saute for about 30 seconds.
  • Finally add shrimp to pan and cook only about 1 ½- 2 minutes per side then remove.
  • Add chicken stock and lemon juice and deglaze pan getting up all of the flavor that is stuck to the bottom of the pan.
  • Next stir in whipping cream then add chicken bouillon seasoning and additional cajun seasoning to taste.  The color of the sauce should be somewhat orangey from the seasonings.
  • Bring your heat to medium low and allow the sauce to simmer and thicken for about 10 minutes.  If still not thick enough for your preference, add a bit of flour or cornstarch to the sauce to thicken quicker.  Allow it to cook for an additional minute or so then turn off heat.
  • Stir back in the shrimp and coat with sauce.  Next sprinkle bacon and parsley on top.

For the "Grits"

To Serve Shrimp and Grits

  • Spoon grits into a bowl then ladle shrimp and sauce over top and sprinkle with parsley and serve.

Notes

To thaw frozen shrimp take them out of their bag and place them in a bowl under cold (not warm) running water. They should be ready to go in just a few minutes! 

Nutrition

Calories: 338kcal | Carbohydrates: 9g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 257mg | Sodium: 895mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 59mg | Calcium: 248mg | Iron: 2mg