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.
2tspcajun seasoningplus more to taste (I use sodium free or low sodium since the seasoning below also as salt)
2tspfresh lemon juice
1/2cupheavy whipping cream
1/4tspchicken bouillon seasoningstart with a pinch and go up to 1/4 tsp but taste as you go along
fresh parsley for serving
For the Cauliflower Grits
24ozfrozen mashed cauliflower2 packages
1/3cupmild cheddar cheese
2tbspheavy whipping cream
1/4tspgarlic powdercan go up to 1/2 tsp
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.