Preheat non-stick skillet to prepare cauliflower rice. Heat coconut oil listed in cauliflower rice ingredient list and sauté the unsweetened coconut flakes to slightly brown, being careful not to burn.

Place cauliflower florets in a food processor or blender, and pulse until the pieces resemble rice.

Stir riced cauliflower into skillet with coconut flakes. Sauté ingredients until riced cauliflower is softened, but not mushy. Don’t add extra liquid; let the caulirice cook in the coconut oil that is left from toasting coconut. Season with a little salt and pepper, if desired. Remove from pan and place in a covered container until ready to serve.

In the same pan, sauté the coconut oil listed in shrimp ingredient list, garlic, and onion until fragrant.

Stir in coconut milk and bring to a simmer, allowing the sauce to reduce for 5 minutes.

Place the shrimp in an even layer in the coconut sauce and cook on medium-low until the shrimp is soft and warmed through. This should take 3-5 minutes.

Gently stir in lime juice and cilantro. Top the shrimp with crushed red pepper.

Place shrimp on top of cauliflower rice, then drizzle the shrimp and rice with the coconut milk sauce.