I used wild raw Argentinian red shrimp from Trader Joe’s. They are cleaned, deveined and flavorful and but down on time. This is not an ad for Trader Joe’s but I usually have a few bags in the freezer, and these are perfect for a keto version of shrimp and grits.

All the flavor of authentic shrimp and grits will be there using cajun spices, heavy cream, butter and hot sauce.

To thicken the sauce, I use this xanthan gum gel that is easy to make and works perfectly. If you don’t happen to have xanthan gum, don’t worry, as it will taste good even if sauce is a little thinner.

The shrimp will take only a few minutes to make and in total this delicious dinner should be able to be made in under 30 minutes.

I have been making keto/low carb dinners for years, and I can honestly tell you, I like this food way better than how I used to eat. I think once you start eating less carbs, you just feel better, and enjoy food more, because you don’t have to balance heavy meals with starvation meals. I know you will love this dish as much as did, for not one bite was left in the pan.

Make sure you check out my article on laying out the differences between paleo, keto and gluten free diets.

Ingredients for Keto Cajun Shrimp and Cheesy Cauliflower Grits

• Shrimp
• Onion
• Garlic
• Bacon
• Heavy Cream
• Butter
• Hot Sauce
• Cajun Spice (I use Tony Chacheres)
• Green Onion
• Parsley

Cauliflower (faux) Grits

• Cauliflower Rice
• Butter
• Cream Cheese
• White Cheddar

More Low Carb Keto Friendly Shrimp Recipes from Spinach Tiger

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Keto Cajun Shrimp with Cheesy Cauliflower Grits

Keto, Low Carb, Keto Cajun Shrimp with Cheesy Cauliflower Grits (Grain and Gluten Free)

Course Seafood

Cuisine Cajun

Keyword cajun shrimp, keto bagels

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cauliflower Grits 20 minutes minutes

Ingredients

• 1/3 pound bacon
• 1 pound shrimp
• 3 garlic cloves minced
• 1 cup chopped white onion
• 1 cup chicken broth
• 1 tablespoon butter
• 1 cup heavy cream
• 1 tablespoon cajun spice I use Tony Chacheres
• 1 teaspoon hot sauce
• sea salt
• black pepper
• 4 green onions
• parsley, chopped for garnish

Cheesy Cauliflower Grits

• 6 cups cauliflower rice
• 1/2 cup white cheddar cheese
• 4 ounces cream cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup chicken broth.

Instructions

Shrimp

• Cut the bacon in lardons about 1/2 inch cross wise. Fry in heavy frying pan
• Once crispy, drain on paper towels.
• Sprinkle cajun seasonings over the shrimp.
• Fry shrimp about 2 minutes in bacon grease. Remove to separate dish.
• Saute chopped onion until softened. Add in chopped garlic.
• Add in broth and white wine. Simmer for five minutes. Add heavy cream and hot sauce.
• Add bacon and shrimp back in.
• Season with salt and pepper.
• Garnish with parsley and sliced green onion.
• Serve over cauliflower rice grits (see below) with sauce.

Cauliflower Grits

• Place cauliflower rice into pot. Add cream cheese, white cheddar, salt, pepper, and broth as needed.
• Stir well and cook on low heat.

Nutrition

Serving: 1of 4

The post Keto Cajun Shrimp and Cheesy Cauliflower Grits appeared first on Spinach Tiger.

What is Cajun Remoulade?

Cajun Remoulade is a complex mayonnaise-based sauce with what seems like a long list of ingredients, but ones usually found in most pantries. It’s creamy, but sharp with the acid driven by the hot sauce, pickle juice and lemon juice. Capers plus two mustards including a stone ground mustard help to bring a bland mayonnaise to life.

I have always loved cajun remoulade sauce with seafood, but knew very little about its history. It is thought to have originated in France (as most sauces seem to) making its way to America in Cajun or Creole cooking in Louisiana. In fact, you don’t have to go more than a few feet to find a remoulade sauce in New Orleans.

Like most evolving recipes, remoulade sauce varies from chef to chef, cook to cook, and everyone probably thinks their recipe is the only true remoulade. This means that you can make this your own. While the following ingredients make a delicious remoulade, you can tinker as you see fit. Many recipes have chopped celery, but that’s not an ingredients I easily have on hand, and I didn’t miss it.

This might seem like a lot of ingredients but most of these are probably in your pantry. The most important thing is driving these flavors, though, is taking the time to refrigerate the sauce to meld the flavors. You need at least an hour, but I like to refrigerate this sauce for several hours before eating.

You can also use your left over remoulade to make remoulade deviled eggs. Simply mix with yolks. Go here for how to make perfect hard boiled eggs.

Seafood Recipes with Remoulade Sauce

• Crab Cakes
• Fish Tacos
• Salmon Tacos
• Crab Louie (coming soon)

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Remoulade Sauce

Mayonnaise based remoulade perfect for seafood recipes.

Course Sauce

Cuisine American, French

Keyword mayonnaise, remoulade

Ingredients

• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons stone ground mustard
• 1 tablespoon dill pickle juice (can use sweet)
• 1 tablespoon Worcestershire
• 1/2 teaspoon garlic powder or one minced fresh clove
• 1 tablespoon parsley finely chopped
• 1 teaspoon paprika
• 2 Scallions minced, green part of scallions
• 2 tablespoons celery finely chopped
• 2 tablespoon hot sauce

Instructions

• Mix all ingredients together.
• Taste and add hot sauce as needed.
• Refrigerate minimum one hour to meld flavors.

The post How to Make Cajun Remoulade Sauce appeared first on Spinach Tiger.