This Cauliflower Risotto Shrimp Skillet is an easy nightshade-free, low-carb dinner. Ready in only 20 minutes, and made in a single pan, it’s a perfect weeknight dinner with minimal prep and clean up.
We love one pan dinners around here!
One pan meals are the ultimate dinner solution for busy people, and they make a quick meal, even if you aren’t busy!
This skillet shrimp risotto is another easy one pan low-carb and nightshade-free meal. Substituting cauliflower for traditional white rice is one of the easiest ways to replace starchy carbs, and it’s delicious, of course.
When you use a quick-cooking protein like chicken or shrimp, you can make a nourishing meal with very little clean up!
Even better, one pan meals like Wok-fired Orange Garlic Shrimp and One Pan Lemon Chicken are ready to eat in less time than it takes to get carry-out!
Ingredients and substitutions
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Cauliflower rice– If you’d like to make your own like we do, you’ll need 1 small head of cauliflower, cut into large florets. Otherwise, buy the ready-to-use variety and you’ll save even more time making dinner.
- Raw large shrimp– save yourself some time and buy it peeled and deveined. If not, you’ll have a few extra minutes of prep.
- Olive oil – You can also use butter.
- Garlic powder– This is an optional seasoning for the shrimp.
- Shallots– Yellow onion may be used instead.
- Minced garlic– For the best flavor, mince a fresh clove of garlic.
- Chicken broth or if you want more seafood flavor, use shrimp stock.
- Coconut milk/cream or heavy dairy cream (if you can handle dairy).
- Grated or shredded Parmesan cheese– skip the plastic shaker container, it’s full of junk chemicals. Shred your own OR buy a brand without preservatives.
- Baby spinach– Of course, if all you have on hand is traditional leaf spinach, it’ll work just fine. You may want to chop it into smaller pieces though.
- Crumbled feta cheese– This is optional too, but it adds so much flavor to the cauliflower risotto shrimp.
- Fresh basil to top!
How to make shrimp risotto
This dish is just beyond easy to make – watch the video to see for yourself! Oh, and just think… one less pan to wash!
- Make the cauliflower rice. We have step-by-step instructions on how to make riced veggies. Or you can use store-bought.
- Saute the shrimp. Be careful not to over cook your shrimp or they’ll have a rubbery texture. Cook them on the first side for two minutes, then flip them over and cook for another two minutes.
- Steam the cauliflower rice. Remove the shrimp from the pan temporarily while you cook the cauliflower rice.
- Add cream, cheese, and spinach. After a few minutes, the cauliflower will be tender. At this point, you will add the cream, baby spinach, and Parmesan cheese.
- Optional step: Bake. The dish is really perfect as is, but for crispier shrimp, you can pop it in the oven for a few minutes.
Storage and Reheating
Storing leftovers: Refrigerate any leftovers in an airtight container. They should keep well for 4 or 5 days.
Reheating: When you reheat the shrimp cauliflower risotto, be sure to use a low heat method. Either let it reheat in the oven in a dish covered with aluminum foil, or use medium power on a microwave.
More of Our Favorite
Gluten-Free Cauliflower Recipes
Cauliflower Risotto Shrimp Skillet
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
Cauliflower risotto shrimp skillet is an easy nightshade free, low carb dinner. Make this skillet recipe in one pan in only 20 minutes!
Ingredients
- 15 ounces cauliflower rice OR 1 small head of cauliflower, cut into large florets* (~ 4 cups)
- 10 ounces uncooked large shrimp, peeled and deveined (~250g)
- 2 Tablespoons olive oil or butter, divided (plus more, as needed)
- ¼ teaspoon garlic powder to coat shrimp (optional)
- 2 small shallots or ½ cup yellow onion, chopped
- 1 ½ teaspoons minced garlic (1 large clove)
- ⅓ cup chicken broth
- ⅓ cup coconut milk or cream (for dairy option)
- ⅓ cup grated or shredded Parmesan cheese, plus extra for topping
- ½ tsp kosher salt
- Ground black pepper, to taste
- 2 teaspoons lemon juice
- 2 cups loose leaf baby spinach
- ¼ cup crumbled feta cheese, to top
- ¼ cup fresh chopped basil, to top
Instructions
For Cauliflower Rice – If not using premade cauliflower rice, see instructions in my riced veggies post, or in the notes section of this recipe card.
For Shrimp
- Rinse peeled/deveined shrimp and place in a bowl with garlic powder; toss to coat.
- Heat 1 tablespoon olive oil or butter in a large skillet over medium high heat. Add the shrimp and sauté for two minutes per side, flipping once. Transfer shrimp from pan to a cool plate or bowl; set aside.
- Add 1 tablespoon of oil or butter to a pot over medium-high heat on the stove. Once melted, add the chopped shallot and cook, stirring occasionally, for 2-3 minutes, or until softened.
- Add minced garlic, and sauté for an additional minute, then add riced cauliflower, and stir to combine.
- Pour broth into the pan, stir, then place a lid on the pot, and let the cauliflower steam for 3 minutes.
- Add coconut milk, parmesan cheese, and lemon, salt and pepper. Stir well to combine.
- Add spinach in 2 batches, stirring and allowing spinach to wilt after each addition. Cover and cook 1 minute on medium to medium-high heat.
- Finishing touches (2 options) below.
- Stir in feta and shrimp. Place the skillet in a 400°F oven for 7 – 10 minutes. OR, alternatively, cover the pan again and cook for additional 4-5 minutes on medium heat, until shrimp are pink and spinach / cheese are softened.
- Garnish with fresh basil; add salt and pepper to taste.
- Store leftovers in a covered container in the fridge for up to 5 days, or freeze for 1 month.
Notes
Recipe inspired by Bon Appetit
To Make Cauliflower Rice:
- Cut cauliflower into small enough florets that they will fit through the feeder tube of a food processor. BONUS: You can rice the stems, too!
- In small batches, put the florets into a food processor. Process until cauliflower has the consistency of rice.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 248
- Sugar: 2.6 g
- Sodium: 521.3 mg
- Fat: 16.1 g
- Saturated Fat: 7.4 g
- Carbohydrates: 8.1 g
- Fiber: 1.9 g
- Protein: 20.5 g
- Cholesterol: 129.5 mg
Delicious! I did a couple things different, added green beans(didn’t have spinach)while cooking the onions. Also added 1/3 block of creek cheese with heavy cream.
Green beans is a great idea! I’ll have to try that next Amy. Thanks for the tips/feedback!
The cauliflower shrimp risotto was all the things! Full of so much flavor, light and quick to make. This might be the only recipe where the time to prep and cook was spot on 😁.
The only modification was using frozen cauliflower rice. I microwaved it just long enough to melt the ice so I could drain it before following the recipe.
I shared this recipe and your site with multiple friends! I cannot wait to try more!
Seriously you just made our day, Christina! Thanks for your kind words and sharing Cotter Crunch with your friends. Happy eating!
I never tried this recipe, But it looks so yummy. I like to a bit more lemon juice & black peppers.
Extra lemon juice will definitely perk up the flavor of the shrimp too, Lila!
This was amazing! I made this for dinner and we loved it! The cauliflower makes such a great base for the perfectly seasoned shrimp!
Thank you, Wilhelmina!
This is such a great meal! My kids loved it and is now requesting to add it to our menu this week!
Yay for kid-approved, Toni! Thank you.
This is so delicious! I put extra Parmesan cheese on mine!
There is always room for a little extra Parm! Thanks, Cheryl