Start by peeling and deveining the shrimp. Set aside or chill until ready to cook.
Prepare the vegetables: chop the bell peppers, crush and mince the garlic, dice the shallot.
Heat 1 tbsp of your choice of cooking fat (like olive oil) over medium heat in a large skillet. Saute the vegetables until soft.
While the vegetables are sauteing, rice 1/2 head of cauliflower with a cheese grater or food processor. Add to the skillet, stir to combine, and cook over medium heat until everything is cooked through. Season with salt and pepper, then reduce heat to low.
In a separate skillet, heat another tablespoon of cooking fat over medium heat. When hot, add the shrimp and cook until pink and opaque. (about 2 minutes per side). Add remaining spices and cook for an additional 1-2 minutes.
Serve the Vegetable Cauliflower Rice topped with the shrimp. (Parsley garnish is optional).