Do you use cauliflower instead of ready-to-eat cauliflower rice? Cut the cauliflower into florets and grind it finely with the help of a food processor, blender or grater (so that it gets the structure of rice). Set aside for a moment.
Cut the mango, bell pepper and the pulp of the avocado into small cubes and place in a bowl.
Cut 1 lime in half and add the juice to the bowl.
Chop the parsley, add to the bowl and toss the ingredients together (into a salsa).
Boil the cauliflower rice for about 2 minutes in a (steel) pan with boiling water.
Meanwhile, heat a tablespoon of coconut oil in a frying pan and fry the shrimp alternately for a few minutes, until they are cooked. Sprinkle with a pinch of sea salt and black pepper.
Drain the cauliflower rice, add a pinch of sea salt and black pepper and stir.
Spoon the cauliflower rice onto a plate and place the shrimp on top.
Garnish with the salsa.
Optional: squeeze the other lime over the plates.