Smart Sun-Dried Tomato Pesto Shrimp
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Smart Sun-Dried Tomato Pesto Shrimp

Smart Sun-Dried Tomato Pesto Shrimp

with Roasted Veggies and Cauliflower Rice

Craving pasta without wanting the carbs? This dinner packs all the flavours of a sun-dried tomato pesto pasta dinner, but with a garlicky cauliflower base!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
Carb Smart
New
Allergens:
Shrimp
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

285 g

Cauliflower

1 unit(s)

Zucchini

113 g

Baby Tomatoes

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

Not included in your delivery

½ tbsp

Oil*

1 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories340 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate16 g
Sugar7 g
Dietary Fiber4 g
Protein27 g
Cholesterol195 mg
Sodium1800 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups

Instructions

Prep
1
  • Thinly slice cauliflower, then finely chop into rice-sized pieces. (TIP: If you have a food processor, add cauliflower and pulse to rice-sized pieces!)
  • Transfer to a medium bowl. 
  • Cut zucchini into 1/4-inch half moons. 
  • Poke tomatoes with a fork. 
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
Cook cauliflower rice
2
  • Heat a large non-stick pan over medium heat.
    When hot, add 1 tbsp butter, swirl the pan to melt, 1 min.
  • Add cauliflower, and 3 tbsp water (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp butter and 3 tbsp water per batch.) Cook, stirring occasionally, until tender, 4-5 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper. 
  • Transfer to the medium bowl and cover to keep warm.
Cook veggies
3
  • Add zucchini and tomatoes to the same pan. 
  • Cook, stirring often, until tender, 3-4 min.
  • Season with salt and pepper. 
Cook shrimp
4
  • Add shrimp, pesto and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring occasionally, until shrimp just turn pink and sauce thinkens slightly, 2-3 min.**
  • Season with salt and pepper, to taste.
Finish and serve
5
  • Divide cauliflower rice between plates. 
  • Top with shrimp-pesto mixture. 
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