Divide riced cauliflower, placing half in a food processor and pulsing until broken into smaller pieces. Add all 4 cups of cauliflower rice to a medium saucepan with 1 cup canned coconut milk.

Bring to a boil and season with 1 teaspoon salt and ½ teaspoon cracked black pepper. Reduce to a simmer and continue stirring and cooking until a creamy texture is reached, about 10 minutes. Most of the liquid will have cooked off.

Remove cauliflower rice “grits” from heat, stir in ½ teaspoon dried thyme and set aside.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. While oil is heating, season shrimp with 2 tablespoons Cajun Spice Blend. Toss to coat evenly.

Add shrimp in a single layer to the skillet, cooking for 2 minutes. Flip and cook for 2 minutes, until cooked through. Remove shrimp from pan and set aside.

Add 2 more tablespoons olive oil to the skillet, along with diced onion, bell pepper and minced garlic. Cook, stirring, for about 7 minutes, until onions are translucent.

Squeeze juice of half a lemon into the skillet to deglaze the pan. Stir in diced zucchini, season with extra salt and pepper (as needed), and cook for about 5 to 7 minutes.

Add cooked shrimp back to the pan, stirring to combine and reheat.

Make a bed of cauliflower “grits” in two shallow bowls. Spoon on Cajun Shrimp and veggies, and serve garnished with chopped parsley and lemon wedges.