Prep the shrimp: Pat shrimp dry with paper towels. Season both sides with salt, pepper, and paprika if using. Dry shrimp sear better and won’t steam.

Cook the cauliflower rice: Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add cauliflower rice and a big pinch of salt. Cook, stirring occasionally, until tender and lightly toasty, 5–7 minutes. If using frozen, cook a minute or two longer to evaporate excess moisture. Transfer to a bowl and keep warm.

Sear the shrimp: In the same skillet, add 1 tablespoon butter. When foamy, add shrimp in a single layer. Cook about 1–2 minutes per side, just until pink and opaque. Work in batches if needed to avoid crowding. Transfer shrimp to a plate.

Make the garlic butter sauce: Lower heat to medium. Add remaining 2 tablespoons butter and the garlic. Cook 30–60 seconds, stirring, until fragrant but not browned. Stir in red pepper flakes and lemon zest. If the pan feels dry, splash in 2–3 tablespoons broth to create a silky sauce.

Finish the dish: Return shrimp and any juices to the skillet. Add lemon juice and half the parsley. Toss gently to coat. Taste and adjust salt, pepper, and lemon.

Combine or plate: Either stir the cauliflower rice into the skillet to soak up the sauce, or spoon rice onto plates and top with shrimp and pan juices. Sprinkle with remaining parsley and green onions if using.

Serve: Add extra lemon wedges on the side for brightness. Enjoy immediately.