This Shrimp Cauliflower Risotto is rich, creamy, garlicky, and ready in just 10 minutes. It’s the kind of meal that feels indulgent but keeps things light and guilt-free.

You know those moments when everyone’s diving into bowls of buttery, cheesy risotto and you’re trying to be good? That was me last weekend. Instead of missing out, I whipped up this Creamy Cauliflower Risotto made with cauliflower rice and juicy shrimp. It tastes just as comforting as the real thing, only lighter and faster. For a cozy, balanced meal, serve it with warm, flaky Sausage Rolls , the perfect pairing for something this creamy and satisfying.

<img loading=“lazy” src=“https://cafedelites.com/wp-content/uploads/2015/08/Creamy-Garlic-Shrimp-Cauliflower-Risotto-251.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Creamy Garlic Shrimp (Prawn) Cauliflower "Risotto" in a pan - 1”>

  • What Makes This Recipe So Good
  • What Goes Into Shrimp Cauliflower Risotto
  • How To Make Shrimp Cauliflower Risotto
  • Tips For Making Shrimp Cauliflower Risotto
  • Recipe FAQ’s
  • Creamy Garlic Shrimp Cauliflower Rice Risotto Recipe

What Makes This Recipe So Good

This Shrimp Cauliflower Risotto has all the creamy, garlicky comfort of a classic risotto but without the heaviness. Using cauliflower rice instead of Arborio keeps it light and low-carb while still giving that cozy, satisfying texture everyone loves. The shrimp add sweetness and protein, turning it into a full, restaurant-quality meal you can make in minutes.

The secret to this Creamy Cauliflower Risotto is in the sauce. Butter, garlic, cream, and Parmesan melt together into a luscious base that coats every grain of cauliflower rice. It’s quick, indulgent, and proof that healthy food doesn’t have to feel like a compromise.

What Goes Into Shrimp Cauliflower Risotto

Top shot of ingredients: cauliflower, parmesan cheese, parsley, olive oil, cream, dry white wine, lemon juice, shrimp, butter, salt, lemon, garlic, and pepper. - 2

This Shrimp Cauliflower Risotto comes together quickly with simple, flavorful ingredients that create a creamy, comforting dish without the extra carbs.

  • Cauliflower: The base of this low-carb risotto. Once pulsed into rice-sized pieces, it turns tender and creamy, soaking up every bit of that buttery, garlicky sauce.
  • Shrimp: Juicy, sweet, and perfectly seared, the shrimp add protein and a delicious seafood flavor that pairs beautifully with the creamy cauliflower rice.
  • Cream and Parmesan Cheese: These two make the sauce irresistibly rich and silky, mimicking the texture of real risotto without using any rice at all.
  • Garlic and Lemon: Garlic brings depth and aroma, while a squeeze of fresh lemon juice brightens everything up, keeping the dish fresh and balanced.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Shrimp Cauliflower Risotto

Putting the cauliflower in the blender. - 3
  1. Prepare the Cauliflower: Add 1 cup of cauliflower florets at a time to a blender or food processor. Pulse 3–5 times or until the texture resembles rice.
Searing the shrimp in the pan. - 4
  1. Heat the Pan: Melt the butter in a large skillet over medium heat. Once hot, add the shrimp and sear until they just begin to change color.
Adding garlic and lemon juice in the pan. - 5
  1. Add Garlic and Lemon: Stir in the crushed garlic and fresh lemon juice, letting them cook for another minute until fragrant.
Pouring olive oil and cauliflower to the pan. - 6
  1. Incorporate the Cauliflower Rice: Pour in the olive oil and add the cauliflower to the pan. Stir and fry for a few minutes until coated.
Pouring the white wine and sprinkling the cheese in the pan. - 7
  1. Make It Creamy: Reduce heat to low and stir in the cream, white wine, and Parmesan cheese. Season with salt and let it cook, covered, while stirring occasionally until the cauliflower turns tender.
Close-up shot of Creamy Garlic Shrimp Cauliflower Risotto. - 8
  1. Finish and Serve: Top your Shrimp Cauliflower Risotto with chopped parsley, cracked pepper, and a squeeze of lemon. Add extra Parmesan on top if you like it extra cheesy.

This Shrimp Cauliflower Risotto pairs beautifully with rich, meaty dishes that complement its creamy texture. Try it alongside Braised Lamb Shanks for a comforting dinner, or serve it with Slow Cooker Barbacoa Short Rib Tacos for a fun mix of bold and light flavors. It’s also delicious next to Creamy Beef Stroganoff With Mushrooms , creating a meal that feels indulgent yet perfectly balanced.

Tips For Making Shrimp Cauliflower Risotto

  • I always use fresh cauliflower when I can because it gives the risotto a better bite and texture. If you’re using frozen, make sure to thaw and drain it really well so it doesn’t turn soggy.
  • Keep an eye on the shrimp. Once they turn pink, they’re done. Overcooking them is the easiest way to lose that juicy, tender texture.
  • Want it extra indulgent? Add a little more white wine or an extra sprinkle of Parmesan. You deserve it.
  • And please don’t skip the lemon. That fresh squeeze at the end lifts all the creamy flavors and makes the dish come alive.

Heavy cream gives the best texture, but light cream or half-and-half will also work if you want to cut the calories.

The wine adds a lovely depth of flavor, but if you’d rather skip it, you can replace it with extra cream or a splash of chicken broth.

You can, but it’s best served fresh. If you reheat it, do so gently over low heat and add a splash of cream to bring back the silky texture.

<img loading=“lazy” src=“https://cafedelites.com/wp-content/uploads/2015/08/Creamy-Garlic-Shrimp-Cauliflower-Risotto-91.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Creamy Garlic Shrimp (Prawn) Cauliflower "Risotto" on a pan - 9”>

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 1 head large cauliflower leaves and stalk removed, chopped into florets
  • ▢ 14 oz prawns/shrimp peeled, tails intact
  • ▢ 2 tablespoons butter
  • ▢ 4 cloves garlic crushed
  • ▢ 1/2 medium lemon juiced
  • ▢ 1 tablespoon olive oil coconut oil
  • ▢ 1 cup cream
  • ▢ 1/4 cup dry white wine
  • ▢ 1/3 cup grated parmesan cheese
  • ▢ 1/2 teaspoon salt to taste about 1-2 teaspoons
  • ▢ 2 tablespoons parsley finely chopped
  • ▢ 1/2 teaspoon cracked pepper
  • ▢ Lemon wedges to serve

Instructions

  • In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
  • Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower ‘rice’ to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
  • Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Garlic Shrimp Cauliflower Rice Risotto in a pan - 11

Creamy Garlic Shrimp Cauliflower Rice Risotto

Ingredients

  • 1 head large cauliflower leaves and stalk removed, chopped into florets
  • 14 oz prawns/shrimp peeled, tails intact
  • 2 tablespoons butter
  • 4 cloves garlic crushed
  • 1/2 medium lemon juiced
  • 1 tablespoon olive oil coconut oil
  • 1 cup cream
  • 1/4 cup dry white wine
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon salt to taste about 1-2 teaspoons
  • 2 tablespoons parsley finely chopped
  • 1/2 teaspoon cracked pepper
  • Lemon wedges to serve

Instructions

  • In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
  • Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower ‘rice’ to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
  • Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.

Notes

Nutrition

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