Grain-free Bacon and Shrimp Risotto (paleo, dairy-free, low-carb + keto)

Grain-free Bacon and Shrimp Risotto #paleo #dairyfree #locarb #ketoA light keto risotto made grain-free and keto with shredded daikon, a mild radish that acts similarly to rice when cooked. Topped with crispy keto bacon and fresh parsley.

Maybe you’ve made keto cauliflower rice before? Well, let me introduce you to the concept of shredding daikon and using it as a keto replacement for rice in your favorite risotto recipes.

Daikon (also known as Lo) is a mild winter radish characterized by its long shape and white root. The thinner roots are sweeter than the large thick roots, the thick roots being a bit spicier. You can eat keto-friendly daikon raw, or cooked. There’s an awesome keto recipe in Fat Fueled for keto “Doodles”, daikon spiralized into noodle form and coated with oils and spices.

If you cannot find daikon at your local grocery store, other keto veggies like jicama or cauliflower would also work fabulously for this keto recipe. Notes in the keto recipe, also, if you are sensitive to shrimp and need to substitute. Enjoy!

Grain-free Shrimp and Bacon Risotto-0022

Keto Grain-free Bacon and Shrimp Risotto
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 2
A light low-carb, keto risotto with shredded daikon, a mild radish that acts similarly to rice when cooked. Topped with crispy keto bacon and fresh parsley.
  • 2 cups (315 grams) peeled and shredded daikon
  • 4 slices (40 grams) pasture-raised bacon, chopped
  • 2 tablespoons (30 ml) dry white wine
  • ¼ cup (59 ml) chicken stock
  • 1 clove garlic, minced
  • Grey sea salt and ground pepper, to taste
  • 4 oz. (20 ct.) cooked shrimp
  • 2 tablespoons (5 grams) chopped fresh parsley
  1. Once daikon is shredded and weighed, ring out as much water as possible.
  2. Heat a saucepan on medium heat. Chop bacon slices and add to pan, frying until crispy. Remove with a slotted spoon and place on a clean plate, leaving bacon drippings in pan.
  3. Add shredded jicama or daikon, wine, stock, garlic, salt and pepper to the pan.
  4. Cook on high until most of the liquid has been dissolved, 6-8 minutes.
  5. Stir in shrimp and fold in bacon, reserving a few pieces for garnish. Stir in parsley. Serve immediately.
Daikon: can also be found under the name “Lo”. If you cannot find it, shredded cauliflower or jicama can be used in its place.

Shrimp: if you are sensitive to shrimp, feel free to replace with extra bacon or pieces of cooked chicken thigh in this keto recipe.

View Nutrition Information (once on page, scroll down)

Grain-free Bacon and Shrimp Risotto #paleo #dairyfree #locarb #ketoHow much extra bacon would you put on your keto risotto?

Honesty time? I made an extra 3 strips of keto bacon goodness and crumbled them overtop before enjoying my keto portion!

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Happy Keto Body


  1. Thanks Leanne! This was amazing! I added a few heaping tablespoons of capers (because I had some in the ‘fridge). I also added a dusting of raw parmissan since I eat limited dairy. It was amazing! My first time trying daikon – I will certainly use it again.

    • Oops I meant teaspoons of capers NOT tablespoons :)

    • Yum! Those additions sound fabulous :) So glad you enjoyed the recipe!

      • Just made this recipe for the 2nd time! This time I essentially doubled it and used a half lb each of key west pink shrimp and bay scallops. Instead of capers I used 3 jalepenos – sliced. Spicy but delicious! I’m a Texan and this was definitely Texas style!

  2. Leanne,

    Recommend you try Shirataki, otherwise called Miracle noodles. Either are finally in stores. Just found some in Sobey’s. Properly handled (rinse in cold water and fry in a dry non-stick pan until it squeaks) you have a replacement for rice, fettuccini and angel hair pasta. Just make sure not to pick the variety made from soy…..

  3. When using bacon in recipes, you state using grass fed; I am assuming also “uncured”?

  4. Leanne,
    To get the right texture of the daikon, would you suggest the food processor with the shredder blade, spiralizing on the thinnest blade , or a peeler that can do thin strips? I have to go to a bigger city to find daikon and I happen to have bought some last week.

    • I used my food processor with the shredder blade and it turned out marvelously. Hope you enjoy the recipe! :)

  5. Super excited about trying daikon in place of cauliflower rice! I’ve never liked cauliflower rice but love daikon. Have to get to the store soon to get some more as I just made a big pot of soup & used up all my daikon. It’s such a great vegetable and so good for you!