Cumin Lime Shrimp With Cauliflower Risotto

Ingredients

• 2 tablespoons olive oil, divided
• 8 ounces shrimp, peeled, deveined, tails removed
• 1 teaspoon cumin
• 1 fresh lime, zested and juiced
• 1/4 teaspoon salt
• 1 package (8-10 ounces) frozen riced cauliflower
• 1/2 cup white onion, finely chopped
• 1 clove garlic, minced
• 1 ripe avocado, halved, pitted, peeled, diced

Method

1. 1 Microwave riced cauliflower according to package directions, about 5-6 minutes; set aside.
2. 2 Heat 1 tablespoon olive oil in a pan over medium heat. Cook shrimp 2-3 minutes per side until pink. Remove and season with cumin, lime zest, and salt.
3. 3 Add remaining oil to pan. Sauté onion until soft, about 2 minutes. Add garlic and avocado, cook 1 minute until heated.
4. 4 Transfer avocado mixture to a blender with lime juice. Blend until smooth.
5. 5 Add cauliflower to pan, top with avocado puree. Cook over medium heat, stirring gently until heated through and green.
6. 6 Divide into bowls and top with seasoned shrimp.