Description
A delicious Low Carb Keto Shrimp and Grits recipe featuring creamy cauliflower ‘grits’ topped with flavorful shrimp cooked in bacon grease, butter, Worcestershire sauce, and fresh herbs. This dish offers a satisfying keto-friendly alternative to traditional shrimp and grits, perfect for a low carb lifestyle while still rich and comforting.
Ingredients
Units
Scale
Cauliflower Low Carb 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
Low Carb Shrimp
- 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 for 5-7 minutes until soft, being careful not to overcook. While the cauliflower steams, grate the cheddar cheese.
- Blend Cauliflower Mixture: Drain any excess water from the steamed cauliflower. While still hot, add 2 tablespoons butter, shredded cheddar cheese, salt, and pepper to the cauliflower. Use a hand blender to blend the mixture until smooth and creamy. Taste and adjust seasoning if desired by adding more cheese, salt, or pepper.
- Cook Bacon: In a large nonstick skillet, cook the bacon slices over medium-high heat until crisp. Remove the bacon from the pan, leaving the bacon grease in the skillet, and chop the bacon into small pieces.
- Cook Shrimp: Using the same skillet with bacon grease, add the peeled and deveined shrimp. Cook over medium heat for about 3 minutes or until shrimp are almost pink, turning once to cook evenly.
- Finish Shrimp Mixture: Add fresh lemon juice, 2 tablespoons butter, Worcestershire sauce, minced garlic, sliced green onions, and chopped bacon to the skillet. Cook for an additional 2-3 minutes until shrimp are fully cooked and flavors meld together.
- Serve: Spoon the creamy cauliflower grits onto serving plates. Top with the shrimp mixture and garnish with chopped fresh parsley. Serve immediately while hot.
Notes
- Do not oversteam the cauliflower to avoid mushy texture.
- For extra cheesy grits, feel free to add more cheddar cheese after blending.
- Adjust seasoning according to taste preferences.
- Make sure shrimp is peeled and deveined for best texture and flavor.
- Bacon grease adds rich flavor to shrimp; do not discard.
- This recipe serves 6 and works well for meal prep when stored separately.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 195 mg
