This delicious low-carb shrimp and grits recipe uses cheesy cauliflower puree instead of grits. The “grits” are topped with andouille and shrimp in a creamy sauce with a kick of spice.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
These low-carb shrimp and grits are creamy and dreamy. The “grits” are cheesy goodness with butter, cream and garlic. A bit of heat from a jalapeño pepper and a pop of flavor from green onions makes them a dish people from the Lowcountry dream about. With “grits” this flavorful, no one will know that these “grits” aren’t really grits, but, in fact, a low-carb cauliflower puree. Top off the “grits” with shrimp, bacon and andouille sausage in a rich, creamy sauce with loads of flavor and a hint of heat and we have an amazing low-carb dish.
Shrimp and grits are a traditional dish of the Lowcountry. It seems like every town and every restaurant makes a slightly different version and each considers their recipe the best. We visit the Lowcountry several times a year and my husband considers himself quite a shrimp and grits connoisseur. He orders the dish several times on each trip. While I usually order something more low-carb, thankfully my husband doesn’t mind me taking a taste from his plate each time–as long as I don’t take too much. I have used these tastings, as well as lots of research on shrimp and grits recipes, and taken what I like best about each recipe and compiled it in this one. Yep, this recipe contains the best of the best.
While there are loads of variations in recipes for shrimp and grits, usually there are two things you can count on when you order this dish–shrimp and grits. However, with this recipe, I admit, I’ve taken a bit of an artistic license by using cauliflower instead of grits.
The reason for this variation is that grits are by nature, not low carb. In fact, they are rather loaded with carbs. Due to this, I had to find a suitable substitute. I found that cauliflower makes a very believable stand-in for the grits. The vegetable’s subtle flavor takes on the cheesy and spicy flavors beautifully. Consequently, the final dish turned out even better than I hoped. In fact, even my husband, self-proclaimed shrimp and grits connoisseur, gave it two thumbs up.
- one head cauliflower, cut into florets
- 1/4 cup grass-fed heavy cream
- 4 ounces sharp cheddar cheese, grated
- 2 Tablespoons grass-fed butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 jalapeno pepper, finely chopped
- 1 Tablespoon parsley, chopped
- 1 green onion, thinly sliced
- 4 slices of bacon, chopped
- 2 links (about 1/2 pound) andouille sausage, quartered lengthwise, then sliced in 1/2 inch pieces cross-wise
- 1 Tablespoon grass-fed butter
- 1 pound raw shrimp, peeled and deveined
- 2 green onion white part only finely chopped; green part sliced and reserved
- 1 clove garlic, crushed
- 1 Tablespoon white wine vinegar
- 1/2 cup dry white wine
- 1 cup heavy cream
- dash red chili flakes
- sea salt and freshly ground pepper to taste
- 1 Tablespoon parsley, chopped
- For the cauliflower "grits"
- Steam the cauliflower florets in a covered steamer until tender, about 10-15 minutes.
- In a food processor, add steamed cauliflower florets, cream, cheese, butter, salt and pepper.
- Process until smooth.
- Add jalapeño and parsley. Pulse a few times to combine.
- Pour into a bowl and stir in green onion.
- Place paper towels on a plate and reserve for draining bacon,sausage and shrimp.
- Heat a medium skillet over medium high heat. Add bacon pieces.
- Cook bacon, stirring occasionally until crisp. Remove to prepared plate.
- Discard all but one tablespoon bacon grease.
- Add sausage to the pan and cook, stirring occasionally, until slightly brown and cooked through. Remove to the prepared plate.
- Melt the butter in the skillet.
- When butter no longer foams, add the shrimp. When shrimp has browned on one side, flip to brown the other side. Season lightly with sea salt. When both sides of the shrimp are brown, and they are cooked through, remove them from the pan and place on the plate with the bacon and sausage.
- Add white part of the green onion to the pan and cook, stirring frequently, until edges are browned. Add garlic and cook, stirring constantly, for one minute.
- Add vinegar to the pan and boil, stirring up browned bits until it is a syrupy consistency.
- Add white wine to the pan and bring to a boil. Simmer, stirring occasionally, until reduced to a light syrup consistency.
- Add cream, chili flakes, salt and pepper. Bring to a simmer. Simmer, stirring frequently, until sauce is thickened.
- Return bacon, sausage and shrimp to skillet with the cream sauce. Stir in parsley. Taste and adjust seasoning if desired.
- Pour the shrimp mixture over a dollop of cauliflower "grits". Garnish with addition green onions or parsley if desired.
- Per serving: Calories: 428
- Fat 30.6 grams
- Carbs 18.1grams
- Fiber 6.5 grams
- Net carbs: 11.6