Heat a medium skillet over medium heat. Add cauliflower rice, butter, onion, and garlic. Sauté 5 minutes, until onion is tender and rice is beginning to brown, then add paprika, cayenne pepper, oregano, and basil. Toss well.
Rub the raw shrimp with Cajun seasoning, salt, and pepper.
Heat a large skillet over medium heat. Add olive oil. When the oil is hot, add shrimp and cook 2-3 minutes until just seared. Remove from pan.
Add the garlic, sauté for 1 minute then stir in the butter. Pour white wine, lemon juice, and lemon zest. Simmer until slightly thickened.
Turn off the heat and add the shrimp back into the sauce. Simmer until shrimp is opaque but not rubbery. Be careful not to overcook your shrimp.
To serve, spoon the shrimp and sauce over the cauliflower rice.
Both Bird's Eye and Green Giant have good frozen cauliflower rice. You can also make your own, but that is more work than I want to expend.It would be perfectly fine to use regular rice instead of cauliflower rice. If you're doing so, sauté 1 cup of uncooked rice in the spices as instructed in step one, then once the rice is toasted, add 2 cups of chicken broth to the pan and proceed with the package directions.