Sheet Pan Shrimp and Cauli Rice

• bag Season's Choice Garlic Herb Riced Cauliflower (use 2 bags for a higher cauli-to-shrimp ratio)1
• Prianno Rosso Pesto Sauce or similar sauce↗2 tablespoon
• Fremont Fish Market Jumbo EZ Peel Raw Shrimp, tail off1 lb
• Simply Nature Organic Frozen Sweet Peas↗1 cup
• garlic powder↗0.5 teaspoon
• butter↗2 tablespoon
• up to 1/4 cup heavy cream0.25 cup
• salt and pepper to taste
• fresh lemon juice to taste↗

Step-by-step instructions

1. 1

   Preheat the oven to 425 degrees. Mix cauliflower rice and pesto sauce directly on the sheet pan. Bake for 15-20 minutes.

2. 2

   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.

3. 3

   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.