When Comfort Food Cravings Hit the Shore
Okay, let’s be real for a second. Some nights, your soul just needs a big, cozy hug from a bowl of food. You know the feeling. Maybe it’s been a long day, the weather’s turned, or you just want something that tastes like a celebration without the cleanup of a party. For years, my absolute go-to for that feeling was a steaming plate of shrimp and grits. The creamy, buttery grits, the spicy, saucy shrimp… it’s pure magic.
But then, life (and my love for eating well without feeling weighed down) introduced me to a new rhythm. I still wanted that rich, decadent, flavor-packed experience, but I craved something that left me feeling light, energized, and still firmly on track with my wellness goals. Enter the hero of our story today: my Creamy Cajun Shrimp & Cauliflower Rice.
This dish is my low-carb love letter to the classic. We’re swapping traditional grits for fluffy, tender cauliflower rice—don’t knock it ’til you’ve tried it! It becomes the perfect, neutral canvas that soaks up every drop of the most insane garlic-butter-Cajun cream sauce you’ve ever tasted. The shrimp are juicy, perfectly spiced, and cook in minutes. The whole thing comes together in about 15 minutes, uses one skillet (hello, easy cleanup!), and delivers that deep, satisfying comfort we all crave. It’s indulgent, it’s healthy, and it absolutely proves that you don’t have to choose between flavor and feeling good. So, tie on your apron, friend. We’re about to make some kitchen magic.
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Creamy Cajun Shrimp & Cauliflower Rice (Low-Carb Shrimp and Grits Style)
- Total Time: ~15 minutes
- Yield: 1 generous serving 1x
Description
This creamy Cajun shrimp dish brings all the comfort of classic shrimp and grits with a lighter, low-carb twist. Juicy shrimp simmered in buttery garlic cream sauce over fluffy cauliflower rice makes every bite rich, cozy, and satisfying. It’s quick, indulgent, and perfect when you want comfort food that still fits your goals.
Ingredients
8–10 large shrimp, peeled and deveined
1 tbsp butter
2 cloves garlic, minced
Cajun seasoning, to taste
¼–⅓ cup heavy cream
1½–2 cups riced cauliflower (fresh or frozen)
Salt & black pepper, optional
Instructions
Heat a skillet over medium heat and melt the butter. Add garlic and cook until fragrant, about 30 seconds.
Add shrimp and season generously with Cajun seasoning. Cook for about 2 minutes per side until shrimp are pink and cooked through.
Pour in heavy cream and simmer for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
Taste and adjust seasoning with salt and pepper if needed.
Spoon the creamy Cajun shrimp over warm riced cauliflower and serve immediately.
- Prep Time: 5 mins
- Cook Time: 10–12 minutes
- Category: Dinner
Nutrition
- Fat: ~28–32 g
- Carbohydrates: ~8–10 g
- Protein: ~35–40 g
The Grits That Built a Bridge
My love for shrimp and grits is rooted in memory, not geography. I didn’t grow up in the South, but I grew up by the water. My dad, a man of few words but incredible patience, would bring home fresh catch. His lesson wasn’t just about cleaning shrimp; it was about respecting the ingredient. “Don’t rush them, Isla,” he’d say, watching me eye the sizzling pan. “They’ll tell you when they’re ready.”
The first time I had real, down-home shrimp and grits was on a rainy trip to Savannah. I was soaked, cranky, and wandered into the first warm-looking diner. One bite of that creamy, peppery, shrimp-laden dish and I was transported. It was comfort in a bowl. But back home, my own attempts to recreate it always felt too heavy for a regular Tuesday. The dish lived in the “special occasion” category in my mind. It wasn’t until I was playing in the kitchen one night, trying to use up a head of cauliflower, that I had my “aha!” moment. The riced cauliflower, when simply sautéed, had a wonderful, grain-like texture. And when I ladled my dad’s-style quick shrimp and sauce over it… the bridge was built. This recipe is that bridge—connecting my coastal childhood, that Savannah memory, and my right-now life where food is both joy and fuel. Every time I make it, I think of my dad’s advice: don’t rush. Good things, the simplest things, are worth savoring.
Gathering Your Flavor Crew
Here’s everything you’ll need to create this weeknight wonder. I’ve added my little chef notes next to each one—because knowing your ingredients is the first step to rocking them!
