Cumin Lime Shrimp over Creamy Cauliflower Risotto

Ingredients

• 2 tbsp Olive oil, divided
• 8 g Shrimp, peeled, deveined and tails removed
• 1 tsp Cumin
• 1 cup Fresh lime, zested and juiced
• 1/4 tsp Salt
• 10 cup Frozen “riced” cauliflower
• 1/2 medium onion White onion, finely chopped
• 1 piece(s) Garlic, minced
• 1 piece(s) Ripe, fresh avocado, halved, pitted, peeled and diced

Instructions

1. Cook the frozen riced cauliflower in the microwave for 5–6 minutes.
2. Heat 1 tablespoon olive oil in a pan over medium heat. Add the shrimp and cook 2–3 minutes per side until pink.
3. Add remaining oil into the pan. Add onion and cook, stirring occasionally, until onion is soft, about 2 minutes. Add garlic and avocado and cook for one minute, until heated through.
4. Remove the shrimp and season with cumin, lime zest, and salt. Add the remaining oil to the same pan. Add chopped onion and cook for 2 minutes until soft.
5. Add garlic and avocado, cook for 1 minute until warm. Blend the avocado mixture with lime juice until smooth.
6. Stir the cooked cauliflower with the avocado puree in the pan. Cook for 1–2 minutes until the cauliflower turns green. Divide into two bowls and top with shrimp to serve.

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