Whole30 Shrimp Risotto
Elevate your Whole30 journey with this delightful Whole30 Shrimp Risotto recipe, a healthy spin on a classic comfort dish! Made with tender shrimp, creamy cauliflower rice, and a savory blend of garlic, onion, and nutritional yeast, this dish is packed with flavor and totally grain-free. The recipe uses Whole30-compliant chicken broth and a splash of lemon juice to add zest, while ghee delivers a rich, buttery finish. Ready in just 40 minutes, this dish is perfect for a wholesome yet satisfying weeknight dinner or meal prep solution. Garnished with fresh parsley, this shrimp risotto is as light and nourishing as it is delicious. Try this indulgent seafood dish today and enjoy a guilt-free indulgence that fits seamlessly into your Whole30 lifestyle!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups cauliflower rice
- 1.5 cups chicken broth, Whole30-compliant
- 2 tablespoons lemon juice
- 0.25 cup nutritional yeast
- 0.25 cup fresh parsley, chopped
- 2 tablespoons ghee
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with salt and black pepper, then add to the skillet. Cook for 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, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3 minutes or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cauliflower rice to the skillet, stirring well to combine with the onion and garlic. Cook for about 5 minutes over medium heat.
Slowly add the chicken broth, stirring continuously until the cauliflower rice absorbs the liquid, about 5-7 minutes.
Stir in the lemon juice and nutritional yeast, mixing well to create a creamy texture.
Return the cooked shrimp to the skillet, mixing it into the cauliflower risotto.
Cook everything together for another 2-3 minutes until heated through.
Finish by adding the fresh parsley and ghee. Mix well, ensuring the ghee melts and coats the risotto entirely.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1025 mg | 22% | |
*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.
