Indulge in the rich, velvety goodness of our Creamy Shrimp Cauliflower Risotto—a guilt-free delight that combines succulent shrimp with low-carb cauliflower rice, packed with protein, vitamins, and flavor. Perfect for satisfying your cravings while keeping your health goals on track!
Image source: AI-generated
Serves: 4
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients
- 4 tbsp unsalted butter, divided
- 1 lb medium shrimp, peeled & deveined
- 24 oz frozen cauliflower rice, thawed
- 2 shallots, diced
- 2 garlic cloves, chopped
- 2 cups chicken broth
- 4 oz cream cheese, cubed
- ½ cup grated Parmesan cheese
- Pinch of freshly grated nutmeg
- 2 tbsp chopped parsley (+ extra for garnish)
- Lemon wedges, for serving
- Salt & pepper, to taste
Directions
1. Cook the Shrimp
- Melt 2 tbsp butter in a pot over medium heat.
- Add shrimp, season with salt and pepper, and cook 5-7 mins until pink. Transfer to a plate; cover to keep warm.
2. Sauté Aromatics & Cauliflower
- In the same pot, melt 3 tbsp butter. Add shallots and garlic; cook 5 mins until soft.
- Stir in cauliflower rice; cook 2-3 mins.
3. Simmer with Broth
- Add 1 cup broth; simmer until absorbed. Repeat with remaining ½ cup broth in two additions (total 2 cups).
4. Make It Creamy
- Reduce heat to medium. Stir in cream cheese, Parmesan, and nutmeg until melted.
- Return shrimp to the pot; add parsley. Heat through 2 mins.
5. Serve
- Garnish with extra parsley and lemon wedges.
Why You’ll Love It:
- Low-Carb Comfort Food: Cauliflower rice stands in for traditional risotto.
- Rich & Tangy: Cream cheese and lemon brighten the dish.
- Quick & Elegant: Ready in 30 minutes!
Pair with: A crisp green salad or roasted asparagus. 🍤🍋
Tip: For extra flavor, use 1 tsp lemon zest in the sauce.
