Keto Shrimp & Grits Recipe
Low carb shrimp & grits with bacon and cajon seasoning
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES: 2
NUTRITION FACTS (per serving):
407 Calories • 29g Total Fat
6g Carbohydrates • 2g Fiber
5g Net Carbs • 32g Protein
Shrimp and Grits is a southern comfort food originating from the low country coast of Georgia, but with regional twists from the Carolinas and Gulf Coast states.
This southern specialty is sometimes called “breakfast shrimp” but many consider it more of a lunch or dinner type dish. The traditional versions are made with slow cooked creamy, buttery, and often cheesy grits ground from hominy corn, and studded with bacon sauce and lots of succulent garlicky shrimp. Unfortunately, corn grits are loaded with carbs which are a no can do on the keto diet, so we’ve come up with this homey bowl of keto awesomeness that is sure to please even the most traditional southern palate.
This keto-friendly Shrimp and Grits is both ridiculously good and easy! Bacon sauteed shrimp, with a green onion, garlic, and lemon juice sauce and garnished with fresh parsley, give this dish just the flavor burst you are craving. And what about the grits you say?? Couldn’t be easier….HighKey’s super easy to prepare low carb Cauliflower Mash stands in as a creamy, cheesy substitute for the corn grits. Available in Cheddar Asiago or Chipotle Cheddar flavor, you simply add hot water, top with a bit of butter, microwave and stir. We promise this dish will impress your taste buds and your keto diet buddies, not to mention your southern friends!
INGREDIENTS
- 2 slices bacon, chopped
- 8 ounces shrimp, peeled and deveined
- 2 teaspoons cajun seasoning
- 1 green onion, minced
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon minced parsley
- 2 servings HighKey Cauliflower Mash, prepared
DIRECTIONS
- Fry the chopped bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a large plate.
- Season the shrimp with the Cajun seasoning then add it to the skillet with the bacon grease. Fry the shrimp for 2 minutes per side until pink and cooked through. Transfer the shrimp to the plate with the bacon.
- Add the green onion and garlic to the skillet along with the butter. Cook 1-2 minutes until fragrant then add in the lemon juice and parsley.
- To serve, divide the cauliflower mash between two bowls and top with the shrimp and bacon. Spoon the sauce over the tops and serve.
