Smart Sun-Dried Tomato Pesto Shrimp
with Roasted Veggies and Cauliflower Rice4.0(408)
Calories
:
340 kcalProtein
:
27g proteinDifficulty
:
EasyUnder 650 Calories
Under 50g of Carbs
New
Allergens:
- Shrimp
- Milk
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
285 g
Shrimp
(Contains: Shrimp)
285 g
Cauliflower
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
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
Cooking Steps
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.
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.
3
- Add zucchini and tomatoes to the same pan.
- Cook, stirring often, until tender, 3-4 min.
- Season with salt and pepper.
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.
5
- Divide cauliflower rice between plates.
- Top with shrimp-pesto mixture.
