4.98 from 74 votes

Keto Shrimp and Grits

Juicy Cajun-seasoned shrimp, bacon, and chorizo in a rich, savory sauce served over creamy cauliflower cheese grits. This keto shrimp and grits recipe brings all the comforting Southern flavors without traditional corn grits.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 579kcal

Author: Davinah

Equipment

12-inch skillet
second skillet for the cauliflower grits

Ingredients

Southern Shrimp

2 lb shrimp raw, peeled and deveined
2 tbsp Cajun seasoning homemade or store-bought
6 slices bacon sugar-free preferred
2/3 lb hot chicken chorizo sausage casing removed if needed
1/2 bell pepper chopped (about 1 cup)
2 shallots chopped (about 1 cup)
1/4 cup green onions chopped
6 cloves garlic minced
1/2 tsp xanthan gum
2 tsp lemon juice
1/2 cup chicken broth or seafood broth

Cheddar Cauliflower Grits

16 oz cauliflower rice
3/4 cup heavy whipping cream
3/4 cup chicken broth
2 oz cream cheese
2 tbsp butter
1 tsp sea salt
1/2 tsp black pepper
1 tsp dried chives
1/2 cup cheddar cheese grated

Instructions

Southern Shrimp

Season the shrimp: Toss the shrimp with the Cajun seasoning until evenly coated. Set aside.
Cook the bacon: Heat a 12-inch skillet over medium heat. Add the bacon and cook until crisp. Remove it from the skillet, crumble, and set aside, leaving the drippings in the pan.
Cook the sausage: Add the chicken chorizo to the skillet and cook until browned and cooked through. Remove it from the pan and set aside with the bacon.
Sauté the vegetables: Add the shallots, bell pepper, green onions, and garlic to the bacon and sausage drippings. Cook until the vegetables soften.
Make the sauce: Sprinkle the xanthan gum evenly over the vegetables and stir to distribute it. Slowly add the broth while stirring, followed by the lemon juice. Simmer for about 5 minutes, stirring occasionally, until the sauce begins to thicken.
Finish the shrimp: Return the bacon and chorizo to the skillet, then add the seasoned shrimp. Stir to coat everything in the sauce and cook until the shrimp are pink, opaque, and cooked through. Remove from the heat.

Cauliflower Cheese Grits

Make the creamy base: Heat a second skillet over medium-low heat. Add the heavy cream, chicken broth, and cream cheese. Stir until the cream cheese melts and the mixture is smooth, about 5 minutes.
Cook the cauliflower: Add the cauliflower rice, butter, sea salt, black pepper, and dried chives. Stir to combine, then cook for 5–10 minutes, until the cauliflower rice is tender.
Add the cheddar: Stir in the grated cheddar cheese until melted and evenly combined.

Assemble the Bowls

Serve: Spoon the cauliflower cheese grits into serving bowls. Top with the shrimp, bacon, sausage, and savory sauce. Serve warm.

Notes

Sausage substitutions: Andouille or another chicken or pork smoked sausage works in place of chicken chorizo.
Pork-free option: Use turkey bacon and chicken chorizo.
Thickening the sauce: Sprinkle the xanthan gum evenly and stir thoroughly to prevent clumping.

Nutrition