Low-Carb Shrimp and Cauli-Grits


Peace, family!

It’s been such a beautiful weekend. I always enjoy the opportunity to pause from the week, get my home in order, rest, enjoy the outdoors, and of course restock the refrigerator. From our trip to the market, I ended up with two heads of cauliflower. If you adhere to a low-carb or ketogenic lifestyle I’m willing to bet that cauliflower is a food that you’re extremely familiar with. Cauliflower pizza crusts have blown up in recent years. They’re so mainstream that you can pretty much find them as a staple in any grocer’s freezer section. And while I love a good cauliflower crust as much as the next person, there’s so much more that you can create with this versatile, delicious and nutritious vegetable.


This recipe for shrimp and cauli-grits is incredibly simple, but it does require a tiny bit of legwork. I chopped the cauliflower into florets before grinding them down to a fine, grainy texture in my food processor. If you do not have the tools to do this, many stores carry riced cauliflower in their produce sections and sometimes even in the freezer. The butter and chicken broth give the dish a warm, comforting flavor palette that you will appreciate. I’m not a fan of sweet grits, so I’m not quite sure how this would hold up with sugar added. I won’t lie to you and say that this dish masks the cauliflower taste, so if it’s something that you don’t enjoy then you’ll be better off finding another low-carb alternative. This recipe yields 2 generous servings, but it’s easily customizable to suit your needs.


Shrimp and Cauli-Grits

by Adrianna Ruff May-05-2019

A low-carb twist on a comforting favorite!


·         1.5 Heads Cauliflower

·         16 oz Chicken Broth

·         4-6 Strips Turkey Bacon

·         1.5 lb Shrimp (raw)

·         1 Cup shredded cheddar

·         Sea Salt to taste

·         Ground Black Pepper to taste

·         Chile Lime Seasoning Blend

·         Freshly Chopped Herbs to taste (parsley, cilantro) (optional)

·         2-3 Tbsp. Butter


Set oven to 350 degrees. Pour the chicken broth into a large saucepan, and set heat to medium-high. Places the slices of turkey bacon on a baking sheet lined with parchment paper, and allow to cook in the oven for 15-20 minutes. Wash cauliflower thoroughly, before cutting the head into small florets. Add pieces to the food processor, and chop until the cauliflower is finely ground, or reaches your desired consistency. Add the cauliflower, salt, pepper, and butter to the now boiling chicken broth and allow to cook for 3-5 minutes. Reduce the heat to medium, cover with a lid, and allow to cook for an additional 15-20 minutes, giving the moisture plenty of time to cook out. Remove turkey bacon from the oven and allow to cool. In a large skillet, allow 1 tbsp of butter to melt as the skillet heats for 2-3 minutes. During this time, quickly season your shrimp with the chile lime seasoning, or your seasoning of choice. Cook the shrimp on the preheated skillet for 3-5 minutes per side, or according to the package instructions. Finally, chop the bacon and herbs and grate your cheese, all of which will be used to top your dish. You may also opt to grate your cheese in advance, to add to the grits as they cook. Once your grits are in the bowl, top with herbs, cheese, and bacon. Enjoy

Note: You want to continuously check the cauliflower and taste for flavor and consistency. Stir every few minutes. You can always add salt and pepper as needed. Your grits may take longer than what’s listed here to cook, depending on the level of moisture you desire.   


Total Time: 45 minutes-1 hour