KETO Shrimp and Cauliflower Mash

KETO Shrimp and Cauliflower Mash


Cauliflower mash

1 small head of cauliflower (3 cups)
2 cups chicken broth
55 g cream cheese
1 cup shredded cheddar
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon pepper
3-4 tablespoons green onions

Cajun shrimp

450 g deveined, peeled shrimp
½ tablespoon minced garlic
½ tablespoon paprika
1 teaspoon Italian seasoning
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, divided
¼ cup heavy cream
A pinch of red pepper


Make the mash:

  1. In a medium to large size pan, add the cauliflower florets and chicken broth and simmer over medium to medium-high heat until tender.
  2. Once the cauliflower is tender, drain off the remaining broth and add cream cheese, cheddar cheese, butter, salt and pepper and mash until it resembles the texture of mashed potatoes.
  3. Cover the mash to keep warm while you make the shrimp.

Make the shrimp:

  1. Heat a large skillet to medium heat, melt 1 tablespoon of butter, add garlic and the raw, shelled shrimp to the skillet and sprinkle the Cajun spices over the shrimp. Stir well until it is evenly coated.
  2. Cook the shrimp for 3-4 minutes. When the shrimp is pink and tender, add the butter and heavy cream to the skillet and stir to form a creamy sauce.
  3. To assemble your shrimp and mash, divide the cauliflower mash evenly among four bowls, top with shrimp and green onions and drizzle with the cream sauce.