Put the shrimp in a gallon size freezer bag. Add the remaining ingredients. Shake until everything is good and coated.
Spread this on a sheet pan lined with parchment paper for easy cleanup.
Bake for 8-10 minutes, until shrimp is pink and tomatoes are slightly blistered.
Remove, sprinkle with Parmesan and serve over cauliflower rice.
Use this again: This is best made just before serving butcan added to a salad or a wrap if you’re not trying to cut carbs. For one or two servings: Recipe can easily be doubled orhalved. Store leftovers: This recipe is best made before serving.