Shrimp and grits is 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 - 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.
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
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.
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.
Nutrition
Heather C says
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!!!
Sabra says
I'm so glad that you enjoyed it! Adding the red pepper flakes is a great idea!
Barbara says
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.
Paige says
What is the size of one serving?
Sabra says
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!
CactusHeart says
Amoretti brand sweet corn extract. Add it to those “grits” Your life will never be the same. Thank me later 😉
Sabra says
Why have I never thought of this?!? I actually have the sweet corn extract in my pantry, can't wait to try this!
Barbara says
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.
Tabatha says
Have you ever left out the tomato paste?
Sabra says
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 🙂