If you’re looking for a healthy Paleo dinner that feels comforting without being heavy, this grain-free Garlic Shrimp Risotto is the perfect recipe to try. It takes the classic flavors of creamy risotto and gives them a wholesome makeover by swapping traditional rice for cauliflower rice. The result is a delicious, nutrient-packed meal that’s naturally Paleo friendly and full of fresh ingredients.
One of my favorite things about this recipe is how fun it is to make. It’s amazing to watch simple ingredients transform into a meal that looks and tastes like something from a restaurant. The cauliflower rice cooks until tender while soaking up the vegetable broth, creating the perfect risotto base. For a dairy-free, velvety sauce, we blend cashews, broth, lemon juice, and arrowroot powder—proving that healthy substitutions can still be rich and delicious. Meanwhile, the shrimp cook quickly with garlic, paprika, and a touch of chile flakes, adding just the right amount of flavor and a little kick of heat.
This recipe is a wonderful way to enjoy more vegetables while still feeling like you’re eating comfort food. The fresh spinach adds color and nutrition, while the lemon juice balances the richness of the creamy cashew sauce. Every bit is packed with fresh flavors and wholesome ingredients that leave you feeling satisfied.
Whether you’re following a Paleo lifestyle or simply looking for a healthier dinner idea, this Garlic Shrimp Risotto is a recipe you’ll want to make again and again. It’s easy enough for a weeknight meal, impressive enough to serve to guests, and a fun reminder that healthy cooking can be simple, creative, and absolutely delicious.
Love our recipes? Make going Paleo even easier and download our 7-Day, 14-Day, and 28-Day digital meal plans!
Paleo Garlic Shrimp Risotto
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
2 Tbsp. extra-virgin olive oil, divided
1 medium onion, minced
41⁄2 cups fresh cauliflower rice
21⁄2 cups vegetable broth, divided
1 cup raw cashews
1 Tbsp. arrowroot powder
1 lemon, juiced
1 cup fresh baby spinach leaves
3 garlic cloves, minced
1–1 ½ lbs. uncooked medium wild shrimp, peeled and divined
1⁄2 tsp. paprika
1⁄2 tsp. chile flakes
Directions
Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook until transparent, about 3-4 minutes. Add cauliflower and 1 cup broth and bring to a boil. Stir occasionally, until soft, about 8 minutes. Remove pan from heat.
To make the sauce, use a large blender to combine 2 cups cooked cauliflower rice with 1 ½ cups vegetable broth, cashews, arrowroot powder, and lemon juice.Blend on high until smooth.
Add spinach to remaining cauliflower rice and cook on medium heat, until spinach has wilted. Pour sauce evenly over cauliflower and spinach. Remove from heat and set aside.
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add garlic and cook for 1 minute.
Add shrimp, paprika, and chile flakes and gently mix until shrimp are evenly coated with spices. Cook shrimp for two minutes each side. Shrimp are done when they are no longer opaque. Remove from heat.
Divide cauliflower risotto between four bowls and top with shrimp. Drizzle with cashew sauce and remaining pan juices. Serve Immediately.
Related Recipe
Jackfruit Carne Asada Burrito Bowls
The Paleo Diet® Newsletter
Sign up to get info on healthy nutrition, free recipes, meal prepping, and the latest health research. New subscribers will also receive our Official Paleo Grocery List!
