In a large skillet over medium heat, heat 1 tbsp coconut oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Transfer to a large bowl and return skillet to stove.
Shrimp Curry
Heat the coconut oil in a medium size skillet. To it add the onion and red bell pepper, and cook for 3 or 5 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, cayenne, black pepper, salt, turmeric and curry powder. Cook for another minute.
Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp and lemon juice and cook for another 2 minutes or until the shrimp are pink and cooked through.
Serve shrimp curry over cauliflower rice and top with chopped cilantro