Shrimp with Butter, Garlic and Lemon with Cauliflower Rice

Steps

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1. 1
   Prepare the shrimp: remove shells and use a toothpick to remove the digestive tract on the back. Pat dry with absorbent paper.
   ▶ ≈0:58
2. 2
   Season the shrimp: combine salt, black pepper, paprika, garlic powder, and onion powder. Add a splash of oil and mix well to coat evenly. Let rest for about 15 minutes.
   ▶ ≈1:25
3. 3
   Heat oil in a pan over medium-high heat. Sear the shrimp for 30 seconds on each side, making sure they are not piled up. Use two batches if necessary to seal them properly.
   ▶ ≈2:30
4. 4
   Remove the seared shrimp from the pan. Lower heat to medium-low and add butter. Once melted, add minced garlic and stir constantly for about 1 minute to infuse the butter with garlic flavor.
   ▶ ≈3:11
5. 5
   Return the seared shrimp to the pan. Add lemon juice and chopped parsley, stir well. Cook for 1 to 1.5 minutes until ready to serve.
   ▶ ≈3:38
6. 6
   Prepare the cauliflower rice: cut cauliflower into florets and grate with a food processor or box grater to achieve a rice-like consistency.
   ▶ ≈4:12
7. 7
   Heat a large frying pan with a little oil over medium-high heat. Sauté half a small chopped onion and half a cup of carrot pieces for 4 minutes.
   ▶ ≈4:42
8. 8
   Add 2 minced garlic cloves and after half a minute, add half a cup of peas and half a cup of baby lotus. Cook for a couple of minutes to thaw and evaporate excess liquid.
   ▶ ≈4:56
9. 9
   Add the grated cauliflower and stir constantly, cooking over medium-high heat for 3 to 4 minutes.
   ▶ ≈5:22
10. 10
    Season with salt and after 1 minute turn off the heat. Add sliced spring onions and a small bunch of cilantro leaves, stir well.
    ▶ ≈5:35
11. 11
    Remove the cauliflower rice from the pan immediately to prevent overcooking and maintain a rice-like texture. Plate with the shrimp in butter, garlic, and lemon.
    ▶ ≈5:54