Western · Keto
Keto Shrimp and Grits
Cajun-spiced shrimp over creamy cauliflower 'grits' with sharp cheddar. Lowcountry classic without the corn.
Medium
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
6g Net carbs
36g Protein
36g Fat
510 Calories
Per serving
Ingredients
- 1.25 lbs (565g) Large shrimp, peeled and deveined
- 5 cups (500g) Cauliflower rice
- 1/2 cup Heavy cream
- 1 cup (100g) Sharp cheddar, shredded
- 4 tbsp Butter
- 4 strips Bacon, chopped
- 3 cloves Garlic, minced
- 2 tsp Cajun seasoning
- 1/2 Lemon, juiced
- 2 Green onion, sliced
- 2 tbsp Fresh parsley, chopped
- to taste Salt and pepper
Method
- Cook bacon in a skillet until crisp. Remove; reserve drippings.
- Steam cauliflower rice 5 minutes until very tender. Pulse briefly in a processor for a grits-like texture.
- Return cauli to the pot over low heat. Stir in 2 tbsp butter, cream, cheddar, salt, and pepper until creamy. Keep warm.
- Toss shrimp with Cajun seasoning. In the bacon skillet, melt remaining butter over medium-high. Add shrimp; cook 1-2 minutes per side.
- Add garlic in the last 30 seconds. Squeeze lemon over the shrimp.
- Spoon grits into bowls; top with shrimp and pan butter. Garnish with bacon, green onion, and parsley.
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