Low Carb Shrimp Risotto

Savor the creamy indulgence of our Low Carb Shrimp Risotto, a lighter, nutrient-packed twist on traditional risotto that's perfect for keto and low-carb lifestyles. This recipe swaps carb-heavy rice for tender cauliflower rice, creating a guilt-free base that expertly absorbs the flavors of garlic, shallots, dry white wine, and rich Parmesan cheese. Juicy, sautéed shrimp add a protein-packed centerpiece, while a splash of heavy cream and a hint of lemon zest elevate the dish with velvety smoothness and a bright finish. Ready in just 45 minutes, this satisfying one-pan meal is ideal for weeknight dinners or elegant entertaining. Garnished with fresh parsley and served with lemon wedges for an extra burst of freshness, this dish is a must-try for fans of creamy, flavorful fare without the carbs!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons chopped fresh parsley
• 0 for serving lemon wedges

Directions

Step 1

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.

Step 2

In the same skillet, add the remaining olive oil and butter. Add the chopped shallot and cook for 2 minutes until softened.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Add the cauliflower rice to the skillet and stir well to combine with the shallot and garlic.

Step 5

Pour in the white wine and cook for about 2-3 minutes until the wine is mostly evaporated.

Step 6

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.

Step 7

Stir in the heavy cream, Parmesan cheese, and lemon zest. Mix well until the cheese is melted and the mixture is creamy.

Step 8

Return the cooked shrimp to the skillet and fold it into the risotto to heat through.

Step 9

Season with additional salt and pepper to taste.

Step 10

Serve hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition Facts

Serving size	(1910.2g)

Amount per serving	% Daily Value*
Calories	2011.1

Total Fat 118.1g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1123.1mg	0%
Sodium 6308.1mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 14.7g
Protein 156.0g	0%

Vitamin D 4.5IU	0%
Calcium 1415.4mg	0%
Iron 6.4mg	0%
Potassium 2626.3mg	0%

*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.

Source of Calories

Fat: 57.2%

Protein: 33.6%

Carbs: 9.2%