Homestyle Keto Shrimp & Cauliflower “Grits”

Get the bold and flavorful taste of the south during your next breakfast with this outstanding keto-friendly shrimp and cauliflower "grits" recipe.
Servings: 4 plates



  • 1 pound peeled and deveined shrimp
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper

Cauliflower Grits

  • 1 tablespoon unsalted butter
  • 4 cups riced cauliflower
  • 1 cup whole milk
  • 1/2 cup crumbled goat cheese
  • Salt and freshly ground black pepper


  • Place the peeled and deveined shrimp in a gallon-sized zip-top plastic bag.
  • In a small bowl, stir the paprika with the garlic powder and cayenne to combine.
  • Pour the mixture into the bag with the shrimp and toss well until they are coated with the spices. Set this in the fridge while you prepare the cauliflower.
  • In a medium pot, melt the butter over medium heat.
  • Add the cauliflower rice and cook until it releases some of its moisture, 2 to 3 minutes.
  • Stir in half of the milk and bring to a simmer. Continue to simmer, stirring occasionally, until the cauliflower starts to absorb some of the milk, 6 to 8 minutes.
  • Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more.
  • Stir in the goat cheese and season with salt and pepper. Keep warm.
  • In the skillet, heat the olive oil over medium heat. Add the shrimp and sauté until cooked to desired doneness, 4 to 5 minutes. Season with salt and pepper.
  • To serve, divide the grits among four plates and top each with a quarter of the shrimp. Serve immediately.