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on Shrimp with Burst Tomatoes and Mashed Cauliflower lillieeatsandtells.com

Garlicky Lemon Baked Shrimp with Roasted Tomatoes and Garlic Mashed Cauliflower

A meal that tastes fancy and decadent but is actually CRAZY light and so easy.  My whole family love the shrimp so the recipe calls for 2 pounds or a whole frozen bag from Costco that feeds my 6 person family, but only enough mashed cauliflower for my husband and I since my kids have theirs with pasta.
5 from 1 vote
Author Lillie
Course Quick
Cuisine Seafood
Prep Time 15 minutes
Cook Time 15 minutes
Calories 279 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • For the Shrimp
  • 2 lb raw peeled and deveined shrimp
  • 1/4-1/2 cup fresh parsley
  • Juice from 1.5 lemons 3 tbs
  • 7 cloves garlic or 7 frozen cubes from Trader Joe's
  • 1/2 tsp red pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • For the Tomatoes
  • 2 cups cherry tomates halved
  • 1 clove garlic frozen cube
  • 2-3 tsp of italian seasoning or mixture of dried basil oregano, and parsley
  • 2 tbs Trader Joe's jarred or other prepared bruschetta added as topping at the end.
  • For the Mashed Cauliflower
  • 2 12- oz bag of fresh cauliflower heads to steam in bag not riced
  • 1 clove garlic or frozen cube
  • 50 grams fat-free greek yogurt
  • 1/4 cup chopped chives
  • Salt and Pepper to taste

Instructions

For the Tomatoes

  • Preheat oven to 400 degrees.
  • Put halved tomatoes, 1 clove garlic, and dry seasonings in a large ziplock, spray with a few squirts of olive oil spray. Seal and shake to cover tomatoes. Pour onto a parchment or foil lined baking sheet.
  • Bake for 25-30 minutes or until tomatoes are bursting and super tender.

For the Shrimp

  • Add parsley, lemon juice, garlic, red pepper flakes, salt and pepper to a small food processor and pulse until everything is blended well.
  • Let shrimp thaw (even partially thawed is fine, I just let them sit in water for 10-30 minutes before so they'll be softer and not stuck together- you can even run them under water as you go if they're s till stuck together.)
  • Pull tomatoes out of oven after 15 minutes and push to one side, add shrimp in single layer to the same pan
  • Pour lemon, garlic, parsley mixture over the shrimp
  • Bake for 15 minutes (which is an additional 15 minutes for the tomatoes.)

For the Garlic Mashed Cauliflower 

  • Follow bag directions to steam in bag. Probably 4 minutes per bag.
  • Let sit for a few minutes than dump into a bowl and mash/stir with a fork.
  • Add greek yogurt, salt, pepper, garlic, and chives and mash/stir till blended like potatoes.

For the Bowl!

  • Split the garlic mashed cauliflower between two bowls, top with 8 large shrimp, half the roasted tomatoes in each, 2 tbs bruschetta (or a jarred marinara would be good if you want more sauce for less fat), and a fresh squeeze of lemon. Enjoy!

Notes

For my kids, I melted some butter on the side and added it to their since that's what they're used to. And since they don't count macros.  Ha.

Nutrition

Calories: 279kcalFat: 2gProtein: 32gCarbohydrates: 25g
Keywords bruschetta, cauliflower, shrimp, tomatos, trader joe's

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