Directions

1. Finely chop dark green scallion tops to yield 1/3 cup; transfer to a small bowl. Finely chop light green and white scallion bottoms to yield 1 1/2 cups; reserve 1/2 cup and transfer 1 cup to a large bowl.
2. Add shrimp and 2 tablespoons Cajun seasoning to the large bowl with the 1 cup chopped scallions; toss to coat.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of the seasoned shrimp; cook, undisturbed, until opaque around the edges and almost cooked through, 2 to 3 minutes. Reduce heat to medium; flip shrimp. Cook, undisturbed, until cooked through, about 1 minute. Transfer to a large bowl. Do not wipe the pan. Repeat with 1 tablespoon butter and the remaining shrimp. Sprinkle the shrimp with salt and toss to mix.
4. Melt the remaining 3 tablespoons butter in the pan over medium heat. Add the reserved 1/2 cup chopped scallion bottoms; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in riced cauliflower and the remaining 1 teaspoon Cajun seasoning. Cook, stirring often, until tender, about 8 minutes.

5. Stir the shrimp into the cauliflower; divide among 6 bowls. Sprinkle with the reserved chopped scallion tops before serving.