Cumin Lime Shrimp over Creamy Cauliflower Risotto
Makes:
2 Servings
Cook Time:
20 minutes
Preparation Time:
15 minutes
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.
Ingredients
- 2 tablespoons olive oil, divided
- 8 medium (8-ounces) 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.
Notes
Garnish with freshly chopped cilantro and additional avocado slices.
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Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program
