Cauliflower Risotto Shrimp Skillet

Spread the love

Cauliflower risotto shrimp skillet is an easy nightshade free, low carb dinner. Make this skillet recipe in one pan in only 20 minutes!

hero shot: woman's hands holding pan of cauliflower risotto shrimp skillet

As we roll into the final week of nightshade free recipes month, we have another fabulous dinner recipe for you. And yes, more cauliflower love! Hope you’ve enjoyed getting to know more about what nightshade foods are and how to determine if they should be part of your diet plan.

We love one pan dinners around here! They’re the ultimate dinner solution for busy people, and they make a quick meal, even if you aren’t busy!

When you use a quick-cooking protein like chicken or shrimp, you can make a nourishing meal with very little clean up!

Even better, one pan meals like Wok-fired Orange Garlic Shrimp and One Pan Lemon Chicken are ready to eat in less time than it takes to get carry-out!

overhead shot: wooden spoon stirring a shrimp skillet recipe

Cauliflower Risotto Shrimp Skillet

This skillet shrimp risotto is another easy one pan low carb and nightshade free meal. Substituting cauliflower for traditional white rice is one of the easiest ways to replace starchy carbs, and it’s delicious, of course.

Ingredient notes and substitutions

prepped ingredients to make shrimp cauliflower risotto recipe
  • cauliflower rice– If you’d like to make your own like we do, you’ll need 1 small head of cauliflower, cut into large florets. Otherwise, buy the ready-to-use variety and you’ll save even more time making dinner.
  • raw large shrimp– save yourself some time and buy it peeled and deveined. If not, you’ll have a few extra minutes of prep.
  • olive oil or butter
  • garlic powder– This is an optional seasoning for the shrimp
  • shallots– Yellow onion may be used instead
  • minced garlic– For the best flavor, mince a fresh clove of garlic
  • chicken broth or if you want more seafood flavor, use shrimp stock
  • coconut milk/cream or heavy dairy cream (if you can handle dairy)
  • grated or shredded Parmesan cheese– skip the plastic shaker container, it’s full of junk chemicals. Shred your own OR buy a brand without preservatives
  • baby spinach– Of course, if all you have on hand is traditional leaf spinach, it’ll work just fine. You may want to chop it into smaller pieces though
  • crumbled feta cheese– This is optional too, but it adds so much flavor to the cauliflower risotto shrimp
  • fresh basil to top!

Video: How to make shrimp risotto

This dish is just beyond easy to make- watch the video to see for yourself! Oh, and just think… one less pan to wash!

  1. Make the cauliflower rice.

Of course, this step only applies if you aren’t using store bought.

If the thought of making your own seems intimidating, there is no need to worry. It’s super easy to make! We have step by step instructions on how to make riced veggies.

  1. Saute the shrimp.
shrimp sauteing in skillet with oil

Be careful not to over cook your shrimp or they’ll have a rubbery texture. Cook them on the first side for two minutes, then flip them over and cook for another two minutes.

  1. Steam the cauliflower rice.

Remove the shrimp from the pan temporarily while you cook the cauliflower rice.

  1. Add cream, cheese, and spinach.

After a few minutes, the cauliflower will be tender. At this point, you will add the cream, baby spinach, and Parmesan cheese.

  1. Optional step: Bake

The dish is really perfect as is, but for crispier shrimp, you can pop it in the oven for a few minutes.

skillet shrimp dinner in pan with wooden spoon

Recipe notes

Storing leftovers: Refrigerate any leftovers in an airtight container. They should keep well for 4 or 5 days.

Reheating: When you reheat the shrimp cauliflower risotto, be sure to use a low heat method. Either let it reheat in the oven in a dish covered with aluminum foil, or use medium power on a microwave.


hero shot: woman's hands holding pan of cauliflower risotto shrimp skillet

Cauliflower Risotto Shrimp Skillet

  • Author:
    Lindsay Cotter

  • Prep Time:
    10 minutes

  • Cook Time:
    22 minutes

  • Total Time:
    32 minutes

  • Yield:
    4 servings


Cauliflower risotto shrimp skillet is an easy nightshade free, low carb dinner. Make this skillet recipe in one pan in only 20 minutes!


  • 15 ounces cauliflower rice OR 1 small head of cauliflower, cut into large florets* (~ 4 cups)
  • 10 ounces uncooked large shrimp, peeled and deveined (~250g)
  • 2 tablespoons olive oil or butter, divided (plus more, as needed)
  • 1/4 tsp garlic powder to coat shrimp (optional)
  • 2 small shallots or 1/2 cup yellow onion, chopped
  • 1.5 tsp minced garlic (1 large clove)
  • 1/3 cup chicken broth
  • 1/3 cup coconut milk or cream (if you can handle dairy)
  • 1/3 cup grated or shredded Parmesan cheese, plus extra for topping
  • 1/2 tsp kosher salt
  • Ground black pepper, to taste
  • 2 tsp lemon juice
  • 2 cups loose leaf baby spinach 
  • 1/4 cup crumbled feta cheese, to top
  • 1/4 cup fresh chopped basil, to top


For Cauliflower Rice

If not using premade cauliflower rice, see instructions in my riced veggies post, or in the notes section of this recipe card.

For Shrimp

  1. Rinse peeled/deveined shrimp and place in a bowl with 1/4 teaspoon of garlic powder; toss to coat.
  2. Heat 1 tbsp olive oil or butter in a large skillet over medium high heat. Add the shrimp and sauté for two minutes per side, flipping once. Transfer shrimp from pan to a cool plate or bowl; set aside.
  3. Add 1 tbsp of oil or butter to a pot over medium-high heat on the stove. Once melted, add the chopped shallot and cook, stirring occasionally, for 2-3 minutes, or until softened.
  4. Add minced garlic, and saute for an additional minute, then add riced cauliflower, and stir to combine.
  5. Pour 1/3 cup broth into the pan, stir, then place a lid on the pot, and let the cauliflower steam for 3 minutes.
  6. Add coconut milk, parmesan cheese, and lemon, salt and pepper. Stir well to combine.
  7. Add spinach in 2 batches, stirring and allowing spinach to wilt after each addition. Cover and cook 1 minute on medium to medium high.
  8. Finishing touches (2 options) below.
  9. Stir in feta and shrimp. Place the skillet in a 400°F oven for 7 – 10 minutes. OR, alternatively, cover the pan again and cook for additional 4-5 minutes on medium heat, until shrimp are pink and spinach / cheese are softened.
  10. Garnish with fresh basil; add salt and pepper to taste.
  11. Store leftovers in a covered container in the fridge for up to 5 days, or freeze for 1 month.


Recipe inspired by Bon Appetit

To Make Cauliflower Rice:

  1. Cut cauliflower into small enough florets that they will fit through the feeder tube of a food processor. BONUS: You can rice the stems, too!
  2. In small batches, put the florets into a food processor. Process until cauliflower has the consistency of rice.
  • Category: Main
  • Method: Stove
  • Cuisine: American

Keywords: cauliflower risotto, shrimp skillet, low carb, gluten free, nightshade free, skillet recipe

Alright my friends, let me know if you try this recipe or have questions! And, if you have a favorite risotto recipe (any kind), do share!




Join Robinhood with my link and we’ll both get a free stock