1. Prepare the Shrimp: Start by rinsing the shrimp and patting them dry. If using frozen shrimp, defrost thoroughly and remove any veins or tail fragments.
2. Prep the Vegetables: Wash and cut the cauliflower into florets and slice the carrots into 1/8” rounds. In a large stove-top steamer, steam them together until they are easily pierced with a fork (about 12-15 minutes). *See alternative cooking methods in the notes
3. Chop the Greens: While the vegetables steam, chop the green onions and parsley. Discard the top inch of the green onion tops and rinse after chopping to remove residual sand.
4. Sauté the Green Onions: Heat 1 tablespoon of ghee over medium-low heat in a 6.5-quart Dutch oven. Add the green onions and ¼ teaspoon of salt. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
5. Cook the Shrimp: Add the shrimp to the Dutch oven and sauté for 2 minutes. Flip the shrimp and cook for another minute until they turn opaque and are cooked through. Don’t overcook them or they will be chewy and taste very chalky.
6. Combine and Finish: Toss the cooked cauliflower and carrots with the shrimp and green onion mixture. Remove from heat, add the remaining tablespoon of ghee and ½ teaspoon of salt, stirring until the ghee melts. Mix in the parsley and lemon juice. Slightly break up the cauliflower florets into smaller pieces while stirring to ensure everything is well combined. Finish with freshly cracked black pepper to taste.

Store leftovers in a glass container with a tight lid for up to 3 days.