It’s day 18 of the 21 Day Sugar Detox! Almost there! More and more, those cravings are starting to fade away, the headaches have vanished and my energy level has increased!
I’m really excited to share another 21DSD friendly meal with you today! I just think shrimp is so pretty when it cooks. That bright pink color, and the white meat the almost puffs up around the edges. They’re so unassuming (and a little odd looking) when they’re raw.
There wasn’t a lot of chatting when we sat down to gobble this up! Who has time for talking when a dish like this is sitting in front of you? I certainly don’t! The bright taste of lemon combined with the creamy cauliflower “risotto” and earthy thyme really woke up our winter palates. This will definitely be in our normal meal rotation in this house!
One of the great things about shrimp is how fast it cooks, making this easy to pull together even on a busy weeknight!
Lemon & Thyme Shrimp Risotto
- 1 head Cauliflower cut into florets
- 1/2 lb Med/Large Shrimp peeled and deveined (about 12 total)
- 2 Tbsp Ghee divided
- 1 clove Garlic minced
- 1 cup Bone Broth
- 1/2 Lemon, juiced
- 1 Tbsp Lemon Zest
- 1 Tbsp Chopped Fresh Thyme
- 1/4 cup Coconut Milk
- Sea Salt to taste
- Add half of the florets to a food processor and pulse until it becomes about the size of risotto. Remove to a plate, and repeat with the remaining florets. Set aside.
- Melt ghee in a large pan over medium heat.
- Add garlic and shrimp to the pan and cook for 8 minutes or until the shrimp is done all the way through. Remove shrimp to a plate and set aside.
- In the same pan that the shrimp cooked in, add the remaining 1 Tbsp ghee to the pan and melt.
- Add in the cauliflower "risotto" and stir to coat with ghee.
- Next, pour in the broth and lemon juice, and stir. Cook for about 10 minutes to reduce the liquid, stirring occasionally.
- Add the fresh thyme, lemon zest and coconut milk to the "risotto". Stir to combine and cook for an additional 2 minutes.
- Lastly, stir in the cooked shrimp to reheat.