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Dinner

Southern Fare Gets a Low-Carb Makeover With These Grits-Gone-Keto

In this keto take on a Southern classic, we used cauliflower in place of grits. A quick sauté of baby greens adds garlicky flavor and a dose of antioxidants.

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It turns out you can go low-carb and still have comfort too. While the practice of turning cauliflower into rice may not be new, turning cauli rice into buttery, cheesy grits – without actually using either of those things – is a low-carb eater’s dream come true.

Grits-Gone-Keto with Shrimp & Garlicky Greens

Servings
4
Prep Time
15 min
Cook Time
30 min
Duration
45 min

Ingredients

Grits

  • 1 head cauliflower, cut into florets
  • 1 tbsp extra-virgin olive oil
  • 1⁄4 tsp each sea salt and ground black pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp ghee, melted
  • 1⁄4 cup hot water

Shrimp/greens

  • 1 tsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 5 cups baby greens (kale, chard, spinach)
  • 1 tsp fresh lemon juice
  • 1⁄8 tsp ground black pepper
  • 2 tbsp ghee
  • 1 lb large frozen shrimp, peeled and deveined, thawed
  • 1 1⁄2 tbsp Cajun seasoning

Preparation

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Prepare grits: Place cauliflower on prepared sheet, toss with oil and season with salt and pepper. Roast for 25 to 30 minutes, or until lightly golden and fork tender.
  3. Transfer cauliflower to a food processor. Add yeast and ghee. Pulse to break down the cauliflower until mostly smooth, adding some of the hot water if needed to achieve desired consistency.
  4. Prepare greens and shrimp: In a large pan over medium-high, heat oil. Add garlic and sauté for 1 minute. Add greens and sauté 2 more minutes. Add lemon juice and pepper. Transfer to a plate.
  5. In same pan, heat remaining ghee. Add shrimp to pan and sprinkle with Cajun seasoning. Sauté until shrimp is just cooked through, about 2 minutes per side.
  6. Place cauliflower grits on a plate; top with greens and shrimp.

NOTE: If following our Meal Plan, freeze 2 portions for later in the week. Refrigerate remaining. Thaw and reheat when called for.

Nutrition Information

  • Serving Size 1⁄4 of recipe
  • Calories 277
  • Carbohydrate Content 10 g
  • Cholesterol Content 207 mg
  • Fat Content 15 g
  • Fiber Content 4 g
  • Protein Content 27 g
  • Saturated Fat Content 7 g
  • Sodium Content 447 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 1 g