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hero shot: woman's hands holding pan of cauliflower risotto shrimp skillet

Cauliflower Risotto Shrimp Skillet


  • Author: Lindsay Cotter
  • 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

Units Scale
  • 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)
  • 1/4 teaspoon garlic powder to coat shrimp (optional)
  • 2 small shallots or 1/2 cup yellow onion, chopped
  • 1 1/2 teaspoons minced garlic (1 large clove)
  • 1/3 cup chicken broth
  • 1/3 cup coconut milk or cream (for dairy option)
  • 1/3 cup grated or shredded Parmesan cheese, plus extra for topping
  • 1/2 tsp kosher salt
  • Ground black pepper, to taste
  • 2 teaspoons lemon juice
  • 2 cups loose leaf baby spinach
  • 1/4 cup crumbled feta cheese, to top
  • 1/4 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

  1. Rinse peeled/deveined shrimp and place in a bowl with garlic powder; toss to coat.
  2. 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.
  3. 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.
  4. Add minced garlic, and sauté for an additional minute, then add riced cauliflower, and stir to combine.
  5. Pour broth into the pan, stir, then place a lid on the pot, and let the cauliflower steam for 3 minutes.
  6. Add coconut milk, parmesan cheese, and lemon, salt and pepper. Stir well to combine.
  7. 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.
  8. Finishing touches (2 options) below.
  9. 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.
  10. Garnish with fresh basil; add salt and pepper to taste.
  11. 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:

  1. 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!
  2. 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:
  • 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

Keywords: cauliflower risotto, shrimp skillet, low carb, gluten free, nightshade free, skillet recipe