Low Carb Shrimp Risotto
Elevate your dinner menu with this Low Carb Shrimp Risotto, a creamy and flavorful delight that's perfect for those watching their carb intake. Made with tender shrimp and nutrient-packed cauliflower rice, this recipe swaps traditional risotto for a healthier yet equally indulgent alternative. The dish is infused with rich Parmesan, a hint of lemon zest, and a splash of dry white wine for an elegant flavor profile. Simple yet sophisticated, it comes together in under 45 minutes, offering the perfect balance of convenience and restaurant-quality taste. Serve it fresh with a sprinkle of parsley and zesty lemon wedges for a meal that's as enticing as it is healthy. Perfect for gluten-free and low-carb diets, this shrimp risotto is bound to be a crowd-pleaser that satisfies without compromise!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 4 cups cauliflower rice
- 1 cup dry white wine
- 2 cups vegetable or chicken broth
- 0.5 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- to taste salt
- to taste black pepper
- 2 tablespoons chopped fresh parsley
- for serving lemon wedges
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the chopped shallot and cook for 2 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the cauliflower rice to the skillet and stir well to combine with the shallot and garlic.
Pour in the white wine and cook for about 2-3 minutes until the wine is mostly evaporated.
Gradually add the vegetable or chicken broth, about a half cup at a time, stirring frequently until the liquid is absorbed before adding more. This should take about 10-12 minutes and the cauliflower should become tender.
Stir in the heavy cream, Parmesan cheese, and lemon zest. Mix well until the cheese is melted and the mixture is creamy.
Return the cooked shrimp to the skillet and fold it into the risotto to heat through.
Season with additional salt and pepper to taste.
Serve hot, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 6308 mg | 274% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 14.7 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1415 mg | 109% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2626 mg | 56% | |
*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.
