Low Carb Shrimp and Grits
Indulge in Southern comfort with a modern twist through this Low Carb Shrimp and Grits recipe! Perfect for keto enthusiasts and anyone looking to lighten up a classic, this dish swaps traditional corn grits for creamy cauliflower "grits" blended with cheddar cheese and heavy cream for a rich, velvety base. Topped with perfectly seasoned, buttery shrimp sautéed with garlic, paprika, and cayenne, every bite is bursting with bold flavors. Ready in under 45 minutes and packed with protein and wholesome ingredients, this guilt-free take on a beloved dish is an ideal option for busy weeknights or an impressive low-carb dinner. Garnished with fresh parsley for an elegant finish, it's a surefire crowd-pleaser that’s both nutritious and satisfying. Keywords: low carb shrimp and grits, keto shrimp and grits, cauliflower grits recipe, healthy shrimp recipes, quick low carb dinner ideas.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1.5 cups Chicken or vegetable broth
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Butter
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
Instructions
Begin by cutting the cauliflower into florets and discarding the core. In a food processor, pulse the florets until the texture resembles coarse rice.
Transfer the 'riced' cauliflower to a saucepan, add the chicken or vegetable broth, and bring it to a simmer over medium heat.
Cook for about 10 minutes until the cauliflower is tender, stirring occasionally.
Stir in the heavy cream and cheddar cheese until the cheese is melted and the mixture is smooth and creamy. Season with salt and pepper to taste.
While the grits are cooking, prepare the shrimp by heating olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Toss in the shrimp, and season with paprika, cayenne pepper, salt, and black pepper. Cook for about 3-4 minutes on each side until the shrimp are pink and opaque.
Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat and allow it to brown slightly, stirring constantly.
Return the shrimp to the skillet, tossing them in the browned butter for a rich flavor.
Serve the cauliflower grits topped with the shrimp and garnish with chopped parsley.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.2 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1168 mg | 90% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3370 mg | 72% | |
*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.
