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    Home » Recipes

    Published: Feb 10, 2018 ·Updated: Nov 12, 2021 by Sabra · 10 Comments

    Keto Shrimp and Grits

    Jump to Recipe Rate this Recipe

    Shrimp and grits is a southern staple and can be served any time of day. A simple swap turns this typically carb-heavy dish into pure Keto comfort food.

    shrimp and cauliflower grits in a white bowl topped with crumbled goat sheese, bacon and green onions

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    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 🙂

    low carb shrimp and grits in a white bowl topped with crumbled goat cheese, bacon, and green onions.

    Ingredients and substitutions:

    • Tony Chachere's Original Creole Seasoning - Ok, so technically any Cajun or Creole seasoning 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.

    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.

    Are grits bad for a keto diet?

    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!

    Is shrimp good to eat on a keto diet?

    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:

    • Low Carb Jambalaya
    • Cajun Chicken "Pasta"
    • Keto Mardi Gras King Cake

    Shrimp and Grits

    Sabra - This Mom's Menu
    Shrimp and Grits … is it breakfast? is it supper? I'm not sure about that, but I'm absolutely positive that it's delicious!! There are about a billion different ways to prepare this dish, but I'm pretty sure mine is the best ... Just sayin' 😉
    5 from 4 reviewers
    Prevent your screen from going dark
    Servings 5 servings
    Prep Time 15 mins
    Cook Time 30 mins

    Ingredients
      

    For the Shrimp:

    • 1 tablespoon Tony Chachere's Original Creole Seasoning
    • Pinch of Salt
    • 2 teaspoon Paprika
    • 1 lb large shrimp peeled and deveined
    • 4 slices bacon
    • 1 tablespoon butter
    • ½ tablespoon garlic minced
    • ½ bell pepper chopped

    For the Sauce:

    • ½ cup low sodium chicken or vegetable broth
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoon cream cheese
    • 1-2 teaspoon Tabasco Sauce optional
    • ¼ cup Heavy Cream

    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 finely riced cauliflower
    • 2 green onions sliced (optional)
    • 2 tablespoon crumbled goat cheese optional

    Instructions
     

    • In a small bowl, combine the Creole seasoning, salt, and paprika - then toss the shrimp in this mixture making sure that all the shrimp is well coated, then set it aside.
    • In a large skillet cook the bacon over medium-high heat, until crisp, then remove it from the pan, crumble it, and set 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, 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 shrimp are done (about 4-5 minutes depending on the size of your shrimp) - 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 by about ¼

    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 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.

    Nutrition

    Calories: 415kcalCarbohydrates: 8gProtein: 31gFat: 26gSaturated Fat: 18gCholesterol: 321mgSodium: 1216mgPotassium: 699mgFiber: 3gSugar: 4gVitamin A: 2205IUVitamin C: 83.7mgCalcium: 378mgIron: 3.3mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
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    This Weeks Menu - February 12, 2018 »

    Reader Interactions

    Comments

    1. Heather C says

      February 16, 2018 at 11:59 pm

      Wonderful! Recipe is a keeper! The only thing I did different was add crushed red pepper flakes to cauliflower mix and to shrimp with a tick of old bay. My kids were mad cause it was too spicy for them after I added the stuff, but you know what......even more for me and hubby!!!

      Reply
      • Sabra says

        February 18, 2018 at 7:02 pm

        I'm so glad that you enjoyed it! Adding the red pepper flakes is a great idea!

        Reply
        • Barbara says

          April 24, 2019 at 6:14 pm

          I agree with Paige. It sure would make it so much easier to know what a serving is of any Keto meal rather than just saying how many servings it makes. No one wants to measure it out .Even if it is approximate.

          Reply
    2. Paige says

      March 23, 2018 at 3:35 pm

      What is the size of one serving?

      Reply
      • Sabra says

        March 26, 2018 at 10:58 am

        The exact serving size will vary slightly each time you prepare it. To get an accurate serving, I just divide it into 5 equal servings after it has been cooked. Hope this helps!

        Reply
    3. CactusHeart says

      December 29, 2018 at 8:40 pm

      Amoretti brand sweet corn extract. Add it to those “grits” Your life will never be the same. Thank me later 😉

      Reply
      • Sabra says

        December 30, 2018 at 3:14 pm

        Why have I never thought of this?!? I actually have the sweet corn extract in my pantry, can't wait to try this!

        Reply
    4. Barbara says

      April 24, 2019 at 6:14 pm

      I agree with Paige. It sure would make it so much easier to know what a serving is of any Keto meal rather than just saying how many servings it makes. No one wants to measure it out .Even if it is approximate.

      Reply
    5. Tabatha says

      July 26, 2019 at 3:04 pm

      Have you ever left out the tomato paste?

      Reply
      • Sabra says

        July 31, 2019 at 9:58 am

        I haven't, but you certainly could. The tomato paste gives an amazing flavor and the acid helps to cut through some of the heaviness of the dish. hope that helps 🙂

        Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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