Preheat skillet over medium heat and add 2 tbsp olive oil.
Add garlic and sauté for 1-2 minutes until fragrant.
Add cauliflower rice and cook for 4-5 minutes until tender, stirring occasionally.
Push rice to one side and add remaining 2 tbsp oil to same skillet.
Add shrimp and cook for 2-3 minutes per side until pink and opaque.
Add tomatoes, basil, lemon juice, salt, pepper, and red pepper flakes.
Stir to combine, let simmer for 3-4 minutes until slightly thickened.
Finish with optional honey/maple syrup for balance (if using).
Adjust seasoning to taste before serving.