Microwave the frozen cauliflower rice for 5-6 minutes. (Cut to vent and set aside when finished.)

If you're using frozen shrimp, thaw ahead of time or place them in a strainer under running cool water for 5 minutes. Prepare the ginger and garlic while the shrimp thaws. Sprinkle the salt and pepper over the thawed shrimp.

Heat a large skillet over medium-high heat with olive oil. Add the garlic and ginger to the oil and cook until aromatic, about 30 seconds, before adding the shrimp.

Cook the shrimp for 3-4 minutes until they transform from translucent to pink. Transfer to a plate or bowl and set aside.

Add the cauliflower rice to the same skillet and sprinkle with salt and pepper. Cook for a few minutes until no oil or visible moisture remains before adding the coconut milk.

Reduce the heat to medium-low and continue cooking until very little moisture remains. Remove from the heat and stir in a bit of fresh cilantro, if desired.

Plate the rice and top with shrimp. Zest a lime over the top before slicing it in half and adding a squeeze of lime juice to the shrimp. Enjoy!