Cajun Shrimp and Cheesy Cauliflower Grits

Rating: 5 out of 5.

Spicy Shrimp smothered over creamy cheese grits is a true Southern Classic. Yet a typical bowl of cajun shrimp and grits will run you up to 60g of carbs per serving. This Keto edit will cut those carbs down to 4g net Carbs a serving. In keto, Cauliflower is your best friend! What a versatile veggie, I’ve made Mexican rice, stir fry, grits, mac and cheese… you name it! All delicious.  I hope you enjoy this spicy recipe! Lets get to it!

If you do not prefer spicy food, simply bypass the cajun seasoning on the shrimp and you are golden!

Recipe Yields 8 servings. Macros Per serving: 570 calories, 39g Protein, 44g Fat, 4g net Carbs

Cajun Shrimp Ingredients:  

  • 2lbs shrimp, raw, peeled, deveined
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Grass-fed Butter, unsalted
  • 2 Tbsp Avocado Oil
  • 6 slices of uncured, center cut, no sugar added Bacon, cooked and crumbled
  • 1 Tbsp Cajun seasoning of your choice, I used Chupacabra Cajun Blend
  • ½ Tbsp Onion Powder
  • ½ Tbsp Paprika
  • ½ Tbsp Garlic powder
  • ½ Tbsp Lemon Pepper
  • ½ Tbsp concentrated Shrimp and Crab Boil
  • 1 Tsp Himalayan Pink Salt

Cauliflower Grits Ingredients:

  • 1 whole Cauliflower, riced (if using packaged riced cauliflower, 8 cups)
  • 4 tbsp Grass-fed Butter, unsalted
  • 2 Tbsp minced Garlic
  • 3 Tbsp Avocado Oil
  • ¼ cup Chicken Stock
  • 3 Tbsp Sour Cream
  • 1 ½ cup Heavy Whipping Cream
  • 1 ¾ cup Shredded Cheese, mix of cheddar and parmesan
  • 1 Tsp Pepper
  • ½ Tbsp Truffle Salt
  1. Cook your Bacon: Choose your method, air fryer, oven, or stove. I used an air fryer at 400 degrees for 14 minutes. You can also pop them in the oven on an aluminum foil lined baking sheet at 400 degrees for 15 minutes, or cooking in a pan at a medium heat until cooked through. Boogie Hack: Save the bacon drippings and you can sub in for the avocado oil in either the grits, shrimp, or both for added flavor!

2. The rest of this recipe will prep and cook quite fast, so I have found it best to lay all ingredients and utensils on your counter top for quick grabbing. What tools will you need? Cutting board, kitchen shears, strainer, plastic bag, two bowls, food processor, spatula, spoon, and knife.

3. Prep Your Shrimp:  If you are frugal like myself “Discount Dowell” you may purchase these little stinkers whole and chose to peel and devein yourself. If you hit the easy button and purchased your shrimp already prepped and ready to go, power up, you may advance to step 7.

4. I like to set up my shrimp right at the sink. This avoids any liquid spills, or bits and pieces left around your kitchen to stink up the house later. We love seafood, but we don’t want our house smelling like a fish market. Or maybe you do, this is a judgement free zone, so live how you live.. I am all about pleasant smells in my home so my set up will include the parchment paper the fresh shrimp came in, to be used to hold the raw shrimp, a strainer inside the sink to pop the finished shrimp in , a plastic bag to throw the shells and heads in, and kitchen shears. . If you do not have kitchen shears, I highly recommend purchasing a pair, they are extremely helpful. One Stop Shop. Lets get down and dirty!

5. After popping off the head of the shrimp, use your kitchen shears to snip though the top part of the shell from head to tail. Now pull back and peel off the shell. Legs will follow. After some practice this will also take care of the deveining process.

6. To Devein or not to devein, that is the question. You certainly do not have to devein your shrimp, but guess what. That black line isn’t a vein at all. It’s the digestive tract! Shimp pooooo! You decide how to rock this step. If the devein wasn’t taken care of with the shears, simple pull the “vein” out with your hands.

7. Give the shrimp a once over with running water, patting excess water with a paper towel,  and place in a bowl to season and marinade while we prep our cauliflower.

8. Season and Marinate your Shrimp: Now that your shrimp is clean and ready to go, add your seasonings as listed above. Add one tbsp avocado oil (or saved bacon drippings) and blend together, coating every part of your shrimp. Cover your bowl with syran wrap and allow to sit and marinate while you prepare your cauliflower. Your used parchment paper will go right into you plastic bag and off to the outside trash cans! No stinky kitchen. Wash out your strainer and kitchen shears, wash your hands, and lets move on. Clean Kitchen-great cook.

