Keto Shrimp and Grits Recipe

Keto Shrimp and Grits Recipe

What I love about the Keto diet is that cheese isn’t taken from me! Yes! And I can have heavy cream? Yes to ketosis! Now, to the worst part of keto for me. No potatoes. They are my favorite starch! Dang it! Oh well, God made cauliflower. They’re not grits. Only grits are grits. But, it’s a great substitute for a great meal. And mashed cauliflower can be purchased in the frozen food section adding to the ease of preparation!

Don’t be alarmed by the amount of sodium. When following the keto diet, you may need to increase your sodium intake. ALWAYS consult with your doctor before being keto or any other diet to ensure that you don’t put your health at risk. All bodies are different.

My Cookies know I love huge, fresh shrimp! I decided to leave the tail on, but feel free to take it off if you’d like. Just make sure you devein them! I like to season every element of my dish. So, sprinkle a little Cajun spices on and toss.

Now, let’s discuss this sauce. It’s heavenly! And completely keto approved! There’s bacon, heavy cream, cheese, and wine! Yes, you can have dry white wine on keto. All of these flavors combine will make you second guess that you’re following a “diet”.

We have to doctor up our “grits” a little bit. I add kerrygold butter, cheese, and Herbes de Provence. A bit of cream cheese can be added too. Salt and pepper to taste and you’ll have a satisfying, low carb, keto friendly meal!

5 from 1 vote

Keto Shrimp and Grits



  • 1 lb large raw shrimp
  • 2 tsp Cajun seasoning


  • 4 strips bacon diced
  • 1 TBS kerrygold butter
  • 1 TBS minced garlic
  • 1/4 cup chicken stock
  • 1 TBS lemon juice
  • 1 pint heavy whipping cream
  • 1/3 cup grated Parmesan
  • 1 tsp onion powder
  • Cajun seasoning to taste


  • 1-2 12 oz package(s) frozen mashed cauliflower
  • 1 TBS kerrygold butter
  • 1/3 cup Monterey Jack cheese shredded
  • 1 tsp Herbes de Provence seasoning
  • Salt to taste
  • Fresh parsley for garnishing



  1. Season the shrimp and set aside
  2. Fry the bacon in a pan
  3. When the bacon is done, remove it from the pan leaving the drippings in the pan
  4. Add in the butter
  5. When the butter melts, sauté the garlic in it for 30 seconds
  6. Add the shrimp into the pan
  7. Cook for 2 mins per side or until the shrimp is done


  1. Deglaze the pan with the chicken stock
  2. Add in the lemon juice
  3. Pour in the heavy whipping cream
  4. Add the Parmesan, onion powder, and Cajun seasoning to taste
  5. Allow the sauce to simmer on low for 5 minutes
  6. Sprinkle fresh parsley in and stir


  1. Cooked the mashed cauliflower in the microwave according to package instructions
  2. Pour it into a bowl and combine it with the butter, cheese, and Herbes de Provence.
  3. Taste and adjust salt as needed
  4. Enjoy



1 Comment

  • Erika Knight

    April 26, 2019 at 10:23 am

    5 stars
    Made this last night for dinner and oh lord..this was absolutely delicious girl! That yummy! Did not change a thing, I like making the recipe as is the first time then adjusting the second time to fit my preferences, but this absolutely no adjustments, was perfect the way it was. Definitely used some Louisiana hot sauce because I needed heat. And the “grits” were on point, I cannot tell you how good this was.