Browse Recipe Categories or

Cumin Lime Shrimp over Creamy Cauliflower Risotto

Average Rating:

Cumin Lime Shrimp over Creamy Cauliflower Risotto Cream Heart-Check certified recipe
×

Cumin Lime Shrimp over Creamy Cauliflower Risotto

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.

Ingredients

Servings  2   Serving Size   1 1/4 cup risotto and 4 shrimp

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide into two bowls and top with cooked shrimp.

Tip: Garnish with freshly chopped cilantro and additional avocado slices if desired.

Nutrition Facts

Cumin Lime Shrimp over Creamy Cauliflower Risotto

CaloriesCalories

390 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

9g Per Serving

Nutrition Facts

Calories 390
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
Cholesterol 185 mg
Sodium 180 mg
Total Carbohydrate 18 g
Dietary Fiber 9 g
Sugars 5 g
Protein 28 g

Dietary Exchanges
3 lean meat, 3 vegetable, 3 fat

 

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.

Nutrition Facts

Cumin Lime Shrimp over Creamy Cauliflower Risotto

CaloriesCalories

390 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

9g Per Serving
×
Calories 390
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
Cholesterol 185 mg
Sodium 180 mg
Total Carbohydrate 18 g
Dietary Fiber 9 g
Sugars 5 g
Protein 28 g

Dietary Exchanges
3 lean meat, 3 vegetable, 3 fat

Ingredients

Servings  2   Serving Size   1 1/4 cup risotto and 4 shrimp

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide into two bowls and top with cooked shrimp.

Tip: Garnish with freshly chopped cilantro and additional avocado slices if desired.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.