A step-by-step guide for preparing low carb cheesy shrimp and cauliflower grits in the Instant Pot. You won’t believe the simple, pantry-friendly ingredient swaps we used to make this classic comfort dish lower in carbs and lower in sodium.

Note: I am thrilled to announce this video is sponsored and includes paid promotion by my fabulous friends at Tony’s Chachere’s (, however, as always, all opinions are my own.

Instant Pot Low Carb Shrimp and Cheesy Cauliflower Grits

2 tbsp. olive oil, separated
6 low sodium bacon strips, diced
1 onion, diced
1/2 green pepper, diced
2 tsp. Tony Chachere’s No Salt Seasoning Blend
1 tsp. Tony Chachere’s BOLD Creole Seasoning
2 tsp. lemon juice
2 pkgs. frozen riced cauliflower, thawed
1/2 cup low sodium chicken broth (or bone broth)
2 lbs. shrimp, peeled, deveined, tails off
1/4 cup heavy whipping cream
1 cup 2% shredded cheddar cheese

Heat 1 tbsp. olive oil using the sauté setting of the Instant Pot.
Add bacon. Sauté for 4-6 minutes. Remove half of bacon from Instant Pot. Place aside.
Add 1 tbsp. olive oil, onion, and green pepper. Cook 5-7 minutes.
Add Tony Chachere’s No Salt Seasoning Blend, Tony Chachere’s BOLD Creole Seasoning, lemon juice, riced cauliflower, and broth.
Secure lid. Make sure venting valve is sealed (closed).
Press manual function. Cook on manual low pressure for 8 minutes.
When timer beeps, use a quick release method.
Unlock and remove lid.
Press sauté function. Add shrimp. Cook for 5-7 minutes or until shrimp is pink.
Turn Instant Pot off.
Stir in bacon, cream, and cheese.

Yield: 8-10 servings, 3/4 cup

Nutrition Facts per Serving: Calories: 220, Total fat: 12g, Saturated fat: 3.5g, Cholesterol: 165mg, Sodium: 380 mg, Carbs: 6g, Fiber: 2g, Sugar: 3g, Protein: 23g.


Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.

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