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.
This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.
Cumin Lime Shrimp over Creamy Cauliflower Risotto
Calories390 Per Serving
Protein28g Per Serving
Fiber9g Per Serving
|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|
|Total Carbohydrate||18 g|
|Dietary Fiber||9 g|
3 lean meat, 3 vegetable, 3 fat
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)
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.
Tip: Garnish with freshly chopped cilantro and additional avocado slices if desired.