In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a medium bowl and, if desired, tent with foil to keep warm. Wipe out the pan.
While the cauliflower “rice” cooks, prepare the shrimp and onion.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
• Peel and coarsely chop enough onion to measure 1 cup [2 cups].

In the same pan used for the cauliflower, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Do not clean the pan.

• Strip the basil leaves from the stems; coarsely chop the leaves.

In the same pan used for the shrimp, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until the onion is translucent and starts to caramelize, 4 to 5 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry) or water and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and coconut milk and cook over medium-high heat, stirring occasionally, until the liquid has thickened slightly, 2 to 3 minutes.
Return the shrimp to the pan; working in batches if needed, stir in the spinach and cook until just wilted and the shrimp are warmed through, 1 to 2 minutes. Remove from the heat, stir in the basil, and season to taste with salt and pepper.

Transfer the cauliflower “rice” to individual bowls and top with the shrimp and tomato-coconut sauce. Garnish with the shredded coconut and serve.