Cilantro Lime Shrimp Cauliflower Rice Skillet

• 200 g (200 g raw peeled and deveined shrimp) — Raw peeled and deveined shrimp
• 250 g (250 g raw cauliflower florets, grated into rice-size pieces) — Raw cauliflower florets
• 20 g (1 tbsp plus 1 1/2 tsp (20 g) extra-virgin olive oil) — Extra-virgin olive oil
• 20 g (1 tbsp plus 1 tsp (20 g) fresh lime juice) — Fresh lime juice
• 10 g (1/4 cup (10 g) chopped fresh cilantro) — Fresh cilantro
• 5 g (2 small cloves (5 g) garlic, minced) — Raw garlic
• 1 g (1/2 tsp (1 g) ground cumin) — Ground cumin
• 0.5 g (a scant 1/8 tsp (0.5 g) fine salt) — Fine salt

Method

1. 1Grate the cauliflowerGrate the cauliflower florets on the large holes of a box grater, then spread the pieces on a clean towel and press firmly to remove surface moisture.3 minLook for: The cauliflower is in dry, small granules with no wet clumps.Safety: Keep fingertips clear of the grater and use a clean towel.
2. 2Dry and season the shrimpPat the shrimp dry, then toss them with half the cumin and all the fine salt until every shrimp is lightly coated.1 min 30 secLook for: The shrimp are dry and carry an even dusting of cumin and salt.Safety: Wash hands and sanitize the board after handling raw shellfish.
3. 3Cook the shrimpHeat 8 g olive oil in a wide skillet over medium-high, add the shrimp in one layer, and cook for 2 minutes per side before moving them to a clean plate.4 min · 145°FLook for: Every shrimp is opaque, curled into a loose C, and reaches 145°F.Safety: Verify 145°F and never return cooked shrimp to the raw-shrimp plate.
4. 4Sauté the grated cauliflowerReduce the heat to medium, add the remaining 12 g olive oil, grated cauliflower, garlic, and remaining cumin, then cook for 6 minutes while turning the mixture every minute.6 minLook for: The cauliflower is tender with a few golden flecks and no water pooling in the skillet.Safety: Keep the skillet handle inward and avoid breathing directly over hot garlic steam.
5. 5Return and brightenReturn all cooked shrimp to the skillet, add the lime juice and half the cilantro, and toss over medium heat for 60 seconds.1 min · 145°FLook for: The shrimp are hot throughout and the lime lightly coats the cauliflower without pooling.Safety: Reheat the shrimp only once and keep the center at or above 145°F.
6. 6Rest and serveTurn off the heat, rest the complete skillet for 60 seconds, then spoon every shrimp and all seasoned grated cauliflower into one bowl and scatter over the remaining cilantro.1 minLook for: The bowl is cohesive, fragrant, and free of watery liquid.Safety: Serve promptly or refrigerate within 2 hours.