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.
- Yield
- 2 Servings
- Serving size
- 1 1/4 cup cauliflower risotto and 4 shrimp
- Rating
- 3.67 of 5 (3 ratings)
Food groups
- Fruit: 1/4 cups
- Protein Foods: 1/2 ounces
- Vegetables: 1 3/4 cups
Ingredients
- 2 tablespoons olive oil, divided
- 8 medium shrimp, peeled, deveined and tails removed
- 1 teaspoon 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, fresh avocado, halved, pitted, peeled and diced
Directions
- 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
| Nutrient | Amount |
|---|---|
| Total Calories | 317.4 |
| Total Fat | 25.91 g |
| Saturated Fat | 3.9 g |
| Monounsaturated Fat | 17 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 23.72 mg |
| Carbohydrates | 19.69 g |
| Dietary Fiber | 10.37 g |
| Total Sugars | 4.18 g |
| Added Sugars included | 0 g |
| Protein | 7.18 g |
| Calcium | 77 mg |
| Potassium | 690 mg |
| Sodium | 351.93 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 49 mg |
| Phosphorus | 143 mg |
| Selenium | 7 mg |
| Zinc | 1 mg |
| Vitamin A | 16 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 61 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 5 mg |
| Vitamin K | 36 mcg |
| Folate | 127 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 75 mg |
Notes
Garnish with freshly chopped cilantro and additional avocado slices. For more information, visit: https://loveonetoday.com/
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Source
Recipe by: Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cumin-lime-shrimp-over-creamy-cauliflower-risotto. Federal works are public domain in the United States.