Start by processing cauliflower into rice-sized pieces using a food processor or grater. Set aside.
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the cauliflower rice to the skillet, spreading it out evenly. Cook, stirring occasionally, for about 4-5 minutes until it’s just starting to turn golden and retains some crunch.
Push the cauliflower rice to the edges of the pan and add the remaining olive oil in the center. Toss in the minced garlic and cook briefly, about 30 seconds, until fragrant and just beginning to brown.
Stir the garlic into the cauliflower rice, combining everything evenly.
In the same pan, push the cauliflower aside and add the shrimp in a single layer. Let them sear for about 1-2 minutes until they start turning pink and develop a slight golden edge.
Flip the shrimp over and cook for another 1-2 minutes until fully pink and opaque. Sprinkle with red pepper flakes if using.
Pour the soy sauce over the cauliflower and shrimp, stirring to combine and heat through for about 1 minute.
Taste and adjust seasoning if needed—add more soy sauce or a pinch of salt. The cauliflower should stay slightly crunchy, and the shrimp tender and flavorful.
Serve hot, garnished with additional chopped herbs or a squeeze of lime if desired. Enjoy your quick, crunchy cauliflower rice with shrimp for a satisfying meal.
