Keto Shrimp and Cauliflower Grits

Why This Is Strictly Keto

Traditional grits are ground corn — this version rices a head of cauliflower instead and simmers it with butter, cream and cheddar until it has the same creamy, spoonable texture. The Cajun-seasoned shrimp and crisp bacon on top are whole foods through and through, no cornmeal required.

Ingredients

• 1 medium head cauliflower, riced
• 2 tablespoons butter
• 1/4 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1 lb raw shrimp, peeled and deveined
• 2 teaspoons Cajun seasoning
• 2 slices bacon, chopped
• 2 green onions, sliced, for garnish

Instructions

1. Rice the cauliflower: Pulse cauliflower florets in a food processor until they resemble rice, or use a box grater.

2. Cook the grits: Melt the butter in a saucepan over medium heat, add the riced cauliflower and cream, and cook 8–10 minutes, stirring occasionally, until softened. Stir in the cheddar until melted and season with salt and pepper.

3. Crisp the bacon: In a separate skillet, cook the chopped bacon until crisp. Remove with a slotted spoon, leaving the fat in the pan.

4. Cook the shrimp: Season the shrimp with Cajun seasoning and cook in the bacon fat 2–3 minutes per side, until pink and opaque.

5. Serve: Spoon the cauliflower grits into bowls, top with shrimp and crispy bacon, and garnish with green onions.

Nutritional Info (per serving, approximate)

Tips

• Squeeze excess moisture from the riced cauliflower before cooking for thicker “grits.”
• Sharp cheddar gives the best flavor payoff.
• Don’t overcook the shrimp — they go from tender to rubbery quickly.