Keto Shrimp and Cauliflower Grits with Garlic Butter

Why You’ll Love This Recipe

• All the comfort of shrimp and grits, without the carbs—creamy, cheesy, and deeply satisfying.
• Weeknight-friendly: one pan for shrimp, one pot for “grits,” on the table in about 35 minutes.
• Big flavor from garlic, lemon, and smoky paprika—no flour or thickeners needed.
• Flexible: use fresh or frozen riced cauliflower, adjust spice to taste, and swap cheeses as you like.

Grocery List

• Produce: Cauliflower (or riced cauliflower), scallions, garlic, lemon
• Dairy: Unsalted butter, heavy cream, cream cheese, sharp cheddar, Parmesan
• Pantry: Olive oil, smoked paprika, cayenne (optional), kosher salt, black pepper

Full Ingredients

For the Cauliflower “Grits”

• 24 oz riced cauliflower (about 6 cups), fresh or frozen
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 2 oz cream cheese, cut into small cubes
• 1 cup shredded sharp cheddar (about 4 oz)
• 1/4 cup finely grated Parmesan
• 3 scallions, thinly sliced, divided (half for grits, half for garnish)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For the Buttery Garlic Shrimp

• 1 1/2 lb large raw shrimp (16–20 ct), peeled and deveined, patted very dry
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, finely minced
• 1 tsp smoked paprika, plus more for finishing
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice (from about 1/2 lemon)

To Serve

• Reserved sliced scallions
• A pinch of smoked paprika for dusting
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Season the shrimp

Pat the shrimp very dry with paper towels. In a bowl, toss shrimp with 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and cayenne if using. Set aside while you start the “grits.” This brief rest helps the seasoning adhere and promotes better searing.

Step 2: Start the cauliflower “grits”

In a medium saucepan over medium heat, melt 2 tbsp butter. Add riced cauliflower, heavy cream, garlic powder, onion powder, 3/4 tsp salt, and 1/4 tsp pepper. Stir to coat and bring to a gentle simmer. Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring every couple of minutes, until the cauliflower is tender and the cream has thickened slightly.

Step 3: Make them creamy and cheesy

Stir in the cream cheese until fully melted and smooth. Sprinkle in the cheddar and Parmesan; stir until silky and creamy, 1–2 minutes. Fold in half of the sliced scallions. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm on low, stirring occasionally. If the mixture gets too thick, splash in a bit more cream or water; if too loose, simmer uncovered for 1–2 minutes.

Step 4: Sear the shrimp

Heat a large skillet over medium-high heat. Add olive oil and 2 tbsp of the butter; swirl to coat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and lightly golden at the edges. Do not overcrowd—cook in batches if necessary. Transfer shrimp to a plate, leaving the flavorful browned bits in the pan.

Step 5: Build the garlic-lemon pan sauce

Reduce heat to medium and add the remaining 1 tbsp butter. Add minced garlic; cook, stirring, just until fragrant, 30–45 seconds (do not brown). Add lemon juice and scrape up the browned bits. Return the shrimp and any accumulated juices to the pan; toss to coat and warm through, 30–60 seconds. Taste and adjust seasoning, then finish with a pinch of smoked paprika.

Step 6: Plate and garnish

Spoon a generous bed of cauliflower “grits” into shallow bowls. Top with the buttery garlic shrimp and spoon the pan juices over everything. Garnish with the remaining scallions and a light dusting of smoked paprika. Serve immediately with lemon wedges, if you like.

Pro Tips

• Dry shrimp sear better. Pat very dry and avoid overcrowding the pan to prevent steaming.
• Adjust consistency. For thicker “grits,” simmer uncovered a bit longer; for looser, add a splash of cream or water.
• Don’t overcook the garlic. It should be fragrant and just barely golden to stay sweet and avoid bitterness.
• Use sharp cheddar. Its bold flavor stands up to the smoked paprika and garlic, making the “grits” taste extra cheesy.
• Keep it keto. Skip any added starches—heavy cream and cheese provide all the body you need.

Variations

• Cajun style: Swap smoked paprika for 1–1 1/2 tsp Cajun seasoning; add sliced andouille sausage and sauté before the shrimp.
• Bacon and cheddar: Stir crisp crumbled bacon into the “grits” and finish shrimp with a dash of hot sauce.
• Dairy-light: Use 1/2 cup cream plus 1/2 cup unsweetened almond milk; add 1 tbsp butter to finish for richness.

Storage & Make-Ahead

The cauliflower “grits” keep well refrigerated for up to 4 days and can be frozen for up to 2 months. Reheat gently over low heat with a splash of cream or water to loosen. Cooked shrimp are best within 2 days; reheat briefly over low heat just until warm to avoid overcooking. For make-ahead, prepare the “grits” up to 2 days in advance and cook the shrimp right before serving.

Nutrition (per serving)

Approximate: 660 calories; 55 g fat; 13 g total carbs; 4 g fiber; 9 g net carbs; 41 g protein. Values will vary based on exact ingredients used.