Introduction
Shrimp and grits, a dish that originated in the Lowcountry of South Carolina, has long been a staple of Southern breakfast tables and fine dining establishments alike. What began as a simple fisherman's breakfast in the 1930s has evolved into one of the South's most celebrated dishes. This keto adaptation honors the traditional flavors while embracing modern dietary preferences, proving that classic comfort food can be reinvented without sacrificing its soul. The substitution of cauliflower for corn grits might raise eyebrows among purists, but one taste of this creamy, cheese-laden version has been known to convert even the most steadfast traditionalists.
Ingredients
• 1 large head cauliflower (about 2 pounds), riced
• 1 pound large shrimp (16-20 count), peeled and deveined
• 1 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1 cup sharp cheddar cheese, freshly grated
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/4 cup green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1/4 cup chicken broth, low sodium
Step 1:
Rice cauliflower using food processor or box grater until it resembles rice-sized pieces.
Step 2:
In a large skillet over medium heat, melt 2 tablespoons butter. Add riced cauliflower and cook for 5-7 minutes until slightly softened.
Step 3:
Add heavy cream and chicken broth to cauliflower. Simmer for 8-10 minutes until liquid reduces and cauliflower is tender.
Step 4:
Stir in grated cheddar cheese until melted and smooth. Season with 1/4 teaspoon each of salt and pepper. Keep warm.
Step 5:
Pat shrimp dry and season with Cajun seasoning, smoked paprika, and remaining salt and pepper.
Step 6:
In a separate skillet, heat olive oil and remaining butter over medium-high heat. Add minced garlic and cook for 30 seconds.
Step 7:
Add seasoned shrimp to skillet and cook 2-3 minutes per side until pink and opaque.
Step 8:
Serve shrimp over cauliflower grits, garnished with green onions and parsley.
Q: Can I use frozen cauliflower rice?
A: Yes, but fresh cauliflower will provide better texture and less water content.
Q: How do I prevent watery cauliflower grits?
A: Ensure cauliflower is well-drained after ricing and don't overcrowd the pan when cooking.
Q: Can I make this ahead of time?
A: The cauliflower grits can be made ahead and reheated, but cook shrimp just before serving for best results.
• For best results, use fresh cauliflower rather than frozen.
• Pre-riced cauliflower can be used as a time-saving alternative.
• Andouille sausage can be added for extra flavor and protein.
• Sharp white cheddar can be substituted for yellow cheddar.
• Recipe is gluten-free and keto-friendly.
• Contains shellfish and dairy allergens.
• Look for wild-caught shrimp when possible.
Divide cauliflower grits among bowls, top with shrimp, and garnish with green onions and parsley. Serve immediately while hot.
Store shrimp and grits separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on stovetop with a splash of cream.
Begin cooking cauliflower grits first as they can be kept warm while preparing the shrimp. Have all ingredients prepped before starting to ensure smooth cooking process.
- Don't overcook the shrimp to prevent them from becoming rubbery
- Ensure cauliflower is well-drained after ricing to prevent watery grits
- Grate cheese fresh for best melting results
Replace shrimp with grilled chicken for a different protein option. Add crumbled bacon or andouille sausage for extra flavor. Use a mixture of different cheeses like Parmesan and Gruyere.
Pair with a crisp Sauvignon Blanc or light-bodied Chardonnay. Serve with a simple side salad dressed with lemon vinaigrette.
Year-round dish, but best with fresh shrimp during spring and summer months
Contains shellfish (shrimp), dairy (heavy cream, butter, cheese). May contain traces of celery (in Cajun seasoning).
