Sheet Pan Shrimp and Cauli Rice

Name: Udang Lembaran dan Nasi Cauli
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
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

This Sheet Pan Shrimp and Cauli Rice is the easiest sheet pan dinner! Shrimp, peas, cauliflower rice, seasonings, and Rosso pesto sauce all come together on one pan for a delicious springy meal.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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

Steps

Preheat the oven to 425 degrees. Mix cauliflower rice and pesto sauce directly on the sheet pan. Bake for 15-20 minutes.
Arrange shrimp and peas on top of cauliflower rice. Sprinkle shrimp with salt, pepper, garlic powder, and brush with butter. Bake for another 5-7 minutes.
Add cream and stir to combine, directly on the pan. (This makes it a bit more creamy, almost like a risotto.) Season with salt, pepper, and fresh lemon juice. Voila. Effortless.