Recipe

Shrimp and Grits

Updated on 4 min read

Quick Description

This Shrimp and Grits recipe uses cauliflower to make a creamy, low-carb base, topped with Cajun shrimp seasoned with a mix of spices. The result is a hearty and flavorful dish that’s perfect for any occasion.

Servings & Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients List

For the Cauliflower Grits:

  • 1 small head cauliflower (about 3 cups), chopped
  • 2 cups chicken broth
  • 2 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3-4 tablespoons green onions, chopped (for garnish)

For the Cajun Shrimp:

  • 1 pound deveined, peeled shrimp
  • ½ tablespoon minced garlic
  • ½ tablespoon paprika
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon red pepper
  • ¼ teaspoon black pepper
  • 2 tablespoons butter, divided
  • ¼ cup heavy cream

Instructions

Make the Cauliflower Grits:

  1. Prepare the Cauliflower:
    • In a large pot, bring chicken broth to a boil over medium-high heat.
    • Add the chopped cauliflower to the broth and cook until tender, about 10-12 minutes.
  2. Blend the Cauliflower:
    • Once the cauliflower is soft, use an immersion blender (or transfer to a regular blender) to puree the cauliflower until smooth.
    • Stir in cream cheese, shredded cheddar cheese, butter, salt, and pepper. Continue blending until everything is fully combined and creamy.
  3. Garnish and Set Aside:
    • Transfer the cauliflower grits to a serving dish and keep warm. Garnish with chopped green onions and set aside.

Prepare the Cajun Shrimp:

  1. Season the Shrimp:
    • In a small bowl, combine paprika, Italian seasoning, onion powder, garlic powder, salt, red pepper, and black pepper.
    • Sprinkle the seasoning mixture evenly over the shrimp and toss to coat.
  2. Cook the Shrimp:
    • In a large skillet, melt 1 tablespoon butter over medium heat.
    • Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through.
  3. Make the Sauce:
    • Once the shrimp are cooked, remove them from the skillet and set aside.
    • In the same skillet, melt 1 tablespoon butter and add minced garlic. Cook for about 1 minute until fragrant.
    • Stir in the heavy cream and cook for 2-3 minutes until the sauce has thickened slightly.
  4. Combine the Shrimp and Sauce:
    • Return the cooked shrimp to the skillet and toss them in the creamy sauce. Let them cook for an additional minute to soak up the flavors.

Serve:

  1. Plate the Dish:
    • Spoon the creamy cauliflower grits onto serving plates.
    • Top with the Cajun shrimp and the creamy sauce. Serve immediately.

Additional Notes

  • More Veggies: Add some spinach or zucchini to the grits mixture for extra flavor and nutrients.
  • Cheese Options: If you prefer, you can use Parmesan cheese or cream cheese for a different flavor in the cauliflower grits.
  • Spicy Kick: If you like it spicier, increase the amount of red pepper or add some cayenne pepper.

Dietary Info

  • Low-Carb
  • Gluten-Free
  • Dairy-Based
  • High-Protein

Ingredient Details & Substitutions

  • Cauliflower: If you don’t like cauliflower, you can substitute it with celery root or turnips for a similar creamy texture.
  • Heavy Cream: If you prefer a lighter version, you can substitute heavy cream with coconut cream for a dairy-free version.

Recipe Variations & Serving Suggestions

  • Serve Over Zucchini Noodles: For added veggies and a lighter twist, serve the shrimp and cauliflower grits over zucchini noodles.
  • Top with Cheese: Add more shredded cheese on top of the shrimp before serving for a cheesy finish.
  • Make it a One-Pan Meal: Add sautéed spinach or broccoli to the skillet with the shrimp for a more complete dish.

Storage & Make-Ahead

  • Refrigerate: Store any leftovers in an airtight container for up to 3 days in the fridge.
  • Freeze: You can freeze the cauliflower grits and shrimp separately for up to 1 month. Reheat on the stove when ready to serve.

Nutrition (Per Serving)

  • Calories: 400 kcal
  • Protein: 35 g
  • Fat: 30 g
  • Carbs: 8 g
  • Net Carbs: 5 g
  • Fiber: 3 g

FAQs

Q: Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.

Q: Can I make this dish ahead of time?
You can prepare the cauliflower grits and shrimp in advance, then store separately in the fridge for up to 3 days. Reheat on the stovetop when ready to serve.

Q: How can I make this dish spicier?
Add cayenne pepper, more red pepper flakes, or use a spicier hot sauce to adjust the heat level.

Optional Personal Story

This Shrimp and Grits is a go-to meal when I want something comforting but keto-friendly. The creamy cauliflower grits are a perfect substitute for traditional grits, and the Cajun shrimp bring just the right amount of spice. It’s a meal that’s always satisfying and feels indulgent without the carbs!

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Try this Shrimp and Grits dish today! It’s an easy, flavorful, low-carb option that’s perfect for any weeknight dinner or special occasion.

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