Low Carb Shrimp Risotto


Risotto is one of my FAVORITE things on earth and you can bet your bottom dollar if this is on a menu (especially seafood risotto) I’m going to order it. I miss it terribly when I’m eating low carb. This recipe was born when I didn’t have anything in the fridge except frozen shrimp, frozen cauliflower rice, and butter. BOOM! Instant deliciousness. 


What is risotto? Risotto is rice cooked in a creamy, sultry sauce. YUM! It is traditionally from Italy. Sometimes I describe risotto as a mix between pasta and rice. Oftentimes risotto is made without cream but the starches in the rice make it creamy. It’s delicious and you should be able to enjoy its flavors even if you’re on a low carb diet (lifestyle). 


To begin, chop your onion.


Melt your delicious and perfect butter (or ghee) in a saucepan over medium-low heat. I DIDN’T PROMISE THIS WAS A LOW FAT RECIPE! 


Throw your onions in and sauté until soft and translucent. This will take about 5 to 10 minutes. When you cook them to this stage they are slightly sweet and just perfect if I do say so myself. 


When your onions are just right, turn the heat down the low and add your garlic. A garlic press is an MVP of my kitchen (more on that later)! Give the onions and garlic a quick stir and let them saute together for 30 seconds or until fragrant. 


Turn up the heat to medium and add your riced cauliflower. I add it frozen because then it steams in the pan just fine. If you want to steam it in the microwave that’s fine but why waste precious time?


Now add the juice of half a lemon directly into the pan.


Chop and add your fresh rosemary. Make it fresh! You can also add salt here. 


Are you ready for the best part? Add your wine! Use a dry white wine. Don’t use something really fancy, just use what you have on hand. I used Conundrum because it’s what I had. 


Add spinach and stir. The spinach will wilt quickly. Feel free to add more spinach if you wish! 


Finally, add your shrimp. Put the top on the pan and let them steam until they’re done. This will be about 5-10 minutes. They will be firm and opaque when they are done. I used Sizzlefish shrimp that I ordered for this recipe and BOY ARE THEY GOOD! They are really good. There aren’t a ton of them in each package, but they are so perfect. Chewy shrimp really irritate me, and these aren’t rubbery at all! Two thumbs up, Sizzlefish!  

Note: if you want your risotto creamier, add coconut cream or almond milk. You could also add parmesan cheese if you tolerate dairy. That would be yummy! 


Pour yourself a glass of wine and enjoy your risotto! 

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Low Carb Shrimp Risotto
  • 1 stick or 8 tablespoons butter or ghee
  • 1/2 large yellow onion
  • 2 garlic cloves, minced
  • 2 bags frozen riced cauliflower
  • 1/2 fresh lemon, juiced
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon sea salt
  • 1/4 cup white wine
  • 1 cup baby spinach
  • 1 pound shrimp
Turn saucepan to medium low. Chop onion. Melt butter in pan. Add onion and sauté until translucent and soft. Lower heat to low. Add garlic. Stir 30 seconds or until fragrant. Raise heat to medium and add frozen cauliflower rice. Stir. Add the juice of half a lemon. Mince and add rosemary. Add wine. Stir. Add spinach and stir. Add shrimp and cover for 5-10 minutes or until shrimp are firm and opaque. Enjoy!
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