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Shrimp & Risotto Skillet

Get your protein AND your veggies in this quick, easy, and delicious skillet dinner!


  • 8 oz cooked, grated cauliflower
  • 6 oz cooked, peeled shrimp (tails removed)
  • 1 Tbsp grass fed butter
  • 1 oz cubed hard cheese
  • 1 garlic clove, chopped
  • 1/4  Tsp sea salt
  • 1/8  Tsp black pepper
  • 1/2  Tsp dried parsley flakes


  1. Cook cauliflower.  Drain. Place cooked cauliflower in a food processor and shred using the shredding disk. Place in a medium sized bowl and set aside.
  2. Thaw out cooked shrimp from bag. Peel and remove tails if necessary. Weigh out 6oz of shrimp and set aside.
  3. In a medium sized skillet, melt butter and add garlic. Sauté garlic in butter until they turn light brown, a few minutes over medium high heat. Lower the temperature to medium heat and add the cubed cheese Stir until slightly melted. (It is okay to have some lumps).
  4. Add the shrimp to the cheese mixture and then add the grated cauliflower, and sea salt. Stir until combined. Heat for about 3 to 4 minutes or until heated thoroughly. Sprinkle parsley flakes on top. Enjoy!

Serving size: 2

1 serving replaces: 1 Protein, 1, vegetable, 1 healthy fat


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