Pesto shrimp & cauliflower bowl
195 cals, 26p, 1c, 9f (per meal)
2 tsp (10mL)
2 clove(s) (6g)
4 tbsp (62g)
1 1/2 cup(s) (45g)
1 lbs (454g)
1 bag(s) (284g)
1
Cook the cauliflower rice according to the package instructions. Set aside.
2
Heat oil in a skillet over medium heat.
3
Add the garlic and shrimp, season with a pinch of salt and pepper, and cook for 4-6 minutes, or until the shrimp is opaque and cooked through.
4
Add the cooked cauliflower rice and spinach to the skillet. Stir to combine and cook for 1-2 minutes, until the spinach is wilted and everything is warmed through.
5
Serve with a drizzle of pesto on top.