Summer is awesome. amazing. everything. I live for it. Although, in truth, I feel like this summer is pretty much passing me by. No big beach days, pool days or huge adventures happening. We are all about baby naps right now and our little man likes to nap in one place – his crib. Period. End of story.
Being stuck in the house more often than usual has made me very grateful for our little garden. Some of the gifts of the summer garden are abundant right now and lucky for us – basil has been one of them.
I have been making a batch of my Paleo Pesto about once a week for a little while now since we all know pesto is arguably amazing on pretty much everything. Having it pre-made in the fridge makes dishes like this come together in minutes.
Well, that makes the assumption that you have either already prepped your cauliflower rice. Or, that you live near a Trader Joe’s and are one of the lucky few that have stocked their freezer with their new frozen Organic cauliflower rice.
Oh, and buy already peeled flash frozen shrimp (make sure they are certified sustainable!), then this dish really is a 10-minute dinner.
MORE SHRIMP RECIPES:
- These Old Bay Shrimp can be served with cocktail sauce as an appetizer or with grilled veggies for a larger meal.
- Use GF flour or arrowroot to make this Shrimp Creole and serve over cauliflower rice.
- Brown Sugar Bourbon Shrimp Skewers are an easy option that is ready in minutes.
- Poached Shrimp and Avocado Salad is a stunning entree salad that is really filling.
- Feeling something more hearty? Try my gluten-free Pesto Shrimp Pasta Salad (made with vegan pesto!).
Did you make this recipe? Please give it a star rating below!
Pesto Cauliflower Rice with Shrimp. Dairy Free Pesto.
- 1 teaspoon extra virgin olive oil
- 1 cup grape or cherry tomatoes halved
- 1/2 pound peeled and deveined medium shrimp
- 12 ounces cauliflower rice
- 1/4 cup plus 2 tablespoons Paleo Pesto
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Heat a large fry pan over medium heat. Once hot add olive oil and then shrimp.
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Cook undisturbed about 2 minutes until starting to turn pink. Flip, and cook another 2 minutes. Test for doneness. Remove from pan and set aside.
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Add tomatoes and continue cooking for 1 minute.
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Add cauliflower rice. Cook until heated through, about 4 to 5 min, stirring occasionally.
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Return shrimp to pan and add pesto and use a spatula or wooden spoon to fold in. While mixing in pesto, use back of spatula or wooden spoon to gently crush tomatoes.
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Divide and serve with 1 tablespoon pesto on top of each dish and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I was scoping out your website for a healthy dinner and found this- I had everything I needed (I make and freeze pesto w/o cheese with my homegrown basil every fall) because I, too, stockpile cauliflower rice in the freezer and shrimp as well! Good in winter, too, a healthy comfort food! I made it just as the recipe stated and it is delicious! Thanks!
Yay Kathy!! Thanks for taking the time to comment. So happy you liked this recipe 🙂
What is the serving size? I see there are 380 calories per serving but what is the serving?
Hi Janell,
The serving size is listed in the recipe – it’s 2 servings so half. Hope you love it!
I had no idea what cauliflower rice was until I saw your recipe. I made it last night for dinner and made my own “rice”. I couldn’t get over how good it was! Thank you!
That is fantastic Sally! Thanks for taking the time to let me know 🙂
This is the VERY same dish I make frequently as a pasta dish. I really wanted to convert it to some thing even healthier and you inspired me to try and LOVE this. Thank you!
I hope you love it Marjorie!! 🙂
I’ve looked & looked but don’t see the nutritional breakdown for this… Doing very low carb so I need to know! Thanks & if it’s there & I’m a doofus, sorry!
Hi Karen! No worries. I do not include the nutritional info for my recipes. You can plug any recipe into a free site like http://www.myfitnesspal.com and get the breakdown and info you need. Hope that helps!
Ok, thanks. I’ll check it out…
I prepared the cauliflower rice and pesto yesterday and will whip this together tonight; I love weekday recipes that come together quickly. Excited to try this!
How did you like it!? I am with you – weeknights need to be easy (and tasty)!
I made this dish to bring to a BBQ last weekend, everyone loved it and asked for the recipe! I added some garlic while cooking the shrimp, which was suggested in a prior post. Kudos Everyday Maven!
So glad everyone loved it Randi and thanks for sharing my recipe! Have a good weekend 🙂
Of course, I just found the print link …
No worries! That is one of my biggest pet peeves. I hate wasting printer ink 😉
Would be cool if these great recipes had a “print” link – the recipes without the pictures.
Hi Stephen!
Every single recipe on my site does have a “print” button that prints the recipe without all of the photos. It is green and to the right of the ingredient list (usually under a vertical photo). Thanks for reading!
Wow, I looks very delicious. Thanks for sharing such an wonderful recipe. I will cook this dishes for my family. I love your blog very much, you often have useful post. I will follow your site everyday to get good recipes
I didn’t know Trader Joe’s was stocking frozen cauliflower rice! Cool beans! This is a great looking dish — thanks.
Thanks John! They started selling it at the beginning of the summer and it’s so popular, it’s been out of stock for most of the summer!
Wow! Fantastic! I deglazed the pan with a little white wine after the shrimp and added a little organic chicken stock to the cauliflower as it seemed too dry, and put in two toes of God’s Gift to the palete (garlic) thru a press at the very end. Doubled the pesto (Costco’s Ligurian pesto, imported, all natural, and out of this world) DELICIOUS!
Love the extra garlic Steve! So glad you liked it 🙂
Wow, looks tasty and so simple!
It is Wendy! Perfect for these busy summer days 🙂