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.
contains shellfish
Ingredients
US
Metric
- 30 ml olive oil (divided)
- 8 medium (8-ounces) shrimp, peeled, deveined and tails removed
- 5 ml cumin
- 1 fresh lime, zested and juiced
- 1 ml salt
- 1 package (8-10 ounces) frozen “riced” cauliflower
- 120 ml white onion (finely chopped)
- 1 clove garlic, minced
- 1 ripe, fresh avocado, halved, pitted, peeled and diced
Steps
- Wash hands with soap and water.
- Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
- Heat 1 Tbsp. olive oil in a medium nonstick pan over medium heat. Add the shrimp and cook 2 to 3 minutes per side until light pink and opaque. Place shrimp in a small bowl and season with cumin, lime zest, and salt.
- Add remaining oil into the pan. Add onion and cook, stirring occasionally, until onion is soft, about 2 minutes. Add garlic and avocado and cook for one minute, until heated through.
- Transfer avocado onion mixture into a blender or food processor and add lime juice. Cover and blend until smooth, stirring mixture with a spatula if needed.
- Transfer heated “riced” cauliflower into the pan and top with pureed avocado onion mixture. Cook over medium heat, stirring gently until cauliflower has a beautiful green color.
- Divide into two bowls and top with cooked shrimp.
Nutrition (per serving)
| Calories | 297 |
|---|---|
| Protein | 7.0 g |
| Fat | 24.0 g |
| Carbs | 18.0 g |
| Fiber | 9.0 g |
| Sodium | 453 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)