- 8–10 Large Shrimp, peeled and deveined: I’m a stickler for large (21/25 count) shrimp here. They’re meaty and stand up to the sauce. Pro Tip: If using frozen (totally fine!), thaw them overnight in the fridge in a colander so any excess water drains away. Dry shrimp = better sear!
- 1 Tbsp Butter: Our flavor foundation. Salted or unsalted works; I usually go with salted for that extra oomph. For a dairy-free version, a good olive oil or ghee works beautifully.
- 2 Cloves Garlic, minced: Fresh is best here! That sharp, aromatic punch mellows into sweet, savory perfection in the sauce.
- Cajun Seasoning, to taste: This is your personality jar! Brands vary wildly in heat and saltiness. I recommend starting with 1.5 teaspoons and adding more at the end. Love heat? Choose one with more cayenne. Want control? Make your own blend with paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper.
- ¼–⅓ Cup Heavy Cream: This creates our luxurious, silky sauce. For a lighter option, half-and-half will work in a pinch, but the sauce will be thinner. For dairy-free, full-fat coconut milk is a FANTASTIC rich substitute.
- 1½–2 Cups Riced Cauliflower: The “grits”! You can buy it pre-riced (fresh or frozen) to save time. If using frozen, cook it separately according to package directions and drain WELL to avoid a watery plate. If ricing your own, pulse florets in a food processor until it looks like grains of rice.
- Salt & Black Pepper, optional: Your final flavor adjusters. Always taste your sauce before adding—your Cajun seasoning or butter might have enough salt already!
Let’s Get Cooking: Your Foolproof Guide
Ready? This goes so fast, it’s like a delicious 15-minute dance. Read through once, then let’s get that skillet hot!
- Prep Your Station: Have all your ingredients measured and within arm’s reach. This is a quick-cooking dish, so organization is key! Pat your shrimp very dry with paper towels—this is the secret to getting them to sear nicely instead of steam.
- Cauliflower Rice Base: If you’re making your cauliflower rice from fresh or heating frozen, do this first. For fresh: heat a drizzle of oil in a separate pan over medium-high. Add the riced cauliflower and sauté for 5-7 minutes until tender but not mushy. Season lightly with salt and pepper. Cover and set aside. This step ensures your “grits” are hot and ready when your glorious shrimp are done.
- The Aromatic Start: In a large skillet (I use a 10-inch cast iron or stainless), melt the butter over medium heat. Once it’s foaming slightly, add the minced garlic. Stir constantly for about 30 seconds to 1 minute until it’s incredibly fragrant. Watch it closely! Burnt garlic tastes bitter, and we want sweet, fragrant goodness.
- Shrimp Time! Increase the heat to medium-high. Add the dried shrimp to the skillet in a single layer. Sprinkle a generous amount of your Cajun seasoning over them. Let them cook, undisturbed, for about 2 minutes. You should see the edges turning pink and opaque. Flip each shrimp and cook for another 1-2 minutes until they are pink throughout and slightly curled. Chef’s Hack: Don’t overcrowd the pan! If needed, cook in two batches. Overcrowding steams them.
- Create the Creamy Dream: Once the shrimp are cooked, pour in the heavy cream. Scrape up any browned bits from the bottom of the pan—that’s pure flavor gold! Reduce the heat to medium-low and let the sauce simmer gently for 3-5 minutes. It will bubble and start to thicken slightly, coating the back of a spoon. This is where the magic happens as the cream melds with the butter, garlic, and spices.
- The Final Taste Test: Remove the skillet from the heat. This is your moment. Taste the sauce! Is it spicy enough? Creamy enough? Need a pinch of salt or a crack of black pepper? Adjust now. Remember, you can add more seasoning, but you can’t take it out.
- Plate & Devour: Spoon your warm cauliflower rice into a shallow bowl. Top with the creamy Cajun shrimp and pour every last drop of that amazing sauce over everything. Serve immediately while it’s hot, bubbly, and irresistible.
Plating Your Masterpiece
We eat with our eyes first, so let’s make it pretty! I love using a wide, shallow bowl for this dish. Mound the cauliflower rice slightly off-center, then artfully arrange the shrimp on and around it. Drizzle that gorgeous cream sauce over everything. For a pop of color and freshness, a sprinkle of thinly sliced green onions or chopped fresh parsley is divine. If you’re feeling extra (and not strictly low-carb), a little lemon wedge on the side for a bright squeeze is just *chef’s kiss*. It’s a restaurant-worthy plate that’s all yours.
