This decadent Keto Shrimp and Grits recipe pairs cajun spiced shrimp with a flavorful sauce served over cheesy and creamy low carb cauliflower “grits” to keep your waistline in check.  This rich Southern favorite proves that eating healthier can still be indulgent.


1 Bag of Keto and Co Plain Hot Breakfast 

1 pound raw shrimp, peeled and de-veined 

4 egg 

1 tbsp oil/fat of your choice for shrimp -- if you have any leftover bacon fat, I highly recommend using!

 8 tbsp butter or coconut oil 

1/4 cup of grated white cheddar cheese 

1 tsp paprika 

1/4 tsp cayenne pepper 

1 tbsp chopped fresh parsley 

1 clove garlic, minced 

1 tsp cayenne pepper 

1 tsp chopped yellow onion. salt and pepper to taste

Cooking Instructions:

  1. Put 8 tbsp melted butter or coconut oil into a microwave safe bowl, then add 8 tbsp Plain Hot Breakfast Mix (in a medium bowl) 
  2. Add 4 cup water, stir 
  3. Microwave high 2-3 minutes, stir then let sit 1 minute 
  4. Wash and pat dry the peeled and de-veined shrimp.  In a large saucepan over medium heat, add oil of choice, onion and chopped garlic clove.  Allow onion and garlic to become fragrant, taking care not to burn. 
  5. Add shrimp, cooking for about 2 minutes on each side, until shrimp are pink and begin to curl.  Season with salt, pepper, cayenne and paprika. 
  6. Once Hot Breakfast is done, stir in cheese. Season with salt and pepper. 
  7. In a separate pan, Add 1 tbsp butter over medium heat.  Crack 4 eggs and cook for about 3 minutes, or until the whites are firm but yolk is runny. 
  8. Move the "grits" into a large serving bowl.  Top with shrimp, and then finish with fried eggs.  Season with salt and pepper and top with fresh parsley.  Serve and enjoy.