9. Prep your Cauliflower: If you are using a whole medium size head of cauliflower, start by removing the stem and leaves from the bottom. Cut your cauliflower into small chucks. Place your small chunks into the food processor and pulse until you have tiny pieces remaining. A bit smaller if possible than “rice” as we are preparing grits! If you do not have a food processor, I will provide a link below. You can also grate the cauliflower with a box grater, or finely chop with a knife.  

10. Bacon Check: Don’t forget to check on your bacon! If you are using an air fryer, shake it around if you have hit your midway cooking time.

11. Work your cauliflower in sections for easier chopping in the food processor and place into a bowl as you finish pulsing.  If you plan on making riced cauliflower throughout the week and have extra cauliflower on hand, this is your time to prep away! Refer to the image above for texture. Again, you want your pieces smaller than “riced” cauliflower. We are going for grainy pieces similar to actual grits. How cute is my sous chef by the way??? I adore her!

12. Heat a large skillet or deep sauce pan at a medium heat and add 3 tbsp of butter, 3 tbsp of avocado oil (or saved bacon drippings) and 2 Tbsp minced garlic. Cook for 3 minutes in the pan. I use this time to clean up my cooking space and get my used dishware into the dishwasher.

13. Add your cauliflower to the pan at medium to medium high heat for 5 minutes. Stirring occasionally. If you feel it needs more butter and or oil as you are cooking, add it! Flavor that shit!

14. Now add in the remaining ingredients for your cauliflower, blending and stirring as you go until the cheese is completely melted. Taste as you! If you feel it is missing more salt, butter, cream, add it! Learn to trust your taste buds and sense of smell. You will improve over time with practice. Make it your own, there is no wrong way in the kitchen, cook with your heart. You got this!! Take off the heat and set aside to cook your shrimp.

15. Cook your shrimp: In a large saucepan, set to a medium heat add 2 Tbsp of butter and 1 Tbsp of avocado oil (or bacon drippings). Once melted together, drop in your shrimp. Cook for two minutes on each side until pink and firm. Careful not to overcook. Do not worry if your sauce looks too liquidy, it will thicken up as it cools.

16. Once your bacon is done, coarsely chop to use as garnish and flavor. We will sprinkle this over the plated meal.

17. Plate your meal:You can serve in a large bowl or in smaller single serving dishes. Either way, start with your cauliflower grits, top with shrimp and sauce, and garnish with green onion or chives, and crumbled bacon. Enjoy!! Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.

Here is the section some of you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Cajun Shrimp Ingredients:  

  • 2lbs shrimp, raw, peeled, deveined
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Grass-fed Butter, unsalted
  • 2 Tbsp Avocado Oil
  • 6 slices of uncured, center cut, no sugar added Bacon, cooked and crumbled
  • 1 Tbsp Cajun seasoning of your choice, I used Chupacabra Cajun Blend
  • ½ Tbsp Onion Powder
  • ½ Tbsp Paprika
  • ½ Tbsp Garlic powder
  • ½ Tbsp Lemon Pepper
  • ½ Tbsp concentrated Shrimp and Crab Boil
  • 1 Tsp Himalayan Pink Salt

Cauliflower Grits Ingredients:

  • 1 whole Cauliflower, riced (if using packaged riced cauliflower, 8 cups)
  • 4 tbsp Grass-fed Butter, unsalted
  • 2 Tbsp minced Garlic
  • 3 Tbsp Avocado Oil
  • ¼ cup Chicken Stock
  • 3 Tbsp Sour Cream
  • 1 ½ cup Heavy Whipping Cream
  • 1 ¾ cup Shredded Cheese, mix of cheddar and parmesan
  • 1 Tsp Pepper
  • ½ Tbsp Truffle Salt

Instructions:

