Prepare the cauliflower rice: If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles grains of rice — you should see small, even pieces no larger than a pea. Alternatively, grate it by hand on the large holes of a box grater; the texture should feel dry and crumbly, not wet.

Season the shrimp: Pat the shrimp dry with kitchen paper — they should feel tacky, not slippery. Toss them with half the lime juice, half the cumin, a pinch of salt, and a grind of black pepper. Set aside while you prepare the vegetables; the shrimp will absorb the flavours and turn slightly opaque at the edges.

Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and a drop of water sizzles on contact. Add the diced red onion and bell pepper, stirring frequently, until the onion turns translucent and the pepper softens — about 3 minutes. The kitchen will smell sweet and savoury.

Cook the shrimp: Push the vegetables to one side of the pan and add the remaining tablespoon of oil. Lay the shrimp in a single layer — you should hear a loud sizzle. Cook for 1½ minutes per side without moving them, until the bottoms turn golden brown and the flesh becomes firm and pink. Remove the shrimp to a plate and set aside.

Toast the cauliflower rice: Add the minced garlic and the remaining cumin to the pan, stirring for 30 seconds until fragrant — the garlic should smell nutty, not burnt. Tip in the cauliflower rice and stir well to coat it in the oil and spices. Cook for 4–5 minutes, stirring occasionally, until the cauliflower turns tender and starts to brown in spots; you'll see steam rising and hear a gentle crackling sound.

Add the stock and finish: Pour in the chicken or vegetable stock and scrape up any browned bits from the bottom of the pan with a wooden spoon — this deglazes the pan and adds deep flavour. Cook for 2 minutes until most of the liquid is absorbed; the cauliflower rice should look fluffy and moist, not soggy.

Combine and garnish: Return the cooked shrimp to the skillet, along with the remaining lime juice, lime zest, and chopped coriander. Toss everything together gently over low heat for 1 minute, just until the shrimp are warmed through. The final dish should smell bright and citrusy, with flecks of green coriander against pink shrimp and pale yellow rice.