Recipe: Cauliflower Risotto Shrimp Skillet

Ingredients

15 ounces cauliflower rice or 1 small head of cauliflower, cut into large florets
10 ounces uncooked large shrimp, peeled and deveined
2 Tablespoons olive oil or butter
¼ teaspoon garlic powder (optional)
2 small shallots, chopped
1 ½ teaspoons minced garlic
⅓ cup chicken broth
⅓ cup coconut milk or cream
⅓ cup grated or shredded Parmesan cheese
½ teaspoon kosher salt
to taste ground black pepper
2 teaspoons lemon juice
2 cups loose leaf baby spinach
¼ cup crumbled feta cheese
¼ cup fresh chopped basil

If using fresh cauliflower, make cauliflower rice; otherwise, skip this step.
Rinse the shrimp and coat with garlic powder.
Heat 1 tablespoon of olive oil or butter in a skillet and sauté the shrimp for 2 minutes on each side, then set aside.
In the same skillet, add another tablespoon of oil or butter and cook the chopped shallots until softened.
Add minced garlic and sauté for another minute, then stir in the cauliflower rice.
Pour in the chicken broth, cover, and steam the cauliflower for 3 minutes.
Add coconut milk, Parmesan cheese, lemon juice, salt, and pepper, and stir to combine.
Add spinach in two batches, allowing it to wilt before adding more.
Stir in the feta and shrimp, then either bake in the oven for 7-10 minutes or cover and cook on medium heat for 4-5 minutes until shrimp are pink.
Garnish with fresh basil and adjust seasoning to taste.

Servings

Calories

248

Total fat

16.1g

Total carbohydrates

8.1g

Total protein

20.5g

Sodium

521.3mg

Cholesterol

129.5mg