Peel and thaw shrimp (if not already done).Place shrimp in bowl with remaining Cajun Shrimp ingredients. Toss, cover and refrigerate while preparing remaining ingredients.

Prepare the Creole Sauce: finely dice celery and onion (or pulse in food processor). In a skillet on medium-low, sautee celery and onion with vegan butter until onion is translucent. About two minutes.

Add remaining creole sauce ingredients to skillet, stir, cover and bring to a low boil for a quick second. Then, turn to a simmer until vegetables are tender, stirring occasionally, about 12 minutes.

While the creole sauce is simmering, prepare your cauliflower grits. In a skillet turned to medium, add olive oil and garlic until your garlic is fragrant. About 1-2 minutes.

Add your riced cauliflower, salt and pepper to the skillet, stirring occasionally until it is fully cooked. If using fresh (not frozen) cauliflower, you might add a tbsp of water to help it cook.

Once riced cauliflower is fully cooked and tender, remove half the cauliflower from the skillet and add to a blender. Add the remaining cauliflower grits ingredients to the blender and blend until creamy, about the consistency of mashed potatoes. Remove from blender and mix with the remaining cauliflower. Add more water for a creamier consistency.

Add 1 tbsp of olive oil to a skillet on medium-high. When fully heated, add your shrimp and cook until crispy and blackened, about 2-3 minutes per side.

When shrimp is fully cooked, it's time to assemble. Divide your cauliflower rice and add to a bowl. Top with creole sauce and finish with your crispy cajun shrimp. Add optional green onion as a garnish and enjoy!