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Shrimp and Mushroom Risotto

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Shrimp and Mushroom Risotto

Food Rx: High Cholesterol, Dinner | Serves 2
Prep time: 15 minutes | Total time: 15 minutes


2 pouches shirataki rice
3 tablespoons olive oil
1 large shallot, finely chopped
2 cups chopped shiitake mushrooms (or other mushrooms)
1/3 cup clam juice or fresh seafood stock
1 tablespoon fresh lemon juice
1 teaspoon arrowroot
3/4 teaspoon sea salt, or to taste
12 ounces shelled, deveined shrimp
2 tablespoons finely chopped parsley
1 tablespoon finely grated lemon zest


  1. Prepare the shirataki rice according to package directions. Heat the olive oil in a wide pot over medium-high heat.

  2. Add the shallots and mushrooms and sauté for 2 to 3 minutes, until the shallots are just translucent.

  3. Add the Metabolism Rice to the pot. Stir-fry the rice for 2 to 3 minutes, until the grains begin to toast.

  4. Stir in the clam juice, lemon juice, and arrowroot. Turn the heat down to a gentle simmer. Stirring almost constantly, let this liquid reduce until it is almost gone. Stir in the salt.

  5. Add the shrimp and parsley. Turn the heat back up to medium-high, and stir constantly until the shrimp are just cooked through. Add the lemon zest, and serve immediately.