Quick Keto Shrimp and Grits with Creamy Cauliflower

Quick Keto Shrimp and Grits with Creamy Cauliflower Grits

Stop right there if you think going keto means giving up your favorite Southern comfort foods.

I’ve been perfecting this keto shrimp and grits recipe for months, and I’m telling you – it’s pure magic. The secret weapon? Cauliflower that’s been transformed into the creamiest, most satisfying “grits” you’ve ever tasted.

KEY INFO

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 4
• Difficulty level: Moderate
• Dietary tags: Keto, Low-carb, Gluten-free, Grain-free

EQUIPMENT NEEDED

• Large skillet
• Medium stockpot or Dutch oven
• Food processor (for ricing cauliflower)
• Potato masher
• Sharp knife and cutting board

Simple alternatives:

• Pre-riced cauliflower instead of food processor
• Hand mixer if no potato masher
• Box grater works for cauliflower too

INGREDIENTS

For the Cauliflower Grits:

• 1 medium cauliflower head, riced (900g/2lbs) [or 2×10oz bags pre-riced]
• 2 cups chicken broth (480ml)
• 2 oz cream cheese (60g)
• 1 cup sharp cheddar cheese, shredded (100g)
• 1 tablespoon butter (15g)
• ¼ cup heavy cream (60ml)
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Shrimp:

• 1 pound raw shrimp, peeled and deveined (450g)
• 2 tablespoons olive oil (30ml)
• ½ tablespoon minced garlic (8g)
• 2 teaspoons Cajun seasoning
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 2 tablespoons butter, divided (30g)
• ¼ cup heavy cream [optional for sauce] (60ml)

Garnish:

• 2 green onions, chopped
• Fresh parsley, chopped
• Red pepper flakes [optional]

METHOD

1. Rice your cauliflower in food processor until it resembles coarse rice grains.
2. Bring chicken broth to boil in your stockpot, add riced cauliflower.
3. Cook cauliflower for 8-10 minutes until extremely tender and most liquid is absorbed.
4. Drain excess liquid if needed – this step is crucial for creamy grits.
5. Add cream cheese, cheddar, butter, and heavy cream to cauliflower.
6. Mash everything together until you get a creamy, grits-like texture.
7. Season with salt and pepper, keep warm and covered.

8. Pat shrimp completely dry and season with Cajun seasoning, paprika, onion powder, and garlic powder.
9. Heat olive oil in large skillet over medium-high heat.
10. Add minced garlic, sauté for 30 seconds until fragrant.
11. Add seasoned shrimp to hot skillet in single layer.
12. Cook shrimp 2-3 minutes per side until pink and opaque – don’t overcook!

13. Add 1 tablespoon butter to pan, let it foam and coat the shrimp.
14. Optional: Add ¼ cup heavy cream for a rich pan sauce, stir for 1 minute.
15. Remove from heat, toss with fresh parsley.
16. Serve immediately – spoon cauliflower grits into bowls, top with shrimp and pan juices.
17. Garnish with green onions and extra parsley.

CRUCIAL TIPS

• Don’t skip draining the cauliflower – watery grits are the enemy
• Cook shrimp fast and hot – overcooked shrimp turns rubbery
• Cheese must be fully melted for proper creaminess
• Season in layers – taste and adjust at each step

STORAGE & VARIATIONS

Storage:

• Refrigerate grits and shrimp separately for up to 3 days
• Reheat grits gently with splash of cream to restore texture
• Warm shrimp carefully to avoid toughness

Scaling:

• Recipe doubles perfectly for larger crowds
• Keep grits warm in slow cooker for parties

Common Mistakes:

• Rushing the cauliflower cooking process
• Not seasoning the shrimp enough
• Adding cheese to boiling liquid (causes clumping)

Delicious Variations:

• Bacon Lover’s: Top with crispy bacon bits
• Spice It Up: Add jalapeños and hot sauce
• Dairy-Free: Use coconut cream and nutritional yeast
• Protein Swap: Try with blackened chicken or sausage

The first time I made this, my husband couldn’t believe it wasn’t traditional grits. The cauliflower completely disappears into this rich, cheesy base that’s honestly better than the original.

You’re getting all that Southern comfort with just 6g net carbs per serving. That’s what I call a win-win situation.