Ride Your Own Flavor Wave
The beauty of this recipe is its flexibility. Here are some of my favorite ways to switch it up:
- The “Bayou” Bowl: Add 2 ounces of sliced Andouille sausage to the pan before the garlic. Cook until browned, then proceed. The smoky flavor is incredible.
- Sun-Dried Tomato & Spinach: Stir 2 tablespoons of chopped sun-dried tomatoes and a big handful of fresh spinach into the cream sauce just before serving. Let the spinach wilt for a veggie-packed twist.
- Dairy-Free Delight: Use olive oil or vegan butter and swap the heavy cream for full-fat canned coconut milk. The subtle coconut flavor pairs amazingly with the Cajun spices.
- Chicken Swap: Not a shrimp fan? Use 1 large chicken breast, cut into bite-sized pieces. Cook through in the skillet before adding the garlic, then proceed with the recipe.
- Cheesy “Grits”: Stir ¼ cup of grated Parmesan or sharp cheddar into your cooked cauliflower rice for an extra layer of decadent, cheesy flavor.
From My Kitchen to Yours
This recipe has become such a staple in my house that I’ve lost count of how many times I’ve made it. It’s my answer to “What’s for dinner?” when I’m drawing a blank. It’s evolved from that first experimental night—I used to add the cauliflower rice directly to the sauce, but found it got too soggy. Cooking it separately is the game-changer for texture!
One funny fail I had early on: I got a brand of Cajun seasoning that was basically pure salt. I used my usual amount and nearly needed a gallon of water after one bite! Lesson learned: always taste your seasoning blend first. Now, I keep a homemade mix in a jar so I know exactly what’s in it. The point is, don’t be afraid to make this dish your own. Cooking isn’t about perfection; it’s about creating something delicious that makes you happy. If your sauce is a little thinner or thicker than mine, who cares? It’s yours. Enjoy the process, and definitely do a little happy dance when you take that first bite.
Your Questions, Answered
Q: My sauce is too thin! How can I thicken it?
A: No worries! First, let it simmer a bit longer—the cream will continue to reduce. If you’re still in a hurry, make a quick slurry: mix ½ teaspoon of arrowroot powder or cornstarch with 1 teaspoon of cold water. Whisk this into the simmering sauce and it will thicken up in about 60 seconds.
Q: My sauce is too thick/separating. What happened?
A> If the heat was too high, cream can sometimes break or become too thick. Simply remove the pan from heat and whisk in a tablespoon of warm water or more cream until it comes back together smoothly. Gentle heat is your friend with cream sauces!
Q: Can I make this ahead of time?
A> You can prep the components! Rice the cauliflower and store it raw in the fridge. Peel and dry the shrimp. Combine the Cajun seasoning. When ready to eat, it’ll come together in 10 minutes. I don’t recommend reheating the fully assembled dish, as the shrimp can overcook and the cauliflower can get watery.
Q: Is this really keto-friendly?
A> Absolutely! With approximately 5-6 grams of net carbs per generous serving, this dish fits perfectly into a keto or low-carb lifestyle. Just be sure your Cajun seasoning doesn’t contain hidden sugars or starches.
Nutritional Information*
*Please note: This is an estimate provided for informational purposes. Actual values will vary based on specific ingredients and portion sizes used.
- Calories: ~420–460
- Protein: ~35–40 g
- Fat: ~28–32 g
- Carbohydrates: ~8–10 g
- Fiber: ~3–4 g
- Net Carbs: ~5–6 g
Prep Time: 5 minutes | Cook Time: 10-12 minutes | Total Time: ~15 minutes | Servings: 1 | Diet Style: Low-Carb, Keto-Friendly, Gluten-Free
This Creamy Cajun Shrimp & Cauliflower Rice brings all the cozy, indulgent flavor of classic shrimp and grits—without the carbs. With its rich sauce, perfectly seasoned shrimp, and fluffy cauliflower base, it’s a satisfying meal you can feel good about serving any night of the week. Whether you’re eating low-carb, keto, or just craving something fast and flavorful, this recipe delivers comfort and convenience in every bite. Add your favorite variations and make it a staple in your healthy dinner rotation.
