Low Carb Shrimp and Bacon Chowder

This Low Carb Shrimp and Bacon Chowder is a creamy, comforting dish perfect for a chilly evening, or anytime you crave a hearty, satisfying meal. Drawing inspiration from classic American chowders, this recipe swaps out the traditional potatoes for cauliflower, making it a guilt-free indulgence for those following a low-carb lifestyle. It’s incredibly easy to make, requiring minimal prep time and simple ingredients. Shrimp and bacon create a rich, savory flavor that’s hard to resist. If you’re looking for an easy Mexican shrimp twist, consider adding a pinch of chili powder for a slight kick. This healthy shrimp dinner option will become a family favorite—get ready for requests!

Recipe Overview

Ingredients for Low Carb Shrimp and Bacon Chowder

• 6 oz shrimp, peeled and deveined
• 3 slices bacon, chopped
• 1 cup cauliflower, chopped into small florets
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1 clove garlic, minced
• Salt and pepper to taste

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Spoon or ladle for serving

How to Make Low Carb Shrimp and Bacon Chowder – Step-by-Step Instructions

Follow these simple step-by-step instructions to create a delicious and satisfying Low Carb Shrimp and Bacon Chowder. This recipe is designed to be quick and easy, perfect for weeknight dinners. The grilled shrimp recipe flavor profile is easily enhanced with a bit of smoked paprika for a touch of smokiness. This healthy shrimp dinner option is also great for meal prepping!

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered bacon fat in the pot.

Step 2: Sauté the Garlic and Cauliflower

Add the minced garlic to the pot with the bacon fat and sauté for about 1 minute, or until fragrant. Add the chopped cauliflower to the pot and cook for 5-7 minutes, or until slightly softened.

Step 3: Add Chicken Broth and Simmer

Pour the chicken broth into the pot with the cauliflower and bring to a simmer. Continue to simmer for 10 minutes, or until the cauliflower is tender.

Step 4: Add Shrimp and Heavy Cream

Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp is pink and cooked through. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste. For an easy Mexican shrimp inspired flavor, consider adding a pinch of cumin.

Step 5: Serve

Serve the Low Carb Shrimp and Bacon Chowder warm, garnished with additional cooked bacon if desired. Enjoy your delicious and healthy shrimp dinner!

What to drink with Low Carb Shrimp and Bacon Chowder

Pair this delicious shrimp dish with our refreshing Low Carb Creamy Coconut Smoothie Recipe for the perfect keto meal combination.

Tips for Making Perfect Low Carb Shrimp and Bacon Chowder

• Don’t overcook the shrimp, or it will become rubbery.
• For a thicker chowder, you can blend a portion of the cauliflower before adding the shrimp and cream.
• Use high-quality bacon for the best flavor.
• Adjust the amount of heavy cream to your desired consistency.
• Feel free to add other vegetables, like chopped celery or onions, for added flavor and texture.

Variations of Low Carb Shrimp and Bacon Chowder

For an easy Mexican shrimp-inspired Low Carb Shrimp and Bacon Chowder, add a pinch of chili powder, cumin, and a squeeze of lime juice. Want a spicier kick? Add a dash of hot sauce. Another healthy shrimp dinner variation is to include other seafood, such as crab or scallops, for a seafood medley.

Serving Suggestions

Serve this Low Carb Shrimp and Bacon Chowder as a main course for lunch or dinner. Garnish with fresh parsley or chives for added freshness. Pair with a side salad for a complete and satisfying meal.

Storage Instructions

Store leftover Low Carb Shrimp and Bacon Chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally. Freezing is not recommended as the texture of the cream and cauliflower may change upon thawing.

Nutritional Information

FAQ About Low Carb Shrimp and Bacon Chowder

Can I make Low Carb Shrimp and Bacon Chowder ahead of time?

Yes, you can prepare the chowder base (without the shrimp and cream) up to 24 hours in advance. Store the base in the refrigerator and add the shrimp and cream just before serving for the best texture and flavor. This makes for an especially quick and healthy shrimp dinner on busy weeknights.

Can I use frozen shrimp for this grilled shrimp recipe variation?

Yes, frozen shrimp works well in this recipe. Be sure to thaw it completely and pat it dry before adding it to the chowder. This will help ensure that the shrimp cooks evenly and doesn’t add excess water to the dish.

This Low Carb Shrimp and Bacon Chowder offers a fantastic and delicious way to enjoy a warm, comforting meal while staying true to your low-carb goals. Don’t hesitate to share this easy Mexican shrimp adaptable recipe with your friends and family!

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