I usually use cooked, frozen shrimp or prawns for this recipe, but feel free to use fresh shrimp or prawns. I thaw them a day or so in advance, in the refrigerator. You can also speed up the thawing process by immersing them (in a sealed container) in cold water for a few hours.If you use fresh shrimp, they will take a bit longer to cook, but both take on a few minutes to cook.I usually make the kale pesto ahead of time. To make this dairy-free use a dairy-free pesto. If you don't have the pesto ingredients on hand you can stir fry some spinach or other greens in some garlic and olive oil with a dash of lemon juice or salt and call it good. If you don't have smoked paprika, you can use sweet paprika, or replace with another spice or herb, such as garlic powder, chili powder, ancho chili powder, or just salt and garlic powder. Up to you!
Pat the shrimp dry, place them in a bowl, and blend in the smoked paprika and salt. Set aside.
Place a large frying pan on a medium heat.
Trim and chop the cauliflower into pieces. Pulse it in batches in a food processor until it is finely ground into small grains.
Once the pan is hot (a few minutes), add the olive oil and garlic to the pan.
Cook the garlic for a minute or so (don't burn it) and then add the cauliflower and salt to the pan. Stir the cauliflower to blend in with garlic and oil. Cook for only a minute or two and then remove it from the pan and set it aside in a bowl.
With the pan on a medium heat, add the shrimp and cook for a few minutes, or until tender but cooked through.
Serve pesto, shrimp, and couscous in a bowl. Feel free to blend the pesto in with either the shrimp or the cauliflower couscous.
Store leftovers in the refrigerator for a few days.