Cajun Dinner for Keto Lovers: Spicy Shrimp and Cauliflower Risotto with Zesty Lemon-Garlic Aioli

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pound large shrimp, peeled and deveined 1 medium head cauliflower, riced 2 cups chicken broth, warm 4 tablespoons unsalted butter 1/2 cup grated Parmesan cheese 1 teaspoon Cajun seasoning Salt and black pepper, to taste 3 cloves garlic, minced 1/4 cup fresh parsley, chopped 2 large eggs 1 tablespoon fresh lemon juice Zest of one lemon 1 teaspoon hot sauce (optional)

Instructions

1. In a large skillet, melt butter over medium heat and sauté garlic until fragrant, about 1 minute. Add shrimp, Cajun seasoning, salt, and black pepper to taste, cook for 3 4 minutes or until pink and cooked through. Remove from skillet and set aside. In a separate pan, add the riced cauliflower and warm chicken broth, cooking over medium heat until the cauliflower is tender and the liquid has been absorbed, about 10 12 minutes. Stir in Parmesan cheese and adjust seasoning to taste. In a small bowl, whisk together eggs, lemon juice, lemon zest, hot sauce (if using), and parsley for the aioli. Assemble the dish by dividing cauliflower risotto among 4 plates, topping each with shrimp and a dollop of lemon garlic aioli. Garnish with fresh parsley and serve immediately.

Chef’s Insight

For an extra kick, add more hot sauce to the lemon-garlic aioli. To enhance the aroma, add fresh herbs like thyme or basil to the shrimp while cooking.

Notes

This dish can be easily doubled or tripled for larger gatherings. For a vegetarian option, omit the shrimp and increase the cauliflower "risotto" quantity.