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Cumin Lime Shrimp over Creamy Cauliflower Risotto

Cumin Lime Shrimp over Creamy Cauliflower Risotto Cream Heart-Check certified recipe
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Cumin Lime Shrimp over Creamy Cauliflower Risotto

Nutrition Facts

Cumin Lime Shrimp over Creamy Cauliflower Risotto
CaloriesCalories
390 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
9g Per Serving
×
Calories 390
Total Fat 25.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 17.0 g
Cholesterol 185 mg
Sodium 180 mg
Total Carbohydrate 18 g
Dietary Fiber 9 g
Sugars 5 g
Protein 28 g

Dietary Exchanges
3 lean meat, 3 vegetable, 3 fat

Ingredients

Servings   2   Serving Size   1 1/4 cup risotto and 4 shrimp

  • 2 tablespoons olive oil (divided)
  • 8 medium (8-ounces) shrimp, peeled, deveined and tails removed
  • 1 teaspoon cumin
  • 1 fresh lime (zested, juiced)
  • 1/4 teaspoon salt
  • 1 package (10-ounces) frozen “riced” cauliflower
  • 1/2 cup white onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 ripe, fresh avocado (halved, pitted, peeled, diced)

Directions

Tip: Click on step to mark as complete.

  1. Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide into two bowls and top with cooked shrimp.

Tip: Garnish with freshly chopped cilantro and additional avocado slices if desired.
 

Nutrition Facts

Cumin Lime Shrimp over Creamy Cauliflower Risotto
CaloriesCalories
390 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
9g Per Serving
×
Calories 390
Total Fat 25.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 17.0 g
Cholesterol 185 mg
Sodium 180 mg
Total Carbohydrate 18 g
Dietary Fiber 9 g
Sugars 5 g
Protein 28 g

Dietary Exchanges
3 lean meat, 3 vegetable, 3 fat

Ingredients

Servings   2   Serving Size   1 1/4 cup risotto and 4 shrimp

  • 2 tablespoons olive oil (divided)
  • 8 medium (8-ounces) shrimp, peeled, deveined and tails removed
  • 1 teaspoon cumin
  • 1 fresh lime (zested, juiced)
  • 1/4 teaspoon salt
  • 1 package (10-ounces) frozen “riced” cauliflower
  • 1/2 cup white onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 ripe, fresh avocado (halved, pitted, peeled, diced)

Directions

Tip: Click on step to mark as complete.

  1. Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide into two bowls and top with cooked shrimp.

Tip: Garnish with freshly chopped cilantro and additional avocado slices if desired.
 

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