  1. Cook your Bacon: Choose your method, air fryer, oven, or stove. I used an air fryer at 400 degrees for 14 minutes. You can also pop them in the oven on an aluminum foil lined baking sheet at 400 degrees for 15 minutes, or cooking in a pan at a medium heat until cooked through. Boogie Hack: Save the bacon drippings and you can sub in for the avocado oil in either the grits, shrimp, or both for added flavor!
  2. The rest of this recipe will prep and cook quite fast, so I have found it best to lay all ingredients and utensils on your countertop for quick grabbing.
  3. Prep Your Shrimp:  If you are frugal like myself “Discount Dowell” you may purchase these little stinkers whole and chose to peel and devein yourself. If you hit easy button and purchased your shrimp already prepped and ready to go, power to you, you may advance to step 7.
  4. I like to set up my shrimp right at the sink. This avoids any liquid spills, or bits and pieces left around your kitchen to stink up the house later. We love seafood, but we don’t want our house smelling like a fish market. Or maybe you do, this is a judgement free zone, so live how you live. I am all about pleasant smells in my home so my set up will include the parchment paper the fresh shrimp came in using to hold the raw shrimp, a strainer inside the sink to pop the finished shrimp in , a plastic bag to throw the shells and heads in, and kitchen shears. If you do not have kitchen shears, I highly recommend purchasing a pair, they are extremely helpful. One Stop Shop. Lets get down and dirty!
  5. After popping off the head of the shrimp, use your kitchen shears to snip though the top part of the shell from head to tail. Now pull back and peel off the shell. Legs will follow. After some practice this will also take care of the deveining process.
  6. To Devein or not to devein, that is the question. You certainly do not have to devein your shrimp, but guess what. That black line isn’t a vein at all. It’s the digestive tract! Shimp pooooo! You decide how to rock this step. If the deveined wasn’t taken care of with the shears, simple pull the “vein” out with your hands.
  7. Give the shrimp a once over with running water, patting excess water with a paper towel,  and place in a bowl to season and marinade while we prep our cauliflower.
  8. Season and Marinate your Shrimp: Now that your shrimp is clean and ready to go, add your seasonings as listed above. Add one tbsp avocado oil (or saved bacon drippings) and blend together, coating every part of your shrimp. Cover your bowl with syran wrap and Allow to sit and marinate while you prepare your cauliflower. Your used parchment paper will go right into you plastic bag and off to the outside trash cans! No stinky kitchen. Wash out your strainer and kitchen shears, wash your hands, and lets move on. Clean Kitchen-great cook.
  9. Prep your Cauliflower: If you are using a whole medium size head of cauliflower, start by removing the stem and leaves from the bottom. Cut your cauliflower into small chucks. Place your small chunks into the food processor and pulse until you have tiny pieces remaining. A bit smaller if possible than “rice” as we are preparing grits! If you do not have a food processor, I will provide a link below. You can also grate the cauliflower with a box grater, or finely chop with a knife.  
  10.  Bacon Check: Don’t forget to check on your bacon! If you are using an air fryer shake around if you have hit your midway cooking time.
  11. Work your cauliflower in sections for easier chopping in the food processor and place into a bowl as you finish pulsing.  If you plan on making riced cauliflower throughout the week and have extra cauliflower on hand, this is your time to prep away! Refer to the image above for texture. Again, you want your pieces smaller than “riced” cauliflower. We are going for grainy pieces similar to actual grits.
  12.  Heat a large skillet or deep sauce pan at a medium heat and add 3 tbsp of butter, 3 tbsp of avocado oil (or saved bacon drippings) and 2 Tbsp minced garlic. Cook for 3 minutes in the pan. I use this time to clean up my cooking space and get my used dishware into the dishwasher.
  13. Add your cauliflower to the pan at medium to medium high heat for 5 minutes. Stirring occasionally. If you feel it needs more butter and or oil as you are cooking, add it! Flavor that shit!
  14. Now add in the remaining ingredients for your cauliflower, blending and stirring as you go until the cheese is completely melted. Taste as you! If you feel it is missing more salt, butter, cream, add it! Learn to trust your taste buds and sense of smell. You will improve over time with practice. Remember my recipes provide you with a base to start off at. Make it your own, there is no wrong way in the kitchen, cook with your heart. You got this!! Take off the heat and set aside to cook your shrimp.
  15. Cook your shrimp: In a large saucepan, set to a medium heat add 2 Tbsp of butter and 1 Tbsp of avocado oil (or bacon drippings). Once melted together, drop in your shrimp. Cook for two minutes on each side until pink and firm. Careful not to overcook. Do not worry if your sauce looks too liquidy, it will thicken up as it cools. Take off heat and set aside.
  16. Once your bacon is done, coarsely chop to use as garnish and flavor. We will sprinkle this over the plated meal.
  17. Plate your meal: You can serve in a large bowl or in smaller single serving dishes. Either way, start with your cauliflower grits, top with shrimp and sauce, and garnish with green onion or chives, and crumbled bacon. Enjoy!! Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.

Food Processor: https://amzn.to/3eXNGMk

Pairing Knife and Kitchen Shears:  https://amzn.to/2YhEUmm

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