Quick & Creamy Coconut Cauliflower Risotto with Fried Shrimp
This is a quick and easy recipe for coconut cauliflower risotto with fried shrimp. The risotto is made with cauliflower rice, coconut milk, garlic, and ginger. It is topped with toasted cashews and fried shrimp.
Equipment
Ingredients
- 3 cups cauliflower florets riced in a food processor (see notes)
- 3 garlic cloves thinly sliced
- 2-3 tablespoons coconut oil
- 1/2 cup unsweetened coconut milk
- 1 tablespoon grated fresh ginger
- Salt and pepper to taste
- Handful of toasted salted cashews
- Fresh dill for garnish (optional)
- Optional Shrimp Topping:
- 12 raw shrimp peeled and deveined
- 1 egg beaten
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon sumac optional
- Breadcrumbs
Instructions
- Rice the cauliflower: Cut the cauliflower into small, even pieces and pulse in a food processor until rice-like (4-5 seconds). Repeat in batches for even consistency. Separate 3 cups of riced cauliflower and freeze the rest for later use.
- Sauté the aromatics: Heat coconut oil in a pan. Add garlic and ginger, and sauté for 1 minute until fragrant.
- Cook the cauliflower: Add the riced cauliflower and stir for 2 minutes.
- Simmer in coconut milk: Pour in the coconut milk and simmer until absorbed, about 2-3 minutes. Season with salt and pepper to taste.
- Top and serve: Garnish with toasted cashews and fresh dill (optional). For the shrimp topping, prepare the ingredients as listed above. Dip each shrimp in the egg mixture, then coat in breadcrumbs. Fry in hot oil until golden brown and cooked through (about 2 minutes per side). Arrange the shrimp on top of the risotto and enjoy!
Video
Notes
- Rice your cauliflower in batches: This prevents mushy results and ensures even rice-like texture.
- Adjust the coconut milk: Feel free to use more or less coconut milk to customize the creaminess.
- Get creative with toppings: Try chopped nuts, roasted vegetables, a drizzle of sriracha, or fresh herbs like parsley or chives.
- Make it vegan: Skip the shrimp and top with roasted chickpeas or tofu for a plant-based twist.