For the Seasoning

1. Combine all ingredients into a bowl and mix completely. Place in a storage container and cover tightly.

For the Cauliflower Rice:

1. Using riced cauliflower, in a large sauté pan add oil to pan and turn to high heat.
2. Once oil is hot add in the cauliflower rice and start to cook sear. Season with salt, pepper, turmeric, and ginger and cook throughout.
3. When Fully cooked add in the lemon juice and lemon zest, mango, and parsley, and mix completely. Set Aside for plating.

For the Shrimp Curry:

1. In a larger sauté pan, place the oil in the pan and heat on medium high.
2. Place the shallots and garlic in the pan and start to cook.
3. Season the shrimp with the seasoning, once the shallots and garlic are cooked place shrimp in the pan making sure they are flat for a good sear. Sear for about a minute until half of the shrimp turns white. Flip over and cook for 30 seconds.
4. In a separate bowl mix the curry paste, coconut milk, and peppers.
5. Once shrimp has cooked for 30 seconds add in the curry milk mixture and bring to a simmer.
6. Once mixture is simmering and staring to thicken up turn off and remove from heat.
7. To plate place the cauliflower rice mixture in the bowl and then place the shrimp in the bowl next to the rice and then top the shrimp with curry sauce mixture.
8. Garnish the entire plate with cilantro and gunpowder seasoning.