Jamaican Coconut Shrimp and Cauliflower Rice

Season shrimp with seasoning. Set aside.

Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.

Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.

Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.

Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.

Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).