Prep cauliflower, kale, garlic, tomatoes and shrimp as noted.
In a large skillet over medium heat add 2 tbsp avocado oil, the cauliflower rice, kale, garlic and tomatoes. Stir to mix everything up. Then, let it cook for about 5-6 minutes, stirring occasionally, until the kale is wilted. Taste and season with salt and pepper as desired. Once wilted, turn down to low to keep it warm while you make the shrimp.
While the cauliflower rice is cooking, make your sauce. Whisk all of the sauce ingredients in a small bowl or jar. Set aside until you serve.
Heat another large skillet over medium heat, and add in 1 tbsp avocado oil. Once the skillet is hot, add in shrimp to cook. Cook shrimp just a couple of minutes each side, until pink throughout. Season shrimp with salt and pepper to taste.
Once the shrimp is cooked, turn off all of the burners and serve shrimp over a bed of the garlicky kale cauliflower rice. Drizzle sauce over everything and add any optional sesame seeds as a topper. Enjoy!
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