Step 1: Marinate the Shrimp

1. Thaw and Dry: If using frozen shrimp, make sure they are completely thawed. The most critical step is to pat the shrimp thoroughly dry with paper towels. A dry surface ensures the marinade will cling to the shrimp and helps them get a nice sear on the grill rather than steaming.
2. Combine Marinade Ingredients: In a medium-sized mixing bowl, whisk together the 3 tablespoons of olive oil, 4 minced garlic cloves, juice of 1 lime, smoked paprika, cumin, red pepper flakes, salt, and pepper.
3. Marinate: Add the dried shrimp to the bowl and toss gently until every shrimp is evenly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, but no longer than 1 hour. The acid in the lime juice can start to “cook” the shrimp (like in ceviche) if left for too long, altering the texture.
4. Skewer (If Using): While the shrimp marinates, if you’re using wooden skewers, soak them in water. This prevents them from burning on the grill. Once ready, thread 4-5 shrimp onto each skewer. Skewering makes them easier to flip and manage on the grill. If you don’t have skewers, you can use a grill basket or place them directly on the grates if they’re large enough.

Step 2: Prepare the Cauliflower Rice

1. “Rice” the Cauliflower: If you’re using a whole head of cauliflower, wash and dry it thoroughly. Remove the leaves and tough core, then chop the florets into large chunks. Working in batches, place the chunks into a food processor and pulse 5-7 times, until the cauliflower breaks down into rice-sized pieces. Be careful not to over-process, or you’ll end up with cauliflower mush. Alternatively, you can use the large holes of a box grater.
2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the 2 minced garlic cloves and cook for another minute until fragrant.
3. Cook the Cauliflower Rice: Add the riced cauliflower to the skillet. Turn the heat up to medium-high. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp. The key is to let it get slightly browned without becoming soggy. Avoid covering the pan, as this will trap steam.
4. Finish with Flavor: Remove the skillet from the heat. Stir in the juice of ½ a lime and the ¼ cup of chopped fresh cilantro. Season with salt and pepper to taste. Set aside and keep warm.

Step 3: Grill the Shrimp

1. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (about 400-450°F or 200-230°C). A hot grill is essential for getting a quick sear and beautiful grill marks. Clean the grates and lightly oil them with a paper towel dipped in a high-smoke-point oil to prevent sticking.
2. Grill the Shrimp: Place the shrimp skewers (or individual shrimp) on the hot grill. Cook for 2-3 minutes per side. The shrimp are done when they turn pink and opaque, and curl into a “C” shape. An overcooked shrimp will curl into a tight “O” and be tough. Work quickly, as they cook very fast.
3. Rest: Remove the shrimp from the grill and let them rest for a minute or two.

Step 4: Assemble the Bowls

1. Create the Base: Divide the warm cauliflower rice evenly among four bowls.
2. Add the Shrimp: Arrange a portion of the grilled shrimp in each bowl, either on their skewers or removed from them.
3. Add Toppings: Artfully arrange the sliced avocado, halved cherry tomatoes, and thinly sliced red onion in sections around the shrimp.
4. Garnish and Serve: If you made the cilantro-lime crema, drizzle it over the top. Garnish with a few extra cilantro leaves and serve immediately with fresh lime wedges on the side for squeezing.