Keto Shrimp and Grits
Indulge in a low-carb twist on a Southern classic with this Keto Shrimp and Grits recipe! Featuring tender, Cajun-seasoned shrimp sautéed in a rich garlic butter sauce and served atop creamy, cheesy cauliflower grits, this dish is a flavor-packed meal that’s perfect for keto enthusiasts and seafood lovers alike. By swapping traditional corn grits for a luscious blend of cauliflower, heavy cream, and cheddar cheese, you get all the comforting, velvety texture without the carbs. Quick to prepare in just 40 minutes, this dish is ideal for weeknight dinners or when you're craving something indulgent yet guilt-free. Garnished with fresh green onions and drizzled with a buttery, savory sauce, every bite is pure keto heaven. Perfect for those searching for keto shrimp recipes, keto comfort food, or low-carb Southern-inspired meals!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large head Cauliflower florets
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 2 cloves Minced garlic
- 0.5 cup Chicken broth
- 0.25 cup Chopped green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the cauliflower grits. Chop the cauliflower into small florets and steam them until tender, about 7-10 minutes.
Once the cauliflower is cooked, transfer it to a food processor along with heavy cream, shredded cheddar cheese, salt, and black pepper. Blend until smooth and creamy. Set aside and keep warm.
Heat a large skillet over medium-high heat and add olive oil. Add the minced garlic and saute for about 1 minute until fragrant.
Add the shrimp to the skillet and sprinkle with Cajun seasoning. Cook the shrimp for 2-3 minutes on each side or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter and pour in the chicken broth. Bring it to a simmer and let it reduce slightly, about 3-4 minutes.
Return the shrimp to the skillet and toss them in the butter sauce to coat evenly. Add half of the chopped green onions and stir.
To serve, place a generous spoonful of cauliflower grits on each plate. Top with the cooked shrimp and drizzle some of the remaining butter sauce over them.
Garnish with the remaining green onions and serve hot.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 5168 mg | 225% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.2 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1318 mg | 101% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
