Prep the shrimp: Pat shrimp dry with paper towels. Toss with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and the paprika. Dry shrimp sear better and stay juicy.

Cook the cauliflower rice: Heat 1/2 tablespoon butter and 1 teaspoon oil in a large skillet over medium-high heat. Add cauliflower rice, a pinch of salt, and cook 4–5 minutes, stirring, until steam evaporates and it’s tender but not mushy. Transfer to bowls and keep warm.

Sauté the veggies: In the same skillet, add another 1/2 tablespoon butter and the remaining oil. Add broccoli florets and sliced bell pepper. Season lightly with salt and pepper. Cook 4–5 minutes until crisp-tender. Stir in spinach and cook 30–60 seconds until just wilted. Divide over the cauliflower rice.

Make the garlic butter: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and red pepper flakes. Cook 30 seconds, stirring, until fragrant. Do not brown the garlic.

Sear the shrimp: Increase heat to medium-high. Add shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly golden. Zest the lemon over the shrimp, then squeeze in half the lemon juice and toss to coat.

Finish and taste: Sprinkle chopped parsley over the shrimp. Taste and adjust with more salt, pepper, or the remaining lemon juice if needed.

Assemble the bowls: Spoon the garlic butter shrimp and pan juices over the veggie and cauliflower rice base. Top with avocado slices and a light dusting of Parmesan if using.

Serve hot: Garnish with extra parsley and a lemon wedge. Enjoy immediately for the best texture.