This Cheesy Shrimp and Grits is a speedy comfort food at its best! Easy, dairy-free, gluten-free, paleo, and sinfully delicious!
Course Main Course
Cuisine American
Keyword Best Shrimp and Grits Recipe, Cheesy Shrimp and Grits, Easy Shrimp and Grits, Keto grits, Keto Shrimp and Grits, Shrimp and Grits, Shrimp and Grits Recipe, Shrimp Grits
Sieve through the almond meal. This will make the grits less gritty.
In a medium soup pot, bring water to boil and season with two-three pinches of salt. Slowly stream in the almond flour, ¼ cup at a time. Whisk and stir constantly over medium-low heat to prevent lumps, about 2-3 minutes.
Turn off the heat, stir-in the yeast and mix well. Let the grits sit on the stovetop. Cover with a lid for about 15 minutes.
For the shrimp:
Start with a cold cast iron large skillet, crisp up the bacon over medium heat. In the meantime pat dry the shrimp.
Set the bacon aside and leave the fat in the pan. Add the ghee and preheat the skillet again until it feels hot.
Lower the heat to medium, add the shrimp and season with salt, pepepper, and smoked paprika, and add the garlic.
Sear the first side for about 2-3 minutes and the flip side 1-2 minutes. As soon as you see the shrimp in golden brown color and the garlic is no longer raw. Turn off the heat.
Divide the grits into 4 serving bowls. Spoon over a few big tablespoons of shrimp and the ghee butter sauce. Garnish with scallions and bacon crumbles. Drizzle with a small dash of olive oil, if using. Serve immediately.
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Notes
Keep the almond flour and the water ratio 1-to-1. You can use this ratio to scale up or down the recipe.
Don’t season the shrimp until they are in the skillet, especially salt. Salt draws moisture out of the shrimp.
Don’t overcrowd the skillet or the shrimp won’t get a crispy crust.