Cumin Lime Shrimp over Creamy Cauliflower Risotto

Short on time? This better-for-you creamy cauliflower risotto makes for a quick and tasty dinner. Heart healthy avocado gives the dish its smooth, indulgent texture instead of traditional dairy-based ingredients.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $4.27/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Keto
• Paleo
• Low-Carb
• Whole30
• High-Fiber
• Low-Sugar

Tags

• quick
• healthy
• savory
• fresh
• comfort food

Ingredients

• 2 tablespoon olive oil (divided)
• 8 shrimp (medium, peeled, deveined, tails removed)
• 1 teaspoon cumin
• 1 lime (fresh, zested and juiced)
• 0.25 teaspoon salt
• 9 ounce riced cauliflower (frozen)
• 0.5 cup white onion (finely chopped)
• 1 clove garlic (minced)
• 1 avocado (ripe, fresh, halved, pitted, peeled and diced)

Instructions

1. Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
2. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat.
3. Add the shrimp and cook 2 to 3 minutes per side until light pink and opaque.
4. Place shrimp in a small bowl and season with cumin, lime zest, and salt.
5. Add remaining olive oil into the pan.
6. Add white onion and cook, stirring occasionally, until onion is soft, about 2 minutes.
7. Add garlic and avocado and cook for one minute, until heated through.
8. Transfer avocado onion mixture into a blender or food processor and add lime juice.
9. Cover and blend until smooth, stirring mixture with a spatula if needed.
10. Transfer heated “riced” cauliflower into the pan and top with pureed avocado onion mixture.
11. Cook over medium heat, stirring gently until cauliflower has a beautiful green color.
12. Divide into two bowls and top with cooked shrimp.

Notes

Garnish with freshly chopped cilantro and additional avocado slices.

Nutrition (per serving)

• Calories: 317
• Protein: 7.2 g
• Carbohydrates: 19.7 g
• Fat: 25.9 g
• Fiber: 10.4 g
• Sodium: 352 mg
• Saturated Fat: 3.9 g
• Sugar: 4.2 g
• Cholesterol: 24 mg