Go Back

Sheet Pan Shrimp and Cauli Rice

A quick and healthy meal combining shrimp, vegetables, and flavorful pesto, perfect for busy weeknights with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 cups cauliflower rice
  • 1 cup peas (fresh or frozen)
  • 1/4 cup rosso pesto sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste Adjust according to preference
  • Optional: lemon wedges for serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a sheet pan, combine shrimp, cauliflower rice, peas, and olive oil.
  3. Drizzle with rosso pesto sauce and season with salt and pepper.
  4. Toss everything together until well coated.
  5. Spread the mixture evenly on the sheet pan.
Cooking
  1. Bake for 15-20 minutes, or until shrimp are cooked through and the veggies are tender.
Serving
  1. Serve with lemon wedges if desired.

Notes

Make sure the shrimp are evenly spread out on the pan for even cooking. You can add other vegetables like bell peppers or zucchini for more variety. If you prefer a bit of spice, consider adding red pepper flakes or a dash of hot sauce. You can also swap out the rosso pesto with green pesto or your favorite sauce for a different flavor. Feel free to use chicken or fish instead of shrimp if you want. Store leftovers in an airtight container in the refrigerator for up to 3 days.