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1. Heat a large skillet or cast-iron pan over medium-high heat. Add half the olive oil. When shimmering, add the cauliflower florets in a single layer — do not crowd the pan. Cook undisturbed for 3–4 minutes until deeply golden on one side, then toss and cook another 3 minutes. Season with salt, pepper, and smoked paprika. Transfer to a plate and set aside.
1 piece Cauliflower, cut into small florets,
2 tbsp Olive oil,
1 tsp Sea salt,
0.5 tsp Black pepper, freshly ground,
0.5 tsp Paprika (smoked)
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2. In a dry skillet over medium heat, toast the árbol chiles and guajillo chiles for about 20–30 seconds per side until fragrant and lightly darkened — watch them closely so they don't burn. Remove from heat and let cool briefly, then roughly tear the guajillo into pieces. Set aside.
4 piece Dried árbol chiles, stems removed,
2 piece Guajillo chile, stem and seeds removed
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3. In the same large skillet, heat the remaining olive oil over medium heat. Add the white onion and cook for 2–3 minutes until softened. Add the sliced garlic, toasted árbol and guajillo chiles, ground cumin, and Mexican oregano. Stir and cook for 1–2 minutes until the garlic is golden and fragrant — this is the flavor base of the entire dish.
8 clove Garlic cloves, thinly sliced,
4 piece Dried árbol chiles, stems removed,
2 piece Guajillo chile, stem and seeds removed,
2 tbsp Olive oil,
0.5 piece White onion, finely diced,
0.5 tsp Ground cumin,
0.5 tsp Mexican oregano, dried
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4. Increase the heat to medium-high. Add the shrimp to the pan in a single layer. Cook for 1.5–2 minutes per side until pink, opaque, and just curled — avoid overcooking. Add the butter and squeeze in the juice of two limes directly into the pan. Toss everything together vigorously so the shrimp are coated in the buttery, garlicky pan sauce.
700 g Large shrimp, peeled and deveined,
2.0 piece Lime,
2 tbsp Butter
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5. Return the golden cauliflower to the pan and toss briefly with the shrimp to warm through and absorb the pan sauce. Taste and adjust seasoning with salt and the remaining lime juice if needed. Remove from heat, scatter the fresh cilantro over the top, and serve immediately.
1.0 piece Lime,
0.5 cup Fresh cilantro, roughly chopped,
1 tsp Sea salt
