Go Back
+ servings
Cheesy cauliflower grits and blackened shrimp on a plate with a fork.

Cheesy Cauliflower Grits and Shrimp

Cheesy Cauliflower Grits and Spicy Shrimp are a low-carb, keto-friendly makeover of this Southern comfort dish that's ready in 30 minutes.
Course Main Course
Cuisine Cajun, southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 375kcal


Cheesy Cauliflower Grits

  • 1 Tablespoon olive oil
  • ½ cup diced onion about ½ onion
  • 2 garlic cloves minced
  • 4 cups cauliflower rice see options to make or buy in notes; frozen cauliflower rice does not need to be defrosted but should not have frozen clumps
  • 1 cup shredded sharp cheddar cheese 4 ounces
  • Salt and pepper to taste

Blackened Shrimp

  • 1 pound shrimp peeled and deveined
  • 2 Tablespoons olive oil
  • 1 Tablespoon Cajun or blackened spice blend
  • Optional garnish such as green onion, parsley or crumbled bacon


Cheesy Cauliflower Grits

  • Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
  • Add onions and garlic and saute to soften onions, about 3 minutes.
  • Add cauliflower rice to skillet and stir to combine.
  • Cover and cook, untouched for about 5 minutes.
  • Remove the lid, stir, and sprinkle shredded cheese over the cooked cauliflower rice. Stir to blend in the cheese.
  • Move cauliflower grits to serving dish. Salt and pepper to taste.

Blackened Shrimp

  • Add shrimp, 2 Tablespoons of olive oil and Cajun spice to the skillet and thoroughly combine.
  • Arrange shrimp in a single layer and cook over medium-high heat for 3 minutes. Stir and cook for about 3-4 minutes more or until shrimp is pink and cooked through.
  • Spoon shrimp over cauliflower grits and top with optional garnishes.



You'll find more expert tips and step by step pictures above!
Cauliflower Rice Options
  • Note: Traditional "grits" are finer than cauliflower "rice." Feel free to make the rice close to mashed potato consistency if you prefer.
  • Make it: Cut a head of cauliflower into florets and small pieces of stalk. Place all of the pieces into a food processor and pulse several times or until the cauliflower resembles crumbles or rice. Don't process it too much or it will turn into mushy, puree! A medium head of cauliflower yields about 4 cups of cauli-rice.
  • Buy it: You'll find bags of fresh cauliflower rice in the produce aisle and frozen crumbles in the freezer section. Look for products that are not salted or seasoned.
Storage and Reheating
  • Store - Place leftover cheesy cauliflower grits, and/or shrimp, in an airtight storage container in the refrigerator for up to 3 days.
  • Reheat - Warm leftovers in a skillet over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
  • Freeze - Leftovers may be frozen in an airtight storage container. However, the re-heated dish won't be quite as good as it was fresh. Store up to 3 months. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.

DIY Blackened Spice Blend

  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon thyme
  • ¼ teaspoon white pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt


Calories: 375kcal | Carbohydrates: 12g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 315mg | Sodium: 1107mg | Potassium: 672mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1146IU | Vitamin C: 84mg | Calcium: 415mg | Iron: 4mg