We have frozen cauliflower rice in the freezer so no excuses.



  • 1 teaspoon extra virgin olive oil
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 lb peeled and deveined medium shrimp
  • 12 oz cauliflower rice
  • 1/4 cup plus 2 Tablespoons Paleo Pesto


  1. Heat a large fry pan over medium heat. Once hot add olive oil and then shrimp.
  2. Cook undisturbed about 2 minutes untill starting to turn pink. Flip, and cook another 2 minutes. Test for doneness. Remove from pan and set aside.
  3. Add tomatoes and continue cooking for 1 minute.
  4. Add cauliflower rice. Cook until heated through, about 4 to 5 min, stirring occasionally.
  5. Return shrimp to pan and add pesto and use a spatula or wooden spoon to fold in. While mixing in pesto, use back of spatula or wooden spoon to gently crush tomatoes.
  6. Divide and serve with 1 T pesto on top of each dish and Enjoy!

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