Sheet Pan Shrimp and Cauli Rice Recipe

Introduction

This Sheet Pan Shrimp and Cauli Rice recipe is a quick and flavorful weeknight meal that’s all cooked on one pan for easy cleanup. The combination of garlic herb cauliflower rice, tender shrimp, and a touch of pesto creates a light but satisfying dish perfect for busy evenings.

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

1. Step 1: Preheat the oven to 425 degrees. Mix the cauliflower rice and pesto sauce directly on a sheet pan. Spread evenly and bake for 15-20 minutes until heated through.
2. Step 2: Arrange the shrimp and frozen peas on top of the cauliflower rice. Sprinkle the shrimp with salt, pepper, and garlic powder. Brush the shrimp with melted butter. Return to the oven and bake for another 5-7 minutes until shrimp are cooked through.
3. Step 3: Remove the pan from the oven and stir in heavy cream if using, to create a creamy texture similar to risotto. Season with additional salt, pepper, and fresh lemon juice to brighten the flavors. Serve immediately.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the shrimp before baking.
• Use fresh herbs like parsley or basil as a garnish for added freshness.
• Swap out peas for diced bell peppers or asparagus for a different vegetable twist.
• If you prefer a lower-fat option, omit the heavy cream and butter or substitute with olive oil.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a skillet over low heat to avoid overcooking the shrimp. The dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of riced cauliflower?

Yes, you can grate fresh cauliflower to make your own riced cauliflower. Be sure to dry it well before cooking to avoid excess moisture on the sheet pan.

What if I don’t have pesto sauce?

You can substitute pesto with a mixture of olive oil, minced garlic, and chopped fresh herbs like basil or parsley. This will still provide a flavorful base for the dish.

Sheet Pan Shrimp and Cauli Rice Recipe

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★★★★★

4.9 from 254 reviews

• Author: Ethan
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Sheet Pan Shrimp and Cauliflower Rice recipe offers a quick, flavorful, and healthy meal perfect for busy weeknights. Combining the aromatic garlic herb cauliflower rice with tender, seasoned shrimp and sweet peas, all baked together and finished with a touch of cream and lemon juice, this dish delivers a delightful balance of textures and tastes with minimal cleanup.

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Ingredients

Scale 1x2x3x

Cauliflower Rice Base

• 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 cup Simply Nature Organic Frozen Sweet Peas
• salt and pepper to taste
• fresh lemon juice to taste

Shrimp and Seasoning

• 1 lb. Fremont Fish Market Jumbo EZ Peel Raw Shrimp, tail off
• 1/2 teaspoon garlic powder
• 2 tablespoons butter
• up to 1/4 cup heavy cream (optional)

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Instructions

1. Preheat and prepare cauliflower rice: Preheat your oven to 425°F (220°C). On a large sheet pan, evenly spread the cauliflower rice and drizzle the pesto sauce over it. Toss lightly to combine everything so the pesto coats the cauliflower rice. Place in the oven and bake for 15 to 20 minutes until the cauliflower rice is heated through and slightly tender.
2. Add shrimp and peas: Remove the sheet pan from the oven and arrange the shrimp and frozen sweet peas evenly on top of the baked cauliflower rice. Season the shrimp with salt, pepper, and garlic powder, then brush the shrimp with melted butter for added richness. Return the sheet pan to the oven and bake for an additional 5 to 7 minutes until the shrimp are opaque and cooked through.
3. Finish with cream and seasoning: Remove the pan from the oven once again and, if desired, drizzle up to 1/4 cup of heavy cream over the contents on the pan. Stir gently to combine and create a creamy risotto-like texture. Adjust seasoning by adding more salt, pepper, and fresh lemon juice to brighten the flavors. Serve immediately and enjoy this effortless, flavorful meal.

Notes

• Using two bags of cauliflower rice increases the vegetable portion relative to shrimp for a lighter meal.
• For a dairy-free option, omit butter and heavy cream; alternatively, use a plant-based cream substitute.
• Make sure shrimp are fully cooked and opaque; avoid overcooking to keep them tender.
• Fresh lemon juice adds brightness; adjust to taste.
• Leftovers can be refrigerated and gently reheated the next day.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: sheet pan meal, shrimp recipe, cauliflower rice, quick dinner, baked shrimp, healthy meal, low carb, easy recipe