Spicy Keto Shrimp & Cauliflower Grits with Creamy Herb Sauce

Dinner 30 mins 470 kcal
Spicy Keto Shrimp & Cauliflower Grits with Creamy Herb Sauce
Calories
470 kcal
Net Carbs
5gg
Fats
33gg
Protein
27gg

"Imagine a cozy dinner where the sea meets the garden in a single bite. Our Spicy Keto Shrimp & Cauliflower Grits brings succulent, pepper‑kissed shrimp to a buttery bed of cauliflower “grits,” delivering the comfort of classic Southern cuisine without the carb overload. The cauliflower is riced, cooked with butter and a splash of heavy cream, then blended into a silky, low‑carb mash that mimics the texture of traditional grits while staying under 5 grams of net carbs per serving. A zesty herb cream sauce—infused with fresh parsley, chives, lemon zest, and a touch of cream cheese—drizzles over the top, adding a bright, buttery finish that balances the heat of smoked paprika and cayenne. Perfect for busy weeknights, this dish can be on the table in under an hour, and it pairs beautifully with a simple green salad or roasted avocado. Whether you’re following a strict keto plan or just craving a flavorful, low‑carb dinner, this recipe delivers bold taste, satisfying texture, and nutrition that keeps you in ketosis."

Ingredients

Instructions

1

Pulse the cauliflower florets in a food processor until they resemble coarse rice.

2

Heat 1 tbsp butter and olive oil in a large skillet over medium heat; add the cauliflower rice, season with salt and pepper, and sauté for 5‑7 minutes until tender.

3

Stir in the remaining 1 tbsp butter, heavy cream, and cream cheese; cook, stirring constantly, until the mixture is smooth and creamy. Fold in Parmesan, then keep warm on low heat.

4

In a separate pan, heat a drizzle of olive oil over medium‑high heat. Toss the shrimp with smoked paprika, cayenne, garlic powder, salt, and pepper.

5

Cook the shrimp for 2‑3 minutes per side, until pink and opaque. Remove from heat.

6

For the herb sauce, combine parsley, chives, lemon zest, lemon juice, and a splash of the warm cauliflower grits in a small bowl; stir until well mixed.

7

Plate the buttery cauliflower grits, arrange the spicy shrimp on top, and spoon the creamy herb sauce over everything. Serve immediately.

Prep

Gather Ingredients

1 lb (450 g) large shrimp, peeled and deveined
1 medium cauliflower head (about 600 g), riced
2 tbsp unsalted butter, divided
1 tbsp olive oil
2 tbsp heavy cream
1 tbsp cream cheese, softened
1 tbsp grated Parmesan cheese
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
1 tbsp lemon juice
Instructions

Step by Step

1

Pulse the cauliflower florets in a food processor until they resemble coarse rice.

2

Heat 1 tbsp butter and olive oil in a large skillet over medium heat; add the cauliflower rice, season with salt and pepper, and sauté for 5‑7 minutes until tender.

3

Stir in the remaining 1 tbsp butter, heavy cream, and cream cheese; cook, stirring constantly, until the mixture is smooth and creamy. Fold in Parmesan, then keep warm on low heat.

4

In a separate pan, heat a drizzle of olive oil over medium‑high heat. Toss the shrimp with smoked paprika, cayenne, garlic powder, salt, and pepper.

5

Cook the shrimp for 2‑3 minutes per side, until pink and opaque. Remove from heat.

6

For the herb sauce, combine parsley, chives, lemon zest, lemon juice, and a splash of the warm cauliflower grits in a small bowl; stir until well mixed.

7

Plate the buttery cauliflower grits, arrange the spicy shrimp on top, and spoon the creamy herb sauce over everything. Serve immediately.