Keto shrimp and grits just may be my new go-to comfort food. Plump shrimp swim in a rich and mildly spicy cream sauce, and are served over a mound of cauliflower grits. This version of Cajun shrimp and grits is a super tasty, low-carb shrimp recipe that is surprisingly easy to make!
Keto shrimp and grits are:
- full of flavor
- ready in under 30 minutes
- gluten-free, dairy-free and grain-free
- low in carbs and packed with protein
- comfort food deluxe
what are cauliflower grits?
Are you a fan of grits? To be honest, I never have loved them but I’m not sure I ever gave them a proper chance. I hear they’re amazing loaded with cheese, butter, and anything else high-fat/high-flavor. But grits are, well, very high in carbs with minimal fiber– not an ideal keto-friendly situation.
Enter these cauliflower “grits.” Made with healthy, steamed cauliflower, almond flour for added grittiness, and bonus: you can still load them up with all the fixings if you like. This cauliflower grits recipe is similar to my cauliflower mash recipe, and just as easy to make.
a Cajun shrimp and grits recipe (keto and dairy-free!)
Fresh or frozen shrimp both work for this low-carb shrimp recipe. But whichever type you go with, I recommend opting for wild-caught shrimp, if possible. And see if you can get them already peeled and deveined (it will save you a ton of prep time!).
ingredients for keto shrimp and grits
To make keto shrimp and grits, you will need:
- coconut oil
- diced onion
- andouille sausage, sliced
- shrimp, peeled and deveined
- Cajun spice
- smoked paprika
- coconut cream
- xanthan gum (optional)
- head of cauliflower
- nutritional yeast (or shredded cheddar, if not dairy-free)
- almond flour
- salt and pepper
- sliced green onions and chopped parsley for serving
For the sausage, use a quality andouille. With paleo and keto diets being so popular, it’s not too hard to find a no-sugar-added (or low-sugar), quality option. I use a chicken andouille but almost any kind will do.
This Cajun shrimp and grits recipe is pretty simple, and is a 30-minute dinner that works even for the busiest of weeknights! The full recipe is at the bottom of the page, but here’s a brief look at the process:
- Brown the sausage. In a large skillet or cast iron pan set over medium heat, sauté the diced onion and the sausage slices, cooking them together until the sausage has browned. Stir in the garlic.
- Cook the shrimp. Lay the shrimp in the pan, nestled in between the sausage and onion. Cook for 1-2 minutes on one side, then flip and cook another minute. The shrimp will turn pink and opaque. Sprinkle on the spices, salt and pepper, and pour the coconut cream into the pan. Simmer the mixture for about 5 minutes, allowing the sauce to reduce and thicken. Stir in the xanthan gum if you prefer the sauce to be more thick (optional).
- Serve over cauliflower grits. Spoon the shrimp and sauce over cauliflower grits (instructions below). Sprinkle with chopped parsley and green onion slices.
how to make healthy cauliflower grits
When making keto shrimp and grits, I like to start by preparing the cauliflower so it can steam while the shrimp/sausage mixture is cooking.
- Steam the cauliflower. Use a steamer pot set. Place the cauliflower in the steamer basket and when the water in the pot comes to a boil, place the steamer on top and cover it with a lid. Reduce the heat to medium and steam the cauliflower for 10-15 minutes. It is done when you can easily pierce the cauliflower with a fork.
- Blend. Carefully transfer the steamed cauliflower into a blender or food processor and add the almond flour, nutritional yeast (or shredded cheddar), coconut cream and salt/pepper. Blend until it’s creamy. Taste and adjust.
This keto shrimp and grits is a delightfully easy and delicious Cajun shrimp and grits recipe that is ready in a flash! The Cajun seasoning adds just the right amount of spice to this dish, and you can always up the heat if you’d like! It’s a low-carb shrimp recipe that’s simple enough to adjust, and will not disappoint when it comes to flavor!
you might also love…
- Cajun shrimp kale caesar salad! All the flavors of this dish, in fresh, salad form.
- Ginger soy salmon + sautéed spinach with fennel is a sweet/salty spin on salmon that is soooo goood, even my kids will devour it!
- Keto chocolate cake. Because if we’re talking comfort food, this cake needs a mention. Gluten-free, dairy-free, this chocolate cake is ultra rich and tender.
- 2 tablespoons coconut oil or ghee
- 1 white or yellow onion, diced
- 1 cup andouille sausage, sliced
- 1 teaspoon minced garlic
- 1 pound large shrimp, peeled and deveined
- 2-3 teaspoons Cajun seasoning
- 1/4 teaspoon smoked paprika
- salt and pepper, to taste (I use about 1/2 teaspoon of each)
- 1/4-1/2 cup unsweetened coconut cream, canned
- 1/4 teaspoon xanthan gum (optional, to thicken sauce)
- 1/4 cup sliced green onions
- 1 tablespoon fresh parsley, chopped
- 1 large head cauliflower, cut into florets
- 4 tablespoons almond flour
- 2 tablespoons nutritional yeast*
- 1/2 cup unsweetened coconut cream, canned
- salt and pepper, to taste
- For the cauliflower grits: Start by boiling water in a large pot (steamer pot setup). I do this step first so the water can heat and the cauliflower can boil while the shrimp/sausage cooks. Place the cauliflower florets in the steamer basket and set it on top of the pot with the boiling water. Cover it with a lid and turn the heat down to medium. Steam the cauliflower (covered) for 10-15 minutes, stirring halfway, or until you can easily pierce it with a fork.
- While the cauliflower cooks, heat a large skillet over medium and add the coconut oil or ghee. Once hot, add the chopped onion and sausage slices. Cook until the sausage browns, about 5 minutes. Stir in the minced garlic.
- Add the shrimp to the pan, nestling the shrimp in between the sausage and onion. Cook for 1-2 minutes on one side, then flip and cook another 1 minute (you want the shrimp to be opaque and pink, and the cook time will vary based on the size of the shrimp).
- Sprinkle on the Cajun seasoning, salt and pepper, and pour the coconut cream into the pan. Stir the mixture together and simmer for about 5 minutes, allowing the sauce to reduce. Stir in the xanthan gum (this is optional- it will thicken the sauce and a tiny amount goes a long way!).
- When the cauliflower is done steaming, remove the steamed cauliflower from the heat and carefully transfer it into a blender or food processor. Add the almond flour, nutritional yeast, coconut cream and salt/pepper, then blend or process until it's creamy. (If you want to add shredded cheddar, add 1/4 cup before blending).
- Dish the cauliflower grits into serving bowls. Spoon the shrimp and sauce mixture over the grits and sprinkle with chopped parsley and green onion slices.
*Nutritional yeast adds a delicious cheesy flavor to the grits and is a perfect seasoning if you're dairy-free. If you're not dairy-free, you can substitute or add in 1/4 cup shredded cheddar cheese.
Leftovers are good for up to four days. To reheat, avoid microwaving the shrimp as it can turn rubbery. Instead, heat it in a pan over low/medium heat until warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gCholesterol: 221mgSodium: 331mgCarbohydrates: 14gNet Carbohydrates: 7gFiber: 7gSugar: 5gProtein: 37g
This nutritional information is approximate and is provided for convenience as a courtesy.