Keto Cajun Shrimp & Cheesy Grits

A Creole Journey, Keto Style — Low Carb Southern Comfort

If you’ve ever been to Louisiana, you know that food is more than food — it’s rhythm, soul, and family all stirred into one pot. This dish brings that feeling home. Our Keto Cajun Shrimp and Cheesy Grits delivers all the butter‑kissed, spice‑dancing comfort of the South — without the carb crash. This Keto Cajun Shrimp and Cheesy Grits recipe brings all the bold Creole flavor with none of the carbs.

Scott has always loved New Orleans — the brass bands, the laughter spilling out of courtyards, and the aroma of garlic and cayenne wafting through the streets. On our first trip together, we learned that Louisiana doesn’t just serve meals; it tells stories. Every bite says classic ‘Nawlins.

Some of our favorite memories revolve around food: dinners at K‑Paul’s Louisiana Kitchen, Chef Paul Prudhomme’s iconic restaurant that set the bar for bold Cajun flavor. It closed during the pandemic, but its legacy lives on through chefs carrying his torch — like those at Brigtsen’s and Gabrielle.

And then there’s Commander’s Palace — that turquoise jewel of the Garden District — where Southern elegance meets a wink of mischief. We’ve toasted birthdays there and learned that butter, laughter, and a bit of jazz fix almost anything. Closer to home, Brennan’s in Houston keeps that magic alive.

This Keto Cajun Shrimp and Cheesy Grits recipe is our way of honoring all of that — New Orleans’ warmth, spirit, and spice — in a keto‑friendly dish that feels just as indulgent.

❤️ Why We Love This Cajun Shrimp & Cheesy Grits

This dish is bold, creamy, and comfort-food cozy — but still low-carb and easy enough for any weeknight. The sauce tastes restaurant-level, the heat is adjustable, and the cheesy cauliflower grits give you that Southern richness without the crash. Ready in about 40 minutes — perfect weeknight comfort.

A true LGJ favorite: fast, flavorful, and deeply satisfying.

🍤 What People Get Wrong About Shrimp, Butter, and Fat

For years we were told fat is the enemy — especially butter. But real, whole‑food fats are not only delicious… they’re healing.

Butter + shrimp + clean seasoning = steady blood sugar + satisfied appetite.

There’s no crash, no carb‑overload, no mid‑afternoon slump. Just nourishment. Real food is powerful.

🛒 Ingredients You’ll Need

For the Grits

• 1 head cauliflower (about 4 cups florets / 600 g)
• 2 oz cream cheese, softened
• 1 cup shredded cheddar (about 4 oz / 112 g)
• 1 tbsp (14 g) butter
• ¾ tsp salt, or to taste
• ½ tsp pepper, or to taste

For the Shrimp & Sauce

• 1 lb shrimp, peeled & deveined (we prefer tails off)
• 2 garlic cloves (or Dorot frozen cubes)
• ½ tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp salt
• ⅛ tsp roasted red pepper flakes
• ¼ tsp black or white pepper
• 2 tbsp butter, divided
• ¼ cup heavy cream (or ½ cup for extra sauce)
• 1½ tsp Frank’s RedHot (about 12 shakes)
• 1½ tsp Worcestershire (about 11 shakes)
• 1 green onion, sliced for garnish

🧑‍🍳 Chef’s Tip

We’re saucy — and we like our shrimp that way too. If you want extra sauce to soak into those cheesy grits, double the cream (½ cup instead of ¼) and the other add‑ins. It makes the dish silky, decadent, and even more irresistible. Just boost seasoning slightly to keep that Cajun punch balanced.

For the best Cajun sauce:
→ Season the shrimp lightly first, not the pan.
→ Add the seasoning again once the shrimp hit the butter.
This builds flavor without burning the spices.

And always let the sauce simmer long enough to thicken — that’s where the magic happens.

👩‍🍳 Let’s Make It

Step 1: Steam the Cauliflower

Steam or boil cauliflower florets for 15–20 minutes until fork‑tender but not mushy.

Step 2: Mash the Grits

Drain well, then lightly mash or pulse — leave texture to mimic real grits. Stir in cream cheese, cheddar, butter, salt, and pepper. Keep warm.

Step 3: Season the Shrimp

Mix your Cajun spice blend: paprika, Italian seasoning, onion + garlic powder, red pepper flakes, salt, and pepper.

Step 4: Sauté

Melt butter in a skillet. Add garlic, then shrimp. Sprinkle seasoning and cook 2–3 minutes per side until pink.

Step 5: Make the Sauce

Add more butter, cream, Frank’s, and Worcestershire. Simmer 8–10 minutes until slightly thickened.

Step 6: Assemble

Spoon cheesy cauliflower grits into bowls. Top with shrimp and sauce. Garnish with green onion. Cue the jazz.

💡 Tips for Success

• Use raw shrimp — not pre‑cooked — for best flavor.
• Don’t over‑blend cauliflower; rustic texture feels like real grits.
• Add a splash of broth if your sauce gets too thick.
• For meal prep, store shrimp and grits separately.

Traditional vs. LGJ Keto Comparison 🥑 Macros Matter

You already know we keep things keto and gluten-free around here — not because it’s trendy, but because it works. For our bodies, our energy, and our healing.

Our version keeps all the rich, buttery Cajun flavor — with about 70% fewer carbs and more protein power. You save 40–55g of carbs per serving — without losing the soul of the dish.

This dish hits every cozy note without slowing you down.

