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Pesto Riced Cauliflower with Grilled Shrimp​


  • 3 cups riced cauliflower (find it in the frozen vegetable section of the grocery

  • store or see how we made it below)

  • 1.5 tablespoons olive oil

  • ½ pound of shrimp, peeled

  • 4 tablespoons pesto

  • 1 tablespoon minced shallot

  • 1 large garlic clove, minced

  • 1 cup quartered cherry tomatoes

  • Salt and pepper to taste 


  1. Heat 1 tablespoon olive oil over medium-high heat. When the oil is hot enough to sizzle the shrimp, place the shrimp in an even layer and let them cook undisturbed for 2 minutes, flip them over and allow them to brown on the other side. Remove from pan and set aside. 

  2. In the same pan, add the shallots and garlic and cook until fragrant (don’t let them burn).

  3. Add the quartered tomatoes and sauté for 2 minutes.

  4. Add the riced cauliflower and stir gently until cauliflower is warmed through and everything is incorporated.

  5. Gently fold in the pesto.

  6. Mix in the shrimp and serve! 

**To make cauliflower rice:

Take 1 head of cauliflower and cut it into small florets. Place the florets into a food processor and process until a rice like texture is achieved and there are no large pieces. 

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