Mediterranean Garlic Shrimp Bowl with Cauliflower Rice

Method

1. Step 1: Pat the prawns completely dry with paper towels. This ensures they sear rather than steam. Season with half the salt, pepper, and smoked paprika. Set aside for 5 minutes to come to room temperature.

2. Step 2: Heat a large skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil—when it shimmers and flows easily, add the sliced garlic. Toast until golden brown, about 2 minutes. Listen for the gentle sizzle; lower heat if the garlic browns too quickly.

3. Step 3: Add the chili flakes and immediately add the prawns in a single layer. Sear without moving for 90 seconds until the bottoms are opaque and caramelized. Flip and cook another 60 seconds. The shrimp should be pink throughout with a slight golden edge. Transfer to a plate, leaving the garlic oil in the pan.

4. Step 4: Add the remaining 1 tbsp olive oil to the pan. Add cherry tomatoes cut-side down. Cook for 2 minutes until softened and slightly blistered. Pour in the lemon juice, scraping up any browned bits—this is the fond, and it packs tremendous flavor.

5. Step 5: While the tomatoes cook, heat the cauliflower rice in the microwave for 2 minutes or steam for 4 minutes until tender but not mushy. Season with the remaining salt.

6. Step 6: Divide cauliflower rice between two bowls. Top with the garlic shrimp and blistered tomatoes. Spoon the garlic-lemon oil sauce generously over everything. Garnish with fresh parsley and serve immediately.