Shrimp and Grits | Keto, Grain Free

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.

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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 🙂

Ingredient 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 as 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.

Be sure to check out these other great recipes from This Mom’s Menu:

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

Shrimp and Grits

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 2 votes

Print Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 5 servings

Calories: 415kcal

Author: Sabra – This Mom’s Menu

Ingredients

For the Shrimp:

• 1 tbsp Tony Chachere’s Original Creole Seasoning
• Pinch of Salt
• 2 tsp Paprika
• 1 lb large shrimp peeled and deveined
• 4 slices bacon
• 1 tbsp butter
• 1/2 tbsp garlic minced
• 1/2 bell pepper chopped

For the Sauce:

• 1/2 cup low sodium chicken or vegetable broth
• 1 tsp Worcestershire sauce
• 2 tbsp cream cheese
• 1-2 tsp Tabasco Sauce optional
• 1/4 cup Heavy Cream

For the Cauliflower ‘Grits’:

• 1/2 cup Unsweetened Almond Milk
• 1/4 cup Heavy Cream
• 2 tbsp tomato paste
• 2 tbsp butter
• 1 cup sharp cheddar cheese shredded
• 4 cups finely riced cauliflower
• 2 green onions sliced (optional)
• 2 tbsp 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 tbsp 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 tbsp – just your best estimate will be fine. 
• To the skillet, add 1 tbsp 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 1/4

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.

Nutrition Facts

Shrimp and Grits

Amount Per Serving

Calories 415 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 18g 90%

Cholesterol 321mg 107%

Sodium 1216mg 51%

Potassium 699mg 20%

Total Carbohydrates 8g 3%

Dietary Fiber 3g 12%

Sugars 4g

Protein 31g 62%

Vitamin A 44.1%

Vitamin C 101.5%

Calcium 37.8%

Iron 18.5%

* Percent Daily Values are based on a 2000 calorie diet.

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