Smoky Herb Butter Shrimp with Vegetable Risotto
Creamy dairy free vegetable risotto is made with cauliflower rice, and so rich and satisfying. I topped it off with quick cast iron shrimp cooked in a smoky herb butter sauce for the ultimate date night (or any night) meal, done in minutes!
Servings: 4
Calories: 313kcal
Ingredients
For the Risotto
- 1 cup green beans trimmed and cut into 1" pieces
- 1/2 cup sliced mushrooms
- 1 Tbsp butter or ghee
- 12 oz cauliflower rice fresh or frozen
- 1/2 cup milk see notes
- 1/4 cup nutritional yeast see notes
- salt & pepper to taste
For the Shrimp
- 1 lb large wild caught shrimp
- 2 Tbsp butter or ghee
- 1/2 tsp dried Italian herb blend
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt & pepper to taste
Instructions
For the Risotto
- Melt the butter or ghee in a saucepan over medium heat. Add the green beans and mushrooms and sauté until green beans are just tender crisp, about 3 to 5 minutes. Remove the veggies from the pan and set aside in a bowl.
- To the same warm pan over medium heat, add the cauliflower rice and sauté for about 5 minutes to soften (I cook mine directly from frozen, but fresh works too). Stir in the milk and nutritional yeast, and reduce the heat to medium low. Continue to cook until the milk is absorbed and cauliflower is fluffy and creamy.
- Stir in the cooked mushrooms and green beans, and season with salt and pepper to taste. Add an extra drizzle of milk if you want extra creaminess.
For the Shrimp
- Pat the shrimp dry with paper towels and season on both sides with Italian herbs, garlic powder, smoked paprika, and salt & pepper.
- Heat the butter or ghee in a large skillet over medium high. I like using a cast iron, but any skillet will work. Add the shrimp to the skillet spaced apart and not overcrowding the pan (so they get some color and don't just steam). Cook for 2 to 3 minutes per side until just opaque.
- Serve hot over top of the vegetable risotto, with remaining browned butter from the pan spooned over top. Enjoy!
Notes
- Thin French green beans work well in this recipe as they cook quickly. I use fresh but frozen could work if needed, just drain any extra liquid.
- Any milk will work in this recipe, but the thicker/creamier the better. I like full fat coconut milk (we buy ours online in a carton here) or Original flavor Nutpods. Heavy cream would be great if you do dairy.
- Nutritional yeast thickens the texture a bit so the risotto isn't runny, and adds great flavor. We buy ours at Trader Joe's or online here. Substitute parmesan cheese if you do dairy, it will act the same and taste delicious!
- Our favorite shrimp is the Wild Caught Red Argentinian shrimp from Trader Joe's. We buy in the frozen section and thaw just before using. Any jumbo shrimp you love will work! Scallops would be great too.
- For strict dairy free, substitute avocado oil for the butter or ghee.
Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 28g | Fat: 19g | Sodium: 913mg | Fiber: 3g | Sugar: 3g