Serves 2
317 cal · 25 min
Cumin Lime Shrimp over Creamy Cauliflower Risotto
Recipe GLPRa2fc7792152a20
Tender shrimp seasoned with warm cumin and bright lime sits atop a silky creamy cauliflower risotto made with avocado, garlic, and onion. This elegant yet simple main dish delivers restaurant-quality flavor in under 30 minutes.
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Ingredients
2 tablespoons olive oil, divided
8 medium shrimp, peeled, deveined, and tails removed
1 teaspoon ground cumin
1 fresh lime, zested and juiced
1/4 teaspoon salt
1 package (8-10 ounces) frozen riced cauliflower
1/2 cup white onion, finely chopped
1 clove garlic, minced
1 ripe avocado, halved, pitted, peeled, and diced
Directions
Wash your hands thoroughly with soap and warm water.
Prepare the frozen riced cauliflower according to package directions (typically 5–6 minutes in the microwave). Drain if needed and set aside.
Heat 1 tablespoon of the olive oil in a medium nonstick pan over medium heat.
Add the shrimp and cook for 2–3 minutes per side until the shrimp turn light pink and become opaque throughout (internal temperature 145°F or firm texture).
Transfer the cooked shrimp to a small bowl and season with the ground cumin, lime zest, and salt. Set aside.
Add the remaining 1 tablespoon of olive oil to the same pan over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 2 minutes.
Stir in the minced garlic and diced avocado. Cook for about 1 minute, stirring gently, until the mixture is heated through.
Transfer the avocado and onion mixture to a blender or food processor. Add the fresh lime juice and cover.
Blend until the mixture is completely smooth, using a spatula to scrape down the sides as needed.
Return the cooked riced cauliflower to the pan and pour the pureed avocado mixture over it.
Cook over medium heat, stirring gently, until the cauliflower is evenly coated and has taken on a creamy green color, about 1–2 minutes.
Divide the creamy cauliflower risotto between two bowls and top each portion with the seasoned cumin-lime shrimp. Serve immediately.
