Keto Crispy Baked Shrimp and Grits Bites
Golden, crispy grits cakes topped with savory bacon-infused shrimp create an elegant Southern-inspired appetizer. The grits are enriched with Parmesan cheese and crumbled bacon, then chilled until firm, cut into rounds, and baked until perfectly crisp. Meanwhile, plump shrimp are sautéed in the reserved bacon drippings with garlic and herb-seasoned diced tomatoes for a flavorful topping. These bite-sized treats offer all the comfort of traditional shrimp and grits in an impressive party-ready format that's perfect for entertaining or special occasions.
Ingredients
- 4 slice thick-sliced bacon
- 3 ½ cup Progresso chicken broth, from 32-oz carton
- 1 ¼ cup uncooked quick-cooking gritspolenta1:1neutral
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- ¼ teaspoon salt
- 1 cup grated Parmesan cheese
- ¾ lb uncooked medium shrimp, peeled, deveined and chopped
- 1 tablespoon garlic, finely chopped
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
- 4 medium green onions, chopped (1/4 cup)
Instructions
- 1
Cook bacon in skillet until crisp, drain on paper towels and crumble
- 2
Reserve bacon drippings and spray baking pan with cooking spray
- 3
Heat chicken broth to boiling in saucepan
- 4
Gradually stir in grits and salt, reduce heat to low
- 5
Cover and simmer 5 to 7 minutes, stirring often, until grits thicken
- 6
Stir in Parmesan cheese and crumbled bacon
- 7
Spoon grits mixture into prepared pan, cover and refrigerate 1 hour until firm
- 8
Heat oven to 450°F
- 9
Run spatula around edges and under grits to loosen, turn onto cutting board
- 10
Cut grits into 30 rounds using round cutter
- 11
Place rounds on cookie sheet and bake 20 minutes
- 12
Turn grits cakes over and bake 10 to 12 minutes longer until crisp and browned
- 13
Add shrimp and garlic to reserved bacon drippings in skillet
- 14
Cook over medium heat 3 to 4 minutes, stirring frequently, until shrimp are pink
- 15
Stir in drained tomatoes, reduce heat and simmer 1 minute
- 16
Remove from heat and cover to keep warm
- 17
Top each grits cake with heaping teaspoon of shrimp mixture
- 18
Sprinkle with chopped green onions
Tips
Chill the grits mixture for at least 1 hour to ensure clean cuts when using the round cutter.
Save time by cooking the bacon and preparing the grits mixture a day ahead, then bake and assemble when ready to serve.
Use a sharp round cutter and dip it in water between cuts to prevent the grits from sticking and ensure neat edges.
Good to Know
Refrigerate assembled bites up to 2 days. Reheat in 350°F oven for 5-8 minutes to recrisp.
Make grits mixture up to 1 day ahead. Cut and bake day of serving for best texture.
Serve immediately while grits cakes are crispy and shrimp topping is warm.
Common Mistakes
Don't skip chilling time or grits won't hold shape when cut
Avoid overcooking shrimp to prevent tough, rubbery texture
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make these without the round cutter?
Yes, cut into squares with a knife for easier preparation, though rounds look more elegant for presentation.
What if I don't have quick-cooking grits?
Use regular grits but increase cooking time to 15-20 minutes and add more liquid as needed for proper consistency.
How long will these keep in the refrigerator?
Store assembled bites up to 2 days covered, but reheat in oven to restore crispiness before serving.