Skip to Content

Pesto Shrimp & Cauliflower Rice Burrito


12" Tomato Basil
Pesto Shrimp & Cauliflower Rice Burrito

Scale Your Recipe

Original Recipe Serves 12
Prep Time 26 min
Cooking Time 28 min


12 each  12" Tomato Basil Wraps (10250)  
1 cup  Basil Pesto , prepared 
4 lbs. Large Shrimp 31/35, peeled and deveined 
As needed  Olive Oil  
As needed  Salt  
As needed  Black Pepper  
2 cups  Onion , small diced 
1/4 cup  Garlic cloves, minced 
48 oz. Riced Cauliflower  
1 1/3 cups  Vegetable Stock , prepared 
12 cups Heirloom cherry tomatoes, halved, roasted with garlic and olive oil Hazelnuts  
3 cups Pickled red onions, prepared   


1.) Combine and toss shrimp and basil pesto, then marinate for up to 4 hours under refrigeration.

2.) Remove shrimp from pesto, season with salt and pepper. Heat olive oil in large sauté pan, add pesto-marinated shrimp and sauté in batches for 2-3 minutes per side or until cooked through. Reserve warm.

3.) In a separate large rondeau pan, heat olive oil, add onion and sauté 4-5 minutes or until translucent, add garlic and sauté 1 more minute. Add chopped cauliflower and vegetable stock, cook for 8 minutes or until just tender. Reserve warm.

4.) To prepare single serving, place 1 warm wrap on work surface. Top center of wrap with ¾ cup sautéed cauliflower rice and layer with 8 shrimp, ½ cup roasted tomatoes, and ¼ cup pickled red onions. Roll into burrito and serve immediately.

Recipe Using Same Product(s)


Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.