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.
Ingredients
- 2 tablespoons olive oil, divided
- 8 medium shrimp, peeled, deveined and tails removed
- 1 teaspoon cumin
- 1 fresh lime, zested and juiced
+ 5 more ingredients
Instructions
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 Estimate
Per serving • Estimated by Blinner AI