Need to refresh your meals with new keto dinner ideas? Then this recipe is for you.
We all know how shrimps can hold massive nutritional benefits, but what’s better is that it can be twisted easily in hundreds of recipes to give the desired flavor.
For more keto diet recipes, check these out, you will love them;
Table
- KETO SALMON WITH AVOCADO SALSA.
- QUICK KETO FRITTATA WITH CHEESE.
- KETO BREAKFAST IDEA; EGGS AND ZOODLES.
- KETO LUNCH; CREAMY TUSCAN GARLIC CHICKEN.
NUTRITION FACT;
Spicy Shrimp 122 calories,
- 5g fat.
- 3g carbs.
- 16g protein.
- 0g sugars.
Cauliflower Grits 151 calories,
- 10g fat.
- 9g carbs.
- 8g protein.
- 5g sugars.
Garlic Arugula 35 calories,
- 3g fat.
- 1g carbs.
- 0g protein.
- 0g sugars.
Total calories: 308 calories.
INGREDIENTS
CAULIFLOWER GRITS;
- 1 cup whole milk.
- ½ cup crumbled goat cheese.
- 1 tablespoon unsalted butter.
- 4 cups diced cauliflower.
- Salt and freshly ground black pepper.
SPICY SHRIMP;
- 1 tablespoon paprika.
- 1 tablespoon extra-virgin olive oil.
- Salt and freshly ground black pepper.
- 2 teaspoons garlic powder.
- ½ teaspoon cayenne pepper.
- 1 pound peeled and divided shrimp.
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GARLIC ARUGULA;
- 1 tablespoon extra-virgin olive oil.
- 4 cups baby arugula.
- 3 garlic cloves, thinly sliced.
- Salt and freshly ground black pepper.
DIRECTIONS
Make The Spicy Shrimp: Place the shrimp during a large zip-top bag. During a small bowl, stir the paprika with the garlic powder and cayenne to mix. Pour the mixture into the bag with the shrimp and toss well until they’re coated with the spices. Refrigerate while you create the grits.
Make The Cauliflower Grits: get a medium pot, melt the butter over medium heat. Add the cauliflower rice and cook until it releases moisture, 2 to three minutes.
Stir in half the milk till simmering. Stir frequently until the cauliflower absorbs the milk, 6 to eight minutes.
Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more. Stir within the chevre and season with salt and pepper. Keep warm.
Make The Garlic Arugula: In a large skillet, heat the vegetable oil over medium heat. Add the garlic and sauté until you smell its fragrant, 1 minute. Add the arugula and sauté until wilted, 3 to 4 minutes. Season with salt and pepper, remove from the skillet and put aside.
Within the same skillet, heat the vegetable oil over medium heat. Add the shrimp and sauté until fully cooked 4 to five minutes. Season with salt and pepper.
To serve, divide the grits among four plates and top each with 1 / 4 of the arugula and 1 / 4 of the shrimp. Serve immediately.