Shrimp Pesto Bake

Shrimp Pesto Bake

I love pesto.  And shrimp.  Put the two of them together, and you get this amazing Shrimp Pesto.  I’m on a mission right now to show people how easy it is to sneak greens into everything that you make right now.  I would say that is what my current In.Form group is struggling with the most right now: getting in the greens.  Each serving of this yummy shrimp pesto has a whole ounce of kale.  You’ll have to figure out how to get your other four ounces of greens a day.  (Tip: pair this dinner with a small side salad.)

Ingredient Ideas

You’ll need cauliflower, which you can chop up into small bite-sized pieces or grate for a “rice”.  Keep the cauliflower kind of  small so it cooks to a tender-crispness and doesn’t take too long.

It’s fun to vary the colors that you use for this recipe.  The kale and pesto adds some nice greenness; chop the kale small so you get some in every bite.  I used one color grape tomatoes (orange) and another color sweet pepper (red) for this shrimp pesto recipe.  Remember: the more varied your colors, the more nutrients in your food.

Putting it in the oven:

Shrimp Pesto Bake
Ready for the oven.

The raw vegetables took up quite a big amount of space.  I cooked this in two separate glass casserole pans because of space.  There was quite a bit of juice at the bottom when I dished it up.  My husband and I scraped this up as we ate (the vegetables reabsorb some of it, too), and our plates were clean when we were done.  Don’t let this juice go to waste: it contains lots of nutrients as well as your healthy fats from the pesto.  Eat it from a bowl with a spoon if you need to.

Recipe attributes:

288 Calories per serving.
Gluten Free
Candida Diet Friendly
In.Form friendly:

  • 2 healthy fats
  • 1 meal protein
  • 1 ounce greens
  • 2 vegetables

Log it on myfitnesspal.

Print Recipe
Shrimp Pesto Bake
pesto shrimp
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
pesto shrimp
Instructions
  1. Preheat oven to 425. Chop cauliflower, tomatoes, kale, and sweet pepper. Layer in a pan.
  2. Top with shrimp, feta, pesto. Add a little salt and pepper on top.
  3. Bake covered for 25 minutes or until cauliflower is tender-crisp.
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