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Pesto Cauliflower Rice with Shrimp

Serves Two

The Ingredients

  • 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

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

The Instructions

  • 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!


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