Ingredients
Method
- Preheat oven to 400 degrees F. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add frozen cauliflower rice, break apart any chunks, and stir occasionally. Cook for about 15 minutes, or until lightly golden, then season with about 1/4 teaspoon of salt.
- On a rimmed sheet pan, combine trimmed asparagus and grape tomatoes with 1 tablespoon extra-virgin olive oil. Lightly season with salt. Spread vegetables in a single layer, ensuring they do not touch, and roast in the oven for 5 minutes.
- While vegetables roast, combine shrimp, 1 tablespoon extra-virgin olive oil, Italian seasoning, and optional red pepper flakes in a large bowl. After 5 minutes, remove the sheet pan from the oven. Place shrimp in a single layer among the vegetables, then return the pan to the oven. Roast for another 5 minutes, until the shrimp turns opaque. After 5 minutes, add crumbled feta to the sheet pan and cook for one more minute.
- Remove the pan from the oven and pour the fried cauliflower rice onto the sheet pan. Spread the cauliflower rice across the pan to absorb the pan juices. Drizzle a tablespoon of fresh lemon juice over the finished sheet pan. Serve into bowls and top with desired fresh herbs, such as dill, parsley, or basil.
Nutrition
Notes
Ingredient Swap: I've found that if I don't have asparagus on hand, green beans or even some sliced zucchini roast up beautifully in its place, just keep an eye on