Ketogenic Shrimp and Grits

Baked cauliflower pulsed in a blender with butter and cheese makes the perfect grits for this dish!

Ketogenic Shrimp and Grits

TOTAL TIME: 45 minutes

SERVES: 2

INGREDIENTS:

Shrimp - 10-12 pieces

Cauliflower - 1/2 head

Avocado Oil - 2 tablespoons

Chicken Broth - about 1/4 cup

Cheddar Cheese - 1/2 cup

Butter - 2 tablespoons for shrimp AND about 1/4 cup for grits

Green Onion - 1 piece

Smoked Paprika - 1/2 tablespoon

Salt/Pepper - to taste

DIRECTIONS:

For Cauliflower Grits:

Preheat oven to 450 degrees.

Cut cauliflower into small pieces.

Coat in oil and about ½ teaspoon salt.

Cook cauliflower in oven for 30 minutes. Cauliflower should be golden brown.

While cauliflower is still warm, run it through a blender with 1 cup of chicken broth - don’t take it too far to keep the gritty texture.

Transfer the cauliflower to a sauce pot.   

Add ¼ cup butter.

Add ½ cup cheddar cheese.  If too dry, add some heavy cream or more chicken broth.

Salt and pepper to taste.

For Shrimp:

Get a pan hot over medium heat.  Add oil.

Add shrimp.  Cook on each side for 3-4 minutes.

Add butter.  Add smoked paprika.

Slice green onions for garnish.

 

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