Shrimp & Cauliflower Risotto:
4 cup cauliflower rice
2 tablespoon butter
3 tablespoon cream cheese
1 cup white cheddar cheese
1/4 cup parmesan cheese
Salt and pepper to taste
2 teaspoon fresh garlic, minced
16 ounce shrimp, peeled + de-veined
1 teaspoon cajun seasoning
1 teaspoon paprika
Spinach & Mushrooms:
1 teaspoon fresh garlic, minced
2 teaspoon butter
1/2 cup cremini mushrooms
1 1/2 tablespoon spinach
Measure out and prepare all the ingredients.
In a frying pan over medium heat add the butter and cauliflower rice. Stir and let cook for about 5-8 minutes.
Add in the cream cheese, white cheddar cheese, and parmesan cheese. Turn the heat down to low-medium and stir. Season with salt and pepper to taste.
On a plate, season the shrimp with cajun seasoning and paprika. Cook the shrimp in a frying pan for about 2-4 minutes on each side or until they turn light pink in color.
In a frying pan over medium heat, add in the minced garlic and the cremini mushrooms. Sautee for 2-4 minutes.
Stir in the spinach and cook until it starts to get wilty.
Serve the spicy shrimp with the cauliflower risotto and spinach mushroom mix. Enjoy!
This makes a total of 4 servings of Keto Spicy Shrimp & Cauliflower Risotto. Each serving comes out to be 386 calories, 24.4g fat, 5.9g net carbs, and 35.4g protein.