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cauliflower risotto with shrimp

Cauliflower “Risotto” with Grilled Shrimp

  • Author: Kate Ellis
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 4 1x


Quick weeknight comfort food dinner!



For Shrimp:

  • 1 lb Shrimp (21/25), peeled and deveined
  • 2 Tbls Oil of choice
  • Zest of 1 Lemon
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper

For Cauliflower Risotto:

  • 1 small Shallot, minced
  • 2 cloves Garlic, minced
  • 5 oz. Mushrooms, chopped
  • 3 Tbls Butter (or fat of choice)
  • 4 cups Cauliflower, riced
  • 1/4 cup White wine (or chicken stock)
  • 2/3 cup Coconut milk (can)
  • 2 Tbls Nutritional yeast, to taste
  • 1 Tbls Fresh Tarragon, chopped
  • 1 Lemon, zest and juice
  • 1 tsp Salt
  • 1/2 tsp Black pepper


  1. Place cleaned shrimp in a bowl with the rest of the shrimp ingredients and allow to marinate while you prepare the risotto.
  2. Place a large skillet over medium heat.
  3. Add butter, shallot and mushrooms. Cook for 3-5 minutes until onions are opaque and mushrooms are cooked down.
  4. Add garlic and saute for 30 seconds.
  5. Add cauliflower and toss.
  6. Season with salt and pepper.
  7. At this point, place a grill pan or large cast iron pan for the shrimp over medium high heat.
  8. Add wine (or stock) to the risotto and simmer for 3-5 minutes until it is absorbed.
  9. Add coconut milk and allow to simmer until it is absorbed but still creamy, about 10 minutes.
  10. While rice is simmering, cook the shrimp.
  11. Grill each side 2-3 minutes until it is completely opaque, being careful not to overcook.
  12. Remove shrimp and set aside.
  13. When all the coconut milk has been absorbed, remove rice from heat.
  14. Stir in nutritional yeast, lemon zest and tarragon.
  15. Plate rice topped with shrimp and then spritz with lemon juice.
  16. Garnish with more tarragon and chives, if desired.
  • Category: Main Dish