Servings: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients
- 2 bags (about 12oz) of Cooked frozen cauliflower – cook according to package directions
- 3 tbsp Butter
- ½ cup Heavy whipping cream
- 1 cup Cheddar cheese
- 4 slices of Bacon
- 1 lb Shrimp – deveined and shelled
- 2 cloves Garlic – minced
- 2 tbsp Parsley – chopped
- Salt and pepper
Instructions
- In a food processor, pulse the cooked cauliflower until it resembles grits.
- Combine the cauliflower, butter, heavy cream, and cheddar cheese in a sauce pan—season with salt and pepper.
- In a large skillet, cook bacon until crisp over medium-high heat. Remove from heat and let to cool.
- Lower heat to medium in the same skillet and add shrimp and garlic. Cook until the shrimp is pink and opaque. Garnish with parsley.
- To serve, divide the grits among bowls and top with the shrimp and bacon.
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 390kcal
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 11g
Protein: 24g
Fiber: 3g
Sugar: 5g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp and Cheddar Grits
Cooked grits should be stored in one container, and cooked shrimp in a separate airtight container. Leftovers can be refrigerated for 2-3 days or frozen for up to 2 months.