Run shrimp under cold water until thawed. Drain and pat dry. Place in a bowl with lemon juice. Refrigerate until ready to cook.
Meanwhile, microwave cauliflower rice in the steamer bag for five minutes. Heat a medium size skillet to medium heat. Spray with cooking spray and add 2 cloves garlic. Saute 2 minutes. Add cauliflower and season with 1/2 tsp each salt and pepper.
Saute cauliflower for 2-3 minutes or until liquid is mostly cooked out. Add two wedges of spreadable cheese. Chop and stir to incorporate cheese into cauliflower. Meanwhile, cut cheddar slice into little pieces and add to cauliflower. Mix until melted. Remove from heat and cover.
Either clean the skillet or use a new skillet and return to stovetop. Spray with cooking spray. Add shrimp and lemon juice. Cook 3-4 minutes or until shrimp is cooked through. Serve on top of cauliflower grits.
Notes
Serving size approx 3 ounces shrimp, 1/2 cup cauliflower rice