Nutrition info is an estimate only — it’ll vary based on your exact ingredients and brands used.

Storage & Reheat

• Refrigerate: 3–4 days
• Freeze shrimp: Yes (sauce freezes surprisingly well)
• Freeze grits: Yes — reheat with a splash of cream
• Reheat: Low simmer, or microwave in short intervals

🎥Watch the Recipe

Coming soon: See how Scott whips up this creamy Cajun shrimp and cheesy grits in under 30 minutes! Want more flavor-first recipes? Subscribe to our YouTube channel for weekly keto favorites.

Have you tried this one? Show us your masterpiece!
Tag @LoveGratitudeJoy on Instagram, Pinterest, or TikTok — we love celebrating your creations.

❤️ More You’ll Love

• Easy Keto Pizza Omelet
• Grilled Steak Diane
• Keto Chicken Enchilada Soup
• Loaded Keto “Baked Potato” Soup
• Keto Taco Salad
  

From Our Kitchen to Yours

Food carries energy. When we cook with Love, Gratitude, and Joy, that energy becomes part of the meal — something that comforts, restores, and uplifts.

It’s a vibe.
It’s a lifestyle.
It’s Love Gratitude Joy.

With love and gratitude,
 Kristy and Scott (supervised, of course, by Jack 🐾)
 Love Gratitude Joy — it’s a lifestyle.

Scott’s Cajun Shrimp & Cheesy Grits

Love Gratitude Joy

A Southern classic made keto! Juicy Cajun shrimp sautéed in butter and garlic are served over creamy, cheesy cauliflower grits for the perfect low-carb comfort meal. This version uses half the usual grits batch for a lighter, lower-carb dish that’s still rich, flavorful, and satisfying.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 475 kcal

Equipment

• Large stockpot or steamer
• Food processor or blender
• Large skillet
• Spatula
• Measuring spoons
• Serving bowls

Ingredients

  

1x2x3x

Cheesy Cauliflowr Grits

• Cheesy Cauliflower Grits 4 Servings
• 1 head cauliflower about 4 cups florets / 600 g
• 2 oz cream cheese softened
• 1 cup about 4 oz / 112 g shredded cheddar cheese
• 1 tbsp 14 g butter
• ¾ tsp salt or to taste
• 1/2 tsp pepper or to taste

Cajun Shrimp

• 1 lb shrimp peeled & deveined (we prefer tails off)
• 2 garlic cloves (we like the Dorot frozen minced)
• 1/2 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp roasted red pepper flakes
• 1/4 tsp black or white pepper
• 1 tbsp butter divided(1 tbsp for cooking)
• 1/4 cup heavy cream or up to ½ cup for extra sauce
• 1 1/2 tsp Frank’s RedHot (about12 shakes)
• 1 1/2 tsp Worcestershiresauce (about 11 shakes)
• 1 green onion sliced for garnish

Instructions

 

• Cook the Cauliflower:
• In a large stockpot, fill the bottom with about 2 inches of water. 1 head cauliflower florets over medium heat for 15–20 minutes, until tender but still slightly firm.
• Make the Grits:
• Drain well, then lightly mash or pulse cauliflower in a food processor — leave it chunky for that classic grits texture. Stir in 2 oz cream cheese, 1 cup about 4 oz / 112 g shredded cheddar cheese, 1 tbsp 14 g butter, ¾ tsp salt, and 1/2 tsp pepper. Cover to keep warm.
• Prepare the Cajun Seasoning:
• In a small ramekin, mix 1/2 tsp paprika,1 tsp Italian seasoning, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp roasted red pepper flakes, and 1/4 tsp black or white pepper.
• Cook the Shrimp:
• Heat 1 tbsp butter in a large skillet over medium heat. Add 2 garlic cloves , then 1 lb shrimp in a single layer. Sprinkle the Cajun seasoning evenly. Cook 2–3 minutes per side until pink and opaque.
• Make the Sauce:
• Add the remaining 1 tbsp butter, 1/4 cup heavy cream, 1 1/2 tsp Frank’s RedHot , and 1 1/2 tsp Worcestershiresauce . Stir to coat and simmer for about 10 minutes, until the sauce slightly thickens.
• Assemble and Serve:
• Spoon cheesy cauliflower grits into bowls, top with shrimp and sauce, and garnish with 1 green onion.

Notes

🦐Serving Ideas

• Top with sliced green onions for a fresh bite.
• Add extra cream if you love saucy grits — we always do
• Leftover grits reheat beautifully with a splash of cream or butter.

LGJ’s Note

This dish feels like a Creole hug. When Scott nailed the sauce-and-grits balance, I realized you really don’t miss traditional grits at all — the flavor is the star.

Storage + Reheat Tips

• Grits reheat best low and slow with added cream.
• Shrimp are best eaten fresh but can be reheated gently.

Macros / Net Carbs

• ~6g net carbs (based on our ingredients)
• Always check your labels for cheese and broth.

Final Thoughts

Food should be fun, bold, and a little cheeky — and this recipe proves keto food can feel indulgent without slowing your progress. Turn on some jazz, grab your shrimp, and let good things simmer in your kitchen. 🎷✨

Nutrition

Calories: 475kcalCarbohydrates: 9.5gProtein: 34gFat: 33gFiber: 3g

Tried this recipe?Let us know how it was!

📌 Pin + Share This Recipe

Pin this recipe for later — creamy, spicy, and totally keto! Save it on your Cajun Comfort or Keto Dinner boards and share the Southern flavor.