Gather all the ingredients.
Prepare and peel shrimps as needed.
Grind garlic with a grinder or garlic press and place into a large mixing bowl.
Grind ginger with a grinder and place into the large mixing bowl.
Add Soy Sauce, pinch of Togarashi and 1 tsp Sesame Oil into the large mixing bowl.
In a small Teflon fry pan, add 1 tbsp of Swerve/Monkfruit, 2 tbsp water and optional Xanthan Gum, bring to boil. Once boiling, reduce to low and let it simmer for 30 seconds. Once 30 seconds has passed, combine honey syrup into the large mixing bowl and mix well. Add shrimp into the large mixing bowl, toss and let it marinate for at least 15 minutes.
In the meantime, finely chop green onions and set aside.
Optional step of you are using almonds - if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces and set aside.
Prepare cauliflower rice in your preferred manner (we just heated it in the microwave for 4 minutes with wet paper towel cover). Transfer to serving plate.
10) Once 15 minutes has passed, add 1 tbsp Sesame Oil in a large Teflon fry pan and bring up to temperature. Once up to temp, reduce to medium heat, add shrimp along with marinade, stir well and cook until meat is no longer transparent, around 3-5 minutes. Note - shrimp will initially splatter, so we would recommend initially covering.
Once shrimp is cooked, toss in green onions, mix for 10 seconds and transfer to serving plate with cauliflower rice. Drizzle extra sauce on top and sprinkle optional almonds and Togarashi to taste.