Keto Shrimp Risotto
Dive into the creamy, indulgent world of Keto Shrimp Risotto, a low-carb twist on a classic Italian favorite. Featuring tender, sautéed shrimp and velvety cauliflower rice cooked to perfection in a rich blend of garlic, parmesan cheese, and heavy cream, this dish delivers exquisite flavor without the guilt. Infused with the brightness of fresh lemon zest and parsley, and brought together with the comforting depth of chicken broth, this recipe is the ultimate keto-friendly comfort food. Ready in just 40 minutes, it's perfect for weeknight dinners or elegant entertaining. Savor this satisfying, gluten-free risotto, and rediscover guilt-free gourmet dining!
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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
Directions
Step 1
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 2
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.
Step 3
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and butter.
Step 4
Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Return the shrimp to the skillet, stirring gently to combine with the risotto. Cook for another 2 minutes to warm the shrimp.
Step 9
Remove from heat and stir in the lemon zest and chopped parsley.
Step 10
Serve immediately for a creamy, flavorful keto-friendly risotto.
Nutrition Facts
| Serving size | (1431.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1650.1 |
| Total Fat 105.1g | 0% |
| Saturated Fat 49.6g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1076.3mg | 0% |
| Sodium 4463.1mg | 0% |
| Total Carbohydrate 36.1g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 12.7g | |
| Protein 140.3g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 941.5mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 2561.0mg | 0% |
Source of Calories