Who says you can’t have rich, creamy risotto on a low-carb diet? This recipe is a game-changer! By swapping traditional rice for tender cauliflower, we create a luscious, guilt-free ‘risotto’ that’s bursting with the savory flavors of shrimp, smoked paprika, and garlic. Best of all, the Instant Pot does all the heavy lifting, delivering a restaurant-worthy meal in just 15 minutes. It’s the perfect weeknight dinner when you’re short on time but craving something truly satisfying.
Ingredients
• 1 lb / 450g fresh shrimp, peeled and deveined
• 2 cups / 200g cauliflower florets, riced
• 1 cup / 150g cherry tomatoes, chopped
• ¼ cup / 60ml tomato puree, sugar-free
• ¾ cup / 180ml fish stock
• 3 garlic cloves, crushed
• 2 tbsp / 30ml olive oil
• 4 tbsp / 60g butter
• Spices
• 2 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, finely chopped
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add the shrimp and cook for 1-2 minutes until just pink. Remove the shrimp and set aside to prevent overcooking.
3. To the same pot, add the crushed garlic, cauliflower, and tomatoes. Stir well and season with smoked paprika, salt, and pepper. Continue to sauté for 2-3 minutes, allowing the flavors to meld.
4. Pour in the fish stock and tomato puree, scraping the bottom of the pot to deglaze any browned bits. Press “Cancel” to turn off the Sauté function.
5. Secure the lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 6 minutes on high pressure.
6. When the timer finishes, perform a quick release by carefully moving the pressure valve to the “Venting” position.
7. Once the pin drops, carefully open the lid. Stir in the butter until it melts and the risotto is creamy. Gently fold the cooked shrimp back in, sprinkle with fresh parsley, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 334
• Total Fats: 21g
• Net Carbs: 6.2g
• Protein: 28.7g
• Fiber: 21g
Pro Tips
• For extra creaminess, stir in 2 tablespoons of heavy cream or 1/4 cup of grated Parmesan cheese along with the butter.
• To save prep time, use a bag of pre-riced cauliflower instead of processing your own florets.
• Don’t have fish stock? Chicken or vegetable broth work as excellent substitutes, though fish stock enhances the seafood flavor.
• For a touch of heat, add 1/4 teaspoon of red pepper flakes along with the other spices.
FAQ
Q: Can I make this keto risotto without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. Sauté the garlic, cauliflower, and tomatoes in a large pan. Add the stock and puree, then simmer covered for 10-15 minutes until the cauliflower is tender. Stir in the butter and pre-cooked shrimp at the end until creamy.
Q: What makes this cauliflower risotto creamy without rice
A: The creaminess in this keto risotto comes from a combination of butter and the breakdown of the cauliflower during pressure cooking. For an even richer texture, the recipe suggests adding optional heavy cream or Parmesan cheese.
Q: How do I store leftover shrimp and cauliflower risotto
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen it up and restore its creamy texture.
Q: Is this shrimp risotto recipe good for meal prep
A: While it’s best served fresh, you can meal prep the components. Chop your vegetables and rice the cauliflower ahead of time. However, for the best texture, we recommend cooking the shrimp and the risotto just before serving to prevent the shrimp from becoming tough.
