Start by rinsing your cauliflower and chopping it into small, rice-sized pieces using a sharp knife or food processor, then set aside.
Pat the shrimp dry with paper towels, then season lightly with salt and pepper.
Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering and fragrant.
Add the chopped cauliflower to the hot oil, spreading it out evenly. Fry undisturbed for about 3-4 minutes, then stir occasionally, allowing the cauliflower to turn golden brown and crispy around the edges.
While the cauliflower cooks, push it to one side of the pan and add the remaining tablespoon of oil to the cleared space.
Add the minced garlic to the oil and cook for about 30 seconds until fragrant, with a gentle sizzling sound.
Place the shrimp into the garlic-oil mixture and sauté for 2-3 minutes, flipping once, until they turn pink, opaque, and develop a light smoky crust.
Mix the cauliflower and shrimp together, then drizzle the soy sauce evenly over the mixture, stirring gently to combine and coat all ingredients.
Cook for another 1-2 minutes, stirring occasionally, until everything is hot and flavors meld. Taste and adjust with salt, pepper, or additional soy if needed.
Remove from heat and drizzle with sesame oil for a fragrant finish. Garnish with sliced green onions for a fresh pop of flavor.
Serve hot straight from the skillet, enjoying the colorful contrast of crispy cauliflower and tender shrimp with every bite.
