Speedy Sheet Pan Shrimp & Cauliflower Magic!
Sheet Pan Shrimp: cook a healthy and delicious low-carb meal in under 30 minutes. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
- 1 bag Season’s Choice Garlic Herb Riced Cauliflower (use 2 bags for a higher cauli-to-shrimp ratio)
- 2 tablespoons Prianno Rosso Pesto Sauce or similar sauce
- 1 lb Fremont Fish Market Jumbo EZ Peel Raw Shrimp, tail off
- 1 cup Simply Nature Organic Frozen Sweet Peas
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- up to 1/4 cup heavy cream (optional)
- salt and pepper to taste
- fresh lemon juice to taste
Instructions
- Preheat the oven to 425 degrees F (220 C). Mix the riced cauliflower and pesto sauce directly on a large sheet pan. Bake for 15-20 minutes.
- Arrange the raw shrimp and frozen peas on top of the baked cauliflower rice. Sprinkle the shrimp with salt, pepper, and garlic powder, then brush with melted butter. Bake for another 5-7 minutes, or until the shrimp are pink and cooked through.
- Carefully remove the sheet pan from the oven. Add the heavy cream (if using) and stir everything to combine directly on the pan. This will make the dish creamier, almost like a risotto.
- Season with additional salt and pepper to taste, and a generous squeeze of fresh lemon juice for brightness. Serve immediately.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.