Name: Citrus BBQ Shrimp with Creamy Lemon-Herb Cauliflower Risotto
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined; 2 tbsp olive oil, divided; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 1 tbsp honey; 1 tbsp tomato paste; Juice and zest of 1 lemon (divided); Juice and zest of 1 orange; 1 large head cauliflower, riced (about 5 cups); 1/4 cup finely diced shallot; 1/3 cup dry white wine; 1 cup low-sodium chicken broth (or vegetable broth); 1/4 cup grated Parmesan cheese; 2 tbsp cream cheese, softened; 2 tbsp chopped fresh parsley (plus extra for garnish); 1 tbsp chopped fresh chives

Citrus BBQ Shrimp with Creamy Lemon-Herb Cauliflower Risotto

Peter

This dish brings together the smoky, tangy charm of BBQ shrimp with a luscious, lower-carb riff on classic risotto, perfect for a mild California evening. The shrimp are marinated in a citrus-spiked BBQ glaze, then grilled for that irresistible char. Cauliflower risotto, laced with lemon, Parmesan, and fresh herbs, stays creamy and satisfying with a fraction of the carbs—making it a great low glycemic swap for traditional rice. Every bite feels bright, comforting, and perfect for pairing with a crisp white wine or a breezy summer night.

Ingredients

Instructions

Pat shrimp dry with paper towels. In a large bowl, toss shrimp with 1 tbsp olive oil, garlic, smoked paprika, cumin, salt, black pepper, cayenne, honey, tomato paste, orange juice, and half the lemon zest. Marinate for 15-20 minutes while you prepare risotto.
Heat remaining 1 tbsp olive oil in a wide nonstick skillet over medium heat. Add shallot and sauté until translucent, about 2 minutes. Add riced cauliflower and cook, stirring, for 3-4 minutes until just tender.
Pour in white wine and cook until mostly evaporated, about 2 minutes. Stir in chicken broth and simmer, stirring often, until most liquid is absorbed but mixture remains creamy, 5-7 minutes.
Reduce heat to low. Stir in Parmesan, cream cheese, half the lemon juice, remaining lemon zest, parsley, and chives. Adjust seasoning with salt and pepper. Cover and keep warm.
Preheat a grill pan or large skillet over medium-high heat. Grill or sauté shrimp in a single layer (in batches if needed), about 2 minutes per side, until just opaque and lightly charred. Squeeze remaining lemon juice over shrimp.
Spoon cauliflower risotto onto plates and top with BBQ shrimp. Garnish with extra parsley and a drizzle of olive oil if desired. Serve immediately.