Keto Shrimp Risotto
Indulge in the creamy, flavorful goodness of Keto Shrimp Risotto, a low-carb twist on the classic Italian comfort dish. Featuring tender, pan-seared shrimp nestled in a rich, velvety blend of cauliflower rice, parmesan cheese, and heavy cream, this recipe is a perfect choice for keto enthusiasts craving a luxurious meal without the carbs. Infused with the bold flavors of garlic, zesty lemon, and fresh parsley, this dish comes together in just 40 minutes, making it ideal for a quick yet elegant dinner. With its satisfying texture and mouthwatering taste, Keto Shrimp Risotto is not only a feast for the palate but also a guilt-free option for those following a ketogenic or low-carb diet.
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Recipe Information
Ingredients
- 450 grams raw shrimp, peeled and deveined
- 500 grams cauliflower rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the shrimp to the skillet and season with salt and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and butter.
Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the cauliflower rice to the skillet, stirring well to combine it with the garlic. Cook for 3-5 minutes until the cauliflower begins to soften.
Pour in the chicken broth and bring it to a simmer. Cook for another 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the cauliflower.
Stir in the heavy cream and parmesan cheese. Cook for an additional 3-4 minutes until the cheese is melted and the mixture is creamy.
Return the shrimp to the skillet, stirring gently to combine with the risotto. Cook for another 2 minutes to warm the shrimp.
Remove from heat and stir in the lemon zest and chopped parsley.
Serve immediately for a creamy, flavorful keto-friendly risotto.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.7 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 942 mg | 72% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
