pesto ingredients: (OR Gotham Greens Vegan Pesto)
2 cups fresh basil leaves, chopped
2 clove garlic
1/2 cup olive oil
1/4 cup + 2 tbsp pine nuts
1/4 tsp salt
1lb jumbo shrimp, peeled and deveined (weight after peeled) - I love Trader Joe’s Wild Argentine
serve over cauliflower rice:
16oz bag cauliflower rice
1-2 tbsp avocado or olive oil
3-5 tbsp pesto
In a food processor pulse basil, garlic, pine nuts, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with a couple of spoonfuls of pesto and marinate a few hours in a bowl. Transfer to skillet, cover & cook over medium heat for about 4-5 mins, stirring halfway through.
Meanwhile, add oil & cauliflower rice to skillet over medium heat; stirring frequently. Reduce to simmer & cover 10-15 mins, stirring occassionally until softened.
Stir pesto into the cauliflower rice. Start with a few tablespoons and add more as needed until it reaches your desired taste. You may not need the entire amount and can reserve any unused pesto for another recipe.
Serve shrimp over cauliflower rice.
462 Calories, 39g fat, 3g fiber, 3g sugar, 10g carbs, 33g protein