Note: The sauce in this recipe makes 13 servings– each serving being 26 g or 2 tbs.
Pulse blender for 2 seconds at a time, until cauliflower is riced.
Put riced cauiflower in a dry skilled on medium heat to remove moisture. Add in garlic powder, onion power, and basil mixing occasionally.
In another skillet, heat shrimp.
For the sauce, in a small mixing bowl add all ingredients.
Mix thoroughly until ingredients are blended smoothly.
Store in a container and refrigerate.
Once the moisture is removed from the cauliflower, remove from heat and place on a plate.
Mix 2 tbsp (26g) of the Bang Bang sauce with the shrimp and continue to simmer on low.
When sauce has thickened slightly, place shrimp mixture on top of rice.
Top with Green onion, salt and pepper.