Cumin Lime Shrimp over Creamy Cauliflower Risotto

25 min · Serves 2

Based on a recipe from Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 29.6 mlolive oil
• 8 ozshrimp
• 4.9 mlcumin
• 1lime
• 1.2 mlsalt
• 1 packfrozen riced cauliflower
• ½ cupwhite onion
• 1garlic
• 1avocado

How to cook it

1. Microwave the riced cauliflower according to the package instructions for 5 to 6 minutes, then set it aside.
2. Heat 1 tablespoon of olive oil in a nonstick pan over medium heat.
3. Cook the shrimp for 2 to 3 minutes per side until they turn opaque and pink.
4. Remove the shrimp to a bowl and toss with the cumin, lime zest, and salt.
5. Add the remaining oil to the same pan and sauté the onion until softened, about 2 minutes.
6. Stir in the garlic and diced avocado, cooking for 1 minute until warm.
7. Process the avocado and onion mixture with the lime juice in a blender until smooth, using a spatula to scrape down the sides if needed.
8. Add the cooked cauliflower to the pan and stir in the avocado puree until the cauliflower is evenly coated and green.
9. Serve the cauliflower mixture in two bowls topped with the seasoned shrimp.

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