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Keto Shrimp Risotto – My dad loves comfort food and fresh seafood, so I combined both of those for Father’s Day. The risotto is creamy and, while it isn’t real rice, tastes pretty close to the real deal. I use fresh cauliflower rice in this recipe because I feel like it’s easier to control the texture, but frozen should work fine. The best part about this risotto is it doesn’t take nearly as long as regular risotto. You don’t have to slave over the stove, it comes together fast and tastes just as good.

Ingredients:

• 2 lb shrimp, peeled and cleaned
• 1 lb. riced cauliflower
• 5 tablespoons butter
• 4 cloves garlic
• 1 small shallot
• 1 tbsp. olive oil
• Juice of ½ a lemon
• 1 tablespoon white wine vinegar
• ½ cup + 1 tablespoon heavy cream
• 1 cup shredded parmesan
• 2 tablespoon fresh basil, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika

Directions:

Dice 2 cloves of garlic and shallot. Add oil to a large pot, turn on medium heat, and add garlic and shallots. Sauté for 1 minute.

Add cauliflower. Sauté for 10-15 minutes, or until the cauliflower is soft. Add the cream, parmesan, 1 teaspoon salt, pepper and basil. Let everything simmer for 5 minutes to bring all the flavors together.

In another pan, add the butter and remaining garlic. Turn the burner on medium to high heat. Sauté the garlic for 2 minutes then add the shrimp. Sprinkle with paprika, lemon juice, white wine vinegar, 1 tablespoon of basil and 1 teaspoon of salt. Cook the shrimp for 6-7 minutes until cooked through.

Spoon the shrimp over the risotto and serve.

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Keto Shrimp Risotto (Gluten Free)

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Ingredients

• 2 lb shrimp, peeled and cleaned
• 1 lb. riced cauliflower
• 5 tablespoons butter
• 4 cloves garlic
• 1 small shallot
• 1 tbsp. olive oil
• Juice of ½ a lemon
• 1 tablespoon white wine vinegar
• ½ cup + 1 tablespoon heavy cream
• 1 cup shredded parmesan
• 2 tablespoon fresh basil, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika

Instructions

1. Dice 2 cloves of garlic and shallot. Add oil to a large pot, turn on medium heat, and add garlic and shallots. Sauté for 1 minute.
2. Add cauliflower. Sauté for 10-15 minutes, or until the cauliflower is soft. Add the cream, parmesan, 1 teaspoon salt, pepper and basil. Let everything simmer for 5 minutes to bring all the flavors together.
3. In another pan, add the butter and remaining garlic. Turn the burner on medium to high heat. Sauté the garlic for 2 minutes then add the shrimp. Sprinkle with paprika, lemon juice, white wine vinegar, 1 tablespoon of basil and 1 teaspoon of salt. Cook the shrimp for 6-7 minutes until cooked through.
4. Spoon the shrimp over the risotto and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Paprika, 18.4 oz
• 
  Lemon, One Medium
• 
  365 Everyday Value, Organic Riced Cauliflower, 12 oz, (Frozen)
• 
  Pompeian Gourmet Organic White Wine Vinegar, Unfiltered and Unpasteurized, Perfect for Salad Dressings, Shellfish and Sauces, Naturally Gluten Free, Non-Allergenic, Non-GMO, 16 FL. OZ., Pack of 6
• 
  365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz
• 
  Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 268mgSodium: 1866mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 31g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Looking for more delicious Seafood recipes like this Keto Shrimp Risotto? Check out my seafood recipes here!

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