1 tsp EVOO
1 cup grape or cherry tomatoes, halved
1/2 lb peeled and deveined medium shrimp
12 ounces cauliflower rice
1/4 cup + 2 tbsp paleo pesto
4 cups fresh basil leaves
1/2 cup raw pine nuts, toasted
2 cloves garlic
1 tbsp nutritional yeast
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/3 cup extra virgin olive oil
Add all the pesto ingredients to a blender (except the olive oil). Blitz until smooth and slowly add in the olive oil. Process until consistency is as desired.
Heat a large skillet over medium heat. Heat EVOO and add shrimp to skillet.
Cook shrimp for 2 minutes/side. Remove from pan once fully cooked.
Add the tomatoes to the skillet and cook for 1 minute. Add the 12 oz riced cauliflower. Cook 4-5 minutes, stirring occasionally.
Add shrimp back to pan and stir in the pesto. While stirring, use utensil to gently crush the tomatoes.
Top each dish with 1 tbsp pesto. Delish!