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