Whole30 Shrimp Risotto

Dive into guilt-free indulgence with this Whole30 Shrimp Risotto, a healthy yet luxurious twist on the classic comfort dish. Featuring tender, perfectly seasoned shrimp atop a rich and creamy cauliflower rice base, this recipe is packed with flavor while staying paleo, gluten-free, and dairy-free. Sautéed onion and garlic bring depth to the dish, while a touch of nutritional yeast and ghee create that irresistibly creamy texture reminiscent of traditional risotto—without the grains or cream. Brightened with a splash of lemon juice and fresh parsley, this one-skillet meal is perfect for satisfying cravings while aligning with your Whole30 goals. Quick and easy to make in just 40 minutes, it’s the ultimate nutritious dinner for busy weeknights or special occasions.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2

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.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3 minutes or until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the cauliflower rice to the skillet, stirring well to combine with the onion and garlic. Cook for about 5 minutes over medium heat.

Step 6

Slowly add the chicken broth, stirring continuously until the cauliflower rice absorbs the liquid, about 5-7 minutes.

Step 7

Stir in the lemon juice and nutritional yeast, mixing well to create a creamy texture.

Step 8

Return the cooked shrimp to the skillet, mixing it into the cauliflower risotto.

Step 9

Cook everything together for another 2-3 minutes until heated through.

Step 10

Finish by adding the fresh parsley and ghee. Mix well, ensuring the ghee melts and coats the risotto entirely.

Step 11

Serve immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1517.7g)

Amount per serving	% Daily Value*
Calories	1213.6

Total Fat 62.8g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 965.8mg	0%
Sodium 4270.5mg	0%
Total Carbohydrate 49.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 16.4g
Protein 128.4g	0%

Vitamin D 0IU	0%
Calcium 477.2mg	0%
Iron 8.7mg	0%
Potassium 3011.5mg	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: 44.3%

Protein: 40.3%

Carbs: 15.4%