Prepare the shrimp: Pat the prawns completely dry with kitchen paper. This is crucial—any excess water will stop them from browning. Season them generously with salt and a pinch of black pepper.

Start the aromatics: Place your large frying pan or skillet over a medium-high heat. Add one tablespoon of the olive oil. When the oil shimmers and you can feel the heat rising from the pan, add the minced garlic. It should sizzle immediately, releasing a fragrant, nutty aroma that fills the kitchen. Cook for about 30 seconds, just until fragrant, then scoop it out onto a small plate and set aside.

Sear the shrimp: In the same hot pan, add the remaining tablespoon of olive oil. Lay the seasoned prawns in a single layer—don't crowd them. You should hear a satisfying, loud sizzle. Let them cook undisturbed for 2 minutes. The edges will turn a vibrant pink and you'll see a golden-brown crust forming on the underside. Flip them over and cook for another 1–2 minutes, until they are opaque all the way through and feel firm to the touch. Remove the prawns to a clean plate and set aside with the garlic.

Cook the vegetables: Lower the heat to medium. Add the diced red onion and bell pepper to the pan. There should be a little oil left behind; if not, add a tiny splash more. Sauté for 4–5 minutes, stirring occasionally, until the onion has softened and turned translucent and the pepper has begun to soften and char slightly at the edges. The smell will be sweet and savoury.

Toast the cauliflower rice: Stir in the ground cumin and smoked paprika. Let them bloom in the hot pan for about 30 seconds until you can smell their warm, earthy fragrance. Add the grated cauliflower to the pan. Stir well to coat it with the spiced oil. Spread it out into an even layer and let it cook undisturbed for 3 minutes. This allows it to steam and toast, developing a lovely golden colour. Then, stir it and cook for another 3–4 minutes. You're looking for it to be tender but with a slight bite—not mushy. The sound will change from a wet, steamy sizzle to a drier, more toasted crackle.

Finish the dish: Return the cooked prawns and the reserved garlic to the pan. Add the lime zest and the fresh coriander. Squeeze the lime juice over everything and toss gently to combine. If using the butter, add it now and stir until it melts and creates a glossy, silky finish. Taste and adjust the seasoning with more salt or lime juice if needed. Let it rest in the pan off the heat for one minute—this allows the flavours to meld together beautifully.