Description
This Low Carb Keto Shrimp and Grits recipe offers a delicious, healthy twist on the classic Southern dish by replacing traditional stone-ground grits with creamy cauliflower grits. Packed with succulent shrimp, crispy bacon, and bold flavors from garlic, lemon, and Worcestershire sauce, this meal is perfect for those following a keto or low-carb diet. Ready in just 35 minutes, it’s a satisfying dinner that doesn’t compromise on taste.
Ingredients
Scale
Cauliflower Grits
- 1 medium cauliflower (Approx 907g / 2lb)
- 2 tablespoons butter
- 2 cups Cheddar cheese (226g / 8oz) – grated
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Shrimp Mixture
- 2 lbs medium shrimp (907g) – peeled and deveined
- 6 slices bacon, cooked crispy and chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 4 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Cauliflower Grits: Cut the cauliflower into chunks and steam them for 5-7 minutes until they are soft but not overcooked, ensuring they retain some texture.
- Grate Cheese: While the cauliflower steams, grate the Cheddar cheese so it’s ready to use when you blend the grits.
- Blend Cauliflower Mixture: Drain any excess water from the cooked cauliflower. While still hot, add 2 tablespoons of butter, grated cheese, salt, and freshly ground pepper. Use a hand blender to blend everything together until smooth and creamy. Taste and adjust seasoning with more cheese, salt, or pepper if desired.
- Cook Bacon: In a large nonstick skillet over medium-high heat, cook the bacon slices until they are crisp. Remove the bacon from the skillet and set aside, leaving bacon grease in the pan. Chop the cooked bacon into small pieces.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet with the reserved bacon grease. Cook over medium heat for about 3 minutes, turning at least once, until the shrimp turn almost pink but are not fully cooked yet.
- Add Flavorings: To the skillet, add fresh lemon juice, 2 tablespoons butter, Worcestershire sauce, minced garlic, sliced green onions, and chopped cooked bacon. Continue cooking for another 2-3 minutes until the shrimp are fully cooked and all the ingredients meld together.
- Serve: Spoon the creamy cauliflower grits onto serving plates. Top with the shrimp mixture and sprinkle with fresh chopped parsley. Serve immediately for the best flavor and texture.
Notes
- You can steam the cauliflower in a steamer basket or microwave it covered with a little water until tender.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the shrimp while cooking.
- Make sure not to overcook the cauliflower to keep the grits creamy and not mushy.
- Leftover shrimp and grits can be refrigerated and enjoyed within 2 days but tastes best fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
