This Sheet Pan Shrimp and Cauli Rice is the ultimate easy dinner! Just toss shrimp, peas, and garlic herb cauliflower rice with some Rosso pesto sauce onto a sheet pan and you’re in for a treat. It’s a perfect, light meal that screams spring.
Here’s what you’ll need:
- 1 or 2 bags of Season’s Choice Garlic Herb Riced Cauliflower, depending on how much cauliflower you like.
- 2 tablespoons of Prianno Rosso Pesto Sauce, or any similar sauce.
- 1 pound of Fremont Fish Market Jumbo EZ Peel Raw Shrimp, tails removed.
- 1 cup of Simply Nature Organic Frozen Sweet Peas.
- 1/2 teaspoon of garlic powder.
- 2 tablespoons of butter.
- Up to 1/4 cup of heavy cream, if you want it creamier.
- Salt and pepper, to taste.
- A squeeze of fresh lemon juice.
Instructions:
- Preheat your oven to 425 degrees.
- Spread the cauliflower rice on a sheet pan and mix in the pesto sauce. Bake this for 15-20 minutes.
- Take the pan out, lay the shrimp and peas over the cauliflower rice, and season with salt, pepper, and garlic powder. Dot the shrimp with butter.
- Put it back in the oven for another 5-7 minutes.
- If you like, drizzle some heavy cream over everything and stir it right there on the pan to make it creamy, almost like a risotto.
- Finish with a sprinkle of salt, pepper, and a squeeze of fresh lemon juice.
There you have it—dinner in less than 30 minutes, all made on one pan. Easy to make, easy to clean up, and delicious to eat!
