Wash hands with soap and water.

Microwave frozen “riced” cauliflower according to package directions for 5 to 6 minutes; set aside.

Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. Add shrimp and cook for 2 to 3 minutes per side until light pink and opaque. Place shrimp in a small bowl and season with cumin, lime zest, and salt.

Add remaining olive oil to the pan. Add onion and cook, stirring occasionally, until onion is soft, about 2 minutes. Add garlic and avocado and cook for 1 minute until heated through.

Transfer avocado onion mixture into a blender or food processor and add lime juice. Cover and blend until smooth, stirring mixture with a spatula if needed.

Transfer heated “riced” cauliflower into the pan and top with pureed avocado onion mixture. Cook over medium heat, stirring gently until cauliflower has a beautiful green color.