We’re loading a sheet pan with cauliflower rice and roasting it up with some sun-dried tomato pesto, throwing some juicy shrimp on top and a handful of springy green peas, brushing it with butter, and finishing with salt, pepper, and lots and lots of lemon juice.
And, optional, but if you want it to be a little richer, more like a risotto, just pour a little cream on the pan at the end and stir it up – that cauliflower rice will cling together just a little bit and ultimately do its job making you happy, so happy, eating a nice big pile of vegetables.
Simple Sheet Pan Dinners To The Rescue
As if the food itself isn’t enough (SHRIMP LEMON BUTTER PEAS CAULI RICE WHERE CAN YOU GO WRONG), this recipe is so embarrassingly easy! Am I saying this too much lately? (In case you’re just joining us, we are in the middle of our SOS Series and it is a collection of 15 lifesaving recipes, 7 ingredients or less, and everything is easy, and hi, easy recipes are awesome.)
I need to tell you – I have been buying shrimp and salmon WEEKLY from ALDI this spring. Literally, not exaggerating, every week. I am a little bit particular about my seafood and I’m not going to lie, I would have never expected ALDI – yes, budget-friendly ALDI – to be my most-frequented place for seafood this spring, but it has been just that. I just add one package of shrimp and one package of salmon to my Instacart order by default each week, and we eat these light, wonderful, springy seafood-based meals, and it has become something of a habit.
Also purchased from ALDI: everything pictured here. Cauliflower rice, Meyer lemons, peas, olive oil / butter, and that delicious little jar of Rosso pesto sauce.
You basically have two steps here.
Step one: put everything on the pan.
Step two: eat.
Get a little lemon juice up in there, drizzle with more butter or oil, go after it with the salt, pepper, and any other seasonings you like…
And here you are. Minimal (I mean, really, MIN-I-MAL) effort for a meal that feels delicious and beautiful enough to serve for company. Even if it’s just you, in sweats, looking for something nutritious and really yummy, without a lot of work, tryna make it through another day, again. I can relate.
Source notes: I was introduced to a sheet pan cauliflower rice recipe when I made the Sheet Pan Jambalaya from Charlotte’s cookbook (her blog is Clean Foodie Cravings). It’s such a great method! We’re revisiting the method here with a new flavor profile.
Common Questions About Our Sheet Pan Shrimp and Cauli Rice
Can I use fresh cauliflower rice?
You can! Fresh cauli rice works great here.
How long can I store leftovers?
Leftovers can be stored in the fridge in a sealed container for 2-3 days.
I have a seafood allergy. What can I sub for shrimp?
Chicken – like, for example, Never Any! Fresh Antibiotic Free Chicken Breast Tenderloins from ALDI would be a great sub. Also – several people on our team are superfans of the Never Any! Spinach and Feta Chicken Sausage (extremely flavorful, extremely convenient) which would also be super yummy sliced up and baked on the sheet pan in this recipe.