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Use a food processor fitted with a shredding or grating blade. Pulse the cauliflower until it resembles rice. Set aside.
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Melt the butter in a medium-sized pot over medium heat. Add the onion; cook and stir for about 4 minutes, until the onion has softened. Add the cauliflower, chicken broth, coconut milk, salt, and pepper. Raise the heat to high and bring to a boil; reduce heat to a simmer and cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.
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Pat the shrimp dry with a paper towel and sprinkle with the lemon zest, garlic powder, salt, and pepper. Toss to make sure it's well coated Heat a skillet over medium-high heat and add the 2 teaspoons of butter. Place the shrimp in the skillet in a single layer and cook for 1 minute on each side or until they're no longer pink and are a light golden brown.
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Serve the shrimp on top of the cauliflower grits. Drizzle fresh lemon juice on top and garnish with parsley.