Keto Shrimp and Grits

Shrimp and grits has always been one of my favorite dishes to eat. I never made it often at home, but if it was ever on a menu you better believe that’s what I was ordering! And I grew up mostly in the South, so it was on a lot of menus!

There’s just something so comforting about this dish. The creamy grits and the juicy shrimp are truly a match made in heaven!

Keto Shrimp and Grits

Traditional shrimp and grits is obviously made with real grits, which is made from corn. I’ve made this recipe keto, paleo, and Whole30 by making grits out of cauliflower, almond flour, and coconut milk. And you know what? It’s SO DELICIOUS!! I was pleasantly surprised!

I really didn’t want too much of an overpowering cauliflower taste and the addition of almond flour and coconut milk really mellow it out and create the perfect flavor. And don’t worry, it won’t taste like coconut! Just make sure to choose a brand of full fat coconut milk that doesn’t have a strong flavor. I like this brand.

This recipe is super easy to make and you can throw it together in less than 30 minutes total. That’s even less time than it takes to make the grits in traditional shrimp and grits! To keep this recipe under 30 minutes, you’ll want to prep the shrimp and cook the bacon and shallot while the cauliflower is steaming.

I hope you enjoy the recipe!

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Keto Shrimp and Grits

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Whole30
• Pescatarian

5 from 1 vote

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All the flavors and textures you love in traditional shrimp and grits, but without the carbs! This easy recipe takes less than 30 minutes to make and is keto, paleo, Whole30 approved, and dairy free! 

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Servings: 4 servings

Ingredients 

• Shrimp and Bacon1 lb wild-caught shrimp peeled
• 1/2 tsp Kit's Salt-Free Cajun Seasoning
• 1/2 tsp fine sea salt
• 6 oz thick-cut bacon chopped
• 1 shallot diced
• 2 medium tomatoes chopped
• 1 large clove garlic minced
• 1 Tbsp freshly squeezed lemon juice
• Grits1 large head cauliflower broken into large florets
• 1 large clove garlic minced
• 1 Tbsp butter or ghee sub coconut oil for strict dairy free
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper
• 1/2 cup 56g almond flour
• 1/2 cup full fat coconut milk or cashew milk
• 1 Tbsp nutritional yeast* optional
• 2 green onions sliced

Instructions

• Make grits. Steam cauliflower florets in a large pot with a steaming basket for 15 minutes (you can proceed to steps 2 and 3 while the cauliflower is steaming to save time). Remove and allow to drain. Save the steaming liquid. Add cauliflower back into empty pot (without liquid), add garlic, salt, pepper, cayenne, and butter and blend with an immersion blender using quick pulses**. You want to leave some texture to it so that it's not completely smooth. Add in coconut milk, almond flour, and nutritional yeast or cheese and quickly blend to combine. Thin to desired consistency with hot cauliflower-steaming liquid (if you accidentally tossed it, just use hot water). If you want a thick texture like the photos, you won't add any of the steaming liquid. Place the lid on the pot to keep the grits warm. 
• Season shrimp. Pat shrimp dry and sprinkle both sides with cajun seasoning and sea salt.
• Cook bacon. Place bacon pieces in a large skillet over medium heat and cook until browned. Add shallot and cook for about 2 minutes or until they are translucent. Remove bacon and shallot to plate or bowl.
• Cook shrimp in bacon fat. Increase heat to medium-high. When the skillet is nice and hot, add shrimp, one by one to the pan, leaving plenty of space in-between. Cook in batches if necessary. Cook for about 1 minute per side for large shrimp. Adjust cook time based on size of shrimp. Shrimp are done when opaque throughout. Take care not to overcook them.
• Add in bacon, shallot, tomatoes, garlic, and lemon juice when the shrimp are almost done cooking (after about 30 seconds of cooking on the second side). Include any tomato juices and seeds from the cutting board. Reduce heat to medium and sauté for 2 minutes.
• Assemble bowls. Place grits in shallow bowls and top with shrimp and bacon mixture. Drizzle any remaining sauce over the tops. 
• Garnish with green onion slices.
• Serve immediately.

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Notes

*If you want a paleo and Whole30 version, you can use nutritional yeast to give the grits more of a cheesy flavor. But it's totally optional and the recipe is great without it! If you are just wanting a keto recipe, then feel free to add regular sharp cheddar cheese to the grits! YUM!

**You can also use a food processor for this step if you don't have an immersion blender.

Category:

• 30 minutes
• American
• Birthday
• Breakfast / Brunch
• Comfort Foods
• Dairy-Free
• Date Night
• Dinner
• Easter
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Keto
• Low Carb
• Main Dish
• Memorial Day / 4th of July / Labor Day
• Paleo
• Party Food
• Pescatarian
• Quick Weeknight Dinners
• Shellfish / Mollusks / Bivalves
• Shrimp
• Spring
• Summer
• Valentine's Day
• Whole30
• Winter

Author: Kit

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