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Spinach and Shrimp Cauliflower Rice Risotto

  • Author: Meagan


Instead of using fresh spinach I thawed a package from the freezer, along with the shrimp and cauliflower rice (choosing to use more of all 3).  That makes this dish ‘pantry/freezer ready’, as it’s pretty easy to have all of these ingredients on hand.  Found on Real Simple’s site, this was creamy and delicious and is now forever in our quick, weeknight meal, one-pot wonder rotation – enjoy!



1 bag (907 g) peeled and deveined shrimp, tails removed

kosher salt to taste

1 leek, thinly sliced, white and green parts only – about 2 cups

1/4 c. dry white wine

~600 g. cauliflower rice – a good 6 cups AND 1/2 c. your preferred broth

~500 g. spinach (if frozen, thaw first and squeeze most of the water out)

1/4 c. cream

~1 c. freshly grated Parmesan + more for serving


Heat a titch of oil in a large (non-stick) skillet and cook the shrimp with a good sprinkling of salt for about 5 minutes until no longer pink.  Remove to a plate and set aside.

Add a bit more oil to the same skillet, and cook the leeks with another sprinkling of salt for a few minutes until tender, then add the wine and simmer until the pan is almost dry.  Add in the riced cauliflower (I used the frozen kind so it had a bit more moisture) and the broth and cook again until the moisture is mostly absorbed.  Stir in the spinach (allow it to cook a bit first if it’s rather wet), and the cream and once the mix is well combined add in about 1 cup of Parmesan and stir until the cheese is melted.  Remove the skillet from the heat.

Taste for seasonings (you may wish for more salt), stir in the cooked shrimp and serve up in big bowls!



From Meagan's Kitchen

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