Place a large saute pan over medium heat. Add 2 tablespoons of ghee then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
While the cauliflower rice cooks, place another large saute pan over medium heat and add 2 tablespoons of ghee. Pat shrimp dry then sprinkle with salt. Once pan is hot, add all shrimp and cook for 2 minutes per side. Once cooked through, remove shrimp and set aside. To the pan, add coconut aminos, honey, and sriracha. Whisk together and turn heat up to medium-high heat. Bring to a low boil. This will take about 8 minutes or less. Once the sauce has reduced and coats the back of a spoon, add shrimp back to the pan with the sauce and toss to coat the shrimp in the sauce.
Place rice in 2 bowls then add the shrimp and sauce to each bowl. Garnish with mint and green onions!