Prepare shrimp by deveining, peeling, drying off any liquid with a paper towel. Cut shrimp into 1/2 inch pieces as shown below.
Mince garlic and chop green onions as shown below.
In a Teflon frying pan or Wok, add 1 tbsp of neutral cooking oil and minced garlic on medium heat. Once the garlic becomes fragrant, about 20-30 seconds, add in chopped shrimp. Cook for 1-2 minutes until pink throughout. Remove from heat and transfer to holding bowl.
In a large Teflon fry pan or Wok, add 1 tbsp of butter and bring up to heat on medium. Once the butter is melted, add in cauliflower rice and cook for 2-3 minutes or until preferred tenderness is attained.
Add back in the cooked shrimp from step 4), mix in Lemon Pepper, Chili Powder and Cayenne Pepper. Cook for an additional 45-60 seconds, then remove from heat and squeeze in lemon juice and chopped green onions. Transfer to a serving bowl and enjoy hot!