Start by preparing your cauliflower rice. In a large saucepan, turn heat to medium and add riced cauliflower.

Add in the coconut milk, lime juice, and salt. Stir until no longer frozen. It may seem dry at first but it will all blend together.

Let simmer over low heat for ten minutes, stirring occasionally, and begin to prepare your shrimp.

Prepare your shrimp by peeling + deveining, washing and patting completely dry.

Once dry, add shrimp to a bowl and toss with garlic, cumin, salt, pepper.

Heat a skillet over medium heat, add avocado oil, and once hot, add in shrimp. These cook super fast, about 60-90 seconds per side. You don't want to overcook your shrimp or else they will be tough.

Once you flip your shrimp, add lime juice, zest, and cilantro. After a minute, stir to combine. Turn off heat.

Plate coconut rice and add shrimp on top. Serve with extra cilantro and lime. Enjoy!