Keto Shrimp and Grits Recipe

Jane Estoperez

Servings: 6 servings

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes


For the Shrimp

  • 1 pound Shrimp – deveined and shelled
  • 3 Bacon strips – diced into small pieces
  • 1 tablespoon Salted butter
  • ¼ Onion – diced
  • 2 teaspoon Cajun seasoning
  • ½ teaspoon Paprika
  • 1 tablespoon Garlic – minced
  • ¼ cup Chicken broth
  • 2 teaspoon Lemon juice
  • ½ cup Heavy cream
  • ¼ teaspoon Chicken bouillon seasoning (begin with a pinch and work your way up to 1/4 teaspoon, tasting as you go)
  • Parsley

For the Cauliflower Grits

  • 1 ½ pounds Frozen mashed cauliflower 
  • 2 tablespoon Salted butter
  • ⅓ cup Mild cheddar cheese
  • ¼ cup Parmesan cheese
  • 2 tablespoon Heavy cream
  • ¼ teaspoon Garlic powder


For the Shrimp:

  1. Fry the bacon in a large skillet over medium heat until golden brown. With a slotted spoon, remove the bacon and drain on paper towels, leaving the drippings in the pan.
  2. Allow butter to melt in the drippings before sautéing onions until tender.
  3. While the onions are sautéing, season the shrimp with cajun seasoning and toss in seasoning before setting aside.
  4. After that, add the garlic and cook for about 30 seconds.
  5. Finally, add the shrimp to the pan and cook for about 1 to 2 minutes per side before removing.
  6. Deglaze the pan with chicken stock and lemon juice, scraping up all of the flavors that have accumulated at the bottom.
  7. Stir in the whipping cream, then season with chicken bouillon and cajun seasoning to taste. Because of the seasonings, the sauce should be slightly orange in color.
  8. Reduce the heat to medium-low and let the sauce simmer and thicken for 10 minutes. If the sauce is still too thin for your liking, thicken it with a bit of flour or cornstarch. Allow it to cook for another minute or so before turning off the heat.
  9. Return the shrimp to the pan and coat it with the sauce. Then top with bacon and parsley.

For the Grits:

  1. Cook mashed cauliflower in the microwave according to package directions.
  2. In a mixing bowl, combine the contents, then whisk in the butter, both cheeses, heavy cream, garlic powder, and salt and pepper to taste.

To Serve:

  1. Spoon grits into a bowl, then top with shrimp and sauce, sprinkle with parsley, and serve.

Nutrition Facts

Calories: 338kcal

Fat: 24g

Saturated Fat: 13g

Cholesterol: 257mg

Sodium: 895mg

Potassium: 475mg

Carbohydrates: 9g

Fiber: 3g

Sugar: 3g

Protein: 23g

Vitamin A: 1046IU

Vitamin C: 59mg

Calcium: 248mg

Iron: 2mg

Nutrition Disclaimer: Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.

How to Store the Keto Shrimp and Grits

Leftovers can be stored in the refrigerator for up to 3 days. Freeze cooked grits in one container and cooked shrimp in another airtight container for up to 2 months. We recommend that you store the grits and shrimp separately because they will need different amounts of time to reheat properly.

Share this post