Shrimp and grits are a southern staple and can be served any time of day. A simple swap turns this typically
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I know what you must be thinking … how in the world can a dish with corn as one of the main ingredients be keto-friendly?? Don't worry, I'm not totally off my rocker! I just subbed the grits with finely riced cauliflower!
Even if you aren't a fan of cauliflower, this dish has SO much flavor that you really can't taste it. The riced cauliflower gives some great texture, not to mention it's a great vehicle to bring all the delicious cheesy sauce right up to your mouth 🙂
Ingredients and substitutions:
- Tony Chachere's Original Creole Seasoning -Any Cajun or Creole seasoning that you like will work, but Tony's is the best!
- Shrimp - I use large shrimp, but any size will work fine. Just be sure that they are completely thawed and that they are shelled.
- Bacon - I always use regular bacon, but turkey bacon would work equally well if it is your preference.
- Bell Pepper - Any variety of bell pepper will work. Green peppers have fewer carbs than red, orange, or yellow - but I prefer the taste of red.
- Tobasco Sauce - This is optional and of course, you can use any hot sauce that you like - but just as with the Tony's, Tobasco is the best!
- Unsweetened Almond Milk - Any Milk or milk alternative will work.
- Riced Cauliflower - I HIGHLY recommend fresh riced cauliflower. In order to mimic the grits, you will want the texture to be really fine and it's hard to find a packaged cauliflower rice that is fine enough. While Frozen cauliflower rice will end up being too mushy. Learn how to make cauliflower rice here!
How do I store the leftovers?
I suggest storing the cauliflower grits separately from the shrimp and toppings. It will keep in the fridge for up to 5 days and can be reheated in the microwave or in a skillet. I do not recommend freezing any leftovers.
Grits are made from corn which is high in carbohydrates. This makes grits off-limits for regular consumption on a keto diet. Finely priced cauliflower makes a great substitute for savory grits, but I have also seen people use almond flour to make keto grits!
Shrimp is a great protein source for anyone, including those on a keto diet. Like most animal proteins shrimp has no carbohydrates. It is also relatively low in calories (only 84 calories for a 3oz serving!) and I personally like that it cooks so quickly.
Be sure to check out these other great recipes:
Shrimp and Grits
For the Shrimp:
For the Sauce:
For the Cauliflower 'Grits':
- ½ cup Unsweetened Almond Milk
- ¼ cup Heavy Cream
- 2 tablespoon Tomato Paste
- 2 tablespoon Butter
- 1 cup Sharp Cheddar Cheese shredded
- 4 cups Cauliflower Rice
- 2 Green Onions sliced (optional)
- 2 tablespoon Goat Cheese crumbled (optional)
- In a small bowl, combine the Creole seasoning, salt, and paprika - then toss the shrimp in this mixture making sure that all the shrimp are well coated, then set them aside.
- In a large skillet cook the bacon over medium-high heat, until crisp. Remove the bacon from the pan, crumble it, and set it aside. Reserve about 1 tablespoon worth of the bacon drippings in the skillet - plus all the little brown bits in the pan. You don't have to be exact with the 1 tablespoon - just your best estimate will be fine.
- To the skillet, add 1 tablespoon of butter and the minced garlic, cook for about 30 seconds (still over medium-high), then add the chopped peppers to the skillet.
- Once the peppers are just beginning to soften (about 1-2 minutes) add the shrimp. Cook until the shrimp are done (about 4-5 minutes) - being careful not to overcook them.
- Remove the shrimp and peppers from the pan and set them aside. Leave all the remaining liquid in the skillet.
For the Sauce:
- Add all of the ingredients for the sauce to the skillet. Whisk until everything is well combined and bring to a simmer. Allow it to simmer until it has reduced some and has thickened to a gravy-like consistency.
For the Cauliflower 'Grits':
- In a large saucepan, heat the almond milk, heavy cream, tomato paste, and butter until it reaches a low boil. remove from heat and stir in cheese. Continue stirring until the cheese is all melted.
- Stir in the riced cauliflower and return to low heat, simmering until cauliflower is done to your liking, stirring frequently.
- Serve the grits, topped with the shrimp, a drizzle (or more) of the sauce, crumbled bacon, green onions and crumbled goat cheese if desired.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.