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Grain-Free Shrimp Risotto – LOW CAL

Shrimp Risotto – LOW CAL

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Course: Main Meals
Keyword: Week 10
Cooking Method: Stovetop
Recipe Type: Seafood
Servings: 1 serving
Calories: 426kcal


  • 6 oz shrimp peeled and deveined
  • 1 tsp butter
  • ½ cup red onion diced
  • ½ cup red bell pepper diced
  • ¼ cup frozen green peas 
  • 2 cups cauli rice
  • 1 tsp lemon zest
  • 1 tsp salt
  • ½ tsp garlic powder
  • black pepper to taste
  • ¼ cup dry white wine
  • 1 cup vegetable stock 
  • 2 tbsp heavy cream or full fat coconut milk
  • 1 lemon wedges for garnish
  • 1 tbsp chopped chives  for ganish


  • MELT the butter in a large skillet over medium-high heat and sauté the red onion, bell pepper, and peas for 2-3 minutes, until softened.
  • ADD the cauliflower rice, lemon zest, and seasonings and sauté for another 2-3 minutes.
  • STIR in the white wine and veggie stock and simmer for about 10 minutes, until most of the liquid has been absorbed.
  • STIR in the shrimp and heavy cream. Cover and simmer for 3-4 minutes, until the shrimp are pink and opaque.
  • GARNISH with chopped chives and a lemon wedge.


*We could make the wine optional to lower the cals further (25 per serving) but I like the flavor that it adds.


Calories: 426kcal | Carbohydrates: 29g | Protein: 31g | Fat: 17g | Fiber: 9g | Net Carbs: 20g