Heart-Healthy Cumin Lime Shrimp over Creamy Cauliflower Risotto

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Servings:

• Recipe serving size: 1 1/4 cup cauliflower risotto and 4 shrimp
• Number of servings: Adjust Reset

Ingredients:

• 2 Tbsp. olive oil, divided
• 8 medium shrimp, peeled, deveined and tails removed
• 1 tsp. cumin
• 1 fresh lime, zested and juiced
• 1/4 tsp. salt
• 1 package (10-ounces) frozen “riced” cauliflower
• 1/2 cup white onion, finely chopped
• 1 clove of garlic, minced
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

Instructions:

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.

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