Keto Shrimp "Mac" & Cheese

Ingredients:

For the base (“mac” substitute):

1 medium head of cauliflower (cut into small florets)

OR 2 packs of shirataki/konjac noodles (well-rinsed)

OR diced zucchini or hearts of palm pasta

4-6 oz protein pasta

For the shrimp:

1 lb shrimp (peeled & deveined)

1 tbsp butter

½ tsp paprika

½ tsp garlic powder

Salt & pepper to taste

For the cheese sauce:

2 tbsp butter

1 cup heavy cream

1 cup shredded cheddar cheese

½ cup shredded mozzarella cheese

¼ cup grated parmesan

½ tsp mustard powder (optional)

Salt & pepper to taste

Instructions:

Cook the “mac” base:

For cauliflower: steam florets until just tender (don’t overcook). Drain well.

For shirataki noodles: rinse, boil 2 minutes, and dry in skillet.

For zucchini/hearts of palm pasta: lightly sauté to release moisture.

For protein pasta: cook as instructed on package.

Cook shrimp:

Heat butter in a skillet. Season shrimp with paprika, garlic powder, salt, and pepper.

Cook 2–3 minutes per side until pink. Remove and set aside.

Make cheese sauce:

In a saucepan, melt butter, then stir in heavy cream.

Reduce heat and whisk in cheddar, mozzarella, and parmesan until smooth.

Season with mustard powder, salt, and pepper.

Assemble:

Add cauliflower (or noodle substitute) into cheese sauce. Stir until coated.

Top with cooked shrimp. Garnish with a little extra paprika.

✅ Macros (per serving, ~4 servings using cauliflower):

Net Carbs: ~6g

Protein: ~27g

Fat: ~31g